Recipes at the end of each chapter

Gumbo 

Modified from Kit Wohl’s New Orleans Classic Gumbos & Soups featuring Chef Donald Link’s recipe for Black-Eyed Peas and Pork Gumbo. Chef Link donated food to our initial GR4CF events. Gumbo is the official cuisine of Louisiana, its origin from a variety of cultures. Just like GR. 

Ingredients: 

1 1⁄2 c. flour
1 1⁄2 c. oil
2 c. diced onion
1 c. diced green pepper
1 c. diced celery
3 T. chopped garlic
1 1⁄2 gal. pork or chicken stock
1 1⁄2 lbs. okra sliced crosswise 1⁄2 inch wide and seared in lard until lightly browned 

2 c. cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking) 

2 c. bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper) 

2-3 lbs. pork butt (raw weight) fully smoked and chopped 

2 T. Filé
1 T. Thyme
1 T. Chile powder
1 T. White pepper
1 T. Paprika
2 T. Black pepper
1 T. Cayenne pepper 3 each bay leaves 

16 Just Add Salt 

Method: 

Make a dark roux using the oil and flour. (Paul Prudhomme’s Louisiana Kitchen has some good roux techniques, advice, and gumbo recipes). 

As soon as roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic. 

Add the stock and stir very frequently to bring up to a sim- mer. Simmer for about 1 hour, stirring lots. Skim all the fat that separates out. 

Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to 1⁄2 gallon. This is different every time depending on the exact mea- surement of flour, strength of starch in the flour, and degree of cooking of the roux, among other things, so add the stock in stages and let it cook and come together before adding more. 

When the gumbo is the right consistency add the okra, black- eyed peas, greens, pork, and seasoning. Allow to return to a simmer and adjust the seasoning. 

Serve with steamed rice (traditional) or potato salad (Cajun- style) 

Another favorite gumbo is from the late Leah Chase of Dooky Chase’s restaurant in New Orleans. Hers is a more traditional seafood and sausage style. 

Of a roux, she said, “The roux can be likened to the shade of your skin, mine being caramel- colored.” It has many variations in thickness and color. 

* For additional flavor, add Tabasco spicy salt. 

King Cake 

A New Orleans King Cake is a traditional dessert associated with Mardi Gras celebrations, particularly in Louisiana. It’s typically shaped into a ring or oval to symbolize a king’s crown. The cake is brightly decorated with the signature Mardi Gras colors: pur- ple (representing justice), green (representing faith), and gold (representing power). 

The hidden surprise: a small plastic baby is typically tucked in- side the cake. Tradition holds that whoever finds the baby in their slice is either “king” or “queen” for the day and is respon- sible for hosting the next King Cake party. 

Cultural Significance: 

The King Cake is tied to the Christian celebration of Epiphany (also known as King’s Day or Twelfth Night), which marks the visit of the Three Wise Men to Baby Jesus. The cakes are typi- cally enjoyed from January 6 (Epiphany) through Mardi Gras (the day before Lent begins). 

Ingredients: 

For the Dough: 

• 3 1/2 cups (440 g) all-purpose flour
   
• 1/4 cup (50 g) granulated sugar
   
• 1 packet (2 1/4 tsp) active dry yeast
   
• 1/2 tsp salt
   
• 1/2 cup (120 ml) warm milk (110°F or 43°C)
   
• 1/4 cup (60 ml) warm water
   
• 1/4 cup (55 g) unsalted butter, melted
   

Instructions:

1. Activate the yeast:
   In a small bowl, combine warm water, warm milk, and yeast. Let sit for 5 minutes until foamy.
    
2. Make the dough:
   In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla. Mix until the dough forms a sticky ball. Knead on a floured sur- face for 8-10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5-7 minutes.)
    
3. Let the dough rise:
   Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
    

2 large eggs
1 tsp vanilla extract 

the Filling:
1/2 cup (100 g) brown sugar
1 tbsp ground cinnamon
1/4 cup (55 g) unsalted butter, softened 

the Glaze:
1 cup (120 g) powdered sugar 2-3 tbsp milk
1/2 tsp vanilla extract 

Decoration:
Purple, green, and gold (yellow) sanding sugar Optional: A small plastic baby (to hide inside the cake) 

1. Prepare the filling:
   In a small bowl, mix brown sugar, cinnamon, and soft- ened butter into a paste.
    
2. Assemble the King Cake:
    
   • Roll out the dough into a large rectangle (about 10x16
     inches).
      
   • Spread the filling evenly over the dough.
      
