AFTER CHRISTMAS DINNER, STUFFED FRESH HAM, CORN CREOLE, DRESSED UP RICE

After Christmas Dinner

Mama's Stuffed Pork RoastMakes 12 to 14 servings 

1 10-pound to 12-pound fresh ham shank

1 cup finely chopped onions

1 cup finely chopped green bell peppers

6 to 8 garlic cloves, thinly sliced

3 teaspoons salt

3 teaspoons cayenne pepper

1 teaspoon black pepper

Vegetable oil

2 cups water or more as needed

Preheat the oven to 450 degrees.        

Set roast on large cutting board. Combine onions, bell peppers, garlic, salt, cayenne and black pepper in bowl and mix well.          

With a sharp boning knife, make several deep slits in roast -- spaced several inches apart. Using index finger, stuff seasoning mixture into slits, packing it firmly. Season outside of roast generously with more salt and cayenne pepper. Rub roast lightly with vegetable oil.        

Place roast in heavy roasting pan and put it in oven. When bottom of the pan begins to sizzle, carefully add water. Bake roast until it browns evenly, 30 to 45 minutes.    

More water can be added if pan becomes too dry. This will mix with the roast drippings and make dark gravy that can be used now for basting the roast, then later poured over steamed rice.

When roast is well-browned, reduce heat to 350 degrees, cover, and cook until juices run clear and roast is tender, approximately 3 to 4 hours. (Add more water if necessary to make gravy.)

Remove from oven and cool slightly before carving.

Skim off excess oil from pan gravy, which can be served with pork. Or, store drippings in airtight container in refrigerator to make the following rice dish.

Dressed Up RiceMakes about 8 servings

6 bacon slices

1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

1/2 cup chopped celery

8 ounces small white button mushrooms, wiped clean, stemmed and thinly sliced

4 cups cooked rice

1 cup pork gravy

Salt

Cayenne pepper

Chopped green onion tops for garnish

In a large, heavy pot, cook bacon until crisp. Reserve drippings in pot. Transfer bacon to paper towel to drain and cool. When cool, crumble bacon.

To bacon grease, add bell peppers, celery and mushrooms, and cook, stirring until soft, about 8 minutes.       

Add rice, pork gravy and crumbled bacon. Stir to mix evenly. Season with salt and pepper. Garnish with green onions and serve warm.

*         

And one more recipe for lagniappe -- Mama's favorite corn dish.

Corn CreoleMakes about 6 servings

3 tablespoons vegetable oil or bacon drippings

1 cup chopped yellow onions

1/2 cup chopped green bell peppers

2 cups cream-style corn (canned)

1 large egg, beaten

2 cups milk

1/2 cup yellow corn meal

Salt

Cayenne

Bread crumbs

Butter

Preheat the oven to 350 degrees.

Heat oil or bacon drippings in a large, heavy pot over medium heat. Add onions and bell peppers, and cook, stirring, for about 4 minutes, or until soft and lightly golden. Add corn, egg and milk. Cook, stirring occasionally, for 5 minutes. Add cornmeal and stir until mixture thickens. Season with salt and cayenne, and pour into lightly oiled baking dish. Sprinkle top with bread crumbs and dot with butter. Bake for about 30 minutes, or until bubbly and hot.

ZUCCHINI SALAD

Zucchini Salad

2 medium zucchini (about 1 1/2 pounds total)
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white wine vinegar
4 tablespoons corn or safflower oil 

PREPARATION
Preheat oven to 400 degrees.
Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

OYSTER DRESSING

Oyster Dressing!

1/2 (16-ounce) package ground mild pork sausage with sage
2 cups chopped yellow onion
1 cup thinly sliced celery
1/2 cup chopped green bell pepper
1 Tbsp. minced fresh garlic
1 Tbsp. chopped fresh sage
1 1/2 tsp. kosher salt
1 tsp. hot sauce
1/4 tsp. ground black pepper
10 cups cubed day-old cornbread
2 large eggs, lightly beaten
2 cups reduced-sodium chicken broth
2 (8-ounce) packages shucked raw Louisiana oysters, drained (about 2 cups)

1.) Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. Set aside.
2.) Heat a large nonstick skillet over medium-high heat. Add sausage; cook, stirring frequently, until browned and crumbly, 6 to 8 minutes. Using a slotted spoon, set sausage aside, reserving rendered fat in pan.
3.) Add onion, celery, bell pepper, and garlic to pan. Cook, stirring occasionally, until tender, approximately 10 minutes. Stir in sage, salt, hot sauce, and pepper; cook for 3 minutes more.
4.) In a large bowl, gently fold together cornbread, sausage, onion mixture, eggs, broth, and oysters. Pour mixture into prepared dish.
5.) Bake, uncovered, until top is golden brown and dressing is firm to the touch, approximately 40 minutes.

