Creole/Boiled Beef Brisket (Ep. 389) | Gourmet Cooking with Earl Peyroux | WSRE


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>>BONJOUR MES AMIS, WELCOME TO
GOURMET COOKING.
LET’S DO SOME NEW ORLEANS CREOLE
COOKING TONIGHT.
WE’RE GOING TO TAKE A BEAUTIFUL
PIECE OF BRISKET OF BEEF AND
BOIL THAT IN SEASONED WATER WITH
ONION AND CELERY AND CARROT AND
WE WILL THEN SERVE THAT LATER
SLICED WITH TWO KINDS OF HORSE
RADISH SAUCE.
THAT IS SO CLASSIC AND SO
WONDERFUL AND IT’S SO TASTY.
WE’RE GOING TO ENJOY THAT.
ALONG WITH THAT, WE’LL HAVE
PARSELY, POTATOES, AND BROCCOLI
WITH A NICE VINAIGRETTE CREOLE
PRESS DRESSING.
WE’LL ROUND OUT OUR MEAL WITH
PECAN CREAM CHEESE PIE THIS IS
SOMETHING TO REMEMBER.
FOR THOSE INTERESTED WE’RE ON
PAGE 86 AND 87 OF VOLUME FOUR OF
GOURMET COOKING.
SO PUT THESE RECIPES ASIDE AND
GO IMMEDIATELY TO OUR BROCCOLI,
IT’S GOING TO TAKE 10 TO 12
MINUTES OR SO TO COOK, TO BOIL.
LET’S TAKE THE ONE PIECE I HAVE
HERE, WE’RE GOING TO CUT A PIECE
OF THE STEM OFF AND CUTTING THE
FLEURETS OFF, PUT THOSE INTO THE
BOWL WITH THE OTHERS THAT I
HAVE.
LET’S PEAL THIS PIECE OF STEM
BECAUSE THERE’S A LOT OF
WONDERFUL FLAVOR UNDERNEATH THIS
TOUGH OUTER SKIN.
AND AS YOU CAN SEE, IT’S VERY
EASY TO PEAL.
START THE SLICE AND YOU PULL AND
MOST OF THE SKIN WILL COME UP.
AND AS YOU GET UP TOWARD THE
STEMS HERE, THIS IS FAIRLY
TENDER SO IF YOU DON’T GET IT
ALL, IT’S NOT REALLY CRITICAL
BUT YOU CAN SEE HOW NICE AND
EASY THAT IS TO PEAL.
SO LETTING RID OF THOSE
PEALINGS, LET’S CUT THIS IN HALF
AND WE’LL CUT THIS INTO PIECES,
BELIEVE ME, THIS IS PROBABLY THE
MOST TASTY PART OF THE BROCCOLI.
SO WE’LL ADD THAT TO WHAT WE
ALREADY HAVE.
GOING TO OUR POT OF BOILING
WATER ON THE STOVE.
WE WILL PUT OUR BROCCOLI IN
BOILING SALTED WATER, AND THEN
BRING THAT BACK TO THE SIMMER
AND LET THAT BLANCH IN THIS
WATER FOR 10, 12 MINUTES, YOU
MIGHT TEST IT TO MAKE SURE THAT
THOSE PIECES ARE COOKED.
I’M GOING TO PARTIALLY COVER
THIS IN ORDER TO BRING IT BACK O
THE BOIL MORE QUICKLY.
WE HAVE OUR BROCCOLI UNDERWAY,
LET’S PUT THIS DISH ASIDE.
WE WON’T NEED IT.
AND LET’S GO TO OUR PECAN PIE,
OUR DESSERT.
THAT’S VERY INTERESTING.
THIS IS A RECIPE OF A VERY
WONDERFUL MAN, THE LATE LEON
SONYAC OF NEW ORLEANS WHO TAUGHT
CREOLE COOKING THERE FOR MANY,
MANY YEARS, IT’S SO GOOD, SO
CREOLE.
