|
|||||||
|
|
|
|||||
|
|
|||||||
LOCATED IN THE GREATER METROPOLITIAN AREA OF WALKER
THE FREE STATE OF LIVINGSTON
REPUBLIC OF WEST FLORIDA
(Walker, Louisiana)
In Louisiana "Cajun Country" Good Food is a Way of Life and a Good Dxer Here Likes good Food, Besides Everyone Knows You Cant work Dx on a Empty Stomach.You Won't Find Your DX Routes Here Or Software or Many Links But I Think You Will Enjoy the Food I Know We Do So Sit Back and Enjoy the Food and Then You Can Work That All Time New One. Laissez le bon temps roulez!!... (Let the good times roll!):
RED BEANS AND RICE
1 lb. dry red kidney beans
water to cover beans
2 ham hocks for flavoring (optional)
2-1/2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped green bell peppers
5 bay leaves
salt to taste (1-2 tsp.) added when beans are nearly done
2 tsp. pepper
2 tsp. dried thyme leaves
1-1/2 tsp. garlic powder
1-1/2 tsp. oregano leaves
1 tsp. red pepper (cayenne)
1 Tbsp. Tabasco sauce
1 lb.smoked sausage, cut into 3/4" pieces
4 cups hot cooked rice
Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt if desired. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.
JAMBALAYA 
One 3 to 4 pound hen cut into serving pieces
3 cups long grain rice - uncooked
1/4 cup cooking oil
3 medium white onions - chopped fine
6 cups water ( use chicken stock if you want it to be really good)
1 tablespoon salt, or to taste
2-1/2 teaspoons granulated garlic
1 cup green onions - chopped
1/2 cup green peppers
1/2 cup celery - chopped fine
1/4 teaspoon black pepper
Red pepper to taste
2 tablespoons Louisiana hot sauce
Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of water (note water level). Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough water to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.
Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.
Yield: 6 to 8 generous servings.
AND YOU HAVE TO HAVE WHITE BEANS WITH JAMBALAYA
1 lb. white navy beans
1 large yellow onions
1/2 green bell pepper
1 stick celery
1/8 bunch parsley
2 cloves of garlic
1 pound salt pork or country ham
1 tablespoons salt
1 teaspoon black pepper
Directions:
1.Immerse beans in hot water. Let stand overnight in large bowl.
2.Drain beans and place in 5 qt. stock pot.
3.Finely chop onions, bell pepper, garlic and parsley. Add to beans.
4.Fill pot with water to within 1" of top.
5.Bring to hard boil over high heat. Once boiling, reduce heat to medium. Add more water during cooking to prevent drying out.
6.Cut meat into bite size cubes.
7.Cook for approx. 2 hours and add meat.
8.Cook 1/2 hour and add salt and pepper to taste.
9.Cook beans until desired consistency is achieved, being careful not to scorch bottom.
10.Serve over rice.
Crawfish Etouffee
The word etouffee comes from the French word for "smother" and in this recipe, it refers to be smothered by a sauce. This dish, as with all traditional Cajun dishes, begins with a roux - or the browning of flour in a fat or oil for use as a thickening agent.
INGREDIENTS
4 teaspoons Louisiana Hot Sauce
1 small Bell pepper, diced
1/3 cup vegetable oil
l 1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup fish stock or clam juice
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
freshly ground black pepper
1 pound crawfish, peeled
1/2 cup chopped scallions, including the greens
PROCEDURE
To make the roux: Heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful you don't burn roux.Saute the onions, garlic, celery, and Bell pepper in the roux for five minutes.Add the stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat and simmer for fifteen minutes or until it thickens to a sauce.Add the hot sauce, crawfish, and scallions and simmer for an additional five minutes or until the crayfish/shrimp are cooked. Remove the bay leaf and serve.
COMMENTS:
1. For the inexperienced, making the roux can be tricky ... be certain stir the roux constantly (I mean constantly!) or it will burn (if you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over). Think of it this way - until you've done it a few times, operate under the following edict: "You can't stir the roux too much" Cook roux until it turns "peanut butter brown" or darker.
