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Ingredients

• 1 C SUGAR
• 1 C WATER

Heat to a boil and add:

• ½ C BUTTER

Cool before adding:

• 2 C FLOUR
• 1 t. BAKING SODA
• ½ t. GROUND CLOVES
• 1 t NUTMEG

After adding dry ingredients beat until smooth; then add:

• 1 C FINELY CUT WATERMELON PICKLES
• 1 C CHOPPED NUTS (DUSTED W/ FLOUR)

Combine with a few hand strokes; use paper cups in muffin tins; fill about half full.

Bake at 325 degrees for approx. 20 minutes or until light brown on top and tooth pick is clean.

MAKES: 18 muffins

Ingredients

• 1 envelope dry yeast
• 1/3 C + 2 T warm water
• 1.5 C flour
• 1/4 C olive oil
• 1/2 t salt

Directions

1. Dissolve yeast in warm water. Mix flour, olive oil, salt, and yeast in a large bowl. Knead well; cover and let rise 1 hour. Pat dough into desired shape (enough for one 14” crust.)

Originally from: Cochon Restaurant, New Orleans

A delicious gumbo in its own right, this recipe also serves as an excellent base gumbo recipe. Substitute the meats and vegetables (just not the trinity (the onion, celery, and bell pepper)) for whatever else you have leftover in the fridge.

Ingredients

• 1 ½ cup flour
• 1 ½ cup oil
• 2 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 3 Tablespoon chopped garlic
• 1 ½ gallon pork or chicken stock
• 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
• 2 cups cooked blackeyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
• 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper)
• 2-3# Pork butt (raw weight) fully smoked and chopped
• File 2 Tablespoons
• Thyme 1 Tablespoon
• Chile powder 1 Tablespoon
• Paprika 1 Tablespoon
• White pepper 1 Tablespoon
• Black pepper 2 Tablespoon
• Cayenne pepper 1 Tablespoon
• Bay leaves 3 each

Directions

1. Make a dark roux using the oil and flour. (Paul Prudhomme’s Louisiana Kitchen has some good roux techniques, advice and gumbo recipes
2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out.
4. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
5. When the gumbo is the right consistency add the okra, blackeyed peas, greens, pork and seasoning. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad

My best method so far for a dark roux is to use peanut oil and not let the oil get above 400F. With constant stirring, the roux should take 45-60 minutes. Be patient and you will be justly rewarded. --Seth

Originally from: Seth Hamstead

Ingredients

• 2 Tablespoon Mint, minced
• 2 Tablespoon Cilantro, minced
• 1/2 Yellow Onion, minced
• 4 cloves Garlic, crushed
• 1 teaspoon Cumin
• 2 teaspoon Coriander
• 2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Cayenne Pepper
• 2 Tablespoon Olive Oil
• 1.5 Pound Lamb Shoulder, ground

Directions

1. Combine ingredients and mix until slightly tacky and all ingredients are well distributed.
2. Form into patties and grill, fry, or roast.

Originally from: Jim Core

Also known as Gumbo z'Herbes, this gumbo is traditionally made during Lent as a meatless option. From nola.com

Ingredients

• 1 bunch mustard greens
• 1 bunch collards
• 1 bunch kale
• 1 carton (32 ounces) low-sodium chicken broth (or vegetable broth)
• 1 medium onion, chopped
• ½ clove garlic, minced
• Salt, pepper and Creole seasoning
• 1 or 2 cans (16 ounces each) Blue Runner red beans
• Smoked portobello mushrooms, chopped (optional)

Directions

1. Wash greens well and chop them roughly. Put them in a large soup or gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole seasoning.
2. Bring to a boil, then reduce to a simmer. Cover, and, stirring occasionally, cook to the texture you desire. (Some people like them still crunchy; lots of people, including Core, like them well done, which will take about an hour.)
3. When greens are cooked down, add the red beans. Stir well to combine. (If using smoked mushrooms, add them at this point.) Cook another 15 minutes.

Originally from: Seth Hamstead

Turkey confit is a great way to ensure the dark meat of a turkey stays tender and moist. This is adapted from an old French method used to preserve meat through the winter. Please allow at least a couple days between cooking the turkey submerged in the fat and finishing them to allow the turkey to "ripen" a bit to give it exceptional flavor.

Ingredients

• 6 lbs. Turkey dark meat (thighs, drumsticks, or wings in any combination)
• 50g kosher salt
• 3 bay leaves
• 4 garlic cloves, crushed (or 1/2 t of garlic powder)
• 1 small bunch fresh thyme (4-8 twigs)
• 3 Allspice berries
• 20g Black Peppercorns
• 2 Whole Cloves
• 2L Rendered Duck Fat

Directions

1. Combine the whole spices in a spice mill and grind. Rub the mixture all over the turkey pieces and place them in a non-reactive dish. Cover and refrigerate for 2 days.
2. Preheat oven to 185F
3. with the duck fat. Bring the fat to a bare simmer, then place in the oven for 6 hours, or until the meat is fork tender and the fat is clear of juices.
4. Allow the meat to cool in the pot, covered with the fat. Once to room temperature, refrigerate until the fat is solid. Refrigerate for up to a month or freeze up to 6 months.

The duck fat may be filtered through a coffee filter and reused several times until it becomes to salty.