Justin Wilson's Louisiana Cookin'; 209

Many. Years ago some people left Princeton came to the new world to avoid prosecution and be happy. They settled in Nova Scotia dedicated to leave their home. They headed out to Louisiana where they had some friends along the by using. Acadian became people because customs fun and food still prevailed in south Louisiana. I'm proud to be happy to be in a preschool teacher. I'm just done with. My yard. Ah I'm glad to see me I guarantee. And I've got some good stuff. I'm fixing a hole for today. Oh man. In fact I'm hungry for Berryman. I'm going to pick something that very few people. Realize is so good. And that's some turnip. Oh great. That is. We dropped that brought that come in me. I got everything picked up real nice so I can get with it easy without some trouble.

First of all. I've got a casserole right here. Me. I'm going to put some olive oil on that. So they don't stay. But doing it. Don't take on that just a little out of all our not too much. She like all royalty on there like that. That's about a tablespoon full. Maybe it came alive right all over real good and not quite a tablespoon full all good. We don't stick itself. I like this much better not do those thing that say Non. Fattening. Like thing did a little bit. Then I'm going to put on the bottom here a layer of time to put them in areas careful like you know he did come out even put them on there. They slice and you see it and they go cook up real good. But to put them there like that

because I don't want to measure them on you or. Put them on you or put a label on your own They're really nice. A good lay on you. Put you like that you like that. What do you mean you put them in there. It is five nice intake taken of. All of them. I loved them on you all. They make you make you sleep good you know on your own got got more than that to make you sleep real good. Oh man that looks good to me. Now put another layer on him. I put him up on it put them real good real careful not careful that you don't fix him good. So I can fix everything like I'm supposed to tell you everything what I've got on you know later were you some are tall and now put them to an point

like that. And I got to leave enough room put some other stuff because I don't want it to boil itself over. Now what I've got is some kind of sliced up. You can fix as big a cat as you would like. What I had sliced up with about six so maybe don't like like that and six or eight large slicer but I don't got too much room in here like this. Know I don't want to put too much in to make it run over no no of it but that's bad. I got to clean it up myself. Now I've got some white water what I've got. I'm all for that in this right here when I get that beat up. And I got some some aid Ratnam put them sheet on you spread them sheet real good. You can put it between the layer. Or you can do like I like you do put it all on top. Could it taste more but it could all melt and go down in oh wouldn't. Gone out like this. But really real good. This what I got here I got to kind of she's I got cheddar cheese.

Or some people call it Red Cheese. I call it wretched American Red Cheese or cheddar cheese. Got it. This is. Not extra sharp it's about a medium sharp cheese and some swiss cheese. Now in order to make it taste really good I like to put three cheeses. So I talk about where I was raised up among the wonderful Italiana people over and Punch-Bowl Parish in Louisiana. So I put own on how to shake it up. You made it is real careful as you know. Put. It on it. Well actually what I've got I got about tree up tree cup of cheese grated up and I put about half a cup of rum on it you don't like that. Now right here I've got the day I got six eight. They were not big so I got six. You can use six or five depend on a Saturday and you beat me up real good and get rid of a way to

get them going good and you're making me go away you know pour some wine on there. No milk. No. Why. Never instructed them and wouldn't Bill know you'd want read. Number one is I like to cook with one reason I know. Number two is turnip. Things like that. Most are green and I cook with wine. They got a little bitter on them. So I like to take the bitter out of people by putting wine on there but actually because I like wine when you put enough wine on them egg it you got to beat up real good. The way it smell like eggnog that's not quite right there. No. Put some more in beets symbol. In case beer. I will pour it on. See. Not quite right.

Well Schimmel is little too much wine. They get on exactly like eggnog. Now with that all over you real good. And I'm going to bake them in the oven a 325 degree. For just about an hour. Maybe it will depend on how you cut the quarter and how you cut the onion. You know they then about an hour. You don't want to know that at all. What you do. You check it with a sharp fork and if it is doing it it down to put it back in the oven 300 over 300 and 25 degree. And then I do that all the time at the house. But they like that put it

on 325 degrees put it on bake big one and put it on. Now I'm going wipe my ass off after I wash it. I may just didn't have all them people looking at me. I would taste that on my hand to see if I had won an egg together you know. Now we're going to take this and put it down while we got this out of my way. And I'm a cook something else I measure. Now but I want to tell you a story. I'm going a story I hadn't thought of in many many years. It was told me many many years ago about years and years ago down in the marshes of Louisiana and this quote You have peddling people that would come by would do with the wagon you know or in the boat. It all depended way if you wanted to buy you to come in the board if you wanted a road and it wasn't a road. No