   • Roll it tightly into a log from the long side, then shape it into a ring. Pinch the ends together to seal.
      
   • Place the ring on a greased baking sheet. Cover and let rise for another 30 minutes.
      

1. Bake the cake:
   Preheat the oven to 375°F (190°C). Bake for 20-25 min- utes, or until golden brown. Cool completely.
    
2. Hide the baby (optional):
   If using a plastic baby carefully tuck it into the underside of the cooled cake.
    
3. Make the glaze:
   Mix powdered sugar, milk, and vanilla until smooth. Driz- zle over the cake.
    
4. Decorate:
   Sprinkle the purple, green, and gold sugars over the glaze in alternating sections
    

* It’s not common to add salt to king cakes but sprinkling a little Flaky sea salt on top can enhance the sweetness 

Chicken Tender and Caesar Salad Po’Boy 

A twist on New Orleans po’boys (typically fried shrimp, fried oyster, or roast beef) 

This one includes chicken tenders, a high-calorie food GR loved as a child, combined with her favorite Caesar salad from the London Hotel in West Hollywood. 

French Bread 

Warm Chicken Tenders 

Caesar Salad – use the smaller leaves of the romaine lettuce (uncut), add your favorite Caesar dressing (or make your own) and add parmesan. 

Slice and warm the french bread, add a little butter on each side of the bread, and assemble the warm chicken tenders, with the Caesar salad romaine leaves in between. 

* Add a little garlic or celery salt to the salad to increase flavor 

Bacon-Wrapped Scallops

GR loved this dish but now prefers it wrapped in prosciutto or turkey bacon since she stopped eating bacon. 

(During the storm, my mom cooked copious amounts of bacon.)

Use large scallops, pre-cook the bacon until it’s cooked but still soft.

I like to dry off the scallops by adding salt and patting them with a paper towel to absorb the excess water.

Spray one side of the scallops with cooking olive oil spray and place that side down in a super- hot skillet.

Spray the top of the exposed scallops and turn them (about 1 minute each side) to get them brown. Wrap bacon around each scallop and place a toothpick to secure it.

Place the bacon-wrapped scallops into a baking pan and stick it in the oven for about 20 minutes or until bacon is crispy.

I like to serve them on a bed of something colorful like sweet pea mashed potatoes.

Take mashed potatoes and add a can of sweet peas, drain- ing the water but leaving a little bit to soften the consistency. Blend them in a food processor or something similar and add butter and salt.

You can also use sweet potato, squash, or purple cauliflower puree, depending on the color you want.

Add a dollop of sriracha mixed with horseradish mayo on top of each scallop for a little “kick” or plain sriracha. Top with microgreens such as broccoli, arugula, or daikon.

* For even more color and additional flavor, sprinkle Kala Na- mak (aka black salt) on top.

Animal Style Sliders 

(Adapted from the famous IN-N-OUT Burger sauce) and Garlic Fries
An ode to the fast food she was advised to eat.

Sauce: Add ketchup, yellow mustard, pickle relish, mayon- naise, white vinegar, pepper, and (of course) salt.

Add ingredients together in a bowl to get a light orange hue. Not too much vinegar, taste for desired flavor.

You can either make your own mini patties or purchase un- cooked meatballs and shape them into small patties. Cook patties, assemble on small Hawaiian buns with sauce, sliced Roma tomato, petite butter lettuce and either grilled (GR’s favorite) or pickled onions.

Garlic fries -

In a bowl, combine melted butter, finely chopped garlic, pars- ley, and salt. Melt and place on top of (frozen) or fresh-cut fries. Cook until golden.

* Kosher salt has more adhesion to fries, can also top with parmesan

Fun fact: If you go to the IN-N-OUT Burger next to LAX (Los Ange- les International Airport) you can order burgers to picnic on the adjacent lawn and watch the planes take off and land overhead.

Cuban Doll Cake

For GR’s Birthdays we would buy or sometimes bake “Cuban Doll cakes” traditionally made with tres leches style cakes. The cake would be made as a dress around a plastic doll, to look like a princess.

Ingredients:

For the Cake:

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 5 large eggs
• 1 tsp vanilla extract
  For the Tres Leches Mixture:
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) sweetened condensed milk
• 1 cup (240 ml) evaporated milk
  For the Whipped Cream Frosting:
• 2 cups (480 ml) heavy whipping cream
• 1/4 cup (30 g) powdered sugar
• 1 tsp vanilla extract
  For Decoration:
• 1 doll cake topper (Barbie-like)
• Food coloring (optional)
• Sprinkles or edible flowers

Instructions:

1. Preheat the oven:
   Heat to 350°F (175°C). Grease and flour a dome-shaped cake pan (or use multiple round pans for stacking).
2. Make the cake batter:
   
   • Whisk together flour, baking powder, and salt.
   • In a separate bowl, mix cream, butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
   • Gradually add the dry ingredients and mix until smooth.

