The holidays are
coming. Do you know where your turkey necks will end up?
Southeast Texans
with Louisiana ties may already make their turkey necks into gravy. Chef Eric
Cook’s recipe for Smothered Turkey Necks is for those who never knew how they
could “perfume a kitchen.” He writes that if the smell does not entice you, you
are truly missing out on one of the deepest poultry flavors that you can experience.
The chef loves
Steen’s cane syrup and cane vinegar and suggests including them in your
“everyday pantry.” His book is “Modern Creole: A Taste of New Orleans Culture
and Cuisine.
Creole White Beans
simmer all day when you’ve got chores around the house and let the neighbors
know something good is going on in the kitchen. The “smell can be intoxicating”
and would make a good scented candle, he writes. Tasso ham and a pound of bacon
go in his pot.
Recipes include:
·
Pan-Fried
Frog Legs with Garlic Butter
·
Chicken
Gizzard Grillades with Stone-Ground Grits
·
Artichoke
Boulettes with Green Remoulade
·
Merliton
Slaw with Caviar Ranch
·
Muffuletta
Salad
·
Monday
Red Beans and Rice (for wash day)
·
Whole
Redfish Court-Bouillon
·
Seared
Group with Satsuma Beurre Blanc
I am ready to pack
a go-bag and head to New Orleans right about now.
Manuel shares Creole
heritage at Museum of the Gulf Coast
Remember Rita
Manuels gumbo from St. Mary Hospital? Remember her on the Pete and Rita Zydeco
show? You know she’s a photographer, too.
Zydeco Memories:
Past and Present will open at Museum of the Gulf Coast with a reception from 4
to 7 p.m. on Oct. 5. I’m hearing that some of the famous musicians she has
photographed may be bringing their scrub boards and other instruments for a
little jam session. I don’t want to miss that. The show will be up in the Dunn
Gallery through Dec. 28.
Darragh Doiron
is a Port Arthur area foodie ready for some Creole flavors and zydeco music.
Share your culinary adventures with her at darraghcastillo@icloud.com
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