Everybody Loves Jesse...Here Is Some More

I noticed while looking at my blog stats, a lot of you love the Jesse Willis Lewis recipes I shared last month. They are some of my top pages viewed. Well, I figured that there is no reason to forget Jesse just because Black History Month is over. People from all over the world are loving the Crawfish  and Squirrel Recipes! So, I am giving you what I think you want, more Jesse. Following are a few more. I do believe that Edith and John Watts were on to something back in 1954 when they published this book. I think it had a second release sometime in the 80's. It is a somewhat rare book, from what I can tell. There aren't many copies available online, and some are quite pricey. For those of you who do not care for these recipes, I will get back to posting some more of my favorite soon, I just find this interesting, and obviously people in Singapore, Thailand, Pakistan, Poland, the UK, Argentina as well as many other places are digging it! So here's some more Jesse Willis Lewis for y'all!

Pineapple Cheese Casserole

Sometimes I like to add a little sweetness to my side dishes. This one is really good with ham. I figured since Easter is coming up, and a lot of people prepare a big impressive ham for Easter Dinner, this would be a good time to share this. It is simple and beautiful. Sorry I don't have a picture, I don't make this often. It has been quite a few years since I have made it, actually. I found it in my over stuffed recipe collection and thought it deserves a mention. If I remember correctly, you can also used crushed pineapple, or a combination of both. I bet fresh pineapple would be awesome in this as well.

Preheat oven to 350 degrees

2 - 20oz  cans pineapple chunks

2 cups sharp cheddar cheese (shredded)

1 cup sugar

6 tablespoons sugar

1 stick butter (1/2 cup)

1 cup Ritz crackers (crushed)

Drain pineapple, reserving 6 tablespoons juice

Combine sugar and flour, stir in juice

Add cheese and pineapple

Place in a greased medium size casserole dish

Melt the butter and add crackers.

Top the casserole with the buttery crackers

Bake uncovered for about 35 minutes

If desired, you can broil it for a couple of minutes to crisp the top.

Enjoy!

Beef Burgundy Pot Roast (Crock Pot)

I recently purchased a gallon jug of Burgundy wine. One might ask why would I do such a thing, since I don't even drink the stuff. Well, I purchased it mainly for the jug. I am making this wonderful elixir, cordial type concoction with vanilla, vodka and some other stuff and it needs has to be made in a gallon jug. In case you haven't noticed, not much stuff comes in gallon glass jugs these days. I needed an extra one, because I want to get two batches going, and I didn't see the point of ordering an empty jug for the same price as one filled with wine. My husband will drink some of it and I am coming up with some pretty delicious ways to get rid of it! This easy roast is one of them. I encourage you to give it a try. You don't have to buy a whole gallon, a cup or so will work just fine! If you find yourself in my neighborhood, why not drop by for a glass or two of wine? I got plenty! Come on over, I got you covered!

Start with a lean beef roast around 3 pounds.
1 cup burgundy wine
1 cup water
1/4 to 1/2 cup celery, chopped very fine
1 small onion, chopped fine
1 pkg fresh mushrooms, sliced
2 cloves garlic, chopped fine
1 bay leaf
1 can golden mushroom soup
2 tablespoons oil (for browning roast)
salt and pepper to taste
a few dashes of worcestershire sauce, to taste
Mrs. Dash Garlic and Herb seasoning

Place chopped onion, mushrooms, garlic and celery in bottom of crock pot.
Heat oil in a large skillet on medium high heat.
Rub salt, pepper, and Mrs. Dash on both sides of roast.
Brown both sides in skillet.
Place on top of veggies in crock pot.
Mix water, soup, worcestershire sauce and wine together and pour over roast.
Add bay leaf and cook on low for about 6 to 7 hours or until falling apart.
If desired, you can remove roast when finished, and thicken the flavorful drippings with a combination of  corn starch and water added to the crock pot and cooked for an additional half hour or so. I usually do this step on top of the stove in a saucepan on medium heat, whisking frequently until thickened.
serve with hot noodles, if desired.
Enjoy!

Potato Leek Soup

I have discovered a creamy delicious soup that is not as unhealthy as you might think. Usually when we think of cream soups, heavy cream or half in half come to mind, if not milk. I had some leeks on hand and needed a soup that was dairy free. This soup is very satisfying and a perfect balance between hearty and healthy. I didn't miss the milk at all in this tasty soup, perfect for lunch or dinner.
If you aren't familiar with leeks, it is very important that you clean them well. They are very dirty and gritty throughout. I suggest soaking whole, then slicing vertically into quarters and rinsing multiple times before chopping, then rinsing again in a colander. I know it sounds extreme, but it is necessary. The first time I cooked with leeks I thought I had cleaned them well only to discover grit in my finished product. Never again. I encourage you to give this flavorful simple soup a try.
Enjoy!