LET’S START WITH OUR INGREDIENTS
AND THE FIRST INGREDIENT IS
CREAM CHEESE, AND WE NEED THREE
EGGS.
I HAVE ALREADY GOT TWO IN THERE.
SO WE’LL ADD THE THIRD EGG.
AND WE NEED FOUR TABLESPOONS OF
SUGAR, AND WE NEED A TEASPOON OF
VANILLA.
OR TEASPOON AND A HALF DEPENDS
ON YOUR TASTE.
WE’LL TAKE THEM AND BLEND THAT
TOGETHER.
AND THIS IS ONE OF THE THREE
ELEMENTS THAT GO IN HERE, THIS
MIXTURE WE MAKE WITH ANOTHER
MIXTURE.
MOST FAMILIAR WITH THE PECAN
PIES THAT ARE COMMON IN THE
SOUTH WILL PROBABLY SAY BUT
THEY’RE SO SWEET.
THAT CAN BE TRUE WITH THE HEAVY
CARO SYRUP, YOU HAVE THE STRONG
SWEET SWEET TASTE THAT ALMOST
CLINGS BUT WHEN YOU MAKE THE
SAME PIE BUT USING THIS CREAM
CHEESE MIXTURE YOU CUT THAT
SWEETNESS AND IT IS DELICIOUS.
AND IT’S READY, YOU REALLY WILL
FALL IN LOVE WITH THIS.
THIS SHOULD BE MIXED MORE THAN I
HAVE IT HERE THE CHEESE IS A
LITTLE BIT FIRM YET BUT WE’LL
PROCEED.
YOU WANT TO MIX THAT UNTIL IT’S
ALL NICE.
SO YOU PUT THAT INTO A PIE
SHELL.
THAT’S THE FIRST ELEMENT.
THE NEXT ELEMENT WILL BE — GET
A LITTLE BOWL TO WORK WITH
THOUGH.
A ONE CUP OF SOME DARK SYRUP.
THAT DARK BROWN CARO SYRUP IS
PROBABLY THE BEST.
SO WE HAVE ONE CUP OF THAT.
WE HAVE ONE EGG TWO TABLESPOONS
OF SUGAR AND AGAIN, A LITTLE
VANILLA.
SO WE’LL PUT THE VANILLA ASIDE.
FINISH WITH THAT, WE WANT TO MIX
THIS REAL WELL.
THEN WE WILL NEED OUR PECANS.
SO LET’S GET THIS ALL NICELY
MIXED TOGETHER.
BUT BEFORE WE POUR THAT IN.
LET’S GO TO OUR PECANS AND WE
HAVE ABOUT A CUP OF NICE — I
TOASTED THESE, I FIND THAT GIVES
IT A NICER FLAVOR, BUT THE RAW
PECANS OR THE TOASTED YOU WANT
TO CHOP THOSE IN TWO LARGE
PIECES AND WE SPRINKLE OUR CREAM
CHEESE MIXTURE WITH THE PECANS
FOLLOWED BY SIR RIP AND EGG —
SYRUP AND EGG MIXTURE, JUST POUR
THAT OVER SO WE KIND OF LAYER
THIS, SO IN THE END WHEN WE SHOW
YOU THE PIE, THESE TWO
INGREDIENTS REVERSE THEIR
POSITION, IT’S RATHER
INTERESTING THE WAY IT DOES
THAT.
OUR FINAL GARNISH FOR THIS PIE
IS SOME NICE PIECES OF TOASTED
PECAN WHICH WE WANT TO PLACE
AROUND ON TOP OF THE GARNISH,
THIS IS AN OPTIONAL INGREDIENT
OR TECHNIQUE BUT I THINK YOU
WILL AGREE IT CERTAINLY ENHANCES
THE OVERALL APPEARANCE OF THIS
WONDERFUL DESSERT.
LEON SONYAC WAS A GREAT TEACHER
OF CREOLE COOKING FOR MANY YEARS
AND HE WROTE A WONDERFUL BOOK,
THE CREOLE TASTE.
