Daube Creole Recipe

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From Daube Creole

Daube was introduced to New Orleans by the French Creoles who brought the preparation from their native France, where there are many regional versions of the dish. The Creoles went a step further and created Daube Glace which is a jellied dish served cold for breakfast or brunch.

What makes this dish unique from an ordinary Pot Roast is the larding of the roast with seasoned salt pork which flavors the meat from the inside while it cooks. Be sure and do this the night before cooking!

I use a split pig’s foot in the preparation of Daube Creole for the gelatin and richness that it adds to the sauce, also important for making Daube Glace.

From Daube Creole

Larded Beef Roast Recipe

5 lb Beef Roast, preferably from the Round
1/4 lb Salt pork fat, cut into thin strips (1/2″ X 3″)
1 Tbsp Parsley, finely chopped
1 Tbsp Fresh Thyme, finely chopped
3 Fresh Bay Leaves, very finely chopped
4 Garlic Cloves, minced
2 Tbsp Spanish Onion, minced
1/8 tsp Ground Cloves
2 Tbsp Diamond Crystal Kosher Salt
1 Tbsp Freshly Grated Black Pepper

Make 1 inch long incisions about 3 inches deep all over the roast. Toss the salt pork strips with the remaining ingredients.

From Daube Creole

Fill each incision with some of the seasoned salt pork mixture. Refrigerate overnight.

From Daube Creole

Daube Creole Recipe

3 Tbsp Lard or Bacon drippings
1 5 lb Larded Beef Round (recipe above)
Kosher Salt
Black Pepper
All Purpose Flour for dusting
1 Large Spanish Onion, chopped
3 Tbsp Tomato Paste
1 Cup Dry Sherry
2 Quarts Beef Stock
5 Carrots, cut into 1/2″ dice
2 Turnips, cut into 1/2″ dice
4 Cloves Garlic, minced
1 Pork Foot, split
3 Bay Leaves
1 Bunch Fresh Thyme, tied

Season the larded roast very liberally with salt and black pepper and dust lightly all over with the flour. Heat the lard in a large Dutch Oven on high heat. When very hot, sear the larded roast on all sides until very brown. Remove the roast to a plate.

From Daube Creole

Reduce the heat to medium and add the onion, stirring well, making sure to get all of the brownings from the bottom of the pot. When the onion is nicely browned add the tomato paste. Cook for several minutes, browning the paste slightly. Add the sherry and bring to a boil over high heat to cook off the alcohol.

Add the stock, carrots, turnips, garlic, split pig’s foot, bay leaves and thyme. Bring to a boil, then return the roast to the pot, turn the heat down to a simmer.

From Daube Creole

Cover the pot with a tight fitting lid and cook for 3 1/2 to 4 hours.

When the roast is tender remove to a cutting board. Turn up the heat and reduce the sauce by half. Remove the pig’s foot, bay leaves, and thyme. Season to taste with salt, black pepper and cayenne. Add the chopped parsley.

Slice the roast in thin slices and cover generously with the sauce. Serve over Creole Boiled Rice or cooked pasta.

Serves 6-8.

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Shrimp Remoulade with the late great Chef Warren LeRuth and my late great friend Bill Moran

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I had many great conversations with my late friend, Texas Chef Bill Moran about Warren Leruth, as we were both fascinated by the man. Bill was a food broker during the 60’s and had many meetings with Chef Leruth in his restaurant in Gretna during it’s heyday. He was enamored with Chef Leruth’s scientific precision with recipes. Bill taught me a lot and shared a wealth of incredible stories of his meals and dealings in New Orleans during that time. He & I were enamored with Warren LeRuth because:

After all, Chef Warren LeRuth:

*Invented Oyster and Artichoke Soup which has since become an icon soup in New Orleans
*Formulated the recipes for Popeye’s: Biscuits, Red Beans & Rice and Dirty Rice.
*He did R&D for: Outback Steakhouse, Boston Chicken, Brinker International, Burger King and many other restaurant chains.
*Created Leruth’s “Vanilla Bean Marinade” and “Melipone Mexican Vanilla”. He sold the formula to Ronald Reginald’s, thank God, because it is the best Vanilla on the market, in my humble opinion.
*Created the formula for the “Seven Seas Green Goddess Dressing”

Bill and I planned on doing a Great Chefs of New Orleans bio on Chef Warren LeRuth, as we did for Austin Leslie. We never got around to it.

I miss my friend Bill, I think of him all of the time. Every 4th of July I look for an email that says “Happy Firecracker!”. It never comes anymore. I miss our long drawn out trails of email messages about Roast Beef Po Boys, and how the higher the stack of napkins, the better the Po Boy. I miss his praise on all of my posts, he was my biggest supporter, my cheering squad, because he knew I was trying to preserve some of the old cooking ways.

I talked to Bill for the first time on the phone the day before he died in 2007. I was working on my Parasol’s Roast Beef Po Boy post when the call came in. I told him I was thinking of him, the napkins were piled high and I would save half for him. He liked that. I had no idea how ill he was. I cried when a mutual friend told me he died the next day. We never met in person. I miss you Bill. I’m gonna get that piece about Warren LeRuth done. I’m researching, I wish you could watch these videos! Oh, the culinary conversations we would have about the master at work!

I learn something fundamental every time I watch one of Chef Warren’s videos. There is always something that I thought I knew…but now I realize that I don’t know squat.

Shrimp Remoulade with Chef Warren LeRuth!

Although Bill’s Texas Chef blog is sadly gone his daughter Nicole carries on his legacy at Texas Chef’s Daughter!

My Shrimp Remoulade Recipe!

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New England Clam Chowder Recipe at American Gourmand

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From American Gourmand

It’s getting into Soup and Gumbo season again, my favorite time to cook! I just made a batch of one of my absolute favorite soups, New England Clam Chowder!

From American Gourmand

The recipe is featured at the sister site to this one called American Gourmand where I explore recipes, restaurants and cooking outside the realm of Louisiana. I hope you enjoy the new recipe!

New England Clam Chowder Recipe

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