St. Louis Gooey Butter Cake
Yield 16 to 20 servings

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a Missourian’s Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

FOR THE CAKE
3 tablespoons/45 milliliters milk at room temperature
1 ¾ teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 ¾ cups/215 grams all-purpose flour 

Topping:
3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 ½ teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 ½ cups/300 grams sugar
½ teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners’ sugar, for sprinkling

In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.

 
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition. 

Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

CROCKPOT SPANISH RICE

Slow Cooker Spanish Rice
Makes: 8 servings

In this laidback crockpot version adapted from the Practical Stewardship blog, browned rice goes into the slow cooker along with tomatoes, broth, onion, garlic, bell peppers, and spices. Approximately 3 hours later, you’ve got a fluffy, deeply flavored side dish.

2 tablespoons olive oil, plus more for the slow cooker
2 cups raw white rice, such as jasmine
1 medium yellow onion, chopped
2 cups low-sodium broth or stock (chicken or vegetable), or water
1 (14.5-ounce) can diced tomatoes
3 cloves garlic, minced
1/2 red bell pepper, medium dice
1/2 yellow bell pepper, medium dice
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
2 tablespoons fresh cilantro leaves, for garnishing

Warm the olive oil in a medium skillet over medium heat. Add the raw rice, and stir to coat the grains. Add the onion and sauté, stirring constantly, until the rice turns a pale golden brown, about 5 minutes.
Lightly coat the bottom and sides of a slow cooker crock with olive oil. Add the browned rice to the crock, along with the broth, tomatoes, garlic, bell peppers, chili powder, cumin, and salt. Stir, cover, and cook on high for 2 1/2 to 3 1/2 hours, checking after 2 hours to see how well the rice is absorbing the liquid. Cook until all the moisture is absorbed and the rice is tender. Garnish with cilantro and serve.

BREAKFAST BREAD BOAT

Breakfast Bread Boats

1 Baguette

5 large eggs

1/3 cup heavy cream or whole milk

4 oz cooked bacon bits

4 oz cheese

2 green onions thinly sliced

In a medium bowl, mix eggs, cream, bacon, cheese, and onions.

Cut a long rectangle through the top of the baguette and partially unstuff the baguette. Spoon the mixture into the baguette.

Bake for 25 minutes at 350 F (175 C)

Cut and serve while still warm.

ROOT BEER WINGS

Root Beer Wings

3 lbs of wings
2 tsp of salt
2 tsp of pepper
1 cup of bbq sauce
16.9 fl oz of root beer
more bbq sauce
brown sugar

Season chicken wings with salt and pepper. Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. Cover, cook on low for 4 hours. Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle some brown sugar. Put under broiler for 8 -10 minutes. Enjoy!

CORNISH HENS ON THE GRILL

Cornish Hens on the Grill

Makes 2 to 4 servings

 2 Cornish game hens (about 20 ounces total)

1/4 cup chopped roasted red bell peppers

4 cloves roasted garlic, mashed

1 tablespoon Creole seasoning mix

1/4 cup fresh lime juice

1/4 cup olive oil

1 tablespoon garlic powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 barbecue sauce (your choice)

1 tablespoon vegetable oil

Prepare a slow-to-medium fire in a grill.

Butterfly the hens by cutting out the backbone with kitchen shears. This will allow hens to lie flat on the grill.

Combine roasted peppers, garlic and seasoning mix. Gently separate the skin from the meat on the breast and thigh area. Stuff mixture under the skin using your fingers, being careful not to puncture the skin. 

Combine lime juice, olive oil, garlic powder, cumin and cinnamon in a small bowl. Rub hens with this mixture. Cover and refrigerate 2 to 8 hours. Remove hens from marinade; reserve marinade.  

Place hens, skin side down and wings spread, on the grill and pour the marinade over them. Close the lid and cook for about 25 minutes. Turn, close the lid. Cook 10 minutes. 

Turn the hens to skin side down. Combine barbecue sauce and vegetable oil in a small saucepan and warm on the grill. Baste hens on the rib cage side. Close lid and cook for 10 minutes. Turn hens over and baste the skin side with barbecue sauce. Remove and serve immediately.         

ROASTED CORNISH HENS with FENNEL

Roasted Cornish Hens with Fennel 

Makes 6 servings

6 Cornish hens, about 1-1/4 pounds each

Salt, cayenne and freshly ground black pepper

1-1/2 pounds fennel bulbs, trimmed, ribs reserved, bulbs thinly sliced

2 tablespoons butter

1 tablespoon vegetable oil

1/2 cup dry white wine

1/2 to 3/4 cup water, as needed

2 tablespoons Pernod or other anise-flavored liqueur

6 sprigs fresh parsley for garnish

Preheat oven to 400 degrees. Season outside and cavities of the hens with salt, cayenne, and black pepper. Stuff the cavities with chopped fennel ribs, then truss the hens. 