I RECOMMEND IT HEARTLY TO ANYONE
INTERESTED MANY CREOLE COOKING.
IT’S CHARMING AND THE RECIPES
ARE ABSOLUTELY FANTASTIC.
LET’S PLACE THIS DOWN AT
375-DEGREE OVEN FOR 35 MINUTES.
OBVIOUSLY THAT PASTRY CRUST WAS
PREPARED EARLIER AND WAS READY,
IT WAS NICE AND COLD, I KEPT
THAT IN THE REFRIGERATOR UNTIL
WE WERE READY TO FILL IT SO THAT
WILL BE IN THE OVEN FOR 35 MAYBE
40 MINUTES AND WILL BE JUST
GREAT WHEN IT COMES OUT.
LET’S GO TO OUR BEEF WHICH IS
NEXT.
LET’S TAKE OUR TOMATOES OFF,
THEY WERE ONLY HERE FOR THE
GARNISHING.
AND WE HAVE A FIVE POUND, MAYBE
FIVE AND A QUARTER POUND PIECE
OF BRISKET OF BEEF.
IT’S A BEAUTIFUL PIECE OF MEAT,
I CUT MOST OF THE FAT OFF, THE
TRADITIONAL PIECE OF BEES USED
FOR MAKING THE CORNED BEEF.
IN THIS CASE WE’RE NOT GOING TO
CORN IT, THAT TAKE AS THREE OR
FOUR DAY PROCESS, WE SIMPLY BOIL
THIS IN A SEASONED WATER SO THE
FIRST STEP IS TO TAKE OUR PIECE
OF MEAT, PLACE THAT IN TO A NICE
BIG POT THAT WOULD HOLD FOR ME
AND THE NEXT STEP IS TO ADD BOIL
ING WATER TO JUST COVER THAT
MEAT, PUT THIS ASIDE, PUT THIS
OUT OF THE WAY AND WHEN THAT
COMES BACK TO THE BOIL YOU WILL
HAVE A LITTLE BIT OF THE SOLID
OR THE JUICES OF THE MEAT THAT
MIGHT SOLIDIFY, YOU SIMPLY SCOOP
— SKIM THOSE OFF UNTIL YOU HAVE
NICE CLEAR TOP.
THIS NOW NEEDS SOME SEASONING.
THAT’S GOING TO BE FIRST OF ALL
ONE ONION, SLICED SO WE PUT THE
ONION IN THE WATER.
WE NEED SOME — TWO NICE RIBS OF
CELERY AND YOU CAN CUT THOSE IN
ANY GROSS PIECES THAT YOU WANT,
I SAY GROSS, LARGE PIECES.
LET’S GET THAT ONION CUT UP
THERE, IT’S STILL ATTACHED AT
THE ROOT.
AND WE WANT TWO CARROTS WHICH WE
HAVE ALREADY PEELED HERE AGAIN,
AGAIN INTO JUST HUNKS.
THESE AEROMATIC VEGETABLES ARE
GOING TO GIVE THAT FLAVOR TO
THAT WATER AND HELP THAT MEET
REALLY DEVELOP A WONDERFUL
FLAVOR.
THEN THE OTHER SEASONINGS THAT
WE NEED COME IN THE FORM OF A
(SPEAKING FRENCH) THAT IS A
GROUP OF HERBS THAT YOU TIE IN A
BAG OR A PIECE OF CHEESE CLOTH.
FIRST OF ALL WE HAVE PARSELY, WE
HAVE BAY LEAF, I HAVE FOUR OR
FIVE CLOVES OF CLOVE.
AND ABOUT A TEASPOON AND A HALF
OF THYME.
WE WANT TO TIE THAT UP INTO A
BUNDLE.
SO YOU CAN REMOVE THE BAG LATER.
THIS PARTICULAR GROUP OF
SEASONINGS ARE APPROPRIATE TO
THIS PARTICULAR DISH.