1. Bake the cake:
   Pour the batter into the prepared pan(s) and bake for 25-30 minutes, or until a toothpick inserted in the cen- ter comes out clean. Let the cake cool completely.
2. Soak the cake:
   
   • Once the cake has cooled, use a skewer or fork to poke holes all over.
   • Mix whole milk, sweetened condensed milk, and evap- orated milk in a bowl. Slowly pour the mixture over the cake, allowing it to absorb fully. Chill the cake for 1-2 hours.

1. Prepare the frosting:

Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Assemble the doll cake:

• Trim the soaked cake into a dome shape if needed. Insert the doll topper into the center (wrap the lower half of the doll in plastic wrap).
• Frost the cake with whipped cream frosting. Use food coloring to tint the frosting for the “skirt” if desired.
• Decorate with piping, sprinkles, or edible flowers.

* To intensify the sweetness, sprinkle with Vanilla flavored salt flakes

California Burrito

GR loved this high-calorie burrito from a local taco stand near our home in L.A.

Carne Asada, guacamole, and french fries

Ingredients

For the Burrito:

• 1 lb. carne asada (grilled or cooked steak), cut into thin strips or small cubes
• 1 large flour tortilla (12 inches or larger) per burrito
• 1 cup shredded Mexican cheese blend or cheddar cheese
• 1/2 cup guacamole (store-bought or homemade)
• 1/2 cup sour cream
• 1/2 cup pico de gallo or salsa
• 1-2 large russet potatoes (for fresh French fries) or use frozen French fries
• Salt, to taste
• Vegetable oil (for frying or baking fries)

For the Carne Asada Marinade (optional):

• 1/4 cup soy sauce
• 1/4 cup lime juice (about 2-3 limes)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions

Step 1: Prepare the Carne Asada

1. Marinate the Steak (Optional): Combine soy sauce, lime juice, olive oil, garlic, cumin, chili powder, salt, and pep- per in a bowl. Add the steak, cover, and let it marinate in the fridge for 30 minutes to 1 hour for extra flavor.
2. CooktheSteak:Grillorpan-searthecarneasadaoverme- dium-high heat for 3-4 minutes per side (or until it reaches your desired level of doneness). Let it rest for a few min- utes before slicing into thin strips or small cubes.

Step 2: Prepare the French Fries

1. If Using Fresh Potatoes: Peel and cut potatoes into thin, even sticks. Soak them in water for 15 minutes to remove starch, then pat dry.
2. Fry the Fries: Heat vegetable oil in a large pan or pot to 350°F (175°C). Fry the potatoes in small batches for about 5-7 minutes, or until golden and crispy. Remove, drain on paper towels, and season with salt. Alternatively, you can bake or air-fry the French fries if preferred.

Step 3: Assemble the Burrito

1. Warm the Tortilla: Heat the tortilla in a pan or microwave briefly to make it soft and pliable.
2. Layer the Ingredients: On the center of the tortilla, layer carne asada, cheese, guacamole, sour cream, pico de gallo or salsa, and a generous handful of French fries.
3. WrapItUp:Foldthesidesofthetortillainwardandrollup tightly from the bottom. If needed, wrap it in foil to hold it together.

Step 4: Toast the Burrito (Optional)

1. Toast for Extra Flavor: Heat a skillet over medium heat and toast the burrito for 1-2 minutes per side, until lightly golden and crispy.

* For extra seasoning, sprinkle Mexican sea salt on the fries before assembly

Creole Jambalaya

Recipe from our friend and chef Steve Price of AMDA cafe in Hollywood, (adapted from chef Frank Brigtsen’s recipe of Brigt- sen’s Restaurant in New Orleans.)