In a large heavy skillet, heat butter and oil over medium-high heat until foam subsides. Add hens, two or three at a time and brown evenly, turning every 3 to 4 minutes. Transfer hens to a roasting pan.

Pour off all but one tablespoon of fat and return skillet to heat. Add fennel slices and cook, stirring, until golden and soft. Spoon fennel around the hens. Add wine and 1/2 cup water. 

Roast hens, basting every 15 minutes. Add remaining water if necessary, until hens are tender and juices run clear, 40 to 50 minutes. 

Remove from the oven and transfer to the stop top. In a small saucepan, heat Pernod over medium-low heat until it is warm, then carefully ignite it and pour it carefully over the hens, letting flames go out.

Transfer hens to serving plates and garnish each with a sprig of parsley. Boil pan juices until reduced to about 2/3 cup, season with salt and black pepper if necessary, and pass at the table. 

CORNISH HENS NORMANDE

Makes 4 to 6 servings

3 Cornish hens, quartered and backbones removed

Salt, white pepper and cayenne

6 tablespoons butter

2 tablespoons vegetable or olive oil

1/2 cup Calvados

3/4 cup chicken stock

1/4 cup chopped shallots

2 tart apples (such as Granny Smith), peeled, cored and chopped

2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)

2 egg yolks

1/2 cup heavy cream

Season the hen pieces with salt, white pepper and cayenne. Heat 4 tablespoons of butter and the oil in a large, heavy skillet over medium-high heat. Cook the hen pieces (in batches if necessary) until well browned, about 4 minutes on each side. Warm the Calvados in a small saucepan over low heat, ignite it with a match and carefully pour it, a little at a time, over the hen pieces. Shake the pan gently back and forth until the flame dies. 

Pour in the chicken stock and scrape any browned bits clinging to the bottom of the pan. Set aside.

In a separate saucepan, heat the remaining 2 tablespoons of the butter over medium heat and add the shallots, apples and thyme. Cook, stirring, until the apples are just soft, 4 to 6 minutes. Spread the mixture over the hen pieces in the skillet and, over medium-high heat, bring the stock to a gentle boil. Cover the pan, reduce the heat to medium-low and simmer, basting several times with the pan juices, until the hen pieces are cooked through and the juices run clear, about 20 minutes. 

Transfer the hen pieces to a platter and keep warm by covering loosely with foil.

Strain the contents of the pan through a fine sieve set over a saucepan, pressing down with a wooden spoon to squeeze out all the juices. Skim off any fat that may rise to the surface. Bring the sauce to a gentle boil. Stir occasionally until it reduces to a little over 1/2 cup. 

With a wire whisk, blend the egg yolks and the cream in a bowl and gradually beat in all of the hot sauce, a little at a time. Pour back into the saucepan and cook over medium-low heat until the sauce thickens, 3 to 4 minutes. Adjust seasonings. Pour the sauce over the hen pieces to serve. 

CORNISH HENS with HERB BUTTER

Cornish Hens with Herb Butter

Makes 6 servings

6 Rock Cornish hens (about 3/4 to 1 pound each)

1 teaspoon salt, more or less to taste

1/2 teaspoon cayenne

1-1/2 sticks unsalted butter, softened

1 cup chopped parsley

1/2 cup snipped fresh chives

2 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh thyme

2 tablespoons chopped fresh sage

3 tablespoons olive oil

1-1/2 tablespoons crumbled dried sage

Rinse the birds under cool water and pat dry. Sprinkle each, outside and inside the cavity, with the salt and cayenne.

In a food processor, combine the butter, parsley, chives, rosemary, thyme and fresh sage and pulse several times to combine. Carefully separate the skin from the breast of each bird and spread about two tablespoons of the herb butter between the skin and breast. Smooth out the skin and truss.

Preheat the oven to 450 degrees.

Rub oil over the birds and sprinkle with more salt and cayenne if desired. Rub the dried sage evenly over each bird and plate in a roasting pan. Roast for 20 minutes.

Reduce the heat to 350 degrees and continue cooking until the juices run clear when pricked with a fork or pointed knife, about 40 more minutes. Baste with the pan juices during the cooking time. Serve on a bed of fresh herbs. 

Brocato on Cuccidati

Why are fig cookies so prominently associated with St. Joseph's Day altars?

Brocato: Well, they keep. So you can put them on the altar for a while. They're made with dried figs, and they are easy to make into different shapes. Even people who make them at home can make them into religious shapes — a palm, the chalice, sandals, the monstrance.

