The history of the beloved beignet dates back to the 17th century. We can trace the consumption of fried dough back to the times of ancient Rome. Beignets are thought to have migrated with French settlers and were introduced to Louisiana when settlers made their home there.
Cafe Du Monde is the pioneer of the New Orleans’ Beignet. Established in 1862 as a coffee stand in the French Market, it now operates about ten different locations in Louisiana. Cafe Du Monde is open 24 hours, seven days a week.
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
Notes
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking.
Georgia Pecan Upside Down Cake – There’s a type of cake that comes out of Georgia that’s chock full of pecans and coconuts and oh my… is it delightful.
Origin of the Georgia Pecan
Pecan nuts are the fruit of pecan trees (Carya illinoensis), a species of hickory in the walnut family. First grown commercially in Georgia during the late 1880s, pecans became one of the state’s most important commodities by the early 1900s.
Preheat oven to 350°F and line a 9×13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!
Cajun Sausage and Chicken Gumbo – This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Origin. Scholars agree that gumbo originated in Louisiana in the early 18th century, but its uncertain etymology makes it difficult to pinpoint the origins of the food.
1lbandouille or smoked sausagesliced 1/4 inch thick
4clovesgarlicminced
salt and pepper to taste
creole seasoning to taste
6cupchicken broth
1bay leaf
1rotisserie chicken boned and shredded
Instructions
Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
A deep-fried or baked ball of cornmeal batter and spices, usually served as a side dish. They are believed to have originated in the southern United States, where they are a traditional dish.
The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy. Its readily available ingredients and hearty nature made it an affordable staple for the low-income working class.
Although the recipe is Biscuits and Gravy it really is a recipe for Country Gravy. I recommend using Bisquick for your Biscuits. Simply follow the instructions on the box and bake while you making this delicious gravy.
In frying pan cook sausage until brown over medium heat. Remove sausage from pan an drain and pat dry to remove as much oil as possible.
Return the sausage to the pan and add flour stir to coat the sausage. Then add milk slowly cooking over medium heat. Cook and add milk until you reach the desired thickness.
Red Beans & Rice – When we were stationed in New Orleans this was a very popular dish with the locals.
Origin
The origins of this iconic dish are believed to trace back to the Haitian Revolution when red kidney beans were brought to New Orleans by those fleeing the uprising.
1lbmeaty ham bone or 1 pound meaty smoked pork hocks
1cuplarge onion chopped
2bay leaves
1/2tspground red pepper
12ozsmoked sausage chopped 2 1/2 cups
4cupscooked rice
Instructions
rinse beans. In a large pot combine beans and 6 cups water. Bring to a boil. reduce heat.
Simmer 2 minutes. Remove from heat. Cover and let stand for 1 hour.
Drain and rinse beans.
Return beans to pot. Add ham bone or pork hocks, onion, garlic, bat leaves, red pepper and 6 cups of fresh water. Bring to a boil. Then reduce heat and cover. Simmer 2 1/2 hours or until beans are tender. Stirring occasionally. Add additional water during cooking if necessary.
Remove from heat. When cool enough to handle cut meat off bone, coarsely chop meat. Discard bone. Return chopped meat to pot.
Stir in sausage return to boiling; reduce heat Simmer uncovered for 20 to 30 minutes or until thick gravy forms. Stirring occasionally.
Remove bay leaves. Serve over cooked rice and season to taste. Garnish with cut green onion if desired.
