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ICC'S Cooking Column Cutty Cutty means ... a little bit of this and a little bit of that. Chef Greta Charles Family Reunion. Ingredients:
The hometown of Carol Carter, founder of the Powdar Family Reunion. Carol was diagnosed with the lupus disease 10 years ago, and the doctors with there prediction gave her months to be with us. Carol started a family reunion to an already close knit family. With the ingredients above we pulled off a reunion to remember. We were over one hundred people in attendance. Ivy, her 3 children and 5 grandchildren divvy up the food assignments. Mom and dad Bristol were in every phase of the preparation. They left there quiet home in Winnipeg, Canada three months prior to the reunion celebration, to help out, oh boy did we need them. The family has grown since we started meeting in 1995, the newest member, is Kelif Powdar born on June 1, 2004. He is a fourth generation Powdar. We have lost a couple of our elders too.. The 2004 reunion got on the way on Thursday July 22 with a full four days of fun and activities planned through Sunday July 25. My fabulous niece Rebbie Riley had the agenda down to the tiniest detail. Without that organization, we could not pull it off in the way we did. Her husband Mike did, in no way take a back seat to the goings on, but was his wife's right arm. There home also accommodated some family members. Thursday night was the big welcomes get acquainted night, that's for new member-in-laws. Family traveled as long as 26 hours on road to get to DC, but were ready to fellowship upon arrival, no time to rest, one cousin said to me. For the benefit of the younger generation, we go back to our roots, in the things we do. Grandfather, was an indian gentle man from Grenada and grandmother an Afro Guyanese lady, they are the reason we all were gathered together. The first night sis, Carol and husband Vincent of Ft. Washington, Maryland entertained the family. Cousin Camille and aunt Inez graced the dance floor with there rendition of Indian dancing.... The aroma of Guyanese cuisine was everywhere-cookup rice, curry chicken /goat and roti , pollouri to name some of the dishes served up. On Friday night Nigel and Tammy, my son and sister-in-law, with the help of there house guest, cousin Wayne and Monica Haley of Winnipeg , entertained American style. On the grill the smell of barbecue chicken, hamburger a variety of sausages tickled our nostrils. Potato salad macaroni and cheese, 4 pans of sweet potato puddings brought by a family friend. Some of us swung our hips to the good sound of soca and oldies music. It rained a bit, but that did not stop the show. Cousin Sharon Samuels son Charles, took over duties at the grill when the rain started, we call that family team spirit. Saturday, the big dinner at the Best Western, was well attended, that's the day we all get dressed up, not so that you are unable to let loose. There were some barefoot folk on the dance floor. Nikita, my daughter, was there in a pretty Caribbean style looking pair of shoes. She became one of the bare footed dancers. The Powdar brothers are always in high demand because they are great dance partners. I know, and we take time to show off on the young people, who looks on in envy that we still go it. Some, like cousin Kim has stepped on enough toes in the past; finally she has graduated to dance with the pros. Friday and Saturday there were chartered tours of the city. On Sunday the picnic was planned for the park, but because we were threatened with rain, we decided to take it to Frankie and Janice, My brother-in-law and sister's house. Jan is the best in town, especially when it comes to Guyanese food and Frank likes the grill. His jerk chicken never needs condiment treatment. Janice's chickpeas (channa), black and white pudding, and souse to mention a few of the dishes she prepares so well, makes you go my .. my .. my. Mom has the smallest family, so this was quite a bit of cooking for us, but we pulled it off We owe a great part of what we do and what we know to the matriarch of my family 75 year old mama Mingo-Bristol. One of the highlights was a book that was in the making since 1997. T his book started out as an address/birthday list. At the reunion dinner, the book was introduced as a must have item. My cousin Lennox Powdar was excited about the information in the book and gave it a plug. A big plug. We're looking to make it an item that can be picked up as a holiday gift. Lennox's niece Sharon Samuels shared with me that she had started a genealogical research on the family but became frustrated when she kept running into dead ends along the way. This type of resource also serves as a place for the younger generation to go to for history. It helped me understand my quest for self-employment. My grandfather raised 8 children and a wife before his wife passed on, by creating work for himself. It takes skill, a creative mind and shear determination to make your own paycheck. Aunt Eva was there, as she always is, in attendance at every Powdars get together. She celebrates a hearty 80 years on August 25th 2004, and we will meet again if God's willing, to show support and celebrate. The other highlight was the wedding celebration for Terrence and Simone. My mom and her sister Inez, Simone's mom made the traditional Guyanese black cake. After cutting the cake, we toasted to champagne. The bride and groom had there first dance and the family pinned bills (currency) on the couple, another Guyanese tradition. Family reunions also recognize the many ways in which extended family members and friends have helped create a sheltering domestic community , to our many friends here. The joy expressed in seeing family show love and respect and the nurturing of each other. My cousin, Gordon of Florida, my grandson Erik and myself found comfort on the upper level bedroom floor at my home. As we prepared for our floor rendezvous, it took us back to childhood days in Guyana; there was always room for one more person (adult or child) even if it meant sleeping on the living room floor. News brief. I called on the Florida folks after hurricane Charley. My cousin Gloria shared with me how she explained to her granddaughter Antoinette who was scared and curious, about the kerosene lamp her grandmother was lighting, grandma went back in time to occasions when her parents had to light the kerosene lamp. History replaying itself. Where would we be without history and her story. I hope you enjoy my story. Greta. ICC'S
Cooking Column Last week I took a quick trip down to a friends hometown. The occasion, her daughters marriage. The 16-hour trip was worth every minute on the bus. My mode of transportation whenever possible is Greyhound. It gives me a chance to unwind and believe it, relax, and take in the scenes that's not possible when you're up in the air. I was in charge of preparing a Caribbean theme menu for the
rehearsal party; that went off with a bang. I enjoy home cook meals; when done right, they have nutritional value. After having the wedding dinner, buffet breakfast the following morning, don't mention my indulgence on the trip, I was still craving food. So when I was asked what I wanted to eat while we were out the day following the reception, my friend was shocked to hear me say I would rather go back to the house and cook. Her mom was indeed happy, since she preferred my cooking, its healthy and not overpriced. I had a full course Guyanese dish ready in less than 40 minutes.
With winter weather, it seems like all the shut-ins are out, heading in the direction of the Fisherman's wharfs and other fish markets. People are already entertaining with bushels of crabs. Here's another way to make eating crabs interesting and still served at your backyard get together.
Even though this recipe is called a soup, its more like a Guyanese gumbo, when you add a little precooked rice to this dish.