  All the cookies that go on the altars are traditional Sicilian cookies. You have to have pigniolata. It's fried dough coated with either honey or caramelized sugar. (Brocato's) pignolata are covered in sugar. The cookies stick together so the look like pine cones, because supposedly Jesus played with pine cones when he was young. That's the story anyway.

  We also put biscotti, which come in different colors. People put sesame seed cookies on the altars, and scadalini or ossi di morte, "dead man's bones." These are cookies we make year round, but they go on the altars, and they're popular at this time of year.

Traditionally, what else goes on a St. Joseph's Day altar?

B: Breads are important, and cakes. Some people put a lamb-shaped cake on their altar. And there are dishes people put out. In Sicily, people might put out seafood, like mussels or swordfish. In Louisiana, you might see people put out boiled crabs. It's easier in Sicily because of the climate. Here you might put out the seafood for the viewing of the altar on St. Joseph's Eve, the night before. Then you might put it in the refrigerator. But everybody's tradition is a little bit different. There's no strict rules. Just no meat, because St. Joseph's Day always falls during Lent. 

How has observation of St. Joseph's Day changed?

B: My family grew up in the French Quarter. It used to be an Italian neighborhood. My grandparents always had a big altar in the store.

  A lot of people used to build an altar in their home. You'd put a palm branch on your front door to announce the altar, and people would come to visit. On St. Joseph's Day, you'd have a feast, and you'd make pasta Milanese. St. Joseph's Day marks surviving a drought, so you'd be giving thanks for food and rains. You never refused people who came to the door. That's what the fava beans are about. It's not a good luck charm. It shows you are fortunate — you have food.

  In the last 30 years, fewer people are setting up altars. More people are having a family dinner, either on St. Joseph's Day or the Sunday before or after.

SAINT JOSEPH DAY

St. Joseph Day

A hammer, a chalice, pine cone-shaped pastry and fava beans take on special meaning on March 19, which is celebrated with St. Joseph Day altars inside homes, schools, churches and community centers throughout the New Orleans area.

"In pre-literate societies, one way to talk about ideology and theology was to use symbols," said Xavier University's Kim Vaz, who has worked with the students on St. Joseph altars for three years. "It gives people a chance to understand and mediate and reflect on what it signifies in the tradition."

The symbolism of St. Joseph altars can convey deep meaning, she said. And "deep" is a good word to describe the altars, because they are laden with all kinds of representational items. 

Here, we've gathered a guide to the meanings behind the foods and objects on St. Joseph altars, but, keep in mind, these explanations are open to interpretation and vary by tradition. What is listed may or may not be what that item means in every family, church or community. For example, some native New Orleanians of Sicilian descent have never heard of stealing a lemon from an altar to gain a husband, but others swear by it.

THE BASICS

The altar is built on three levels, representing the Blessed Trinity. A statue or photo of St. Joseph and sometimes the Holy Family -- Jesus, Mary, Joseph, is placed on the highest tier. 

A branch of sago palm outside the door signifies an altar is inside.

The altar is lavishly covered with prepared dishes, fruit, vegetables, flowers, candles and wine, set strategically and artistically around symbolic items.

The altar is blessed by a priest in a special ceremony. 

Many people pray at the altars. In addition, slips of paper are available for those who wish to write a petition to St. Joseph.

Colors associated with St. Joseph are said to be red or gold. 

White tablecloths stand for purity. In some traditions, the cloth may represent a specific culture. The altar on the at St. Xavier University campus has kente cloth to represent the school's African-American heritage.

One custom called "tupa tupa" or "knock knock," involves children representing the Holy Family (as well as accompanying angels or other saints). They re-enact knocking on doors seeking shelter, as the family did before Christ's birth. When they knock on the door where the altar is spread, they are welcomed to a special table set with small portions of food from the altar. 

Visitors may leave monetary donations, which are given to the poor. Often, the food on the altars is donated to the poor as well. According to the materials of the American Italian Cultural Center, no one should benefit financially from an altar.

Pastries, breads and cakes are the most abundant items on most altars. 

PASTRIES 

Flaming heart cuccidata made by Sandra Scalise Juneau, who has taught dozens of classes in the art practiced by her grandmother. NOLA.com|Times-Picayune archive

Cuccidata are large, ornate work-of-art pastries, with a fig filling showing through the elaborately cut crust. Look for cuccidata that symbolize the following:

The Monstrance: Holds the sacred host on the altar

Hearts, flaming hearts: Sacred heart of Jesus.

Chalice: Consecration of the bread and wine at the Last Supper

Wreaths: Eternal love, or, sometimes the crown of thorns

St. Lucy's Eye Pies: The pies, which are unnerving to some, are relatively rare. Sometimes the pie has a top crust with eyes cut out; sometimes it has ball-shaped eyes set on top of a fig filling. St. Lucy, patron saint of the blind and visually-impaired, is affiliated with St. Joseph as she was another Sicilian saint. A large statue of St. Lucy holding her eyes on a plate can be seen on one side of the outer aisle in the St. Joseph Church on Tulane Avenue. 

