Jeff Favre - Favre Family Cookbook: Three Generations of Cajun and Creole Cooking from the Gulf Coast

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Page 1 Favre Family CookBook By The Favre Family Three Generations of Cajun and Creole Cooking from the Gulf Coast

Page 2 Published by Addax Publishing Group, Inc. Copyright 1999 by Favre Management Group Coordinated by Michelle Zwickle-Washington Edited by Nelson Elliott Cover design by Laura Bolter Design by Randy Breeden Select photos by Gary Carson All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without the written permission of the Publisher. For information address: Addax Publishing Group, Inc. 8643 Hauser Drive Suite 235 Lenexa,KS 66215 ISBN: 1-886110-75-1 3 5 7 9 10 8 6 4 2 Printed in the United States of America Specific products are registered trademarks of each particular company, which have neither sponsored nor are they otherwise connected with this publication. Every effort has been made to ensure the accuracy of the information herein. However, Addax Publishing Group, Inc. is not responsible for any errors or omissions which might have occurred. In the event of any inadvertent omission of credit, we will be pleased to make the necessary corrections in future printings. Library of Congress Cataloging-in-Publication Data Favre family cookbook : three generations of Cajun and Creole cooking from the Gulf Coast / by Favre Management Corporation. p. cm. ISBN 1-886110-75-1 (hardcover) 1. Cookery, AmericanLouisiana style. 2. Cookery, Cajun. 3. Cookery, Creole. I. Favre Management Corporation. TX715.2.L68 F38 1999 641.59763dc21 99-16957 CIP

Page 3 Dedication To all members of the Favre family both here with us today and those that have come before, whose heritage we value and traditions and memories we cherish. To all of our family and new and old friends, with whom we will continue to share our good times and good food. Our great-grandparents, Ernest Favre and Winona Favre, instilled a love of food in our family three generations ago. Even with the job of rearing four sons and three daughters, they always had a big pot of something on the stove. Sunday was the day for roast and spaghetti and, usually, a banana pudding. The aroma of that food simmering on the stove is still a pleasant, unforgettable memory for those fortu nate enough to have enjoyed their culinary creations. Of the three sons born to Ernest and Winona, one of them was our grandpa (we called him Pawpaw), Alvin Ernest Favre, a full-blood ed Choctaw Indian, as was the rest of the family. He was a quiet, yet forceful influence in all of our lives. Pawpaw was best known for his talents on the barbecue. Every holiday Pawpaw would start the grill early in the morning. He would then barbecue meat very slowly. His cooking was always a treat we miss his delectable ribs. But most of all, we miss Pawpaw, who passed away on March 6, 1998, less than two hours after his 80th birthday. We will always remember him tak ing us grandkids to Ladner's grocery on Sunday to buy us a root beer. Scott and Jeff Favre

Page 4 Contents Dedication 3 Acknowledgments 5 Contributors 6 Foreword 12 Introduction 14 1 Appetizers 15 2 Salads and Dressings 30 3 Gumbos, Soups and Sauces 42 4 Seafood and Fish 65 5 Poultry and Eggs 100 6 Meats 110 7 Wild Game 119 8 Vegetables 129 9 Gameday Traditions 138 10 Breads & Desserts 146 11 Best of the Coast 169 12 Best of the RestThe Brennans 179 13 Kiln 204 Helpful Hints 215 Glossary 216 Index 219

Page 5 Acknowledgments

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