A Creole Cook in a Soup Kitchen. : Breakfast for Dinner, New Orleans Style!

A Creole Cook in a Soup Kitchen. : Breakfast for Dinner, New Orleans Style!: Today we enjoyed  Grillades for dinner, a traditional Creole breakfast.  Breaded pork steaks served with a creole sauce!

A Creole Cook in a Soup Kitchen. : Passing it on.

A Creole Cook in a Soup Kitchen. : Passing it on.: I had the pleasure and the honor to learn how to fry Chicken from Chef Austin Leslie at Chez Helen in New Orleans.  Today the guys served fr...

A Creole Cook in a Soup Kitchen. : An Algerian Feast!

A Creole Cook in a Soup Kitchen. : An Algerian Feast!: I do not get to cook as often as I like so when I do, I want it to be special for our dinners and educational for our students.  I cook a lo...

Chou braisé

Braised Cabbage a la Canadian 

Here is a simple Winter dish 

A head of cabbage.  Cored and coursley cut 

A mirepoix of 2 cups of white onions.  1 cup of carrots.  1 cup of celery

6 slices of bacon  

2 potatoes cut into medium cubes 

2 Table Spoons of Herbs Salées (see previous post)

Two cups of chicken stock 

Flour

In your DUTCH OVEN. Fry your bacon. Removes  cocked bacon

Add an equal amount of flour to the hot bacon grease .  Stir constantly to make a dark roux.

Add the mirepoix and cook untiltransperant

Add the potatoes and cook for 10 minutes 

Add the cabbage, stock and herbs Salées 

Cook for an hour and a half. 

Enjoy!

Sexy Bacon

Everyone thinks bacon is tasty, but sexy?

Preheat your oven to 350

Put parchment on top of  baking sheet

Place bacon, evenly spaced 

Put a second baking sheet, right side up on the bacon 

Cook until done

I sprinkle a blend of maple sugar and cayenne pepper flakes on top! 

Sexy flat bacon!

Frog Legs

Frog Legs deep fried in duck fat. 

This is an easy recipe. 

A few dozen frog legs

Duck Fat

Cajun or Creole spice mix

1/2 cup of milk

3 beaten eggs

1 cup flour

1/2 cup corn meal

1. Heat duck fat to 350

2.Mix the eggs and milk in a bowl

3. Mix the flour and corn meal. Season with the Creole/Cajun blend

4.Rinse and dry the frogs legs

5. Dust with Creole/Cajun blend

6. Dip in the milk/ egg mix

7.dip in the flour

8. Deep fry until golden brown

Serve with a spicy romaulade. 

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