BREADS

Elaborate baked Italian bread can be seen in many shapes, made by individuals as well as specialty bakeries. Salt dough, inedible decorations, are common as well. 

Blessed bread: Sometimes a little gift bag given to visitors holds a piece of Italian bread that has been blessed by the priest on the altar. The bread is often saved for protection from storms. When storms threaten, prayers are said and the bread is thrown out a window.

Pupaculova: Bread dough shaped like a basket around one or more dyed eggs symbolizes the coming of Easter. 

The tools of the carpenter interpreted in salt dough on the altar at St. Joseph's Church in Gretna. NOLA.com|Times-Picayune archive

Breads that symbolize St. Joseph the carpenter: Dough shaped as a staff, sandals, beard, saw, hammer, ladder, nail and beard are common. One church on the West Bank sets out a set of exquisitely made small tools in a work box, made of inedible salt dough.

Mudrica: This is the "sawdust" of the carpenter, St. Joseph, made from bread crumbs and used to garnish the traditional pasta dish, Pasta Milanese. Bread crumbs are browned in a skillet and, sometimes, sweetened.

Fava beans: Fava beans are the central food of the altar, as they are the crop that thrived and fed the starving Sicilians. They are considered a lucky charm. Baskets of fava beans are on altars, sometimes gilded, sometimes painted in Italian colors of green, white and red. Often, one is tucked into a bag of cookies for departing viewers. The custom is to carry a fava bean in your wallet or handbag, for continued prosperity. 

COOKIES

Also known as "cakes." Uncounted hundreds of pounds of flour are transformed each year into Italian cookies for St. Joseph's altars, and a bag of cookies often is given to visitors as they depart. Common kinds of cookies are:

Seed cakes, also known as seed cookies, rolled in brown, naturally colored sesame seeds. 

Fig cookies decorated in the colors of the Italian flag. NOLA.com|Times-Picayune archive

Fig cookies, filled with the same yummy fig filling as their big brother cuccidata, usually decorated with colored sprinkles.

Pignolata symbolize pine cones played with by the child Jesus. Made from bits of fried dough, then stuck together with hot syrup in cone shapes, similar to the French croquembouche. The shape varies from altar to altar. 

Pizzelles are flat, thin cookies made with an special iron. 

Dozens of other kinds of cookies are seen as well. Anise is a favorite flavoring in cooks as well as other altar foods.

CAKES

Beautifully decorated cakes of all kinds are seen on the altars. Many are book-shaped to represent the Bible. The confections may depict the Holy Family or congratulate St. Joseph on his day. Also, portrait cakes are memorials to relatives, who have died. At some altars, a separate table holds the memorials to deceased family and friends, which may include photographs as well as cakes.

Another common cake is a lamb-shaped cakes that represent the Lamb of God.  

MEATLESS DISHES

Traditionally, the altars do not include meat. This may be because St. Joseph's feast day falls during Lent, although there are other theories. Stuffed artichokes, stuffed vegetables and the omelets called "frosias" are commonly seen. (Frosias are made with a variety of vegetables, including cardoon, a thistle-like plant.)

It is common, however, to find seafood on the altars. You might see lobsters, whole crabs, oysters and other seafood, as well as baked, decorated, trophy-size redfish or other Gulf fish. The American Italian Cultural Center reports that 12 whole trout represent the 12 apostles or Jesus feeding the multitudes. 

As one guide to the altars notes, "Nothing is too good for St. Joseph."

BOURBON BREAD

Zachary Golper includes this recipe in his 2015 book "Bien Cuit: The Art of Bread" (Regan Arts). He recommends Ezra Brooks bourbon.

Bourbon Bread
Makes 2 medium loaves

Starter
200 grams (1 cup + 3 tablespoons) medium-grind cornmeal
100 grams (1/2 cup + 3-1/2 tablespoons) white flour
0.2 gram (pinch) instant yeast
260 grams (1 cup + 1-1/2 tablespoons) water at about 60°F (15°C)

Stir together the cornmeal and white flour in a medium storage container. Sprinkle the yeast into the water, stir to mix and pour over the cornmeal mixture. Mix with your fingers, pressing the mixture into the sides, bottom and corners until all of the flour is wet and fully incorporated. Cover the container and let sit at room temperature for 10 to 14 hours. The starter will be at its peak at around 12 hours.

