A Stiff Breeze Blows a Row of American Flags on the Battlefield
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La Belle Cuisine - More Favorite Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


All-American Barbecue Menu



Stonewall Kitchen, LLC 

"I'm a man. Men cook outside. That outdoor grilling is a manly pursuit
has long been beyond question. If this wasn't understood, you'd never get
grown men to put on those aprons with pictures of dancing weenies on
the front, and messages like 'Come 'n' Get It!'
~ William Geist

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Statue of Liberty, Liberty Island, New York City, New York, USA
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La Belle Cuisine


American Barbecue Menu
Summer 2003

When we first started putting Emeril recipes out there (years ago, from our
cookbook collection, okay), they were not so easy to find, and therefore, I
believe, much more in demand. So. Just call me sentimental. His recipes still
rule. Here's to you, Chef Emeril, and here's to us, America. Here's wishing
all of you pleasant, relaxing, safe Summer Holidays.


The source for all recipes in this feature is:

Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett, 1999, William Morrow and Co.



Duo BBQ Ribs

“For me, there’s something therapeutic about barbecuing. I like the whole
exercise of marinating the meat, preparing the fire, hanging around the
smoking pit while sipping on some suds, and, of course, enjoying the result.
Since I like a very intense flavor, I marinate the ribs for several hours, or
even overnight, before slapping them on the pit.
Now, for a quick review of the types of pork ribs available out there:

  • Back ribs, also called baby back ribs, are cut from the pork loin. They’re really no better than spareribs as far as flavor and tenderness, but they’re always more expensive, since every pig that comes to market supplies only one slab of back ribs for every two slabs of spareribs.

  • Spareribs are the most common and least expensive. They vary according to the size of the pig from which they are cut. Ask your butcher for ‘three and under’, which means the slab should weigh no more than 3 pounds.

  • St. Louis-style ribs are the ribs from the breastbone or ‘brisket bone’. All the ragged edges are trimmed, leaving a uniform slab of rib bones with meat in between. They are as tender and meaty as back ribs, but less expensive.

  • Country-style ribs come from the blade loin end. They have more meat on
    them and are popular in the South.

You will have to play around with the different kinds of ribs to find which
ones suit your taste. Think how much fun that can be! Oh, I suggest you use
good charred hardwood or lump charcoal rather than ordinary briquettes.
It burns cleaner and hotter and gives off a great aroma. And remember,
food cooks more evenly when the lid of the barbecue is closed.”

Makes about 6 servings

One 3-pound slab country-style pork ribs
One 3 1/2-pound slab pork spareribs
2 teaspoons salt
2 cups Steen’s 100% Pure Cane Syrup or
other cane syrup
1/4 cup soy sauce
1/4 cup apple-cider vinegar
1/2 cup water
2 tablespoons sesame oil
1/4 cup minced yellow onion
2 tablespoons chopped garlic
2 tablespoons peeled and grated fresh ginger
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper

Put the ribs in a very large soup pot or kettle. Add the salt and enough
water to cover them. Bring to a boil and let boil for 30 minutes. Remove
from the heat and drain.
Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or plastic container
and pour the marinade over them. Cover and refrigerate for 8 to 12 hours, turning the ribs in the marinade about every 4 hours.
Prepare the pit or grill. You should have a glowing red fire with light ash,
and the temperature of the pit or grill should be between 225 degrees and
275 degrees F.
Put the ribs on the pit away from the fire. Cook, basting with the marinade and turning the ribs every 15 minutes, for about 2 hours. You may have to feed the fire every 30 minutes or so.
Remove the ribs from the pit and let cool for several minutes before
slicing to serve.


Barbecue Beans

“…I decided it was time to make my own beans. I started off with navy beans (also called white pea beans), which are about as bland a bean as there is. Then I added all the stuff that I thought makes baked beans taste good – bits of bacon, onions, brown sugar and cane syrup, mustard, ketchup, and some spices – and cooked it
all long and slow, until the beans were soft and tender. Man, were they good,
and, you know, I never put them in the oven. So much for ‘baked’ beans. Make
them a day ahead, and the flavor will be out of this world!”