Callaloo Soup with Crab and Prawns
Soak pickled meat for 1/2 hour, prior to boiling. This process helps to remove the salt from pickling. Next cook for about 40 minutes. Rinse thoroughly, and cut up dasheen leaves, okras, eschallot, celery and garlic. Set it aside. Scald crabs, clean well removing the back and small legs and throw them away. Set aside for later. Devein prawns, rinse with a little lemon water. Drain, sprinkle with seafood seasoning and set aside. You should have 2 to 3 cups of water with pickled meat. Add eddo and dasheen leaves, cook under medium fire for fifteen minutes. Next add remainder of vegetables along with crabs and prawns, add seafood season to taste. Seafood does not take long to cook, so I suggest cooking for fifteen minutes more, remove and allow dish to sit and absorb spices.
Serves 6 ICC'S Cooking Column Growing up in Guyana, the months of March and April were busy
times for everyone especially for kids. It was kite-making time. The gummy berry trees were
raided and on every young face great anticipation.
Is the wooden frame light enough? Will my kite soar high?
Mothers were busy sewing pretty frocks for their little girl(s) and suits for the boys as the holiday season approaches.
Food for me is quite the same theory it’s in the preparation and there is no joy in rushing the process. It can also be a medium of communication, in Guyana one is insulted if a visitor refuses to eat when offered a meal. On return visits to Guyana I live to eat and it’s all good. I meet once monthly with a group of six kids my grandson is the youngest at age two. During the warmer months each meeting includes a visit to the garden and we discuss the origination of the food we eat from the bud to the table. My belief is, if we help them to understand and have them participate in the process of how the food that grace our table begins, then we may be able to eliminate obesity in the younger generation, that leads into obese adults. Equipped with such knowledge, they are in a position to choose sensibly. Fast food is hurting our children and adults alike all attributed to lack of education. I understand this is a fast paced society we live in today, however we can be in this world but not of the world. One of the few things that we must take time out for is, our precious body. After nine years I was caught with a cold. My juicer had taken its toll and was not replaced right away, denying my body of the care it was then used to, was confirmation that you can pay now or pay later. Every day we are bombarded with quick fix recipes. Why compromise your health for food that promises nothing but pain?
History
tells us that there has been quite a bit of overcooking, especially
to vegetables. My colleagues were doubtful
when I told them I had gotten up one morning and fixed collard greens
for that day’s lunch. There was
a line up for the taste test. I was
excited not having any left for myself, but someone learned that
a half hour of medium chopped collard on medium to hi fire seasoned
to taste, my choice of seasoning is spike, produced a healthy meal. During the cold season part of the herb garden is moved indoors. There is no greater joy than, from the garden into the dish. Each of my two sisters has this type of garden so we are never out of fresh herbs Sharing is important to me. Every other afternoon I have a glass of juice in some form, my favorite: in an eight-ounce size glass add medium crushed ice. A sprinkle of nutmeg drizzled with just a little honey all on top of the ice. Juice 2 carrots 2 stalks of celery a piece of ginger 2 pieces of parsley ½ pear, here again it’s whatever fruit is in season. Juicing allows me to have a blend of different fruits, some fruits like ripe mango I still like to soften and punch a hole on top then suck the juice out of it. (a friend would say, if a cow sees the seed he would cry) a future plan of mine involves educating children (once they start to crawl that’s the point I want to get a hold of them) on the importance of good eating habit.
LET’S GET PASSIONATE: Remove tofu from liquid, cut into bite size cubes, marinate in soy sauce for an hour. Cut an oblong section out of one side of the eggplant we will use as the top. Scoop out the inside of remaining eggplant and soak in sea salt water. Chop up all other vegetables, in a saucepan, heat two-tablespoon olive oil to a nearly hot temperature. Sauté garlic and half onion in oil. Remove soaked eggplant from water and allow it to drain some. Then add inside of eggplant to sauce pan stir-fry under medium heat for ten minutes. Now throw in all additional vegetables including the scooped out eggplant and season to taste with spike. Toss for five minutes, mixture will finish cooking when baking. Rub eggplant skin down with olive oil. Add back ingredients to scooped out eggplant top with grated soy cheese. Put eggplant in oblong baking dish, one fourth filled with water. Cover with foil, bake for twenty minutes on 375-degree temperature. This dish is great when served with side of brown rice. Enjoy.
Let's take
it light and do it right. If you are like me, I'm looking, not for promises
in the New Year and resolution(s) not kept, but respect for our temple,
our body, a new way of life. That lead to better eating habits and exercise. I have been using flax for a while now, and have nothing but good news for the seeds. Flax was prominently used in ancient days for healing and is still used today. Orange Bran Flax Muffins
In a large bowl, combine oat bran, flour, flax seed, bran, baking powder, and salt. Set aside. Combine oranges, sugar, buttermilk, oil, eggs and baking soda in a large blender. Blend well. Pour orange mixture into dry ingredients. Mix until blended. Stir in raisins. Use paper-lined muffin pan and fill almost to the top with mixture. Bake at 375º F for about 20 minutes. Use toothpick to test. If it comes out clean, muffin is done. Cool before removing it from pan. Yields about 20 muffins. Low in calories but filling. Good baking.