HOWEVER, YOU CAN MAKE A
(SPEAKING FRENCH) ADDING OTHER
ELEMENTS SUCH AS TEAR GONE —
TARRAGON OR OTHER HERBS
DEPENDING THE DISH YOU COOK.
SO WE PUT THIS DOWN INTO THE
WATER AND LET THIS DRAPE OFF THE
SIDE SO WE HAVE A WAY OF
EXTRACTING THAT RAPIDLY.
CLEANING UP THIS BOARD A LITTLE
BIT.
SO ONCE WE GET THAT BACK TO A
BOIL, WE TURN IT DOWN TO A
SIMMER AND WE’RE GOING TO COOK
THIS FOR THREE HOURS.
THREE AND A HALF HOURS PROBABLY.
LET’S PUT THIS ON THIS BURNER
BACK HERE AND WE’LL COME BACK TO
IT AND OBVIOUSLY I ALREADY HAVE
ONE PREPARED FOR US.
IN THE MEANTIME, WE WANT TO PUT
A SKILLET UP HERE WITH SOME
BUTTER, BECAUSE WE’RE GOING TO
SERVE SOME BOIL BUTTERED
POTATOES.
I HAVE ALREADY DONE THE POETY
TOES, THEY’RE JUST ABOUT DONE,
SOME NICE BOILING POTATOES, WE
BOIL THOSE IN SALTED WATER, 20
MINUTES UNTIL THEIR TENDER,
WE’LL COME BACK TO THAT IN A
MOMENT, LET THOSE STAY NICE AND
HOT.
WE’LL DRAIN THOSE AND PUT THEM
INTO THIS BUTTER WITH SOME
REALLY NICE FLAVORING AND
SEASONING.
NOW, FOR OUR HORSE RADISH — I
MEAN FOR OUR BEEF WE’RE GOING TO
NEED HORSE RADISH SAUCE, THERE
ARE TWO VERSIONS, ONE IS COACH
UP, THE OTHER IS MAYONNAISE, THE
RECIPE STAYS THE SAME, ONE CUP
EITHER IN KETCHUP OR MAYONNAISE,
HALF CUP OF BROWN MUSTARD AND
HALF CUP OF HORSE RADISH.
THIS MAKES, COPE NEED THAT BOWL,
WE’LL DO THAT HERE.
WE SIMPLY WANT TO INCORPORATE
THE MUSTARD AND THE HORSE RADISH
INTO THE MAYONNAISE.
AND WE HAVE ONE OF THE HORSE
RADISH SAUCES. WHEN WE SERVE
THE BEEF, THIS IS A WONDERFUL
ACCOMPANIMENT FOR THAT NICE
SPICY BOILED BEEF.
SO WE HAVE ONE, LET’S PUT THAT
INTO — SOME OF IT ANYWAY, INTO
NICE SERVING CONTAINER.
WE’LL HAVE THAT READY.
WHEN OUR BEEF IS.
SO WE HAVE THE TOMATO BASTE
HORSE RADISH SAUCE, LET’S TRY
THE MAYONNAISE BASE.
IT’S A MATTER OF TASTE, OR YOU
CAN USE BOTH TRY A LITTLE BIT
WITH EACH AND IT EACH WILL HAVE
A LITTLE BIT DIFFERENT FLAVOR,
IT’S FUN TO DO IT THAT WAY.
OF COURSE THIS DISH SERVED WITH
FRENCH BREAD AND THIS MUSTARD
AND HORSE RADISH, MAYONNAISE AND
TOMATO SAUCE ARE FABULOUS.
SO WE HAVE NOW OUR TWO SAUCES.
MIXING, AS WELL AS I CAN HERE ON
THIS SHORT TIME.
LET HE IS EAST PUT THIS INTO A
LITTLE SERVING CONTAINER, WE
HAVE OUR TWO HORSE RADISH
SAUCES.