Dough
380 grams (2-1/2 cups + 3 tablespoons) white flour, plus additional as needed for working with the dough
120 grams (3/4 cup) medium-grind cornmeal
30 grams (2-1/2 tablespoons) granulated sugar
15 grams (2-1/2 tablespoons) fine sea salt
1 gram (generous 1/4 teaspoon) instant yeast
150 grams (1/2 cup + 2 tablespoons) water at about 60°F (15°C)
60 grams (1/4 cup) bourbon
25 grams (1-3/4 tablespoons) unsalted butter, at room temperature
Dusting mixture for the linen liner and shaped loaves

1) Stir together the white flour, cornmeal, sugar, salt and yeast in a medium bowl.

2) Pour about one-third of the water around the edges of the starter to release it from the sides of the container. Transfer the starter and water to an extra-large bowl along with the remaining water and the bourbon. Using a wooden spoon, break the starter up to distribute it in the liquid.

3) Add the flour mixture, reserving about one-sixth of it along the edge of the bowl. Continue to mix with the spoon until most of the dry ingredients have been combined with the starter mixture. Switch to a plastic bowl scraper and continue to mix until incorporated. At this point the dough will be just slightly sticky to the touch.

4) Push the dough to one side of the bowl. Roll and tuck the dough, adding the reserved flour mixture and a small amount of additional flour to the bowl and your hands as needed. Continue rolling and tucking until the dough feels stronger and begins to resist any further rolling, about 8 times. Then, with cupped hands, tuck the sides under toward the center. Place the dough, seam-side down, in a clean bowl, cover the top of the bowl with a clean kitchen towel and let rest at room temperature for 30 minutes.

5) For the first stretch and fold, lightly dust the work surface and your hands with flour. Using the plastic bowl scraper, release the dough from the bowl and set it, seam-side down, on the work surface. Gently stretch it into a roughly rectangular shape. Fold the dough in thirds from top to bottom and then from left to right. With cupped hands, tuck the sides under toward the center. Place the dough in the bowl, seam-side down, cover the bowl with the towel and let rest for 30 minutes.

6) For the second stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel and let rest for 30 minutes.

7) For the third stretch and fold, gently stretch the dough into a rectangle. Pinch the butter into pieces, distributing them over the top of the dough. Using your fingers or a spatula, spread the butter across the surface of the dough. Roll up the dough tightly from the end closest to you; at the end of the roll the dough will be seam-side down. Turn it over, seam-side up, and gently press on the seam to flatten the dough slightly. Fold in thirds from left to right and then do 4 or 5 roll and tuck sequences to incorporate the butter. Turn the dough seam-side down and tuck the sides under toward the center. Return the dough to the bowl, cover with the towel and let rest for 30 minutes.

8) For the fourth and final stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel and let rest for 20 minutes.

9) Line a half sheet pan with a linen liner and dust fairly generously with the dusting mixture.

10) Lightly dust the work surface and your hands with flour. Using a bench scraper, divide the dough into 2 equal pieces. Press each into a 7-inch (18 cm) square, then roll into a loose tube about 7 inches (18 cm) long. Let rest for 5 minutes. Press each piece out and then shape into a very tight tube 9 to 10 inches (23 to 25 cm) long. Using a bench scraper, make 3 to 5 cuts on the diagonal down the loaf. Then, make 3 to 5 cuts in the opposite direction, crossing the first set of cuts, to make diamonds.

11) Transfer to the lined pan, cut-side down, positioning the loaves lengthwise. Dust the top and sides of the dough with flour. Fold the linen to create support walls on both sides of each loaf, then fold any extra length of the linen liner over the top or cover with a kitchen towel. Transfer the pan to the refrigerator and chill for 16 to 22 hours.

12) Set up the oven with a baking stone and a cast-iron skillet for steam, then preheat the oven to 480°F (250°C).

13) Using the linen liner, lift and gently flip the loaves off the pan and onto a transfer peel cut-side up. Slide the loaves, still cut-side up, onto a dusted baking peel. Working quickly but carefully, transfer the loaves to the stone using heavy-duty oven mitts or potholders. Pull out the hot skillet, add about 3 cups of ice cubes, then slide it back in and close the oven door. Immediately lower the oven temperature to 440°F (225°C). Bake, switching the positions of the loaves about two-thirds of the way through baking, until the surface is a deep, rich brown, with some spots a long the scores being very dark (bien cuit), about 28 minutes.

14) Using the baking peel, transfer the loaves to a cooling rack. When the bottoms of the loaves are tapped, they should sound hollow. If not, return to the stone and bake for 5 minutes longer.

15) Let the bread cool completely before slicing and eating, at least 4 hours but preferably 8 to 24 hours.

ITALIAN PASTA SALAD

Italian Pasta Salad

1. Cook the pasta al dente by following the instructions on the packet.
2. Rinse the cherry tomatoes and cut them in half.
3. Peel and dice the onion.
4. Slice the dried tomatoes and the capicollo into strips.
5. Rinse the rocket and pick the leaves off the basil branches.
6. When the pasta is cooked, drain then run under cold water.
7. Pour into a salad bowl, drizzle with the olive oil and add the other ingredients, except the Parmesan.
8. Season, taste and correct if necessary.
9. Keep a few rocket and basil leaves as well as the Parmesan shavings to garnish before serving.