From Greta Birthday
Bash On, December 5, I will be the proud hostess of a birthday party. My guest of honor has celebrated a vegetarian lifestyle for the greater part of his life and he is lets say over 30. The dishes below are prepared with a form of meat, but those dishes can also be prepared without meat. Spike seasoning flavors a dish and spare you the additives found in most seasonings. When I return next year I will share some of the great dishes that might grace my table. So until then have a safe holiday, peace be with you and looking forward to hearing from you soon. Callaloo Soup with Crab/Prawn
Soak pickled meat for ½ hour, prior to boiling. Boil under medium heat for 45 minutes. Take time and rinse thoroughly. Cut up dasheen leaves, okra, eschallot, celery and garlic, set aside. Scald crabs, 2 minutes is good time, clean and separate from crabs small legs. Set aside to add later Devein prawns, rinse with a little lemon water. Drain, sprinkle with seafood seasoning and set aside.. Add eddo and dasheen leaves to pickled meat, cook fifteen minutes under medium-high heat. Reduce to low heat, while adding crabs, prawns and all remaining veggies. These ingredients do not need more than fifteen minutes under medium heat. Remove from stove and allow the dish to sit and absorb all seasonings including butter. Serves 6. Simply Simple Sautéed Cabbage with Cannellini Beans
Using a steam basket in large pot with water level just below the basket, put cabbage quarters to steam. All it takes is 10 minutes under medium heat. Remove cabbage from pot and cool down with cold water. Pat dry cabbage slice into thin strips. Heat olive oil in large skillet over medium heat, add cut up turkey bacon, and allow it to sizzle a bit not too hard, and then add the sliced cabbage. When the cabbage starts to color slowly add in the beans. Cover and cook the cabbage. It will spring its own water giving the dish some moisture. This dish goes well with corn bread. You can season the cabbage with salt, pepper and spike. This dish can be put together in 1 hour if using canned beans. As a practice, I stay away from canned food. Serves 6 For more information or just to drop me a note: E-mail: gretacooks4u2002@yahoo.com Pumpkin
and Saltfish
Happy Fall. As always it is with pleasure that I write this column for you. In so doing let me remind you that we are two months away from another year closing. So be mindful when you say, “I wish it were Friday, when it is only Tuesday”. I thought I would touch on my writing and me. I cook better than I write, but I also write with simplicity, making these recipes easy for anyone to try. I am not one for a lot of big words; and my goal is to teach you to do this at home.We’re all caught up in the time of extravagant spending on dressed up plates. What we pay for is atmosphere: music, conversation, service, presentation of the meal and sometimes comfort. At home it’s the aroma that invites you in, and yes, your host encourages you to take a doggy bag if it’s just too much to take in. Without leaving home you can have the restaurant experience.Whatever the occasion, this is attainable beginning in your kitchen. Look around your home; whether it’s an apartment or a house, there is enough room for a get together. The number decides whether you can do it at home or some place else. Save up for the expected or unexpected or special must do restaurant trips. Most people have gotten caught up in wanting to spend time at restaurants and at the end of the visit there, the costs is more than one bargins for. Sitting past eating your meal tempts one to have another drink or have that slice of cake that you previously refused then there is the decision of the tip. Yes there is a standard tip, but how about the cost for service, is it going to be ten or fifteen percent or good or not so good service. The servers have an obligation to have a positive attitude, there’s too much at stake for them. Having that meal prepared at home with fresh and I mean fresh, possibly organic or the herbs and veggies coming out of one’s garden keeps one’s blood pressure down and the appetite up. In my small one bedroom flat, I turn out several exciting gatherings. Something to note, is I catered a Caribbean style theme so the décor is representative of that. Your friendly dollar store can create just about any theme and is cost effective. The pictures consist of a typical Saturday in the life of a Guyanese. Baking time is 30 to 40 minutes at 325 temperature. Breakfast to dinner, with a few dinner choices. Bake and salt fish is a typical breakfast meal, sometimes egg is scramble into the salt fish. From meat eaters to vegetarians had something to eat. With a large party, shopping is the same, I select the best. If it’s not good for me it’s not good to be served to another. My satisfaction comes when I hear the groaning and grunting about the food. One cultural thing I have not changed, and have no intention of changing is my visit to the open-air market. With basket in hand, I timely arrange each purchase in the basket. Oh! What a beautiful sight even the flowers at the open-air looks organic. Ingredients:
Preparation:
E-mail: gretacooks4u2002@yahoo.com ON THE ROAD WITH CHEF DELITE Well, I am back home after an amazing trip abroad. Not a vacation mind you, but a working trip. Okay, okay, so I had a little bit of fun doing it!!!!! My assignment this time was to teach a fun filled, informative cooking class in Oxford University's Summer School, in Oxford, England. I was not alone, there were 29 other invited instructors, including my very good friend, Lillian Bou tte LEtienne with a Choir Class and her husband Thomas LEtienne with the Musical Horn, Flutes, Saxophones, and the like. The event was a total success, with the classrooms filled with lots of excited attendees. There were all types of art, from painting, to batik making, to wire sculptures. Wire exotic chandeliers were one of my favorites. Lillian and her niece Tanya Boutte were instructors for the Choir Class. I'd love to have this class, turns out it is happening the same time as mine. I think I need some private classes first. In my class, I gave extensive information on the State of Louisiana, the Creole and Cajun and the American Indians influence on the Cuisine we have today. We talked and cooked from the Gulf of Mexico to The Greater New Orleans Area, on to the Plantation Region, through Cajun Country, up to the Crossroads and finally into Sportsman Paradise. The students learned and learned very well, the art of making the ROUX, and onto the Gumbo and Shrimp Creole, Chicken Maqué Choux. We did a rice day, you know, Jambalaya, Dirty Rice, Rice Pudding and of course Red Beans and "Ricely Yours" as Louis Armstrong would say. On the first Monday, I had a pot of White Beans and Rice on for the first down home meal for the class. They were introduced to our GRITS, some liked it but most loved it. Got their first Breakfast Po Boy Sandwich.. Hot French bread with butter, eggs and a great Smoke Sausage. The Smoke Sausage, I found to use there through a wonderful new friend and Butcher I met there by the name of Neil. Neil is a butcher in Lechlade, another great little town nearby. If you are in Lechlade, you better stop by LONDISS Market on Buford Street and say HI to Neil. I have got to give great accolades to him, because he provided all the necessary products for the class and the final night concert and food event. Here a little food critic tip: If in Lechland, Do not, I repeat, Do Not go to The Trout. Bad food, rude service, Not worth the trip. I rate it One (1) Star, in a rating of Four (4) Stars!!! I know you have heard of our New Orleans Bread Pudding with a Rum or Whiskey Sauce. Well, the BRITISH call it a Bread and Butter Pudding, but did we show them the difference!!!! They loved it the most. It is oh, oh, oh, oh so simple, and here it is. BREAD AND BUTTER PUDDING
Preheat oven to 350 degrees F or 170 degrees C/ wet the bread and squeeze the water out of it. Melt the butter and mix with all other ingredients. Pour mixture into a well-buttered pan of 8 x 10 (baking pan that is) sprinkle sugar on top of the butter and crushed nuts, pecans, walnuts or slithered almonds. Bake for 40 to 50 minutes, you can test by sticking a knife into the center and it will come out clean, or you can press lightly on the top and it will spring back. Serves 8 or 4 really anxious dessert lovers. RUM SAUCE 3/4 CUP