they brought them there. Don would do. With the wagon the road one that would get a boat. And there were there were a couple that lived. We in the marsh in southwest Louisiana. This is a long long time ago. Just barely in Maine come by. He would have NYE and have all that kind of stuff you know and they would both this in one day. What pettily man came by in this old fella was a trapper fish and went Don and he was dead by his staff because his wife wasn't going to see her mother or somebody like that. By and he said what you got you she got all kinds of stuff and he handed him a mirror. And this old man had never seen a mirror before getting it live and he took that mirror and there's a. Picture of my old pole. Look at that my papar right there. I would like to bite it. How much you say Pablo. Let me go steal the money from my wife's money. That's all we have got money enough to get that win got the money. Bought the mirror and he looked at the mouth. Papar looks so good. He better not let

my wife see you going on to Hollywood. I've got a picture my papar like that. I'm going to hide this in the barn on the Barney. He had the mirror on and need some hay when he got there. I'm going to hide that more than anything and know nothing about it. But she come home and everyone who was she knows she goes to creep out that morning and come back in the heart and smile in green. So happy about everything you know. What would you do. No drinking or not. Then she went to one day he go to run his trap. Shooting and go find out what he's got to do to make him so happy every time to go out and come back. We know that if she waited to go run the trap and she go out and she said Manjhi she finally find an need. He said that she pulled it out. She looked real good. Well the place that said all her that he'd been running around with. Not read now. I'm going to pick

something else. I got some quash. That I just kind of Paballo a little bit to get it. So. Not done. All I did was get parboiled to get it done and get tend to mix it with a whole bunch of stuff what I've got right you know right over here. I've got a frying pan skillet with two tablespoons for olive oil I made that real cat but it don't look I got quite a peanut. I think it is. I don't know. Might get were put in order to make it come out even though I would go that olive oil and I use olive oil because I like olive oil. Here is a I bought. A cup and a half an onion chopped up. Put that on there. We're going to sauteed it fired up a little bit to make some sizzle not food. They get that. Now here is about a half a cup of sweet pepper bell pepper.

Paramore do we know sweet. And I got a coon almost turned it around a little bit in getting that gone. And what we do. We cook it. Until it's more clear. You know you're so tame and it's all about you can you. But if you would like to but I don't I don't use butter too much because butter would burn itself up. Get real hot and burn itself you to discard everything you've got. I don't want to call it pretty. That could be really put if we put that with them squash. All right I am going in. Now we've got some other stuff we're going to put with that. Seasoned bread crumbs. Believe it or not this can be bought anywhere in the United States. I guess this is dried shrimps the dried Cordier south Louisiana. If you look at them tell they spoke French when I put them on there and what you do you take this.

This nothing in world but a cup of dry. You get to the cup when the script is dry and you put them in a bowl and put water on back. So it seems so difficult to pick up the water. You're not going to be too hard you're not going to get plum so you don't want them to get plums or it would be bad if you did that but you let them soup for a few hours in the water. And then when you put all this together and we put that with a mushroom on edge didn't use a little bit but Red got distorted stuff to be sure. You know what I'm talking about sauteed. I mean you know just kind of marinate around there in Greece until they're about half done. That's looking good. It is looking good. Who guarantee. Be more like that. I feel like I could get another story that might just as well if I can talk to one. I'm a safety engineer by profession. You look at me and Terrell would say the man got both a belt and suspenders. I'm not taking a chance today. And I did work for a long time pro machine shop over in Texas or to a little town over there called Houston and there was a

fellow that it was their Cajun fellow named Andre. We called him and he was there and he worked on the big machine to lead the medley. And he was a real fine storyteller. And I tell this story all the time because I know that people get emotionally upset you know and you know and do something I suppose that they didn't know in order to do the job real good. Well I went there one day to see all the bookers could and would have a good story any one there. I asked somebody I said where and he home. He cut his finger off. I said my good is in the lawn or something like that. Oh no he didn't know that metal metally was here in the. How did he do that. Did he we don't know that actually he'd be back in about four weeks or a week for we cannot go back and look at Andy and how he noticed me come. He didn't want to. He did not want to talk to me about him pain you know I could tell that to I mess around or stop and talk to this fellow about women and stop and talk and tell about football. I'm not going to talk about women talk to dispel about baseball. I

go talk this fellow over about women and come from this fellow me about basketball and I get handouts and how you feel are not good day. I actually want to troubleshot caught that damn thing. All I see at home on you didn't want you to know about it. He see no machine over there I said Well how in the world did you cut your finger off in that lead like that over there you see just like didn't he go another finger on his shoulder. Come I sorted it out on your own and I'll get with it. Now you on call now we got that so pretty good. What I'm wondering did I let you know what I got. What am I need right now. Put these shrimp in here with the squad. That in my passion all that I'm going to do is only put it over

more closely. To me. It is all the more. I've got them trampled I must store em up. But right now I've got enough Giustina to put some garlic. That's a tablespoon full of God that we're heaping table food. They are looking to put garlic in there with that and that is good. Yes. I did a little bit and then. Sturdiest with the spoon. I've got this special got it all gone wrong much. Get it. Find it with you. No no no you're not going to get away from me. Get back and get up like that. He's like this guy Cemig right here some way. Go beat him Tony. It's not because I'm mad at you. I'm going to get to be so good in this role.