Ingredients

300 g conchiglie or penne rigate pasta

250 g cherry tomatoes

2 small red onions

2 tbsp. marinated dried tomatoes

4 slices of capicollo

120 g mini Mozzarella balls, strained

50 g shaved Parmesan

25 g rocket

4 branches of small-leafed basil

2 tbsp. capers

2 or 3 tbsp. balsamic vinegar

Tuscan olive oil

Salt and freshly ground pepper

PAN BAGNAT

Pan Bagnat

Preparation time: 15 minutes

4 ripe tomatoes
2 small green bell peppers (Bull’s Horn variety)
4 spring onions
250g broad beans
4 baby artichokes
½ lemon • 16 black Niçoise olives
4 hardboiled eggs
4 round white bread rolls
1 clove garlic
8 anchovy fillets in olive oil, or 2 cans of tuna flakes in olive oil
8 basil leaves
Olive oil
Red wine vinegar
Salt and freshly ground pepper

Wash and slice the tomatoes. Wash the peppers, remove the seeds and cut into thin strips. Finely chop the spring onions. Shell the beans. Prepare the artichokes: cut into thin slices and rub the cut surfaces with the lemon to prevent them from darkening. Pit the olives. Cut the eggs into slices.

Cut the bread rolls in half at two-thirds of their height. Scoop out some of the interior. Peel the garlic clove and cut in half then rub the inside of the bread rolls with it. Mix together 4 tbsp. olive oil with 1 tbsp. red wine vinegar, salt and pepper. Soak the bread in this dressing.

Dress one half of each bread roll with tomato, pepper, spring onions, beans, artichokes and olives. Arrange the slices of boiled egg, anchovies (or tuna) and chopped basil leaves on top of the filling. Season then top with a drizzle of olive oil and close each Pan Bagnat by pressing down firmly with your hands.

Leave in the refrigerator for 1 hour, for the flavors to blend.

Note: You can also include slices of radish or finely chopped celery in your Pan Bagnat, or use frozen broad beans (provided they have been thawed of course!).

ORANGE GLAZED CORNISH HENS

Dinner on Thursday night will be.....

Orange Glazed Cornish Hens

Makes 2 servings

2 Cornish hens

Salt and freshly ground black pepper

1 cup orange marmalade

1 tablespoon all-purpose flour

3 tablespoons Grand Marnier

1 tablespoon dry mustard

1 teaspoon prepared horseradish

1 tablespoon olive oil

Preheat oven to 350 degrees. Rinse hens with cool water and pat dry. Season outside and cavity with salt and pepper. Combine remaining ingredients and stir to blend. Coat hens with half of the mixture, putting a little bit in the cavity as well.

Oil a baking a dish and place hens in it. Bake uncovered for 30 minutes, basting once or twice. Remove from the oven and pour remaining sauce over the hens. Reduce oven temperature to 325 degrees, cover hens with foil and bake 30 minutes or longer, until the juices run clear and skin is golden. Serve with the pan juices.

SMOTHERED DUCK

Smothered Duck

Makes 4 to 6 servings

1 tablespoon salt                             

2 teaspoons cayenne

2 teaspoons ground black pepper                

1 teaspoon ground white pepper        

1-1/2 cups all-purpose flour

1/2 cup vegetable oil

2 or 3 fresh dressed ducks, 4 to 5 pounds each  

3 medium onions, finely chopped

2 medium bell peppers, finely chopped

1 celery rib, finely chopped 

1 cup chicken stock

1 cup chopped green onions

1/2 cup chopped green onions

Cooked white rice for serving

In a small bowl, mix salt and peppers. Season ducks inside and out with about half the mixture. Place flour in a large flat pan and dredge the ducks lightly on all sides. Place oil in a Dutch oven or other large heavy pot over medium-high heat and brown the ducks well on all sides. Remove ducks to a platter and discard all but 1 tablespoon oil.

Add onions, bell peppers and celery, reduce heat to low, and sauté for 2 to 3 minutes. Return ducks to the pot, stir well, and add the stock. Cover pot and cook over lowest possible heat until the ducks are very tender, about 3-1/2 to 4 hours. Stir once during cooking to be sure nothing is sticking to the pot.

Remove from heat and let stand a few minutes to allow fat to rise to the top. Skim and discard fat. Stir in green onions and parsley. Serve on individual plates, with rice alongside, and gravy over all.

