A Taste of Louisiana with Chef John Folse & Co.
Plantation Celebrations
Sample Recipes

Skillet Fried Chicken with Garlic

Crawfish & Cucumber Dip

Sweet Potato Pecan Balls

Mint Julep

 

	Skillet Fried Chicken with Garlic The Ingredients 1 large fryer 1/4 c. butter 1/4 c. olive oil 12 small cloves of garlic salt and cracked black pepper to taste Louisiana Gold Pepper Sauce to taste granulated garlic to taste 1 sprig rosemary paprika for color 1 cup chicken stock The Method: Using a sharp boning knife, cut chicken into eight serving pieces. If the breasts are large, you may leave a large portion attached to each wing. This will provide two additional serving pieces. In a large bowl, season chicken generously with all of the ingredients except garlic and rosemary. Allow to marinate approximately one hour prior to frying. In a large black iron skillet, heat butter and oil over medium heat. Saute chicken until golden brown on both sides. Add garlic and rosemary and lower heat to simmer. Cover, turn occasionally and allow to cook approximately 30 minutes. The chicken will release its own juices in the pan creating a natural sauce. If you wish to have more of a gravy once the chicken is fried, remove from the skillet and add chicken stock. Bring mixture to a boil and reduce to one half volume. Season to taste and serve along with chicken. Serves: 4-6

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	Crawfish & Cucumber Dip The Ingredients 1 c. crawfish tails 1 c. diced cucumbers, unpeeled 8 oz. cream cheese 1/2 c. mayonnaise 1/4 c. minced onions 1/4 c. minced red bell pepper 1/4 c. minced garlic 1 Tbsp. chopped parsley 1 Tbsp. chopped mint 1 tsp. chopped dill 1 tsp. chopped thyme 1 Tbsp. lemon juice salt and black pepper to taste Louisiana Gold Pepper Sauce to taste The Method: In the bowl of a food processor fitted with a metal blade, combine crawfish, cucumber, cream cheese and mayonnaise. Blend on high one to two minutes or until all is well processed. Add onions, bell pepper, garlic, parsley, mint, dill, and thyme. Continue to process until flavors are well blended. Add lemon juice and season to taste with salt, pepper and Louisiana Gold. This dip is ideal for any raw vegetables or chips. Makes 3 cups

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	Sweet Potato Pecan Balls The Ingredients 5 baked sweet potatoes 2 egg yolks 1/2 tsp. salt 1/2 c. brown sugar 8 Tbsp. melted butter pinch of ground cloves pinch of ground cinnamon pinch of nutmeg 12 Tbsps. mayhaw jelly 2 c. roasted, chopped pecans The Method: Preheat oven to 400 ° F. Scoop meat from the baked sweet potatoes, place in a mixing bowl and mash. The five potatoes should produce two full cups of mashed sweet potatoes. Add cloves, cinnamon and nutmeg, stirring well to incorporate the flavors into the potatoes. Using a large cooking spoon, divide the mixture into six equal parts and roll each into a ball shape. Once shaped, use your thumb to press a hole into the center of the ball. Fill this indentation with one teaspoon of mayhaw jelly. Close the hole by pushing the potato over the jelly. Roll potatoes in the roasted pecans to coat evenly. Place the pecan balls on a buttered cookie sheet. Bake ten to twelve minutes. Remove from oven, place on a serving plate and top each potato with an additional spoonful of mayhaw jelly. Serve immediately. Serves 6

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	Mint Julep The Ingredients 19-oz. old fashioned glass 6 mint leaves 2 Tbsps. powdered sugar 1 oz. Bourbon 1 oz. Southern Comfort 1 oz. simple syrup 1 c. crushed ice 1 sprig fresh mint The Method: Place mint leaves in the bottom of old fashioned glass along with the powdered sugar. Add bourbon, Southern Comfort, syrup and crushed ice. Using an iced tea spoon, blend all ingredients well into the mint-sugar mixture. Garnish with fresh mint sprig and serve with a straw. This cocktail should be stirred long enough for frost to form on the outside of the glass. It’s said that the early planters would only drink mint juleps from silver tumblers. Makes one drink

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