Serves 8 Ingredients:

• Proteins & Broth:

• 2 lb. medium shrimp, peeled (reserve heads and shells)
• 1 lb. Andouille or smoked pork sausage (or kielbasa),
  cut into 1⁄4” rounds
• 1 lb. chicken thigh meat, cut into 1⁄2” pieces
• 3 cups chicken broth, canned or homemade

1. Vegetables:

• 3 medium red bell peppers, finely diced
• 3 medium green bell peppers, finely diced
• 1 bunch celery, finely diced
• 6 medium yellow onions, finely diced
• 6 cloves garlic, minced
• 4 green onions, thinly sliced (for garnish)

2. Spices & Seasoning:

• 3 bay leaves
• 1 15 oz can crushed tomatoes
• 1 1⁄2 tbsp kosher salt
• 1⁄2 tsp black pepper
• 1⁄4 tsp white pepper

Instructions:

1. Prep and Caramelize Vegetables:

• Preheat the oven to 400°F.
• Combine diced bell peppers, celery, and onions. Re-
  serve half for later.
• In a large Dutch oven, heat olive oil over medium-low
  heat. Add half of the pepper, celery, and onion mixture, and caramelize for about 25 minutes, stirring occasion- ally.
  2. Make Shrimp Stock:
• In a saucepan, combine the reserved shrimp heads and
  shells with chicken broth.
• Bring to a boil, then reduce to a simmer for 20 minutes.
  Strain the broth to remove solids.
• Stir in crushed tomatoes and bring the mixture back to
  a simmer.
  3. Brown the Sausage:
  • On a baking sheet, roast the sausage rounds in the
  oven for about 12 minutes until browned in spots.
• 1⁄4 tsp cayenne pepper
• 1⁄4 tsp ground turmeric
• 1 tsp dried oregano
• 1⁄2 tsp dried basil
• 1⁄2 tsp smoked paprika
• 1 tbsp Worcestershire sauce

• Grains:

• 3 cups basmati or long-grain white rice

4. Build the Jambalaya Base:

• Add the remaining onion, pepper, and celery mixture
  to the caramelized vegetables in the Dutch oven. Stir in garlic and cook until fragrant.
• Mix in bay leaves, spices, and herbs. Cook for 2-3 min- utes until the spices bloom.
• Stir in the chicken pieces and cook until they lose their raw color.
  5. Add Rice and Stock:
• Stir the rice into the vegetable and chicken mixture,
  cooking until the rice turns opaque white.
• Add the browned sausage along with any rendered fat, followed by the simmering tomato-chicken broth.
• Bring the pot to a hard boil. Taste the broth—it should be slightly salty to account for the rice absorption.
  6. Cook and Bake:
• Stir in the shrimp and bring everything back to a hard
  boil.
• Cover the pot and transfer to the oven. Bake for 10 minutes at 400°F, then reduce heat to 375°F and cook for another 15-20 minutes.
  7. Rest and Serve:
• Remove the pot from the oven and let it sit, covered,
  for 5 minutes.
• Fluff the jambalaya with a fork and garnish with sliced green onions.

* Top with a little Creole sea salt

Spicy Tuna on Crispy Rice

Recipe adapted from one of GR’s favorite sushi orders, she especially loves the one at Kiwami by Katsu-ya in Studio City

Ingredients:

Crispy Rice:

• 1 cup sushi rice
• 1 cup water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1⁄2 teaspoon salt
• Oil for frying (vegetable or canola)
  Spicy Tuna:
• 6 oz sushi-grade tuna, diced
• 2 tablespoons mayonnaise (Kewpie mayo, if available)
• 1 tablespoon sriracha (adjust for spice level)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
  Instructions:
  Step 1: Cook and Prepare Rice

1. Rinsethesushiriceundercoldwateruntilthewaterruns clear.
2. In a pot, combine 1 cup rice and 1 cup water. Bring to a boil, then cover and reduce the heat to low. Cook for 15- 20 minutes until water is absorbed.

    3. In a small bowl, mix rice vinegar, sugar, and salt until dis- solved. Gently fold this mixture into the cooked rice. Let the rice cool.

Step 2: Form and Fry Rice Cakes

1. Once the rice has cooled, press it into a flat, even layer on a parchment-lined baking sheet (about 1/2 inch thick). Refrigerate for 30 minutes to firm up.
2. Cut the rice into small rectangles or squares.
3. In a  skillet,heatabout1/4inchofoilovermediumheat. Fry the rice pieces until golden brown and crispy on both sides (about 2-3 minutes per side). Drain on paper towels.

Step 3: Make Spicy Tuna

1. Inabowl,combinedicedtuna,mayonnaise,sriracha,soy sauce, and sesame oil. Stir until well combined.

Step 4: Assemble

1. Topeachcrispyricesquarewithaspoonfulofspicytuna.
2. Garnish with jalapeno, sliced avocado or green onions and sesame seeds, if desired.

* For a saltier, umami flavor top with Yuzu shio (yuzu salt)