Rouses Everyday - May & June

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2 MY ROUSESEVERYDAY MAY | JUNE 2015
TRADITIONS
6 A Bite to the Finish
by Chris Rose
10 Culinary Influences
by Chris Rose
14 Les Méres:
The Mother Sauces
17 French Bread
by Liz Williams
20 Hot Tamales
22 Paella on the Bayou
23 San Bernardo
by Liz Williams
26 Cajun & Creole
by Chef John Folse,
The Encyclopedia of Cajun
& Creole Cuisine
29 Des Allemands
by Chef Carl Schaubhut,
Café Adelaide
30 Andouille
by Pableaux Johnson
32 One Pot Wonders
by Liz Williams
32 Smoked & Cured
34 East &West
by Brad Gottsegen
36 Creole Sicilian Food
by Joe Impastato
38 Angelo Brocato’s
by Mary Beth Romig
40 Siches, Viches &
Oyster Dishes
by Pableaux Johnson
41 Cook the Books
Uglesich’s Restaurant Cookbook
42 Culinary Creole
by Michael Twitty
44 Lena Richard’s
New Orleans Cookbook
by Ashley Rose Young
45 Bread Soda
by Chef Matt Murphy,
The Irish House
51 Preserving Our Coast
by Donny Rouse
54 NOWFE: Meet & Eat
by Ali Rouse Royster
56 Last Call Y’all:
RedWhiskey
by Bobby Childs
RECIPES
15 The Five French
Mother Sauces
22 Paella on the Bayou
by Tim Acosta
28 Crawfish with Sauce
Acadian
by Donald Rouse
29 Paradis Potato Salda
29 Charred Green Tomato
Tartar Sauce
37 Creole Truffle
Alfredo Pasta
41 Shrimp Uggie
44 Lena Richard’s
Gumbo Filé
45 Irish Soda Bread
51 Red Snapper
by Donny Rouse
IN EVERY ISSUE
1 Family Letter
4 Letters, Posts &Tweets
48 At Season’s Peak
table of contents
MAY | JUNE 2015
56 17 36 20
French settlers brought
with them the tasty
tradition of adding
roasted ground
chicory to coffee, a
cost-saving custom
devised to stretch
meager coffee supplies
during the Continental
Brigade. The settlers
also introduced us to
French bread, pralines,
which they made
with almonds instead
of pecans, beignets,
and Les Sauces Méres:
Hollandaise, Béchamel,
Velouté, Espagnole and
Sauce Tomat. See page
14 for more on the Five
Mother Sauces. First
you make a roux ...​