BUTTER
Whip the butter until light and gradually add the sugar until the mixture of the two is fluffy. Next, add the rum and beat for about 5 more minutes. Put this is the fridge and serve it over warm bread pudding Extra tip, add a little almond extract to this rum sauce and the bread pudding freezes well. That is if you can keep your friends from devouring it At the end of the event, there was a concert put on by the Choir and the Band. The attendees were allowed to bring their own wine and my class and I prepared the food. This menu included, A Large Louisiana Salad, Vegetable Jambalaya, Creole Jambalaya, Chicken Maque Choux, Garlic Roasted Chicken, Squash Roasted in Apricot Liquer, Smothered Cabbage and Ham, White Rice, New Orleans Bread Pudding and Whiskey Sauce. During the concert, Lillian Boutte, presented my Creole Cooking Class Students with the Certificate of Achievement Certificates. This was the only such presentation done at the concert. These certificates were designed by one of my students, Mrs. Elizabeth Addley, a retired Home Economics Teacher who also prepared a lavious Purple, Green, and Gold floral arrangement for the Food Table. The blooms were from Elizabeths home garden. During the class, she also brought in all types of fresh herbs that we used in the classroom. Thank you Elizabeth. Another student, Brian Hart, supplied us with lots of Squash, they call them Corgettes. Believe me, there are lots of Corgettes in Britian. Those in attendance were of course all the students with lots of their friends and family along with residents of the community. All I can say about the Concert is, that next year you have got to be there. And if you really wanted to see New Orleans in action, the concert and the dinner was the place to be. At one point, to be more specific, the dessert point. The New Orleans Troupe, Lillian, Tanya and Suzanne from Austrailia, were right in there with me e Bread Pudding. Thanks gang!!! Out last special was hosted at The Dog House Hotel and Pub. It was on the last Sunday, the weather was terrific which allowed us to Serve the Brunch inside and they took their meals to a beautiful setting right outside the patio and ate and enjoyed all of the Great New Orleans Cuisine and the Outstanding Music of Lillian Boutte and Friends. Right here, I have got to thank the Executive Chef of The Dog House Hotel, Chef Brian McLean and his staff for all of the prep work and the great Apple Crumble Cake he prepared. Once the meal was complete, Lillian and I presented Richard Speed, the Organizer of the Oxford Summer School, with a Proclamation from The Mayors office of the City of New Orleans. A little teary moment for Richard and others. (just a little). After the concert, we headed off to see The White Horse Hill. The was super fantastic. The White Horse is a Chalk Carving in the mountain. This carving is over 3000 years old and climbing right up to the top of it is the only way to truly appreciate it. Had to climb about 600 feet to see it. Seemed more like 6000 to me. It was totally worth every step. This and The Christ Church in Oxford were the two most wonderful things I saw there. To Lillian Boutte, You are the GREATEST. Thank you for the invitation, it is more than a great pleasure to work with you again. To all of my readers, if you dont have a Lillian Boutte's CD, you had better get to the Record Store and get one or contact her at Boutte49@aol.com I would like to thank everyone that made this Summer School trip a total success-Richard Speed, Organizer, His wife Pam. Brain and Pam Reeves, my host for the trip, Bridgett, my shopping buddy and also Neils mother, Neil himself, Chef McLean, Executive Chef of The Dog House Hotel and Pub. To all the other wonderful folks and BLOKS (hope that is how it is spelled) that I met in England. I just want to say that I will see you again next year for Oxfords Summer School 2004. Remember, if you are interested in putting on New Orleans Food and Music Experience, please contact KrewofDelight@yahoo.com or chefdelite@hotmail.com Until next time ENJOY. Pastries Hello everyone, this is Chef Greta back with you. Hoping you are looking forward to a great summer. Try out some of the great dishes Chef Delight and myself have been sharing with you through International Connections Consulting's (ICC) web site. This is also a good time to print a copy of all the useful information on ICC's web site when you go to the poolside to enjoy some of the great dishes. The site contains information on education, cooking and travel information just to name a few at your fingertip. Many of the answers to some of my questions (regarding topics on education/funding/conferences/books/etc.) were found on ICC's web site. Below are three different kinds of pastry recipes. PASTRY
BEEF PATTIES
PINEAPPLE TARTS
GUYANESE CHEESE
ROLL
ORANGE/LEMONADE
TEA
ON THE TRAIL WITH CHEF
DELIGHT JULY 2003 Talking about red hot, well it is red hot in Louisiana this time of year. Present temperature very high degrees, present time of day...almost anytime of day. Hope you have an idea about it now... I am about to get all packed up for another food adventure. As I told you before, I am teaching CREOLE COOKING 101 at Oxford University. There will be a total of 30 different Creative Courses. All of them communicated with enthusiasm and good humor. For details, contact http://www.oxfordsummershcool.com, Fax/Tel 01367 710593. I do hope some of you will be there for the extraordinary event. Before I get to Oxford, I will be making a short stop in Ascona, Switzerland for a Jazz Festival that perhaps, just perhaps if you are there you can catch a little New Orleans Jazz and all other great Jazz with a tease of the Cuisine as well... For information on the festival in Ascona, please contact, http://www.jazzascona.ch I am absolutely positive you would want to visit The Hotel Garni Millennium there. I'll be checking it out as well, especially the ROOM SERVICE. My good friend Nicolas Gilliet is the producer of the festival in Ascona. Hope I can meet some of you there also. Now, on to the other mission of the CREOLE COOKING 101. We will be making lots of FRIM FRAM SAUCE, you know the one that Louis Armstrong sings and plays about.. Then we will have a market day, I wonder what kinds of goodies I will find at the market there. Any ideas? If you know, give me a little hint, okay. Back to the classroom/kitchen, we will create something Creole from the local market. Then a RICE day, you know we grow a LOT OF RICE IN LOUISIANA. Gotta have RICE, how else YOU GONNA MAKE THE JAMBALAYA,. What are you going to have with the GUMBO? How about the SHRIMP CREOLE. You have gotta have RICE!!!!!! We will do a SOUP DAY, a DESSERT DAY and SPIRITS DAY. Oh, my goodness, MUST HAVE a SEAFOOD DAY. I hope the seafood is not too expensive there. The school may not give me the BIG BUDGET :))) I am really looking forward to these two promotions. For the past 2 months, I have been Personal Chef and Nutritionist to these Special Clients, let me tell you, I never counted so many, or should I say, so FEW calories. The clients are happy and that makes me happy. They managed to lose so much unwanted pounds and have lots of good and nutritional sound meals specially prepared for them. Keeping each meal under 600 calories and still looking good, and most of all not tasting like one of those DIET CUISINES FROM THE FROZEN FOOD DEPARTMENT :) Listed below are two of the favorites and they asked that they repeat even though I took great pride in not repeating meals during the month.. The dish they liked the most was the SHRIMP and ORZO with Peppers and the other was the SEAFOOD LASAGNA. Funny, both were Seafood. I guess that just comes natural to us here in the Gulf State. Or maybe, you just may want to be out on the grill. Let's go to the grill for some Grilled Oysters with a Bourbon Shallot Sauce. Our motto here is Eat Fish, Live Longer; Eat Oysters, Love Longer. Everyone is always talking about giving more love, well, here it is. OYSTERS on your grill. This is a great recipe for those of us who are not experts at opening the oyster shell. When the unopened oyster is placed over the heat and it heats up, well it opens up on its own so you can easily finish up the job. Get yourself about 4 dozen oysters, if you are local, well you would want to get a sack.. Wash these shells pretty good. Cold water wash please.
