Potato Salad
Ingredients:
3 large potatoes
½ cup ham fat, diced
½ cup vinegar
1 Tbsp olive oil
1 Tbsp parsley chopped
1 onion, minced
1 Tbsp celery, minced
Directions:
Boil in salted water, three large potatoes. Put ham fat into frying pan and brown. To this add vinegar.
When it boils, stir in olive oil. Mix, while hot, with potatoes. Add parsley, onion and celery. Put in refrigerator for several hours; toss up with a fork, garnish and serve.
Friday, March 25, 2011
Pompano
Pompano
Directions:
New Orleans finds its fish in the Gulf of Mexico, Mississippi Sound and the Louisiana Grand Isle shore, we are proud of our Pompano. The best way to cook so delicate and delightful a fish is to broil it, to preserve the juices. If small, broil whole; if large, slit down the back. Season by rubbing with salt, pepper and a little oil. Broil till brown on both sides. Butter, and squeeze lemon juice over it and the split lemon rind. Garnish with parsley and sliced lemon. Serve with Vieux Carre Seafood Sauce; you will serve the best that can be bought.
http://www.southerneasyrecipes.com/New-Orleans-Pompano-Sourthe.html
Directions:
New Orleans finds its fish in the Gulf of Mexico, Mississippi Sound and the Louisiana Grand Isle shore, we are proud of our Pompano. The best way to cook so delicate and delightful a fish is to broil it, to preserve the juices. If small, broil whole; if large, slit down the back. Season by rubbing with salt, pepper and a little oil. Broil till brown on both sides. Butter, and squeeze lemon juice over it and the split lemon rind. Garnish with parsley and sliced lemon. Serve with Vieux Carre Seafood Sauce; you will serve the best that can be bought.
http://www.southerneasyrecipes.com/New-Orleans-Pompano-Sourthe.html
Pecan Pie
Pecan Pie
Ingredients:
¼ cup of butter
½ cup granulated sugar
3 eggs, unbeaten
¾ cup molasses
Juice of one lemon
1 cup pecan meats, sliced
1 9-inch pie pastry
Directions:
Line 9-inch pie plate with pastry.
Cream butter and sugar. Add eggs, molasses and lemon juice and beat with rotary eggbeater.
Add pecan meats and pour into pastry-lined pie plate.
Bake in hot oven (450°F) 10 minutes then decrease heat to moderate (350°F) and bake 30 minutes longer.
http://www.southerneasyrecipes.com/New-Orleans-Pecan_Pie-South.html
Ingredients:
¼ cup of butter
½ cup granulated sugar
3 eggs, unbeaten
¾ cup molasses
Juice of one lemon
1 cup pecan meats, sliced
1 9-inch pie pastry
Directions:
Line 9-inch pie plate with pastry.
Cream butter and sugar. Add eggs, molasses and lemon juice and beat with rotary eggbeater.
Add pecan meats and pour into pastry-lined pie plate.
Bake in hot oven (450°F) 10 minutes then decrease heat to moderate (350°F) and bake 30 minutes longer.
http://www.southerneasyrecipes.com/New-Orleans-Pecan_Pie-South.html
Oysters Bienville
Oysters Bienville
Ingredients:
1 dozen oysters on half shell
1-bunch shallots
1 Tbsp butter
2 Tbsp flour
½ cup chicken broth or consommé soup
½ cup grated cheddar cheese
1 egg well beaten
½ cup dry white wine
Ice cream salt
Directions:
Place ice cream salt in pie plate or layer cake pan. Place oysters on half shell on salt. Bake oysters in 350°F oven partially done – about 6-8 minutes. Sauce: Fry shallots in butter until brown. Add flour, and heat until brown. Add broth, stir until smooth. Beat egg and cheese and slowly add to sauce beating rapidly. Add wine. Season to taste. Simmer until cheese melts. Pour sauce over each oyster; paprika and place in oven to brown, about 12 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Oysters_Bienvil.html
Ingredients:
1 dozen oysters on half shell
1-bunch shallots
1 Tbsp butter
2 Tbsp flour
½ cup chicken broth or consommé soup
½ cup grated cheddar cheese
1 egg well beaten
½ cup dry white wine
Ice cream salt
Directions:
Place ice cream salt in pie plate or layer cake pan. Place oysters on half shell on salt. Bake oysters in 350°F oven partially done – about 6-8 minutes. Sauce: Fry shallots in butter until brown. Add flour, and heat until brown. Add broth, stir until smooth. Beat egg and cheese and slowly add to sauce beating rapidly. Add wine. Season to taste. Simmer until cheese melts. Pour sauce over each oyster; paprika and place in oven to brown, about 12 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Oysters_Bienvil.html
Oyster Soup
Oyster Soup
Directions:
Put 1 quart of milk into stew pan. Add all the strained liquor from one quart of oysters. Season with salt and pepper and two teaspoons chopped parsley. When it comes to a boil, add the oysters, 1 quart, four crumbled crackers and one good Tablespoon of butter. When oysters become plump, take off the fire and serve at once.
