New Orleans Barbecued Oysters

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Laissez les bon temps roulez!

Treasures Found in Mom's Cookbooks

I don't have copies of my mother's cookbooks, I don't think she had a big collection. I wonder if she had a file of clippings from newspapers and magazines.
   I'll bet her mother had quite a batch, that grand old gal was head of a high school cafeteria for years and she could sure put on a feed.
   Well, even if you don't have Mom's cookbooks you can pick up some vintage ones on the auction sites, and often you will find old recipe collections or scrapbooks offered. Here is a link to a fun story on the subject.

Come and Get It: Hawaiian, Irish and Mexican Delights

This beef, carrot and pineapple stew is from a Del Monte promotional booklet issued for its canned pineapple product. The title of the booklet: Luau Favorites and Island Recipes. I believe it dates to the 1970s.

One lb beef sirloin cut into thin strips

2T salad oil

½ cup diced onion

1 clove crushed garlic

1t salt

1/8t pepper

1 can pineapple chunks

1 cup beef bouillon

¾ cup sliced carrots

½ cup diced green pepper

½ cup reserved pineapple syrup

2T cornstarch

2T soy sauce

   Saute beef in hot oil, remove from pan. Add onion, garlic, salt and pepper, cook for two minutes. Drain pineapple, reserve syrup. Add pineapple, bouillon, carrots and green pepper, cook five minutes, add meat. Dissolve cornstarch in soy sauce and reserved syrup, add to meat and vegetables. Cook, stirring constantly, until

Nuts About Peanuts? Try This Stew

You can hear it a hundred times but somehow it just doesn’t sink in. Peanuts aren’t nuts. Peanuts grow underground and are a legume (in the family with beans and peas). Well, whatever, they are a good thing, a source of protein, minerals and vitamins.

   I’ve often seen peanuts as an ingredient in African stews and soups. Some concoctions are vegetarian, like this one, others feature chicken.

   This simplest of recipes comes from Prime Eats, a cookbook prepared by the booster club of the 355 Civil Engineer Squadron based in Tucson, AZ. The book was published in 1999. It appears the booster club is still active but has turned to golf rather than recipes as a fund raising effort for the worthy causes it supports.

   This recipe was contributed by

Hometown Favorites II: Alligator, Chicken, Frogmore

Alligator. It is said they are easy to catch. Seems the sport has become more popular due to reality TV shows. You need 40 or 50 feet of line that tests at 700 to 900 pounds.

   Though it is rare that alligators kill or even attack humans (they prefer small prey), maybe you prefer your alligator already caught. You may find alligator in an upscale supermarket. And I see it is available for about $20 per pound on Amazon.

   I got into this alligator thing when I wondered if there had been any follow up publications to the Food Editors’ Hometown Favorites Cookbook, a book I very much enjoyed.

   I found one: Soups, Stews and Casseroles with recipes attributed to several dozen

Elegance in The Big Easy: Antoine's Restaurant

The wild and crazy atmosphere of Mardi Gras has earned a carnival reputation for “The Big Easy,” but there is most assuredly more to New Orleans -- there is dignity, sophistication and tradition.

   A prime example: the venerable Antoine’s restaurant.

   My familiarity with New Orleans goes back more than 50 years. In those days I was a young military man intrigued by the warnings of older and wiser troops about the dangers lurking in the boisterous bars of The French Quarter.

   My acquaintance was recently renewed when I received a copy of Antoine’s Restaurant Cookbook from a friend. It portrays a far from boisterous or dangerous French Quarter establishment, of that you may be certain.

The author is

Roy F. Guste, Jr., a fifth generation family member who ran the restaurant for about ten years. His association seems to have concluded in the mid-1980s when he decided to pursue other interests, including the writing of more New Orleans-focused cookbooks.

   Guste traces the history of the place to the founder, Antoine Alciatore.

   Antoine came to New Orleans from Marseilles, France, and was but 16 when he opened the establishment bearing his name in 1840 -- at first a boarding house. But Antoine had apprenticed as a chef and in short order his place became a popular dining establishment.

   It is safe to say the restaurant has grown over the years, through various relocations. At the time the book was produced the restaurant had 14 dining rooms.

   Of the dining, Guste says “our cuisine is basically a seafood cuisine, developed through a compatible marriage of French, Spanish and African influences.” There is far more to the fare than seafood; elsewhere we are informed that the restaurant features “the best meat available in the United States and perhaps the world.”

   Given the French influence we of course expect sauces. The book does not disappoint. It offers quite an array of sauces: “The sauce is the lifeblood of our cuisine.”

   One such sauce which often makes an appearance in recipes is Creole Sauce. Here is a recipe said to be similar, as I compare the two it seems exactly the same as Antoine’s. 

   The book makes many claims to famous recipes originating with Antoine’s. Among originals is Oysters Rockefeller -- but the secret of preparation isn’t revealed.

   Since the recipe is widely available from other sources this seems odd. But those available recipes appear, from my survey, to depend on spinach. A friend sent a group of these recipes as issued by the Junior League of Baton Rouge over the years, all featuring spinach. Other guesses at ingredients range from dandelion greens to parsley to watercress.

   Guste denies spinach, saying only that the dish involves a variety of greens – but no spinach.

   According to the Lindaraxa blog, a 1986 laboratory analysis of Antoine’s preparation done by William Poundstone in Bigger Secrets indicated that the primary Rockefeller ingredients are parsley, pureed and strained celery, scallions or chives (indistinguishable in a food lab), olive oil, and capers.

   Antoine's is now run by Rick Blount, a great-great grandson of the founder. In 2014 a new cookbook was announced, celebrating the 175^th year of continuous operation as Americas oldest family-owned restaurant, issued at $39.

   I haven’t seen it but suspect the new book may contain a great deal from the earlier book as it is by the same author and the focus is the same, history and recipes.

   As for the book in my possession, copies were available on Amazon and eBay in the ten to twenty dollar range, more or less -- mostly more.

    In conclusion, here is the Antoine’s recipe for Creole Gumbo, shown as it appears in the cookbook.

   This recipe features shrimp, oysters and crabs and is billed as The Bouillabaisse of Louisiana. It is of course just one of a great many gumbo recipes, many featuring meats such as Andouille sausage.

Edisto Island: Turtles, Clams and Sausage

Life as a Loggerhead turtle isn’t so easy. For starters, only about ten percent of laid eggs will survive to replenish the population. Predators of eggs include dogs, raccoons, seabirds and others.

   The eggs and resulting turtles are protected, to the extent possible, by local, state and federal laws, as well as by voluntary citizen patrols. Fines up to $20,000 can result from any interference.

If you have beachfront home on Edisto Island, SC, you must turn out any lights showing on the beach and drape any windows, May through October. The lights confuse the hatchlings and they can’t find their way to the ocean.

   Edisto is a barrier island located about an hour south of Charleston, SC. As recently as 2004 it was described as fairly laid back and off the beaten path, unlike more popular spots like Hilton Head. Whether that still holds true, I don’t know.

   What drew my attention to Edisto is the cookbook, Cooking in the Low Country from The Old Post Office Restaurant,