Melrose Plantation | A Taste of Louisiana with Chef John Folse & Company (1994)
In this episode from the “Plantation Celebrations” series of “A Taste of Louisiana” from April 16, 1994, Chef John Folse visits Melrose Plantation in Natchitoches Parish. In the kitchen, he cooks Ratatouille Stuffed Chicken and Creole Tomato Soup with Shrimp. He also prepares Chicken Liver Pate and discusses Louisiana food traditions with Chef Leah Chase, the owner of Dooky Chase's Restaurant in New Orleans.
Local Bamboo Shoots La-ve Soup In The Rubber Plantation| La-ve Soup Recipe
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Hello everyone!
Welcome back to my channel Thyda Village Lifestyle. It is been long time I didn't upload video in this channel since I have been so busy with other channel Thyda Cooking TV.
Today I start to build my own off grid farm house/hut near the mountain where I start my new life here in the nature. Here I will build my quite life and I plan to rice chicken, duck, farm fish in the pond and grow fruits and veggies to produce organic food for myself and my family.
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Food on a 19th Century Plantation
What did people who lived on a 19th century plantation eat? In this video, we will explore how people cooked, what they ate, and how what the plantation owner’s family ate was different from what the enslaved people ate.
Easy Chicken Adobo and Cabbage Tsukemono koko, Grandma's Plantation Style Cooking, Local Family
Hope you had a wonderful thanksgiving with your family! Please enjoy this simple chicken adobo and tsukemoto recipes from my grandma's collection of recipes! Let me know in the comments if you want to see us cook more of her old-school, plantation-style recipes! As always, thank you so much for supporting the channel!
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Chicken Adobo Recipe:
3 lbs. chicken thigh, defrosted
3 cloves garlic, crushed
1/2 C. Vinegar
1/4 Tsp. Salt
1/2 Tsp. Peppercorn, crushed
1/4 C. Shoyu
1 bay leaf
In a large pot, combine all ingredients then add in chicken. Cover and let it marinate for 2 hours. Bring to a boil then lower heat and simmer for 30 minutes. Uncover and simmer until liquid evaporates (about 15 minutes) or until chicken is lightly browned.
Koko Recipe:
3/4 C. Sugar
1/4 C. Vinegar
2 T. Hawaiian Salt
Cabbage ( 1 head)
Gallon size ziplock bag.
Cut cabbage into 1 inch pieces. Mix together the sugar, vinegar, and Hawaiian salt. Mix until the sugar and salt are somewhat dissolved. In a big bowl, mix sauce into the cabbage until some of the water is released. Put the cabbage and the sauces into the gallon sized bag and mix. Chill in the refrigerator for 2-3 hours before eating.
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Simple Plantation Style Shoyu Pork Recipe, Cooking With My Uncle, Learning About the Past, Hawaii
Hi Everyone!
Today, Uncle Owen teaches me how he makes a very tasty shoyu pork! This is a dish that he's enjoyed since small kid time when my grandma would make it for him. Through their teaching, Uncle Owen is now passing on this dish to the next generation! Join me in learning how to make Shoyu Pork!
4 lbs pork belly, pork butt or pork shoulder
1 tbs vegetable oil
1 cup shoyu
1 cup sake
4 garlic cloves, chopped
2-inch knob of ginger, grated
1 cup light brown sugar
Heat a large pot to medium-high. Add oil.
In batches, brown pork cubes.
When all the pork is browned, combine with shoyu, sugar, sake, garlic and ginger.
Bring to a boil and simmer 2-3 hours until the pork is tender.
Option: remove pork and simmer to reduce sauce until desired thickness is reached.
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Tasty Plantain Porridge Recipe|Plantain Porridge