Note: If you are a raw oyster eater, you may want to have one to see just how salty it is before adding salt to your sauce mix If you have a little sauce pan that you use for sauce on the grill. Get it now. Put the butter and garlic in the pan, until the butter is melted. Put in the lemon and lime juices, Tabasco, Worcestershire, salt and pepper, stir until all blended together. This is a great appetizer for your guest and a great conversation item. Any extra sauce can be put on slices of squash, eggplant, corn on the cob, or green onions and grilled for the Lagniappe...you know the little extra. Here is another great sauce mix for grilling: Put the oysters on the grill, directly over the fire and cook for about 4 to 5 minutes and they will open. Any oyster that does not open, please throw away at this time. Put the parsley on the opened oysters, spoon on the butter sauce, and serve on the shell with some fresh lemon pieces. BOURBON-SHALLOT SAUCE
In a medium saucepan on high heat, heat the oil until it is hot, but not so hot that it is smoking..Add the shallots, green onions and garlic and sauté. Stirring constantly, until the mix is soft, for 4 or 5 minutes. Add the stock and only 1 cup of the Bourbon and bring to a boil, lower the heat to a simmer until it has reduced to about half, this will take about 30 to 40 minutes. Add the lemon juice , pepper and salt to taste, simmer for about 10 more minutes Then remove from heat. This is great over the oysters, over the vegetables, fish or chicken....Oh, the other bourbon, well, I am taking care of that. We have spent so much time on the sauces, well, the guest are about to faint from hunger. What about the Shrimp and Orzo. If you are looking for Orzo in the supermarket, look in the pasta section. It is shaped very much like rice, except the edges are pointed. It is a wonderful alternative to rice with all the dishes as we consume so much rice here in Louisiana. Like the pasta, the orzo can be prepared, rinsed, oiled and put in the fridge for four or five days to use in soups, in salad, or in salads Orzo is terrific. Cook it according to the instructions on the package. I really like the Orzo that is sold in the Middle Eastern markets. It seems to cook up firmer. SHRIMP AND ORZO 3
Clean and de vein shrimp and rinse. Put olive oil in sauté pan. Heat and toss in onions for 2 minutes. Add shrimp and all other items. Sauté and toss until the shrimp are pink. Stir in the Orzo and sprinkle on some parsley. Serve from the pan or place on platter. Sprinkle on Parmesan as you like when served.. Serves 6 to 8 very hungry guest....... I think I will have to give you the Seafood Lasagna Recipe on our next visit. Until next time, enjoy your creations and don't be afraid to pull down some of those spices from the cabinet and experiment with some new flavors. Let me hear from you about your adventures in the kitchen and on the grill CHEF NORA
L. DEJOIE Succulent Curried Lamb 1 - 2lb. leg of lamb
Put together remaining curry powder, ghreea, garlic and onion. Add water mix into paste form.
If you're wandering
what the connection is between the succulent lamb dish and the weekend
with my Sleep over Buddies. ON THE SOUTHERN TRAIL WITH CHEF DELIGHT 1 pound Pasta Fresh linguine,
fettucini, spinach fettucini, egg noodles, or spaghetti is preferred.
Cook pasta according to package directions. Drain and chill by
running under cold water. Drain thoroughly. Melt butter
in a large saucepan and sauté green onions for 2-3 minutes.
Add Cajun seasoning and crawfish tails. Sauté for 1 minute.
Add half and half and cook for 5-10 minutes over medium heat until sauce
thickens. Add pasta to pan and toss well. Serve immediately
This serves 4. 1 CUP LEMON JUICE Combine all ingredients
and marinade your chicken (1 pound boneless skinned chicken breast,
thinly sliced), pork (1 pound beboned pork chops, thinly sliced) or
beef ( 1 pound top round, thinly sliced) whichever you choose, it will
make about 8 tacos of each meat. For at least 2 hours. After marinating
the meat, then grill. Chop the meat, place meat in tortillas.
Add Pico De Gallo and serve with guacamole. ICC'S Cooking Column Growing up in Guyana, the months of March and April were busy
times for everyone especially for kids. It was kite-making time. The gummy berry trees were
raided and on every young face great anticipation.
Is the wooden frame light enough? Will my kite soar high?
Mothers were busy sewing pretty frocks for their little girl(s) and suits for the boys as the holiday season approaches.
Food for me is quite the same theory it’s in the preparation and there is no joy in rushing the process. It can also be a medium of communication, in Guyana one is insulted if a visitor refuses to eat when offered a meal. On return visits to Guyana I live to eat and it’s all good. I meet once monthly with a group of six kids my grandson is the youngest at age two. During the warmer months each meeting includes a visit to the garden and we discuss the origination of the food we eat from the bud to the table. My belief is, if we help them to understand and have them participate in the process of how the food that grace our table begins, then we may be able to eliminate obesity in the younger generation, that leads into obese adults. Equipped with such knowledge, they are in a position to choose sensibly. Fast food is hurting our children and adults alike all attributed to lack of education. I understand this is a fast paced society we live in today, however we can be in this world but not of the world. One of the few things that we must take time out for is, our precious body. After nine years I was caught with a cold. My juicer had taken its toll and was not replaced right away, denying my body of the care it was then used to, was confirmation that you can pay now or pay later. Every day we are bombarded with quick fix recipes. Why compromise your health for food that promises nothing but pain?
History
tells us that there has been quite a bit of overcooking, especially
to vegetables. My colleagues were doubtful
when I told them I had gotten up one morning and fixed collard greens
for that day’s lunch. There was
a line up for the taste test. I was
excited not having any left for myself, but someone learned that
a half hour of medium chopped collard on medium to hi fire seasoned
to taste, my choice of seasoning is spike, produced a healthy meal. During the cold season part of the herb garden is moved indoors. There is no greater joy than, from the garden into the dish. Each of my two sisters has this type of garden so we are never out of fresh herbs Sharing is important to me. Every other afternoon I have a glass of juice in some form, my favorite: in an eight-ounce size glass add medium crushed ice. A sprinkle of nutmeg drizzled with just a little honey all on top of the ice. Juice 2 carrots 2 stalks of celery a piece of ginger 2 pieces of parsley ½ pear, here again it’s whatever fruit is in season. Juicing allows me to have a blend of different fruits, some fruits like ripe mango I still like to soften and punch a hole on top then suck the juice out of it. (a friend would say, if a cow sees the seed he would cry) a future plan of mine involves educating children (once they start to crawl that’s the point I want to get a hold of them) on the importance of good eating habit.
LET’S GET PASSIONATE: Remove tofu from liquid, cut into bite size cubes, marinate in soy sauce for an hour. Cut an oblong section out of one side of the eggplant we will use as the top. Scoop out the inside of remaining eggplant and soak in sea salt water. Chop up all other vegetables, in a saucepan, heat two-tablespoon olive oil to a nearly hot temperature. Sauté garlic and half onion in oil. Remove soaked eggplant from water and allow it to drain some. Then add inside of eggplant to sauce pan stir-fry under medium heat for ten minutes. Now throw in all additional vegetables including the scooped out eggplant and season to taste with spike. Toss for five minutes, mixture will finish cooking when baking. Rub eggplant skin down with olive oil. Add back ingredients to scooped out eggplant top with grated soy cheese. Put eggplant in oblong baking dish, one fourth filled with water. Cover with foil, bake for twenty minutes on 375-degree temperature. This dish is great when served with side of brown rice. Enjoy.
