Creole Cornbread Stuffing

INGREDIENTS:
* 2 cups all-purpose flour
* 2 cups cornmeal
* 2 tablespoons baking powder
* 1 teaspoon salt
* 4 tablespoons white sugar
* 5 eggs, beaten
* 6 tablespoons butter, melted
* 3 cups buttermilk
* 2 tablespoons salt
* 2 teaspoons ground white pepper
* 2 teaspoons ground black pepper
* 2 teaspoons cayenne pepper
* 2 teaspoons onion powder
* 4 teaspoons dried oregano
* 2 teaspoons dried thyme
* 6 tablespoons chopped fresh basil
* 4 bay leaves
* 1 cup minced onion
* 1 cup chopped green onions
* 1 cup chopped fresh parsley
* 2 cups red bell pepper, chopped
* 2 jalapeno pepper, seeded and minced
* 2 tablespoons minced garlic
* 1 cup butter
* 2 cups chicken stock
* 1 tablespoon hot pepper sauce
* 2 cups evaporated milk
* 7 eggs, beaten

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Butter one 13x9 inch pan.
2. Prepare the cornbread by combining the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar; mix well.
3. Mix together the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients and mix until no dry ingredients remain. Pour into prepared pan.
4. Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
5. In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
6. In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
7. Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and hot pepper sauce. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT. Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. Cool before stuffing turkey.

Besides being tasty, a crown roast makes a beautiful holiday presentation. You'll find wonderful directions for this and many more traditional New Orleans dishes at

Sweet Pea's "Unhealthy" Lousiana Family Recipes

Bourbon Street Balls with Pecans
Recipe courtesy Rachael Ray

Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor. Combine finely chopped pecans, Nilla wafers, confectioners' sugar, bourbon, and syrup. Coat finger tips with softened butter to help you roll. Shape mixture into balls 1 1/2 inches in diameter using an ice cream scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve. Ask for help rolling. Four hands make very quick work of this dessert!

Creole Christmas Fruitcake with Whiskey Sauce
from:Emeril's Creole Christmas

Ingredients
For the Simple Syrup:
2 cups granulated sugar
2 cups water Strips of zest of 2 lemons (about 3 tablespoons)
Juice of 2 lemons (about 1/4 cup)

For the Cake:
1 pound of a combination of dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1 pound (4 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
4 ounces almond paste
8 large eggs
1 cup Grand Marnier or other orange-flavored liqueur
4 cups bleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 cup slivered blanched almonds
1 cup pecan pieces
1 cup walnut pieces
1/2 cup bourbon

Instructions
Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat.
Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar.
Boil for 2 minutes and remove from the heat.
Combine the dried fruits together in a large mixing bowl.
Pour the simply syrup over them, toss to coat, and let steep for 5 minutes.
Strain and reserve the syrup.
Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffy and smooth, about 2 minutes.
Add the eggs one at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary.
Add 1/2 cup of the Grand Marnier and mix to incorporate.
Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.
Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
Preheat the oven to 350 degrees F. Lightly grease twelve 1-pound loaf pans.
Spoon about 1 cup of batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly).
Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks.
Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4 days.
Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake.
Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.
Let the cakes age for up to 3 weeks before eating.
For Serving: Warm the Whiskey Sauce and serve with slices of fruitcake. Yield: 12 cakes

Whiskey Sauce Ingredients 3 cups heavy cream 1/2 cup bourbon 1/2 cup granulated sugar 1/4 cup plus 2 tablespoons cornstarch Instructions Combine 2-3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake. The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

Credits Recipe from:Emeril's Creole Christmas

Clarence's list of Cajun Christmas Songs

The 12 Yats of Christmas
by Benny "Grunch" Antin
buy the CD at
www.bennygrunch.com

1. On'da foist day'a Christmas mah Mawmaw gave'to me a Crawfish'dey Caught in Arabi
2. In'da Christmas Picayune I seen it Dere'n Section E, Tujaque's Recipe
3. On'da thoid day' a Christmas we Stopped at McKenzie for Three French Breads
4. On the fourth day I said OK let's get a Christmas tree Before'ya Drive Me Nuts
5. On the fifth day of Christmas we stopped at A&G for Frrried Onion Rrrings
6. On'da sixth day'a Christmas we stopped at K&B's for a Six Pack'a Dixie
7. Cemetery traffic got backed up to Metairie at the Seventeenth Street Canal
8. On'da eighth day of Christmas me and Rosalie Ate By'ya Mama's
9. On the ninth day of Christmas we drove down Delery in'da Lower Ninth Ward
10. I used'ta be at Kaiser now I'm woikin down'da street at'da Tenneco Chalmette Refinery
11. On the eleventh day at Vetran's Highway try'ta cross the street with Eleven Schwegmann Bags
12. On the twelfth day of Christmas my true love gave to me a Dozen Manuel's Tamales

Fig Street Art Studio - New Orleans Art

Many unique prints, gifts, cards, hats, shirts, stickers, and ornaments found at their Zazzle Store

Original art on commission and by appointment at the studio.

Fig Street Art Studio

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Hats, shirts, prints and more - The items are created, made and promoted by a group of native New Orleanians who lost their homes and personal possessions. 100% of the net proceeds will go to organizations dedicated to building, rebuilding or “greening” homes in New Orleans.

Corsair Neckwear Co. Inc.
has been supplying ties since 1950.

This business was in New Orleans (pre-Katrina), now they are in Denham Springs, LA & they're donating $10 from each Katrina Tie sale to New Orleans Area Habitat for Humanity Fund.

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