MEANTIME, LET’S CHECK OUR
BROCCOLI AND SEE IF THAT IS NICE
AND TENDER.
AT THIS POINT.
I HAVE BOTH A PIECE OF STEM AND
A PIECE OF THE NOR LET.
LET’S TASTE THAT, THAT’S THE
BEST WAY.
PERFECT.
NOW IS THE TIME.
IT’S ALSO VERY HOT.
TAKING THAT TO THE SINK LET US
DRAIN THE CAULIFLOWER
REMEMBERING THAT THIS IS GOING
TO BE A SALAD.
SO WE WANT TO REFRESH THIS WITH
COLD WATER BOTH TO SET THE COLOR
AND FLAVOR OF THIS BROCCOLI.
SO BY CHILLING IT RATHER RAPIDLY
WITH THE WATER AS COAL AS YOU
CAN GET IT, WE — AGAIN, WE’LL
PRESERVE THAT COLOR, AND THE
FLAVOR.
ALL RIGHT.
I’M GOING TO SET THIS OVER A POT
TO DRAIN BECAUSE I THINK WE NOW
KNOW ALSO TO COME TO OUR
POTATOES OUR BUTTER IS MELTING
RIGHT HERE.
WE NEED TO DRAIN OUR POTATOES
NOW.
WHILE WE’RE HERE LET’S CUT OFF A
FEW OF THE — THESE POTATOES ARE
NICELY COOKED, NOT OVERLY COOKED
AND THEY HAVE ONE MORE TREATMENT
AND THEY WILL BE READY.
SO PUTTING THIS POT OUT OF THE
WAY, WE’LL LET THOSE DRAIN A
MOMENT, COME BACK TO OUR BUTTER,
WHICH IS GETTING NICE AND WARM,
NOT QUITE HOT YET.
LET’S GET THE INGREDIENTS THAT
GO WITH THIS DISH.
THAT’S GOING TO BE PARSELY, AND
GARLIC.
SO WE HAVE SOME PARSELY TO CHOP,
WE ALSO HAVE MAYONNAISE ON THIS
COUNTER THAT DOESN’T NEED TO BE
THERE.
SO WE HAVE ONE ALREADY PEALED,
LET’S TAKE THE — FIND MY LITTLE
KNIVES.
SO HERE IS ONE.
WANT TO CUT THE ROOT END OFF OF
THIS PIECE OF GARLIC.
AND LET’S SQUEEZE THAT, WHEN YOU
DO, THAT SKIN TENDS TO SEPARATE.
YOU CAN THEN START PEALING IT
OFF, IT MAKES IT VERY EASY TO
PEAL THE GARLIC.
SO WE HAVE THESE TWO CLOVES OF
GARLIC.
PEALED, WE NEED TO CHOP OUR
PARSELY SO WE’RE GOING TO CUT
THESE RATHER GROSSLY RIGHT NOW,
BECAUSE WE’RE GOING TO CHOP THAT
WITH THE PARSELY, WE’LL ADD THAT
TO THE PARSELY.
AND GATHER IT ALL TOGETHER.
CHOP THE PARSELY AND THE GARLIC.
WE CAN CHOP IT FINER THAN THAT,
AS FINE AS YOU LIKE, DOESN’T
TAKE LONG, JUST A LITTLE
ENDURANCE.
BUT THE FRAGRANCE IS ABSOLUTELY
FANTASTIC.
THE FRAGRANCE OF THE PARSELY AND
THE GARLIC IS JUST UNBELIEVABLE.
NOW, THIS GOES INTO OUR BUTTER.
AND WE ADD NOW A LITTLE BIT OF
SEASONING.
A LITTLE BIT OF SALT, POTATOES
ARE GOING TO GO IN HERE.
AND WE’LL ADD SOME PEPPER.
WE CAN ADD WHITE OR BLACK.
I’M GOING TO ADD THE BLACK, I
WOULD LIKE THE PEPPERS TO SHOW
IF YOU DON’T THEN YOU USE THE
WHITE.
