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35
Anthony J. Rouse
’
s—
DOWN HOME OYSTER DRESSING
WHAT YOU WILL NEED
1½ quarts Louisiana Oysters (reserve liquid)
1 pound ground beef lean
½ pound ground pork
1 16 ounces Gruidrys fresh cut seasoning
blend (bell pepper and onion) or 1 large
onion and 2 large green bell peppers
1 bundle of green onions sliced fine
2 cups rice to be cooked
2 tablespoons of your favorite Cajun seasoning
2 tablespoons fresh basil
or 1 tablespoon dried
1 tablespoon kitchen bouquet
1 tablespoon granulated garlic
½ tablespoon old bay seasoning
HOW TO PREP
Cook rice and set aside. Brown
beef and pork. Add onions and
bell peppers, mix well and cook
until onions are clear. Add dry
seasonings and mix well. Add
oysters and mix well (some may
want to chop oysters in ½). Mix
in green onions and Kitchen
Bouquet.
Remove from heat and
mix in rice.
BRINING
Soak the turkey overnight in a
brine of water, salt, sugar and dried
herbs to keep it moist during the
cooking process. Dried herbs work
better than fresh in brine solutions
because the heat releases their
oils adding flavor to your turkey.
Remove turkey from brine one hour
before you're ready to cook it, and
pat it dry inside and out. Let stand
for up to 1 hour before cooking.
Holiday Turkey Tip
more
RECIPES
Donald Rouse
’
s—
SPAGHETTI WITH
MEATBALLS &
BEEF DAUBE
WHAT YOU WILL NEED
6 cups spaghetti, boiled
For the Red Gravy & Veal Daube
3 to 4 pounds of veal roast
Rouses salt and pepper, to taste
Rouses olive oil
1 large onion, chopped
5 cloves garlic, minced
2 medium stalks celery, chopped
2 tablespoons Italian seasoning
1 teaspoon anise seeds
28 ounce can San Marzano crushed tomatoes
28 ounce cans San Marzano tomato puree
Chopped fresh sweet basil, to taste
Chopped fresh parsley, to taste
For the Meatballs
3 pounds Rouses fresh 80% lean ground beef
1 pound fresh Italian sausage, casing removed
2 white or yellow onions, chopped fine
4 garlic cloves, minced
4 medium stalks celery, chopped fine
4 garlic cloves, minced
3 tablespoons Italian breadcrumbs
¼ cup grated Parmesan cheese
HOW TO PREP
For the Red Gravy with Daube
Rinse, pat dry and season veal with Rouses salt and pepper. Pour just enough olive oil into a
large pot to coat the bottom. Pan fry meat in the olive oil, turning to brown both sides. Remove
veal and set aside. Add onion, garlic and celery in the pot and sauté until translucent. Add
crushed tomatoes and tomato sauce, anise seeds, Italian seasoning, and sweet basil, season
with salt and pepper. Return meat to the pot and simmer for 1 to 2 hours until veal is broken
down and gravy has thickened.
For the Meatballs
In a large bowl mix all ingredients together until thoroughly combined. Using your hands, roll
mixture into meatballs, about 1 ½ inch thick. Set aside on wax paper. Pour just enough olive
oil into a large skillet to coat bottom. Brown meatballs in olive oil, adding more oil as needed.
Remove and set aside. When all meatballs are cooked, add to red gravy and allow to simmer for
one hour before serving.
(serves 12)