TRIO OF LOUISIANA OMELETTES

Crawfish Omelet

Makes 4 servings

Crawfish filling:

4 tablespoons butter

3/4 cup chopped yellow onions

1/4 cup finely chopped celery

1 pound peeled crawfish tails

1/4 teaspoon salt 

Pinch of cayenne

2 to 3 drops Tabasco 

Omelets:

8 large eggs

1/4 cup cool water

Salt, freshly ground black pepper and cayenne, to taste

1/2 cup freshly grated Fontina or sharp cheddar cheese

2 tablespoons snipped chives or dill

To make the crawfish filling, heat the butter over medium heat in a medium-size saucepan. Add the onions and celery, and cook, stirring, until they are just soft and lightly golden, 3 to 4 minutes. Add the crawfish, salt, cayenne and hot sauce and cook, stirring, for 3 minutes. Remove from the heat and keep warm.

For the omelets, combine 4 of the eggs with 2 tablespoons cool water in a small bowl. Whisk to blend. Season with salt, black pepper and cayenne.

Spread half of the crawfish mixture evenly on the bottom of a 9-inch skillet over medium heat and cook for about 1 minute to warm through.

Pour the egg mixture evenly over the crawfish. Cook until the egg mixture sets, 4 to 5 minutes. Remove from the heat and cover to keep warm.

Repeat the process in another 9-inch skillet.

Cut into wedges and serve sprinkled with the cheese and chives. 

Omelette a la Creole

Makes 1 omelette

Filling:

2 tablespoons olive oil

1 cup finely chopped onions

1 cup finely chopped bell peppers

1 tablespoon minced garlic

1 cup seeded and chopped tomatoes

1/4 cup minced ham

Salt and cayenne to taste

Basic Omelette:

3 eggs, lightly beaten

1 tablespoon cool water

Salt and freshly ground black pepper to taste

1 tablespoon butter 

To make the filling, heat the oil in a skillet over medium heat. Add the onions, bell peppers and garlic. Cook, stirring often, for two minutes, or until just wilted. Add the tomatoes and ham, season to taste and cook for about one minute. 

This will make enough filling for four omelettes. Set aside.

For each omelette, combine the eggs, water, salt and pepper in a small mixing bowl and whisk with a fork until blended. Heat the butter in an 8- or 9-inch skillet, preferably nonstick, over medium heat. Add the egg mixture and shake the skillet to allow it to spread evenly on the bottom of the skillet. Cook until the bottom firms up and it is slightly runny in the middle. Tilt the skillet slightly so that the omelette slides down to the bottom curve. Spoon some of the filling on top of the egg mixture, then fold the omelette over the mixture. Cook for a few seconds to set the omelette. Slide out of the skillet onto a serving plate. Don't worry if it breaks. We're not having a beauty contest. It still tastes the same.

This recipe is one that I use in my classes at Nicholls in the culinary institute. An old New Orleans favorite, brabant potatoes (fried cubed potatoes) are a great side to this omelet. 

Shrimp and Avocado Omelet

Makes 1 serving

2 tablespoons clarified butter

1 tablespoon sliced green onions

3 ounces shrimp, peeled, deveined and cut into pieces

3 eggs

Salt and freshly ground black pepper

1/4 of an avocado, peeled and sliced 

2 teaspoons chopped cilantro 

Heat 1 tablespoon of the butter in a small, nonstick skillet over medium heat. Add the green onions and shrimp and cook stirring until the onions are soft, about 2 minutes.

Remove from the heat and set aside. 

Put the eggs in a small bowl and season with salt and pepper. Whisk until blended. 

Heat the remaining 1 tablespoons butter in an omelet pan or another small, nonstick skillet over medium heat. Carefully pour the eggs into the skillet. Stir the eggs gently as they cook. Stop when they begin to set. Lift the edges as the omelet cooks to allow the raw eggs to run underneath. 

When the eggs are nearly set, add the onions, shrimp, avocado pieces and cilantro. Fold the front of the egg over and roll the omelet onto a plate. Serve warm. 

SHRIMP AND OKRA

Sauteed Shrimp and Okra
Makes 4 to 6 servings

1 tablespoon vegetable oil, plus more if needed
1-1/2 pounds okra, trimmed, chopped
1 pound shrimp, peeled, deveined
2 to 3 teaspoons minced garlic
1 teaspoon minced jalapeno
1 teaspoon minced fresh ginger
1/2 cup diced onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme leaves
1 cup diced tomato, with juices

Place a cast-iron skillet over medium heat and add oil. Add okra and cook, stirring occasionally, until it begins to brown, about 5 minutes. If okra starts to stick, add more oil. Add shrimp, garlic, jalapeño, ginger, onion, salt and pepper and cook for 5 minutes, until onion softens and shrimp begin to turn pink and opaque. Add parsley, thyme, and tomato and cook until shrimp is cooked through, 2 to 3 minutes more. Taste and adjust seasonings with salt and pepper if needed.