PEPPER.
EITHER ONE.
WE START OFF WITH OUR PARSELY
GARLIC BUTTER, AND SALT AND
PEPPER.
NOW IF I WERE TO ADD A LITTLE
OLIVE OIL WE CREATE WHAT THE NEW
ORLEANSS CALL A (SPEAKING
FRENCH) SAUCE.
WE’RE ONLY GOING DO THE BUTTER
AND PARSELY SAUCE.
LET’S TAKE THE POTATOES WHICH
HAVE BEEN DRAINING, WE’LL SLIDE
THOSE INTO THE BUTTER AND THE
PARSELY, LIGHTLY TOSS THESE SO
THAT THOSE POTATOES WILL HAVE
THE BENEFIT OF THE FLAVORING AND
THE SEASONING OF THE GARLIC.
PARSELY AND THE SALT AND PEPPER
AS WELL AS THE BUTTER.
SO LET’S LET THOSE HEAT, I HAVE
THAT NOW ON A MEDIUM HEAT AND
WE’LL LET THOSE HEAT UP AND BE
READY FOR OUR SERVING.
MEANTIME, LET’S GO TO OUR
BRISKET OF BEEF.
AFTER HAVING COOKS THREE AND A
HALF HOURS I TESTED IT TO MAKE
SURE IT WAS TENDER.
WE HAVE OUR BRISKET OF BEEF, AND
A KNIFE KNIFE AND A FORK.
WE’LL REMOVE THE BRISKET OF BEEF
FROM OUR COOKING LIQUID.
LET THAT DRAIN A LITTLE.
AND PLACE IT ON THIS PLATTER
JUST FOR THE MOMENT.
WE NO LONGER NEED OUR COOKING
LIQUID, WE COULD REMOVE OUR
(SPEAKING FRENCH) BUT WE’LL DO
THAT ANOTHER TIME.
O SO LET’S PUT THIS ASIDE.
WHILE WE’RE HERE, LET’S GIVE THE
POTATOES A TURN AND LET’S I’M
PROBABLY BETTER OFF PUTTING THIS
ON TO A — THE BOARD.
WE SIMPLY WANT TO CUT BEAUTIFUL
SLICES OF BOILED BEATRICE
BRISKET.
WE’LL SET THOSE OUT ON TO OUR
PLATE NICE AND TENDER, THIS IS
CUTTING JUST BEAUTIFULLY.
LET’S GET THIS CUT A LITTLE
MORE.
AND — NOW, YOU’RE GOING TO RUN
INTO A POINT IN THIS BRISKET
WHERE THERE’S LAYER OF FAT IN
THERE.
YOU CAN EITHER CUT THROUGH OR
SEPARATE THAT AND SEPARATE THE
MEAT.
LET YOUR DINER DO THAT AS YOU
GO.
PLACING THIS NOW TO OUR SERVING
PLATTER.
THIS LARGE ONE WE’LL TAKE THIS
CUT PORTION AND SET IT THERE AND
PICKING UP OUR SLICES PLACE
THOSE ON THE PLATTER AND ARRANGE
THOSE SO THAT THEY SHOW NICELY.
WE THEN WILL GARNISH THIS WITH
THOSE TOMATOES THAT WE HAD TO
GIVE THE PLATTER A LITTLE COLOR,
A LITTLE PARSELY WOULD BE GOOD
ALSO.
WE’RE JUST ABOUT TO THE END OF
THE SHOW SO LET’S GO ON WITH THE
OTHER ITEMS.
OUR TWO HORSE RADISH SAUCES,
TOOK OVER THAT, OUR BROCCOLI IS
GOING TO NEED A LITTLE BIT OF
DRESSING.
LET’S TAKE THE BROCCOLI, PLACE
HER ON A SERVING PLATTER.
AND QUICKLY PUT TOGETHER OUR
DRESSING WHICH WILL BE A THIRD
CUP OF VINEGAR.
