Table Laid for 4th of July (USA) Table Laid for 4th of July (USA)
Photographic Print

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 (McIlhenny Company)
TABASCO Chipotle Pepper Sauce. Great
for marinating
and grilling.

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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."


Down Home in Luzanna on the 4th...



Stonewall Kitchen, LLC

“… family and guests would sit on benches at outdoor tables and dine on
barbecued chicken, corn on the cob, sliced tomatoes, homemade bread,
and a dozen or so desserts, including midsummer peach ice cream that
had been turned laboriously by hand.”

~ Craig Claiborne

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 Heart and Soul
Heart and Soul
Art Print

Butler, Steve
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Star Spangled Banner
Star Spangled Banner
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"Fireworks", July 4, 1953
"Fireworks", July 4, 1953
Ben Kimberly...
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Strawberry Ice Cream on a Spoon
Strawberry Ice Cream
on a Spoon
Photographic Print

Finley, Marc O.
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Fireworks behind statue of liberty
Fireworks behind Statue of Liberty

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La Belle Cuisine


In case the name Marcelle Bienvenu is not familiar to you, it will be my great pleasure to make the introduction.  In addition to writing a weekly food column, "Cooking Creole", for the New Orleans daily newspaper, The Times-Picayune,
she has written four cookbooks: Who's Your Mama, Are You Catholic, and Can
You Make a Roux? , Who's Your Mama, Are You Catholic and Can You Make a Roux: the Sequel icon, Cajun Cooking for Beginners , and Stir the Pot: The History
of Cajun Cuisine icon. In addition, she has co-authored Louisiana Real and Rustic icon, Emeril's TV Dinners icon, Emeril's Creole Christmas icon, and Every Day's a Party icon with renowned Chef Emeril Lagasse and Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island icon with Eula Dore. Whew! A very busy, very talented, very lucky lady!


The June 28, 2001 Times-Picayune Food Section had
this gem to offer, which I gladly share with you:

star1s.gif - 1.3 Kstar2s.gif - 1.2 Kstar3s.gif - 1.3 K

Get back to the Basics for July 4th
Creole Cooking
Marcelle Bienvenu

"Summer has just officially begun and our family has gotten together for two holiday feasts since May. Over the long Memorial Day weekend, we gathered
at the camp on Catahoula Lake where we feasted on barbecued chicken, rice
, eggplant casserole, ice-cold watermelon and pineapple upside-
down cake
On Father’s Day, my siblings and their families (numbering about 22)
descended on my home on the banks of Bayou Teche.
The menu included barbecued brisket, grilled hamburgers and pork sausage,
baked beans, potato salad, coleslaw, garlic bread, homemade strawberry ice
and blackberry cobbler.
This morning my older brother Henri Clay called, wanting to know what the
plan was for Fourth of July!  Still feeling full from Father’s Day, I suggested
that perhaps we should stay home and dine on water and crackers! But knowing
my family, we will either gather around the pool at my sister’s or return to the
camp on the lake. Baby Brother Bruce has already suggested the menu for that occasion, wherever we end up. He says it’s time for a meal of fried chicken, corn bread, anything made with garden-fresh vegetables, and more homemade
ice cream.

After swimming and playing volleyball and baseball, we’ll be oh, so hungry!
My job is to parcel out the preparation. Let’s see, Bruce can fry the chicken,
Edna can do the ice cream, and the sister-in-law and I can take care of the
side dishes. I even have all the recipes ready for them."


Crunchy Fried Chicken

Makes 4 servings

4 eggs, beaten
1/4 cup milk
1/4 cup water
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 fryer, about 2 1/2 pounds, cut
into serving pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Lard or solid vegetable shortening for deep-frying

Mix together the eggs, milk, water, salt, [1/2 teaspoon] cayenne, black
pepper and garlic powder in a large bowl. Add the chicken and toss to
coat evenly. Soak the chicken in the mixture for about one hour in the
Mix together the flour, baking powder, [1 teaspoon] cayenne, salt and
black pepper in another bowl. Remove the chicken, a couple of pieces
at a time, from the egg mixture and shake off any excess. Roll in the
seasoned flour and deep fry in hot oil until golden brown and the
chicken pops to the surface. Repeat the process until all of the
chicken is cooked. Drain on paper towels.