CHEF NORA
L. DEJOIE
ON
THE TRAIL WITH CHEF DELITE 4 pounds Red Beans (soaked overnight)Salt and Pepper to taste. Saute sausage to render fat. Add vegetables and cook until wilted. Add thyme, bay leaf, worcester shire, tabasco, ham hock, beans and water. Bring to a boil then reduce to simmer. Cook until beans are tender. Add ham base. Cook for 30 minutes more. Adjust seasoning with salt and pepper if necessary. Serve on a bed of steamed rice. (WHITE OR BROWN) SERVES 2. I think it might be time to try the HURRICANE HURRICANE 1 OUNCE DARK RUMFill a mixing glass with crack ice. Add rum, galliano, passion fruit syrup and orange juice. Shake and strain into highball or collins glass filled with ice cubes. Top with a splash of Rose's lime juice and a splash of pineapple juice, garnish with orange slices and cherries. BE SURE YOU ARE NOT THE DESIGNATED DRIVER !!!! BOILED SEAFOOD AND SAUSAGES seasoning mix for BOILED SEAFOODPlace all ingredients in a large non-reactive sauce pan/pot and bring to boil. Cook seafood as required to each type. You should be on that second HURRICANE by now, and wondering about the PURPLE & lt; GREEN& lt; AND GOLD type. Those are the Mardi Gras Colors. PURPLE-justice: GREEN-faith: GOLD-power. and the official Theme song of Rex, King of Carnival is "If I Ever Cease to Love" If I ever Cease to Love, May oysters have legs, and cows lay eggs,..... May little dogs wag their tails in front, If I ever Cease to Love..This has been a ball, and come early next year as Mardi Gras falls on February 28, 2004. I have got to catch the Mardi Gras Indians and the Neville Brothers in Concert. Thank you for all your letters and comments, if you have too many of those Hurricanes, REMEMBER to contact me for Personal Chef Service, in the USA and Internationally, or come on down to New Orleans and let me tease the taste buds in a beautiful courtyard in the French Quarter. Don't forget to register for my Creole Cooking 101 at Oxford in July 2003. Contact: richard@thespeeds.freeserve.co.uk or www.oxfordsummerschool.com RED BEANS & RICELY YOURS, CHEF NORA L. DEJOIE chefdelite@hotmail.com or chefdelight@iwon.com ICC's Cooking Column with Chef Greta Charles Happy New Year everyone. It’s great to be back with you and a part of 2003 census. I come with a desire to speak my dreams and aspirations into my daily life, and I wish that for you too.  Resolutions, ah I shy away from resolutions
instead I practice inner peace and a deep love for my fellowman. I will
not sweat the small stuff this year.We’re coming up on an important time in the history of Guyana, so off to another mini history lesson. Mashramani [Mash] is celebrated on the 23rd of February each year to commemorate Guyana's proclamation as a Cooperative Republic on this day in 1966. The word Mashramani stems from the Amerindian word "Mashirimehi", meaning co-operative work- much like the Kwanzaa word Ujima, which means co-operative work and responsibility. After villagers in the Amerindian community have completed a major project, they celebrate for many days with a big feast, which includes dancing, singing and drinking. Tens of thousands of people line the streets to celebrate. Revellers from around the world arrive just for this celebration. February also brings to mind a time when people squander money extravagantly in the name of love. Love cost but cannot be bought. I myself will be the sitter of a number of kids. We are planning a fun time together. They are my weekend sleepover buddies, we get together once every two months. The only requirement from both family and friends (parents) alike is for them to spend this precious time nurturing each other, learning to celebrate the importance of family of love and of peace. Now for recipe time. I chose Vegetable Chow Mein with the freedom to add some baked or rotisserie chicken. I thought dinner for two would do, since three is a crowd. ½ lb fine Chow Mein noodlesIn a large saucepan add 4 cups of water, half-teaspoon salt and a teaspoon of olive oil. Bring to a boil and add your noodles. Cook for 15 minutes under medium fire. Do not over cook noodles, if you’re concerned about the noodles getting too soft then shorten the time and check before continuing the boil. Drain the water used to boil and add cold water. This prevents the noodles from sticking together. Take notice you have some green, yellow and red stuff. Garlic is good. In skillet, heat olive oil and add 2 figs of chopped garlic. Garlic flavors the oil, next add the onion at this point we are going to stir fry the remainder of the vegetables. Add your drained noodles to the stir-fry vegetables. If you decide to add meat preferably chicken. Cut up or strip your chicken into small pieces that would be the last thing you add. Now you have Chicken Chow Mein. For dessert, let’s make a bake custard with cranberry. A nice glass of fruit punch made with orange/pineapple/grapefruit juices, a bit of almond essence and some brown sugar to taste. For your custard.Whip eggs and sugar. Add them to heated Soy Milk with Cinnamon Stick. Stir well and pour into one dish large enough to serve two. Drizzle with cinnamon and grated nutmeg. Sit aside to cool. Then add Cranberry. A great dinner, try eating out of the same dish and a little candle light. This adds intimacy to your evening. Have fun. To reach me by email write gretacooks4u2002@yahoo.com ICC's Cooking
Column ON THE SOUTHERN
TRAIL WITH CHEF DELITE 1 Cup Chopped Andouille Sausage Using
a heavy sauce pan, heat oil and saute onions, celery and sausage. If
you prefer ham, or a pickled pork, use this type of meat. Saute
for about 5 minutes or until vegetables are tender. Add peas and
cook for about 10 to 15 minutes, stirring constantly, taking care not
to let the peas burn. At this point, add the uncooked rice and
mix well with other ingredients. Now you can season with your
salt and pepper to taste. Bring to a boil, reduce the heat, cover
and simmer until the rice is cooked or for about 25 minutes. Cream Well: HAPPY
MARDI GRAS TO YOU!!!