Creole Seasoning
You Can Use This on Everything
2 1/2 tbsp paprika
2tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne powder
1 tbsp dried leaf oregano
1 tbsp dried leaf thyme
TURTLE SOUP
INGREDIENTS
2 Pounds of Turtle Meat (cubed)
3 Bay leaves
2 Sticks Butter (unsalted)
1/2 Tsp. Oregano
Cup All Purpose Flour
1/2 Tsp. Thyme
1 Cup Celery (diced)
1 Tsp. Course Black Pepper
2 Cups Yellow Onions (diced)
1 Shot Dry Sherry
1 1/2 Cups Tomato Puree
3 Tbs. Minced Parsley
1 Quart Beef Stock
1/3 Cup Fresh Lemon Juice
6 Hard Boiled Eggs (chopped fine)
Salt and Pepper to Taste
INSTRUCTIONS
In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.
Jambalaya
Chicken/Sausage
40 POUNDS LEG QUARTERS CHICKEN
25 POUNDS SMOKED 1/2 HOT-1/2 MILD SAUSAGE
20 POUNDS LONG GRAIN RICE
15 POUNDS YELLOW ONIONS
8 LARGE BELL PEPPERS
6 BUNCHES GREEN ONIONS
2 CUPS CREOLE SEASONING
1/2 CUP (TO TASTE) SALT
1/4 CUP GARLIC POWDER
*** First dice the onions and peppers. Slice sausage about 3/8 inch thick. Precook chicken and let cool. Pick chicken meat from the bones. Reserve broth. Start cooking the sausage until about half done. Remove sausage from the pan and drain. Take excess oil from the pot, leaving about 2 cups oil in the pan. Now add onions, peppers, seasoning and garlic powder to the pan and let cook until onions are about clear. Now add 2 cups broth and water per cup of rice (use broth first). You will need 80 cups of broth and water. Add meat at this time, along with the rice. Bring entire mixture to a boil. Watch the rice. When it starts to swell, stir well and cover. Turn fire down very low. Let cook 30 minutes without opening. Then open and check water, stirring very little. Cover. Let set 15-30 minutes.
Yield: 100-115 Plates.
Alligator Sauce Piquante
4 lbs. all-purpose flour
1 gal. vegetable cooking oil
6 lbs. onions, finely chopped
4 large bell peppers, finely chopped
1 bunch celery, finely chopped
1 head garlic, finely chopped
8 c. water 8 cans tomato soup
4 #303 cans tomato sauce
1 c. sugar
1 bottle bay leaves
30 lbs. alligator meat chopped in bite sized pieces
6 large bunches green onions, finely chopped
Salt and pepper to taste
Cayenne pepper to taste
First make a roux, being careful not to burn it. Cook until brown. Add onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water, tomato sauce, soup, bay leaves and sugar. Cook this mixture for approximately 1 hour, stirring every 10 minutes. A dd meat and cook another hour. Add green onions when meat is tender and cook an additional 1/2 hour. Serves 90 to 120.
Chicken & Sausage Gumbo
24 fryer hens
20 gals. of water
3 gals. of onions, chopped
1 gal. of shallots, chopped
1/2 gal. parsley, chopped
1/2 gal. celery, chopped
1/2 gal. bell peppers, chopped
30 lbs. smoked sausage, sliced
1 c. salt, add more if needed
1/4 c. cayenne pepper
5 lbs. roux
Rice, cooked
Filé Potato salad, optional
Fry hens until brown. In a separate pot, make the roux, 1 gallon of oil and 5 pounds of flour. In a separate saucepan, Sauté onions, shallots, parsley, celery, bell pepper, salt and cayenne pepper for 10 minutes, and add to roux. Cook down about 2 hours before adding chicken and sausage. Then cook about 2 more hours for a total of 4 hours cooking time. Serve over cooked rice with some Filé and potato salad
THE CARD
The QRPer And His Computer
One of the Local QRPers was down in the village the other day, pacing back and forth in the park, this one with a troubled look on his face and sweat on his brow. We were sitting on a bench not too far away with the Old Timer, trying to decide if it would be better to work the upcoming Antarctic DXpedition long path or short. The Old Timer told us that he had worked them the last time beaming north at sunset. While we weren't positive this was the best plan, who could argue with success? And who would want to argue with the Old Timer? No one! Never . . . if the Old Timer said "Beam north", then zero degrees it is!