Makes about 8 servings

1 pound sliced bacon, chopped
2 cups chopped yellow onions
1 medium-size fresh jalapeño,
seeded and chopped
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped garlic
1 pound dried navy (white) beans,
picked over and rinsed
1/2 cup Steen’s 100% Pure Cane Syrup or
other cane syrup
1/2 cup firmly packed light brown sugar
2 cups ketchup
1/4 cup yellow mustard
9 cups chicken broth
2 bay leaves

In a large pot over medium heat, fry the bacon until crispy, 8 to 10
minutes. Add the onions, jalapeño, and black pepper and cook, stirring,
until the onions are soft, 3 to 4 minutes. Add the garlic and beans and
cook for 1 minute. Add the cane syrup, brown sugar, ketchup, and
mustard and mix well. Stir in the broth, add the bay leaves, and bring
to a boil, then reduce the heat to medium-low. Cook, uncovered, until
the beans are tender, about 4 hours, stirring occasionally. Remove the
bay leaves before serving.


Louisiana Garlic Bread

“There aren’t many meals served in Louisiana that don’t include French bread. Although it’s usually eaten warm and toasty from the oven and spread with
butter, the locals also put away a lot of garlic bread. You take a regular loaf
of French bread, cut it in half lengthwise, lather it with a garlic-butter mix-
ture, and then warm it in the oven or on the old barbecue pit. There have
been times I’ve devoured a whole loaf by myself while barbecuing.”

Makes 1 large loaf, 6 to 8 servings

1/4 pound (1 stick) unsalted butter,
at room temperature
2 teaspoons chopped garlic
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 teaspoon freshly ground black pepper
1 large loaf French bread, split lengthwise in half

Combine the butter, garlic, lemon juice, parsley, and black pepper in a
small mixing bowl. Stir to blend well. Spread both halves of the bread
with the mixture. Put the halves together, wrap in a sheet of aluminum
foil, and place on the barbecue pit or in an oven at 350 degrees F to heat.


Flo’s Potato Salad

“Just so you’ll know, Felicia’s nickname is Flo, and this is her potato
salad, one of the best I’ve tasted. It’s great to bring along on picnics;
just be sure to keep it well chilled.”

Makes 6 to 8 servings

6 large eggs
A pinch plus 2 teaspoons salt
3 pounds new potatoes, washed and quartered
1/2 pound sliced bacon, cut into small dice
3/4 cup mayonnaise
1/4 cup Creole or whole-grain mustard
3 tablespoons fresh lemon juice
1 teaspoon hot sauce
3/4 cup finely chopped red onions
1/2 cup chopped green onions or
scallions (green part only)
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper

Put the eggs in a saucepan and cover with water, add the pinch of salt.
Bring to a boil and boil for 2 minutes. Turn off the heat, cover, and let
stand 10 minutes. Drain, then cool in a bowl of ice water. Peel and chop.
Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook
until fork-tender, about 12 minutes. Remove from the heat and drain. Let
cool to room temperature.
Fry the bacon until crisp, remove from the pan with a slotted spoon, and
drain on paper towels. Set aside to cool to room temperature.
In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and
the black pepper. Whisk to blend. Add the eggs, potatoes, and bacon and
toss to coat evenly. Keep refrigerated until ready to serve.

Featured Archive Recipes:
Barbecued Baked Beans
Barbecued Texas Beef Brisket
Big Bad Ass Ribs, Whoopi Goldberg's
Emeril's Piri Piri Collection (6 recipes)
Memphis-Style Ribs
More yummy stuff from Every Day's a Party
Potato Salad, Let Me Count the Ways...
Spicy Creole Beans
Will the real coleslaw please stand up...
The perfect desserts:
Emeril's Ruston Peach Crumb Pie
Favorite Chocolate Cake
Key Lime Pie, Three Ways
Strawberry Margarita Pie

Index - Favorite Recipe Archives
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