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Archive for Creole Cooking
Creole, griffe, quadroon, mulatto, or other? Whats my heritage?
I’ve been wondering this for quite sometime. My family was raised in Louisiana and I was even born in central Louisana but I am stilled confused exactly what I am classified. My mom’s family is creole by heritage and blood- her grandparents immigrants her mother and aunts spoke fluent subgroups of french up until the start of elementary. Although it is now lost on my generation. Her mom was mixed her mother a frenchwoman and her father some caribean. Although her father is mulatto by mom and black by his father. So my mom is a mixture of mulatto and creole I believe although they have something else to living close to the reservations they believe their is a mixture of indian blood somewhere along the line.
My father’s family is mestizo I think- he is half native american his mother of the reservation and his dad hispanic and black. He lived in hat part where they constantly married people of the same heritage so it was frowned upon when I was born because He and my mom were not the same nationality. His family is classified as strictly cajun and native american and look on creole’s as overly black.
I haven’t lived in Louisana for some years so Its still a bit murky to me. Unfortunately I have no idea what to classify myself though. My family is more drawn to Creole culture although we are raised by the standards of central Louisana rather than the south- not much for voodoo and french speaking. Excluding the community where my father lived I don’t think there are many french speaking people living in that parish although they still cook creole food like etouffe, red beans and rice, and sauce picante.
Physically I am red bone, I have very thick curly hair it falls in semi-tight little ringlets and is black- I have brown eyes although my sister has hazel and my father has green eyes. My body shape is thick which seems heriditary for all my sisters on my dad’s side have hour glass shape. I’m short 5’3 although my mother is 5’11 and she is concidered one of the shordest women on my mom’s side. My dad’s dainty though only near 5’8 or so and my sisters though grown are all barely at 5’0 even.
I hope someone can decipher this and I hope I didn’t drag on to long.
I would not bother.
Maybe you belong to the Human race.
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Culinary Creations Creole Chicken and Seafood Gumbo
ChefJayNChttp://gdata.youtube.com/feeds/api/users/chefjayncHowtoCulinary, Creations, Creole, Chicken, and, Seafood, GumboCulinary Creations Creole Chicken and Seafood Gumbo
Duration : 0:8:50
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New Orleans Bill Creole Potato Salad – TV interview -ABC and NBC TV San Francisco 1991.
by admin October 24th 2010 | Comments Off
New Orleans Bill Creole Potato Salad – formerly “Mother Dears”
Duration : 0:4:55
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BAIT TO THE PLATE: EPISODE 1 JACQUES-IMO’S
by admin October 22nd 2010 | Comments Off
“Bait to the Plate”, Season 1, Episode 1 featuring Jack Leonardi, Chef of Jacques-Imo’s catching a cooking a Whole Stuffed Trout with Crabmeat Stuffing.
Duration : 0:10:2
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Making a Catfish Court bouillon Recipe : Using Onion to Make Creole Catfish Court Bouillon
by admin September 30th 2010 | Comments Off
Learn how to prepare can cut onions, one of the holy trinity, for cooking a traditional Creole style catfish court bouillon in this free cooking video on making a catfish court bouillon recipe.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:30
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tags: AL, all, and, at, CA, cat, catering, catfish, catfish Court bouillon, catfish recipes, cook, Cooking, cooking catfish, cooking recipes, Court bouillon recipe, CREOLE, creole cuisine, cuisine, cut, du, En, end, expert, family, film, fish, fish recipes, For, free, friends, holy, how, how to, in, is, it, learn, love, ma, make, making catfish Court bouillon, making Court bouillon, more, of, On, one, onion, onions, or, prepare, private, recipe, soul, style, the, to, traditional, tri, trinity, us, VA, video
Steak Recipe With Creole Gravy : Cutting Celery & Mushrooms for Steak Recipe
by admin September 27th 2010 | Comments Off
Learn how to cut celery and mushrooms for steak with Creole gravy in this free Creole cooking video.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:2:10
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How To Make Creole Potato Salad : Add Egg To Creole Potato Salad
Discover tips for adding egg to your homemade Creole potato salad with this free video recipe.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:19
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Barbecued Shrimp – Creole New Orleans Style
Here’s a recipe you’re going to want to try. It is a true taste of New Orleans Creole cuisine. You’ll want to have plenty of good french bread on hand, because this recipe is all about sopping up the delicious sauce. Enjoy!!
Duration : 0:9:19
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What to make for an All-American meal in France?
I’m spending my semester with a host family in France and they all really want me to cook an American meal. I want to, but I have no idea what to make. I need a main course, side dishes, and a dessert.
So what do you all think would be a unique, typical, American meal? (fyi: I’m from New York State, I know the region frequently matters on this. For example, though awesome, I’m not going to make creole food, that’s not something I would have back in the states.)
Any suggestions are welcome!
All of the people who answered have very creative answers, but fail to realize that some if not all there suggestions are impossible in France, they do sell the crap that is normal in the US, I would go for the apple pie, but use a selection of french apples, fried chicken is another idea, even a spaghetti with meat sauce, Europeans are not familiar with the US style meat sauce or meatballs.
I am a former chef from Canada and cooked in Hotels and was in France for awhile in the mid 1990′s, and try something that is easy and you can handle, if you could get you hands on some smoked deli meat to make a reuben sandwich there is another idea, but US style corned beef and pastrami is hard to come buy but french cooked ham would be a good substitute.
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