The QRPer was inching his way closer as he kept pacing. We had the feeling he wanted advice but was afraid to ask. So, against our better judgment, we asked the QRPer what was troubling him. "Oh, not a lot", he replied slowly, "I'm trying to decide if I should buy a computer. What do you think?" We were a bit taken by surprise. Usually when QRPers have the pensive look this one had, they are worried about a missed DXpedition or the intricacies of the DXCC rules. This QRPer was deep in thought and troubled about computers. We decided to bypass the details and toss the ball right over to the Old Timer. The Old Timer glared at us for a second and then turned his attention to the QRPer.
"Why do you want a computer?", he asked, "do you want to keep electronic logs?" The QRPer stopped pacing and sat down. "No, not really", he said slowly, "although it would be nice to have all that stuff available at a key press. But I keep detailed paper logs and notes, so I really don't need to have it all on a computer. I have an old CRT terminal for my connection to the Packet Cluster . . . that's all I need." The Old Timer looked at the QRPer for a few seconds, then tried again. "OK", he asked, "then if you don't want to keep your logs on computer, why do you want one?" The QRPer looked at the Old Timer, and then back to us. "I was at the club meeting this morning", he replied, "and all of the guys were talking about how a DXer or contester is just going to have to have one. They say that all the contests are going to require that we submit our logs on computer disk! And, they are saying that most DX in the future will be QSOs skeds pre-arraigned by electronic E-mail. They say I'll need a computer and access to the Internet!"
The QRPer had jumped to his feet and was glaring at the both of us, although at the Old Timer a bit harder. "This is the end of DXing", he continued, "the guys with the fastest computers, those who can type 60 words a minute and hook up to all the obscure sites on the Internet will be the ones that work the DX. What's the point of us tuning the bands or even watching the Packet Cluster screens? All those computer gurus will be on the Internet, setting up complex web sites, with hypertext links to call books and QSL data bases! They'll be E-mailing each other and setting up skeds! Unless we get a degree in computer science, none of us will be able to compete with them. And I hate computers, anyhow!" With this, he flopped himself down on the bench, convinced that he'd never be able to work any DX again."
The Old Timer looked at us, then back at the QRPer. "These guys with the powerful computers, the ones with the lightening fast Internet hookups and infinite knowledge of World Wide Web . . . do you know any of their callsigns?" The QRPer replied quickly, "I sure do, why there are printouts all over the club bulletin board and every DX bulletin has a listing of these great DX sites to visit on the Internet. These listings are full of the calls of the people who maintain everything. Why do you ask?"
The Old Timer looked the QRPer right in the eye: "These calls that maintain all this great stuff on the Internet, do you ever hear them on the air?" The QRPer thought for a moment, then slowly replied, "No, not recently . . ." "And have you seen their calls in the DXCC listings or the WAZ or WPX listings?" This time the QRPer was quicker to answer, "No, not ever. Why is that?" The Old Timer simply replied as he has so often before, "If you have to ask the question, you won't understand the answer." And he turned back to us and began talking again about the advantage of the northern polar path to Antarctica. The QRPer got up, scratched his head, and wandered off with a confused look on his face. Son of a Gun! The Old Timer had put things in perspective yet again. What could we say? We'd never thought about the applicability of the law of diminishing returns! The Old Timer watched the QRPer round the turn, then stopped talking about propagation and said, "You know who the only exceptions to what I told him are? VE1DX and K2CD. Those are the only two!" We thought about it for a few moments. The Old Timer was right. Absolutely. There is no point in arguing with facts. You'll lose. Every time. DX IS!
73/DX Paul VE1DX
From the DX Stories Page Check it Out
Great Recipes Recipes from Chef John Folse
My Provider Tangipahoa Internet Services
The Links Your Looking For K2CD on the Web
I HOPE YOU ENJOYED YOUR VISIT PLEASE VISIT AGAIN,
I PLAN ON ADDING MORE RECIPES IN THE FUTURE
UR RST 5NN TU 73 GD DX
From
November 5 Yankee Foxtrot
Want More?
If you have comments or suggestions, email me at.