I thought I would share some fond memories of the holidays in Guyana. The smell of festivities is in the air, from the well off to the not so well off, everyone is in glee. It is truly an exciting time for the children. The week leading up to the 25th our large kitchen was transformed into a butcher shop. The villagers stopped by to pick up their special part of dad’s slaughtered selection. The changing of the chair pillow covers, drapes and curtains, furniture were put outdoors, sanded and polished or varnished bare floors looking good as always, and the bubbling holiday lights everywhere. Excitement filled the air. With the smell of black cake still flowing through the home, days later after it was baked, everything and everyone are in full swing. Black cake is our desert and can be set early as a year ahead of time to as little as two months. Black cake is made with raisins currants prunes, all of which is grinded and set in wine and Guyana rum. As the ingredients absorb the liquid, additional rum and wine is added into the mixture from time to time. Oh my!! Do not eat the cake if you don’t drink alcohol, you can become a bit tipsy. The kids had small pieces at a time other cakes were baked. Ice apples and grapes were imported at that time of year. There was something about the smell of grapes and apples it just blends in with the aroma of holiday foods. It’s Christmas Eve, and we are off to the city to see the decoration, bubbling holiday lights and beautiful displays in the store windows. Children and adults alike were fascinated with the display of the manger where Christ was born which is the real reason for the season. If by chance we did fall asleep from exhaustion on the evening of the 24th, our wake up call was at the smell of garlic pork, the traditional breakfast for the 25th, along with mom’s sticky pepperpot homemade bread and yes some hot cocoa. My aunt Gwendolyn who spent most of her adult life in St Lucia, she sends us coca that had to be grated (absolutely the best) actually all of our spices comes from St Lucia and still does, so if you’re in my area stop by for a cup of hot cocoa on me. Days prior to the 25th, mom and some of her friends, went caroling around the village. That was fun!!! After breakfast, lunch and dinner was over the left over ham (we cured ourselves) garlic pork, cheese and baked chicken were sliced up dabbed with mustard and pepper sauce and served as cutters for my mom and dad and their adult friends. These friends visited later in the evening. December the 26th was also a holiday and there were several parties for the younger folks. Getting back to December 25th, when you hear this coming from the radiogram, both young and old dive into the mood, hips swinging to the rhythm Of,
Here in North America, family and myself still hold on too much of the Guyanese tradition. Garlic pork and pepperpot still adorn the breakfast table. However we have changed our way of food preparation and cooking. Without further ado, it’s time for my recipe. I am a sweet fanatic; this recipe will certainly reflect some of my new way of cooking. Sweet Potato 5 large firm sweet potato Have a safe holiday and I will look forward to sharing some more good recipes in 2003. To reach me by email write gretacooks4u2002@yahoo.com ON THE SOUTHERN TRAIL with CHEF DELITE November 1, 2002 On the Southern Trail with Chef Delite brings us home to The Traditional Thanksgiving Table, and I've got one word for you. MIRLITON, MIRLITON, MIRLITON...That's the word for November down here in New Orleans. Every holiday table from Thanksgiving to Easter will have one or more special recipes using the Mirliton. You may know this by the name of CHAYOTE or CHO CHO (Sechium edule), Bironne and Chirstophene. It is ready for harvest in November and has been planted in March, April and May. The Spanish brought these vines here from the Canary Islands and planted them all over New Orleans. This is a vine relative of the squash and cucumber and is most popular in southern Louisiana but not a favorite crop of the farmers in north Louisiana. The mirliton is a light green pear shaped vegetable that has a mild squashlike flavor. The vine grows all summer and usually bloom and make the vegetable in October and November. Once in a great while some lucky gardener gets an early summer crop. You can continue to harvest them until the first cold spell or frost occurs. If you want to grow them again next season, then, after the frost , remove the dead vine and mulch the perennial roots heavily. You glorious MIRLITON will return in the spring. This vegetable can be prepared as an appetizer or an entree. Surely a great mouth watering addition to your side dishes for the holiday. While way down yonder in New Orleans, we love to use crab meat, our Gulf white shrimp, and lots of herb and spices for our creations. Knowing that Thanksgiving is here, I want to share a little with you. Let's make some Stuffed Mirliton or if you prefer a Mirliton Casserole. You will need the following: Remember this is for a rather large serving, but if your guest list is a little shorter, will, just break this down a little smaller. 6 Medium Mirlitons Note: 70/90: is the size of your shrimp OKAY: A LITTLE MATH BEFORE DINNER:
Let's make that decision now, is it Stuffed or is it Casserole? If stuffing, carefully cut the Mirliton in half, remove seed from the middle and remove the pulp, do this using a large spoon and carefully spoon out, allowing about a 1/4 inch to remain the shell for stuffing in the mixture. Add your pulp to the already sauteed veggies, and your ham and shrimp. If your are an extravagant cook, you can even toss in about 12 ounces/340 grams of lump crab meat. OOOH, that makes it so wonderful. You can sprinkle a little Creole seasoning on these shells for added flavor. Stuff each shell cover with bread crumbs and bake at 375 degrees for 30 to 40 minutes. If it is the Casserole you decided upon. Well, let's take that favorite dish and butter it up really good, yes, yes, the bottom of it too. Okay, Okay, if you absolutely cannot have the butter. Use your spray. Now let's cover the bottom with some chopped walnuts or chopped pecans, fill the dish with the mixture, add some more nuts to the top, then some bread crumbs, bake for 30 to 40 minutes at 350 degrees. If you want to go a little further overboard, then put some butter pat along side of the casserole and a couple shakes of Parmesean Cheese to the top to give an added crisp to the edges. Bake this uncovered, but keep an eye on the top to make sure it gets to your golden brown covering. Now, it is now quite the EggNog season, so why not add this one to you table for Thanksgiving, it is call BRANDY MILK PUNCH 1 cup ice cubes TO YOURSELF... CHEERS oOKAY, LET'S NOT GET TOO COMFY, there's still Dessert to think about. What will it be. I believe you best keep that favorite traditional one for sure, but let's you and I just ease a new one in this time. Not only do we have all that great seafood, wild game and Carribean like produce, we have some of the very best strawberries. So, we will make A NUTTY STAW/RASP ROMANOFF 2 CUPS SLICED STRAWBERRIES 1 CUP RASPBERRIES 1/2 CUP GRAND MARNIER 2 T DRAMBUIE 1/4 CUP SUGAR 1 T GRATED ORANGE PEEL and 1 T GRATED LEMON PEEL 1 CUP HEAVY CREAM 2 T POWDERED SUGAR 1 t VANILLA 2 1/2 PINTS FRENCH VANILLA ICE CREAM 1/2 CUP CHOPPED WALNUTS 1/2 ANGLE FOOD CAKE OR POUND CAKE combine the strawberries and raspberries in a large bowl with the Grand Marnier, Drambuie, sugar, orange peel and lemon peel, cover and marinate for 6 hours in refridgerator. Before service, in another bowl, beat the heavy cream until very stiff, and then fold in powdered sugar, half and half, walnuts and vanilla. Drain the berries, put in a glass bowl, keeping the liquid for the topping. Mashs the berries with a fork, then fold in the ice cream, spoon the berries and ice cream mixture in a long stemmed glass that has been lined the Angel Cake of the Pound Cake thin slices. Spoon over some of the liquid over the berries then add the whipped cream then more liquid. Yes! you can cheat and use COOL WHIP Sit back and enjoy the praises...If you think you would like to add one more, maybe one with some OYSTERS, give me a shout on the e-mail below and I will send it right out to you, just it time to make the table. Thanks to all of you who wrote to me and enjoyed their recipes. To all of you and your families, I extend and most safe and joyous Thanksgiving Holiday. Until next time GOBBLE...GOBBLE....CHEF DELITE Chef Nora L. Dejoie chefdelite@hotmail.com PRIVATE CHEF SERVICES & NEW ORLEANS FOOD & MUSIC PROMOTIONS
Welcome To The Caribbean Through My Cooking Howdy
my friends, I am Greta Charles residing in Washington DC, since leaving
my home Plaisance Village, in Guyana South America, May 1st 1970. BIO ...