And you know let me tell you something. Nothing is more better niedrig didn't whine. He'll. Get a cup of wine. That's all the same that's true to a couple trigona like this beat it up a little bit for that in there. And right here I've got some hot pepper that I raised in my garden. We'll put that in there and let that be hot enough to get in there get my little old. That symbol that hot pepper gets to you. You can smell that red. Quick put it in there like that. Get it real good. Come on. He didn't exist. Now I tell you what I like to do. I like to put

some seasoned breadcrumbs in there and on top to who I'm going to put a pot of coffee on my own show that I don't put a cup. That's not quite a quart of a cup. We'll put that cup in like did Cup come out of that. I want to get all of that out. We're going to try to add up. I don't like the idea of know for sure. But you would like there's nothing like it did. Put that on there. Got it up some you got some good juice. There you go. Boy that's good reading. I NEED IT NOW. When I'm Gone did that viral initially. The onion is clear enough in that bear pepper mostly And I'm not always is everything today. I'm going to keep some of that. You know how clever I am about that.

You get that like that. So but I'm not trying to keep all of it out. I'm going to put some in there. It won't stick to. Moated agrees our day in order to make the most of it. A teaspoon full of them. It's all good. Now what we do is a symbol stirred him up food. And I put that on him casserole. What did you put that right on him casserole stirred up. Good like that. And you talk about good that is good. Come on get in the car. You better do it. All I got. Did. You go see it. I practiced. That's how come we're going to get

in there. Yes exactly right. It is awful. This is that pretty. It's gone be pretty and that when I finished with I think quite true. Now put a little grated Parmesan cheese on there. This is what you don't want to put. I like it. Put some on there like that. That's not much bread that on real good all the way across. It's going to go down. And then take the season bread crumb and cover it. I measure that very carefully. All right. Bread around there real good. Than put it in the same poetry or in 50 degree 325 325. Don't put that in there just like Magnes.

It cook just about an hour that I could get to about an hour. Now let me put it on record. I got something else I want to show you who. The more man out of my way. Right now I got a potty. Pretend it doesn't made already. In this food processing machine. A food processor. Let me tell you. In. I've got all kinds of stuff. I mean everything I could find I put on that first I got some washed up. I took them down. I got a quart. And I boil them boil them real good in some water and oyster juice to as much as I could put in. And in that oyster juice I put some garlic powder. Some Louisiana hot sauce.

Some onion pop up put some lee and pet around Worcestershire or whatever you want to call it or that or I use soy sauce which is the base of lean. And I put some salt in there because we're not salty you know. I put that in there and I cook that into the oysters are done today. You know get real small and not take them out or let them cool it up put them in this right here. Which some hard boiled egg. Put some hard boiled egg in that. I've got some olive that was stuff with them and cut that up real good. Put that in there when a couple of times like that. Then I put some bacon fried bacon fried up real good. Put that in and let it burn up real good. Got to get real good. Then I put some hot sauce or some chili powder put some chili powder in there sometime it is really good you grind out of order.

Be sure you did that because you don't want to mess around in this right here in this oyster. Once you've got the dead because you've got oyster and you've got them water and all that stuff in them are living you've got to put some sweet pickle chop up real pot and put all you like I you know I'm lazy. I'll get to this week pickle relish. And I just dropped that in there. It shook itself up some more and come out day in that degree up and that's how pretty it is right. That is all stuff. And it's very good. It's good for you to maintain it. I like to eat it. That's how come I got it and put right over here to go out and get some a few minutes and take them or what. I'm going to eat this food. I need to get in there. Right in the middle of that show I know where did you see I got that. Now a funny thing about it. I just happen to have some turnip already.

You. See which one I got Did he not. Must be good. That is a look at that. That's pretty high. I guarantee you that's pretty. Look at that. So nice. And he's ready for anything. But I've got a casserole and he's dead brown and not know what that day like didn't take that lid off because that hot 12 yards do you know where did you do. I'm going to get my plate and serve that to this very minute. I'm going to serve the Catterall. Oh man. Shrimp and squash casserole and own your own internal casserole.

Oh boy. That is fun. You see how pretty that is. Think about it it tastes good. Do it turn it on. Got you. And because I'm so nice to my chef I don't want to let anything out I might just lose weight. Give me an oyster pot and about. Try to cracker to go with that. Put it on my plate go over here to. Sit myself down get my napkin fix so I don't spill something on me. Pour myself some wine. Hey that's fine. This is red wine. Somebody asked me So how come we got red wine.

I say look more cruelty and then need all. I like it too. That's how come I got. Now when I'm going did it just taste that party. Because you are supposed to be a Hoover. Do they. When you when you go out there and don't have a cocktail party you got it. Who do we know who would do. That. Who wouldn't do a good thing right now. I'm going to say that a lot of guys will cook with wine. LOL It does smell good. You've got to be good. Now let me try that squash casserole with them dried shrimp got to be good. I love it. I just love it now. A toast to the good food in South Louisiana. I guarantee you boy

that all my. Life. On. This program was taped before a studio audience