Mama’s Corn Bread

Makes 6 to 8 servings

2 cups yellow corn meal
1 cup all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon sugar
1 egg, beaten
1 1/2 cups milk
3 tablespoons bacon grease or shortening

Preheat the oven to 425 degrees F. Sift the dry ingredients into a
mixing bowl. Add the egg an milk and mix well. Heat the bacon
grease or shortening in a 9-inch cast iron skillet. When the grease is
hot, pour in the batter. Bake until golden brown, 25 to 30 minutes.
Remove from the oven and let cool a few minutes before slicing
to serve.


 Luckily, the Creole tomatoes weren’t damaged by the rains of
Tropical Storm Allison!

 Creole Tomato Casserole

Makes 6 to 8 servings

3 tablespoons vegetable oil
2 cups chopped onion
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
2 cloves garlic, minced
1 pound ground beef
6 Creole tomatoes, peeled, seeded
and chopped
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil
1 cup fine bread crumbs
6 tablespoons butter, melted
1/4 cup grated Parmesan cheese

In a large heavy pot, heat the oil over medium heat. Add the onions,
green onions, bell pepper, celery and garlic. Cook, stirring, until the
vegetables are soft, about five minutes. Add the ground beef and
cook, stirring often, until brown. Add the tomatoes, salt cayenne,
oregano and basil. Cook, uncovered, over medium-low fire, stirring
occasionally, for one hour.
Preheat the oven to 350 degrees F. Pour the mixture into a baking
dish. Sprinkle the top with the bread crumbs, then drizzle with the
butter. Sprinkle the top with the cheese. Bake for 15 minutes or
until the cheese melts.


Eggplant and Rice Dressing

Makes 6 to 8 servings

1 large eggplant, peeled and diced
1 teaspoon salt
2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell pepper
1 pound lean ground beef
4 cups cooked long-grain rice,
kept warm
1/4 cup chicken broth
1/3 cup chopped parsley
Salt and cayenne to taste

Put the eggplant in a bowl of water and add the teaspoon of salt. Let
stand for about 15 minutes. Then drain and rinse with cool water. In a
large heavy pot, heat the oil over medium heat. Add the eggplant, and
stirring often, cook for about 10 minutes, or until it softens. Add the
onions and bell peppers and cook for about 5 minutes, stirring often.
Add the ground beef and cook, stirring occasionally, until the beef is
brown. Cover the pot, reduce the hat to medium-low and simmer for
30 minutes, stirring occasionally. Remove from heat. Add the rice and
stir to mix. Add the chicken broth if the mixture is a little dry. Season
with salt and cayenne.


Fresh Corn Salad

Makes about 12 servings

6 ears fresh sweet corn, husks and
silk removed and cleaned
1 large yellow onion, coarsely chopped
2 medium zucchini, cubed
1 bunch green onions, trimmed and chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper to taste
1 clove garlic, minced
2 teaspoons sugar
2 teaspoons Dijon mustard
1/2 teaspoon hot sauce
1/3 cup olive oil
1/3 cup apple cider vinegar

Cook the corn in boiling salted water until tender, six to eight minutes.
Drain and let cool. Cut the kernels from the cob with a sharp knife.
In a large salad bowl, combine the corn with the onion, zucchini, green onions, red and green bell pepper and the parsley. Season with salt and pepper. Toss to mix.
In a small bowl, combine the garlic, sugar, mustard, hot sauce, olive oil
and vinegar. Season with salt and pepper. Whisk until the sugar is dis-
solved, then  pour over the vegetables. Toss to coat the vegetables evenly. Chill for at least three hours before serving. Serve with a slotted spoon.


Mama’s Ice Cream 

Makes 6 to 8 servings

6 eggs, beaten
4 cups milk
1 cup sugar
1 tablespoon vanilla extract
2 cups chopped fruit, such as peaches,
strawberries and bananas

Combine the eggs, milk, sugar and vanilla in a saucepan over medium-
low heat. Stirring constantly, cook until the mixture thickens enough to
coat the back of a spoon. Remove from heat. Chill in the refrigerator
for about two hours. Remove and add the fruit. Freeze in an ice cream
freezer according to manufacturer’s directions.

Featured Archive Recipes:
4th of July Buffet at the
White Dog Cafe

All-American Barbecue Menu
Creole Lullaby
Creole Stuffed Tomatoes
Eggplant, Shrimp and Rice Dressing
Fried Chicken, The Immortality of
Let them eat bread!
Potato Salad, Let Me Count the Ways...
Three Corn Salads
We all scream for ice cream...

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