Greta Charles As we leave the
good old summer days and go into our cooler climate I will share with
you my PEPPERPOT recipe. 1 large cow foot
ON THE SOUTHERN TRAIL with CHEF DELITE Hello there my new friends and welcome to the Southern Trail. I am Chef Delite of New Orleans, and here every other month I will be giving you a unique glimpse into our southern bounty of seasonal sensations along with some quick and easy recipes, gardening tips and occasionally some nutritional info. Let's grab those pots and pans, gardening tools, cayenne, crawfish, andouille, shrimp and don't forget the onions. As we experience the GREATER NEW ORLEANS (you know, Bourbon Street, red beans and rice, and all that JAZZ) PLANTATION COUNTRY (our State Capitol is located here, sprawling sugar cane fields, Creole Cottages, home of world famous Andouille (aan-doo-wee) sausage, and home of the smallest church in the WORLD) CAJUN COUNTRY(swamp tours, wildlife refuge and Zydeco Music and the world famous Louisiana Champagne known as TABASCO) CROSS ROADS (abundant hunting, fishing, birding opportunities, half the birds of North America migrate to Southwest Louisiana. Largest assortment of Creole Architecture) and finally SPORTMAN'S PARADISE (needs no explanation) Each of these areas offers an overflowing bowl of produce, seafood and wild game to be enjoyed by all. Although we are known for an abundance of seafood and we can get it most of the time, there are still seasonal dates for all. Right now, right here is a great time for fine Louisiana White Shrimp, season opened the Third Monday in August, so the big ones are coming right about now. In the garden we are harvesting more tomatoes, okra, cucumbers, sweet peppers, mint, summer squash and bussels and more. What do you say we grab some of these from the garden and make a delicious Gazpacho? GAZPACHO the Louisianian Way 2 Large Cucumbers (trimmed, peeled and seeded) Cut cucumbers and tomatoes into 1/2" dice having about 2/3 cup each put aside for garnish, same for the onions and bell pepper keeping about 1/3 cup each. Coarsely chop all other cucumber, tomatoes, onions and green bell pepper. Place in food processor or blender with garlic, jalapeno, ginger, black pepper and water. Blend until smooth, then all tomato juice, oil, vinegar, salt and Tabasco. Blend this for about 1-2 minutes or until smooth. Chill until ready to serve. Now those White shrimp, peel and devein about 1/2 pound. Season with salt, cayenne, paprika, ginger, lemon juice and a sprinkle sugar. Saute in butter or olive oil. Place atop Gazpacho when serving along with other vegetable toppings instead of croutons. My oh my, what about that MINT? Well, let's make a Southern Delite, MINT JULEP. 2 1/2 oz Bourbon, 1/2 oz sinple syrup, 7 sprigs of Mint. Place 6 sprigs of mint into a Collins Glass, add simple syrup and muddle the sprigs and syrup well. Add 1 1/2 oz Bourbon and stir. Fill glass with ice and add rest of Bourbon. Stir well, garnish with orange slice and lemon slice and the final sprig of Mint. Put on a great New Orleans Jazz CD (GUESS WHICH ONE) and experience all the Louisiana Flavor. Wow, am I ever out of time and space and the ice is melting in my Mint Julep, until next time, ENJOY,,,Chef Delite September 2002 BIO....Chef Delite, well, I am a Mississippi transplant, now a true New Orleanian. My days are filled with New Orleans International Festivals. I travel to international destinations bringing the cu sine and the famous music to locations yearning for a taste of the best. I have performed 19 Promotions from Central America, South America, Europe and the Far East. I am very partial to making food for Musicians, especially any of the Neville Brothers. Presently putting the final touching on my first cook book, and while at home in New Orleans is offer Personal Chef Services to some of the greatest clients known. You may contact me for any of the services at chefdelite@hotmail.com. Some of my most famous clients have been Atty Johnny Cochran and Xaviera Hollander (The Happy Hooker) quite and combination, and one of my Candies Yams Recipe made it onto Air Force 1 for former President Clinton. Before the Food Network, I did a radio show on Food Professionals nationally. Got to talking with Emeril, before he was BAMMING. Love this guy; Julia Child from her home and also Jacques Pepins. State of Louisiana Certificate House of Representatives of The Louisiana Legislature Horizons 2000 A Program of the American Culinary Federation HTV Interactive Television Broadcast Series Cooking of the Americans Program 2: A Taste of Louisiana "Begin With the Roux" The American Culinary Federation New Orleans Chapter 1994 "Bounty of the Bayou" American Culinary Federation Creole Chapter Certificate of Appreciation Women Entrepreneurs' Business Center Certificate of Achievement for General Training Session From the Southeast Louisiana Black Chamber of Commerce, Inc. Louisiana Restaurant Association Certificate of Appreciation for her contributions to the Thanksgiving Dinner, "Let No Man Despise Our Youth" and dedicated service to the foodservice industry of Louisiana" World Cooking Tour 1998 New Orleans Chef Nora L. Dejoie Krew of Delight El Salvador New Orleans Jazz Festival 1997 My House, Inc. Certificate of Appreciation for preparing a holiday meal of love State of Louisiana Kathleen Babineaux Blanco, Office of the Lieutenant Governor Department of Culture, Recreation & Tourism Office of the Secretary Named New Orlearns Chef Nora L. Dejoie "Ambassador of Food" for Louisiana while traveling in Honduras Congress of the United States House of Representatives Washington, DC William J. Jefferson Second District Louisiana Letter of Appreciation Something Old Something New Chef John D. Folse, CEC Founder of Culinary School of Nicolls State University and former President of American Culinary Federation Featured New Orleans Chef Nora L. Dejoie's recipes in his book and his video New Orleans Chef Nora L. Dejoie is featured regularly on cooking shows/the news and in various publications.
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The
theme at the reunion included all the ingredients above. Like many families,
the Powdar descendants of Washington and Maryland were geared up and
ready to go for the 10th year 5th family reunion.
“Drink a rum on a Christmas morning drink a rum,
ma ma drink if you drinking.” 