Okay. So what DID you do Memorial Day weekend? Did everything go as
planned? Did you entertain, barbecue? Party, party, party? Turn into a couch
potato, perhaps? Whatever it was, you may or may not want to repeat it for
the Fourth of July and Labor Day. Do give it some thought.
We did the family thing. To the max. And it was totally wonderful! It happens all
too seldom that both sons are here to visit simultaneously. How happy I am to
say that this will occur more often from now on, as my older son, Chef Keegan,
has accepted the position of Executive Pastry Chef at the esteemed Windsor
Court Hotel in New Orleans. Bravo! (He has now moved on to Denver!)
Ah yes. Food. Well, nothing fancy. Just down home cookin’. Had some Avocado
Salsa, my favorite House Salsa and tortilla chips around, so the troops munched
on that in between swims. Then came Jean Anderson’s Oven-Fried Chicken,
Oven-Roasted Garlic Potatoes, Southern Green Beans, garlic bread, and my
younger son Kerry’s Infamous Caesar Salad. Yum! Fully intended to make a
squash casserole, but somehow just never did get around to it…
And Marcelle Bienvenu? You guessed it... down on the Bayou:
 

Stuffed brisket, macaroni for Memorial Day
Creole Cooking
By Marcelle Bienvenu
Thursday, May 22, 2003, The Times-Picayune, New Orleans, LA

“During the summer, every day seems like a holiday and every weekend is like a vacation, and nothing shouts summer more than the celebration of Memorial
Day, which to me unofficially marks the beginning of my favorite season.
…This year it’s my turn, so the affair will take place on the banks of the
Bayou Teche.
If the weather cooperates [and I do believe it did], we can spread out quilts
on the lawn, and take rides on the party barge. I’ve offered to provide a
stuffed brisket that has long been a family favorite…”

Stuffed Brisket

12 to 14 servings

1 brisket, about 8 to 10 pounds, trimmed*
3 tablespoons vegetable oil or olive oil
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper
1 (10-ounce) can beer
3/4 pound lean ground beef
3/4 pound lean ground pork
1 cup finely chopped carrots
1/2 cup chopped green olives
1/2 teaspoon salt
1/2 teaspoon cayenne
1 teaspoon minced garlic

Butterfly the brisket or make a deep pocket in the thickest part. (Some butchers will do this for you.)
Rub the brisket with the oil and Worcestershire sauce. Season both sides generously with salt and pepper. Place the brisket in a deep bowl or
baking pan. Pour in the beer and cover with heavy-duty aluminum foil.
Refrigerate, turning the brisket several times, for four hours. Drain and
reserve the marinade. Set aside.
Combine the ground meats, carrots, olives and seasonings. Mix well.
Stuff the mixture into the pocket of the brisket. Place the brisket in a
large roasting pan with the reserved marinade. Seal tightly and bake at
275 degrees until very tender, for three to four hours. Remove from
the oven and cool slightly before slicing to serve.

*Some prefer to keep some of the fat on the brisket to prevent it from
drying out during cooking. The fat can then be removed after cooking
and before serving.

***************

“If we’re lucky, Creole tomatoes will be available to make…”

Creole Tomato Casserole

“Rock has made only one request for the menu:
macaroni and cheese, his all-time favorite."

Macaroni with Four Cheeses

Makes about 6 servings

5 tablespoons butter
4 tablespoons all-purpose flour
2 1/2 cups milk
5 ounces gorgonzola, crumbled
4 ounces Fontina, grated
Salt, freshly ground black pepper and
cayenne to taste
1 pound rigatoni or ziti, cooked and drained
4 ounces mozzarella, cut into small cubes
4 ounces Parmesan, grated

 Preheat the oven to 350 degrees F. Lightly butter a two-quart baking
dish. Melt the butter in a medium saucepan over medium heat. Add
the flour and stir to blend. Cook for about one minute.
Gradually add the milk, whisking constantly, Cook, stirring con-
stantly, until the mixture thickens and becomes creamy and smooth.
Add the gorgonzola and Fontina. Cook, stirring constantly, until the
cheeses melt. Add salt, black pepper, and cayenne.
Remove from heat. Pour the cheese sauce and the macaroni into
the baking dish. Stir to mix well. Add the mozzarella and stir to
mix. Sprinkle the top with the Parmesan.
Bake for 30 to 40 minutes, or until bubbly and the top is lightly
browned.

 ***************

Here is a recipe I am really looking forward to trying out one of these
weekends when the troops gather:
 

God bless America!

Michele