http://www.southerneasyrecipes.com/New-Orleans-Oyster_Soup-Sou.html
Directions:
Put 1 quart of milk into stew pan. Add all the strained liquor from one quart of oysters. Season with salt and pepper and two teaspoons chopped parsley. When it comes to a boil, add the oysters, 1 quart, four crumbled crackers and one good Tablespoon of butter. When oysters become plump, take off the fire and serve at once.
http://www.southerneasyrecipes.com/New-Orleans-Oyster_Soup-Sou.html
Oyster Rockefeller
Oyster Rockefeller
Ingredients:
2 doz. Oysters in half-shell
3 cups chopped cooked spinach
4 Tbsp chopped onion
½ cup breadcrumbs
½ tsp garlic powder
¼ lb. melted butter
4 Tbsp chopped green pepper
3 Tbsp Worcestershire sauce
Salt, pepper, Tabasco, Parmesan cheese
Directions:
Mix all ingredients, except cheese. Place oysters on the shells on base of rock salt. Cover each oyster with the sauce mixture and top with cheese. Bake in hot oven (400 degrees) for 10 minutes.
Ingredients:
2 doz. Oysters in half-shell
3 cups chopped cooked spinach
4 Tbsp chopped onion
½ cup breadcrumbs
½ tsp garlic powder
¼ lb. melted butter
4 Tbsp chopped green pepper
3 Tbsp Worcestershire sauce
Salt, pepper, Tabasco, Parmesan cheese
Directions:
Mix all ingredients, except cheese. Place oysters on the shells on base of rock salt. Cover each oyster with the sauce mixture and top with cheese. Bake in hot oven (400 degrees) for 10 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Oyster-Rockefel.html
Oyster Omelet
Oyster Omelet
Ingredients:
2 doz. Oysters, chilled or frozen
1 heaping Tbsp butter
4 shallots
1 garlic bud
2 Tbsp minced bell pepper
2 Tbsp minced celery
Bay leaf powders (dash only)
Salt, bread, pepper to taste
4 eggs
2 Tbsp chopped parsley
Directions:
Melt butter in saucepan and add minced garlic, bay leaf powder, pepper and celery. Drain the liquid from the oysters and put them into the butter with the seasoning, lower the heat and let cook about 3 minutes. Beat the eggs together, add salt and pepper and turn them into saucepan with oyster mixture, but do not stir. When lightly brown turn onto hot platter, and garnish with chopped parsley.
http://www.southerneasyrecipes.com/New-Orleans-Oyster-Omelet-S.html
Ingredients:
2 doz. Oysters, chilled or frozen
1 heaping Tbsp butter
4 shallots
1 garlic bud
2 Tbsp minced bell pepper
2 Tbsp minced celery
Bay leaf powders (dash only)
Salt, bread, pepper to taste
4 eggs
2 Tbsp chopped parsley
Directions:
Melt butter in saucepan and add minced garlic, bay leaf powder, pepper and celery. Drain the liquid from the oysters and put them into the butter with the seasoning, lower the heat and let cook about 3 minutes. Beat the eggs together, add salt and pepper and turn them into saucepan with oyster mixture, but do not stir. When lightly brown turn onto hot platter, and garnish with chopped parsley.
http://www.southerneasyrecipes.com/New-Orleans-Oyster-Omelet-S.html
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