Ingredients

• 2 pounds raw pork
• 1/4 pound pork fat
• 2 teaspoon salt
• 1 teaspoon sage
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper

Grind pork with pork fat.  Mix salt, sage, red pepper flakes, pepper, and grount meat.  Using 2 heaping tablespoons of meat each, roll into balls, then flatten.  Fry in medium-hot skillet until no blood is visible.

Ingredients

• 1/2 pound thick sliced bacon
• 1 cup chopped onions
• 1/2 cup chopped red bell peppers
• 2 cups canned tomatoes
• One 6-ounce can tomato paste
• Dash of freshly ground black pepper
• 1/2 teaspoon salt
• 4 cups cooked white rice
• 2 cups water

Fry bacon in a large skillet on medium heat until brown, stirring with fork.  Add onions and peppers.  Cover and cook for 2 to 3 minutes.  Remove lid and add remaining ingredients; mix well.  Bring to boil, about 3 minutes. Stir vigorously, cover again, and cook over very low heat for about 15 minutes until rice and liquid are totally mixed.

How to Make
Split loaf lengthwise and place cut side up on baking
sheet. Sprinkle lightly with Parmesan cheese. Melt
margarine with oil, water, and garlic powder; stir.
Spoon over loaves evenly. Bake in preheated 400°F
oven about 20 minutes till crisp and lightly browned.

So much a part of New Orleans cuisine is this all-important
bread that it deserves its own special place in a New Orleans
cookbook — but I do not give a recipe because I have
rarely made it. Nobody makes it — my grandmothers didn’i
even make it. What they did, however, was make things
with it: garlic bread, po-boys, bread puddings, French toast,
all kinds of stuffings and dressings —nary a crumb is wasted.
It’s such a necessary part of the enjoyment of gumbo and
étouffée and jambalaya and on and on and on. My faovrite
recipe is — go to the bakery and buy it!

NOTE: Bakeries in New Orleans bake a lot more than
bread. They are, in fact, incredible places — a feast for
the senses. Put cholesterol and diet and all that stuff
completely out of your mind before entering one and
let your nose lead the way. Petits Fours, Brioche,
Strawberry Shortcakes, Neopolitan Squares, Cream
Puffs, Wine Cakes, Pecan Pies, Rum Balls, Éclairs,
Dobache Cakes — you don’t have to know the name…
just point to it and say, “I want one of those,” and go
ahead and indulge, because if any of these things kills
you… well, you’ve already had a little heaven right
here on earth!

Ingredients
Coffee and chicory (or dark roast coffee)
Hot whole milk
Sugar or sweetener (optional)

How to Make
Heat milk or cream and beat with rotary beater till
foamy. Pour equal amounts of coffee and milk into
cup at same time. Sweeten to taste.

NOTE: Keeping milk was a problem in the steamy
summers of old New Orleans, especially since the ice-
man only carme once a day. So my grandma kept
Condensed milk in a jar on the table. They put a spoon
of it into their coffee—and they had milk and sugar at
the same time! It was also an after school treat to put a
heaping spoon of it into the heel of the French bread
when it was hot from the bakery. Try it — it’s quite
good!

Ingredients
1 tablespoon garlic powder
1 tablespoon onion powder
2 lablespoons thyme
2 lablespoons crushed bay leaves
1 tablespoon parsley flakes
1 teaspoon basil leaves
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 teaspoon Accent (optional)
1 cup salt (or Lite Salt)

How to Make
Mix all together in a quart jar, cover tightly and shake.
Filil shakers (the ones with dial tops and large holes
are perfect) or spice jars.

NOTE: I cannot recommend highly enough that you
make this for all your Creole and Cajun cooking. I call
for it in a number of recipes on this site. You can
substitute bought Creole seasonings, but this one is
specifically N’Awlins! It can be used in recipes calling
for a combination of salt and seasonings — saves lots of
time measuring it all out. Fill shakers or spice jars and
give to your friends with a ribbon tied around — they
will thank you every time they use it.

1 (6-roll) package French mini-loaves
1-1/4 sticks butter or margarine
1 teaspoon garlic powder
1 teaspoon Tabasco
1 teaspoon water
1 tablespoon parsley flakes (optional)

How to Make

Slice French bread into thin rounds (a generous 1/4
inch). Melt margarine; add remaining ingredients.
Brush both sides of bread rounds very lightly with
butter mixture. Bake on 2 cookie sheets in 225° oven
40 – 50 minutes till dry, but not brown. Turn heat off
and leave in oven 30 minutes or more (or overnight).
Store in tin or cookie jar.

NOTE: If you freeze the bread first and use a knife
with a serrated edge (or an electric knife), it will slice
much easier and neater. I make these all the time.
They go with almost any meal, are excellent with dips,
and break nicely into tasty salad croutons. My friend
Eve makes these to take on golf trips—great travel
snacks. Better make plenty.

2 Pounds of Turtle Meat (cubed)
3 Bay leaves
2 Sticks Butter (unsalted)
1/2 Tsp. Oregano
Cup All Purpose Flour
1/2 Tsp. Thyme
1 Cup Celery (diced)
1 Tsp. Course Black Pepper
2 Cups Yellow Onions (diced)
1 Shot Dry Sherry
1 1/2 Cups Tomato Puree
3 Tbs. Minced Parsley
1 Quart Beef Stock
Juice of One Lemon
6 Hard Boiled Eggs (chopped fine)
Salt and Pepper to Taste

INSTRUCTIONS

In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

8 Trout fillets (skinned)
1 Stick of butter (1/4 Pound)
1 Cup flour
1 Juiced Lemon (keep juice)
2 Teaspoons of salt or to taste.
¼ Cup of chopped parsley (Flat leaf preferably)
3 Teaspoons of red pepper or to taste.
½ Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)

INSTRUCTIONS

Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.

1 cup mayonnaise
1 tablespoon minced onion, or shallots
1 tablespoon capers
1 teaspoon vinegar
1 tablespoon chopped sweet pickles
1/2 teaspoon prepared mustard
1 hard boiled egg, finely chopped

INSTRUCTIONS

Combine all ingredients and mix well. Chill in covered dish until ready to use. Serve with almost any fried fish.

COOKING TIP: If there is any leftover tartar sauce, it can be used on a salad.