 2 large leeks, cut lengthwise, separated and cleaned. Discard the darker green tops and chop leeks.
2 to 3 tablespoons Earth Balance butter, or regular butter
2 cups water
2 cups vegetable or chicken broth
3 to 4 potatoes, peeled and chopped into 1/2 to 3/4 inch pieces
1/3 cup chopped fresh parsley
1/2 teaspoon dried thyme, or 2 tablespoons, if using fresh
Dash of Tabasco sauce, if desired
Salt and pepper


Melt butter over low heat in a 4 to 5 quart saucepan
Add leeks some salt and pepper, cover and gently cook for about 15 to 20 minutes on low, taking care not to burn the leeks. They do not need to be browned.
Add water, broth and potatoes. Bring to a low boil and cook, loosely covered for about 20 minutes, until potatoes are tender.
Add thyme, a little more salt and pepper, if desired and half of the parsley.
Stir and remove about half of the soup mixture, placing it into a blender.
Puree and return to pot.
Add remaining parsley and a dash or two of Tabasco, if desired.
Stir and serve.

Jesse's Pie Crust Recipes

I am sending Jesse off with a trio of basic pie crusts for any dish. I have enjoyed sharing some of Jesse's famous dishes with you this month and I hope I didn't bore you too much. I realize some of these recipes are dated, and not really practical in today's times, but we have to pay homage to our history. Jesse is a part of that. Many people still use their old family recipes, just the way they were, a lot of us change them to suit our needs by making them simpler and healthier. Well, one thing that will always be appropriate is a good pie crust! My mom used to make her own most of the time, as did Jesse. But even he used a mix from time to time. In the book he talks about using a pie crust mix on occasion. I'm not sure if what he was talking about is still available, he never makes reference to the pre made ones that we are so familiar with today. According to Edith Watts, the author, Jesse made them effortlessly, with little handling, and they were always perfect. I may just have to try one of these next time I make a pie. I, like most people, usually buy the frozen crusts, or the refrigerated ones, but these sound pretty simple.
There are many wonderful recipes in this book. It is hard to decide which to share. I know not many people want to know how to make a terrapin soup, so I went with this. If any of you want the terrapin soup, or chitterlings recipe, or any other gamey or creole recipe of yesteryear, let me know by email or a comment. I will be happy to share Jesse's finest with you.
So, please join me as I say farewell to Jesse Willis Lewis, with his three basic pie crusts. Now I just have to master my Mom's Apple Pie, she never really followed a recipe, and envelop it in one of these noteworthy crusts and I can't go wrong! Two classics from different generations, all in one heavenly pie, in yet another generation. That's how food history is made people!
 Enjoy, and take a moment to appreciate our culinary history.

Jesse's Oysters Rockefeller

I've got another good one from Jesse Willis Lewis. It sounds absolutely amazing. The fanciest oyster recipe  I've ever noticed. Not a big fan of  raw oysters, never been curious enough to order them prepared any other way, but I would so try this! I wonder if Jesse knew any of the chefs over at Antoine's? The legendary restaurant in New Orleans famed for inventing this delectable dish. It is said that the recipe was created by Jules Alciatore of Antoine's and left to his children, and has apparently never left the family's hands, competing restaurants have had to formulate their own recipes. It was a guarded secret recipe. It is named after John D. Rockefeller, who was the richest man in America at the time, because of its rich sauce.
It has a bunch of my favorites, spinach, bacon, parmesan cheese, lemon, parsley just to name a few.
A fine recipe like this is timeless.Who knows, maybe Jesse had the inside scoop. He wasn't really competition for the restaurant, and I'm sure the good cooks in the area ran into each other at the fish market and talked food, so one never knows. I haven't had the pleasure of experiencing Antoine's, so I really can't compare, but I'm sure Jesse's version can stand on it own, regardless.
 This would surely be an impressive addition to any gathering. Perfect idea for a Mardi Gras celebration! I bet Jesse made a lot of this for many famous and notable people when he was the "chief cook and bottle washer" as he puts it.
 I present to you another classic from Edith and John Ballard's recollection of Creole and Deep South Recipes by Jesse Willis Lewis for Black History Month.   Enjoy!

Mushroom Barley Soup

I love soup. It is one of those foods that you can get creative with, without having to spend a lot of money. That is just one of the many virtues of  soup. If chosen correctly, it can be an excellent way to eat well and watch calories. It is always better the next day. You end up with a lot, so you can share. If you still have some left, it usually freezes well. I don't usually make home made mushroom soup, but I have been experimenting and came up with a really good hearty soup that happens to be Vegan as well! As I was preparing to make this, I realized I was out of chicken stock, so I used some of my son's vegan bouillon, called, "Not Chick'n".

 

It was awesome! I didn't miss the chicken, this stuff is so good. It is a simple recipe. It does need some simmering time to cook the barley, but it is so worth it!

 

 2  tablespoons vegetable oil

1   medium onion

2 - 8 ounce packages fresh mushrooms, sliced, I used one pack of white and 1 pack of portobello 

2  tablespoons flour

1/4 cup celery, chopped fine

1  bay leaf

4 cups chicken broth, or 2 cubes Not Chick'n mixed with 4 cups steaming water

1/2 cup barley

salt and pepper to taste

chopped green onions for garnish (optional)

Heat oil in a large pot.

Add onions, celery and mushrooms 

Cook over medium heat for about 10 minutes, stirring frequently.

Reduce heat to low and stir in flour.

Add broth in a constant stream, while stirring, to mix with flour.

Add the barley, bay leaf, and salt and pepper.

Cover and simmer on low for about 45 minutes or until barley is done.

Remove bay leaf, serve topped with green onion as a garnish.

Enjoy!