TWO TEASPOONS OF HORSE RADISH
SAUCE AND THE CREOLE MUSTARD WE
WANT TO BLEND THAT WITH A LITTLE
SALT AND PEPPER.
WE WANT TO BLEND IN TO THAT
TWO-THIRDS CUP OF OLIVE OIL.
AND WE HAVE DRESSING.
TWO MORE DISHES TO PUT ON THE
TABLE AND WE’LL BE READY.
OUR SALAD DRESSING ON ON OF THIS
BEAUTIFUL BROCCOLI AND GOING NOW
TO OUR POTATOES, HERE IS OUR
SERVING DISH, WE SIMPLY NEED NOW
TO TRANSFER THESE POTATOES TO A
BEAUTIFUL BLUE DISH TO MAKE THEM
STAND OUT.
WE’LL PUT THAT FORWARD, THEN OUR
FINAL DISH IS OUR PECAN PIE
WHICH NOW IS COOKING IN THE
OVEN, BUT THE ONE WE COOKED
EARLIER IS READY.
AND JUST DYING TO BE EATEN.
THIS IS SO DELICIOUS.
WE HAVE OUR CREOLE MEAL, OUR
BOILED BEEF, TWO TYPES OF HORSE
RADISH SAUCE, PARSELY POTATOES,
CAULIFLOUR WITH A CREOLE
DRESSING AND LEON’S CREAM CHEESE
PECAN PIE.
WE’LL BRING THESE TO THE DINING
ROOM, MEANTIME WE WOULD LIKE TO
SHOW YOU THE RECIPES.
♪♪
♪♪
>>CREOLE COOKING, CREOLE TASTE,
IT’S REALLY FANTASTIC, ALL THESE
BEAUTIFUL FRAGRANCES AND THE
FLAVORS I KNOW WE’RE GOING TO
COME UP WITH.
A BEAUTIFUL PIECE OF BRISKET, IT
JUST COOKS SO NICE AND TENDER,
AND NICE AND JUICY, WE’RE GOING
TO SERVE OURSELVES A PIECE OF
THAT WITH THE TWO SAUCES, I’M
GOING EAT A LITTLE BIT OF BOTH.
AND OUR BOILED POTATOES, TOSSED
IN THE BUTTER PARSELY AND GARLIC
A LITTLE SALT AND PEPPER ON THEM
FOR OUR PARSELY POTATOES.
BROCCOLI WITH CREOLE DRESSING
HORSE RADISH MUSTARD VINEGAR AND
OIL.
FANTASTIC.
OF COURSE THIS BEAUTIFUL PIE
THAT IS THE PIECE DE RESISTANCE.
SO WE’RE GOING TO SERVE
OURSELVES A LITTLE BIT.
WE’LL START FIRST WITH A PIECE
OF THE MEAT THAT LOOKS SO
BEAUTIFUL, I’M GOING TO TAKE A
PIECE RIGHT OUT OF THE CENTER
HERE.
WHILE HERE I MIGHT AS WELL TAKE
A LITTLE BIT OF THE SAUCE, I’LL
TAKE FIRST THE MAYONNAISE AND
THEN I WILL TRY A LITTLE BIT OF
THE KETCHUP SAUCE ON THE OTHER
END, AS I EAT I WILL BLEND THOSE
WITH THE MEAT.
CUP OF POTATOES, WITH THEIR NICE
FRAGRANCE AND FLAVORFUL SAUCE OF
BUTTER AND SOME BROCCOLI WITH
THE VINAIGRETTE AND THEN AFTER
ALL THAT, WE’LL COME BACK AND
HAVE PIECE OF OUR CREAM CHEESE
PECAN PIE.
A LITTLE FRENCH BREAD, I TELL
YOU THIS IS REALLY THE TIME FOR
FRENCH BREAD.
A LITTLE WHITE WINE, AND WE’RE
READY TO EAT.
SO I HOPE YOU WILL TRY THIS AND
ENJOY.
A BIENTOT!
♪♪

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