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 

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