Creole Daube Glace

Creole Daube Glace Recipe - A Bold and Flavorful Dish from Creole Cuisine

Region / culture: Creole | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Creole Daube Glace is a traditional Louisiana dish that combines savory roast beef with flavorful seasonings and gelatin to create a unique and delicious appetizer or main course. This dish is perfect for special occasions or gatherings where you want to impress your guests with a taste of Creole cuisine.

History

Daube Glace has its roots in French culinary traditions, specifically the technique of preserving meats in gelatin. The Creole version of this dish adds a spicy kick with the addition of ingredients like Worcestershire sauce and Tabasco sauce. It is a popular dish in Louisiana, especially during Mardi Gras and other festive occasions.

Ingredients

20 green olives, pimento stuffed
1 cup finely shredded roast beef
2 cans beef broth
2 packets unflavored gelatin
5 green onions, minced
2 tbsp minced parsley
3 garlic cloves, minced
1 tbsp worcestershire sauce
0.5 tsp tabasco sauce

How to prepare

Slice the olives and arrange them in the bottom of a 6-cup mold. Carefully sprinkle the beef over the olives.
In a large bowl, mix the gelatin and 0.5 cup of the beef broth.
Heat the remaining broth until it boils, then add it to the gelatin mixture. Stir until the gelatin is completely dissolved.
Add the remaining ingredients and mix well.
Chill the mixture just until it reaches the consistency of unbeaten egg whites. Then pour it over the olives and meat in the mold.
Chill until firm, then unmold to serve.

Variations

Try using different types of olives or adding in other meats like ham or turkey.
Experiment with different seasonings to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to chill the mixture until it reaches the right consistency before pouring it into the mold. This will ensure that the gelatin sets properly.

- Use high-quality beef broth for the best flavor in this dish.

- Feel free to adjust the amount of Tabasco sauce to suit your taste preferences.

Serving Suggestions

Serve Creole Daube Glace as an appetizer with crackers or crusty bread. It can also be enjoyed as a main course with a side salad or vegetables.

Cooking Techniques

The key cooking technique for Creole Daube Glace is to properly chill the gelatin mixture before pouring it into the mold. This will ensure that the dish sets correctly and has the right texture.

Ingredient Substitutions

If you don't have roast beef, you can use other cooked meats like chicken or pork. You can also use vegetable broth as a substitute for beef broth.

Make Ahead Tips

Creole Daube Glace can be made ahead of time and stored in the refrigerator until ready to serve. It is best to unmold the dish just before serving for the best presentation.

Presentation Ideas

Garnish Creole Daube Glace with fresh parsley or green onions for a pop of color. Serve it on a platter with decorative crackers or bread for a beautiful presentation.

Pairing Recommendations

Creole Daube Glace pairs well with a crisp white wine or a light beer. It also goes well with a side of pickles or pickled vegetables.

Storage and Reheating Instructions

Store any leftovers of Creole Daube Glace in an airtight container in the refrigerator. To reheat, simply unmold the dish and slice it into portions. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Creole Daube Glace contains approximately 120 calories.

Carbohydrates

Each serving of Creole Daube Glace contains approximately 2 grams of carbohydrates.

Fats

Each serving of Creole Daube Glace contains approximately 5 grams of fats.

Proteins

Each serving of Creole Daube Glace contains approximately 10 grams of proteins.

Vitamins and minerals

Creole Daube Glace is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains beef and Worcestershire sauce, which may be allergens for some individuals.

Summary

Creole Daube Glace is a protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of essential vitamins and minerals, making it a nutritious option for a meal or appetizer.

Summary

Creole Daube Glace is a flavorful and unique dish that combines the rich flavors of roast beef with the spicy kick of Creole seasonings. Whether served as an appetizer or main course, this dish is sure to impress your guests with its delicious taste and elegant presentation.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Creole Daube Glace. It was many years ago, when I was just a young girl living in New Orleans. My grandmother, a talented cook herself, had invited me into her kitchen to teach me the art of Creole cuisine.

As I watched her effortlessly chop, sauté, and season, I knew I was witnessing something truly special. The way she moved around the kitchen with grace and precision, her hands flying from one ingredient to the next, was a sight to behold. I was mesmerized by her skill and determination, and I knew that I wanted to learn everything she had to teach me.

That day, she handed me a worn and tattered recipe card, the edges yellowed with age. It was for her famous Creole Daube Glace, a traditional dish that had been passed down through generations of our family. As I read through the ingredients and instructions, I could feel the history and love that had gone into perfecting this recipe.

My grandmother explained that daube glace was a dish of French origin, brought to Louisiana by settlers in the 18th century. Over the years, it had evolved into a beloved Creole dish, with a unique blend of flavors and spices that reflected the rich cultural heritage of the region.

She showed me how to marinate the beef in a mixture of red wine, vinegar, and herbs, allowing the flavors to meld together and create a tender and flavorful meat. She taught me how to slowly braise the beef in a rich, savory broth, infusing it with the aromas of garlic, onions, and bell peppers.

As the daube glace simmered on the stove, filling the kitchen with its mouthwatering scent, my grandmother shared stories of her own childhood in New Orleans. She told me about the bustling markets, the vibrant street parades, and the lively music that filled the air. I could see the twinkle in her eye as she reminisced about the flavors and traditions that had shaped her love of cooking.

After several hours of simmering, the daube glace was ready to be served. My grandmother carefully removed the beef from the pot, slicing it into thick, juicy slices that practically melted in your mouth. She arranged the slices on a platter, drizzling them with a rich, gelatinous glaze that glistened in the soft candlelight.

As we sat down to enjoy our meal, I took my first bite of the daube glace. The flavors exploded on my tongue, a symphony of spices and seasonings that danced across my palate. The beef was tender and succulent, the glaze sticky and sweet, a perfect balance of savory and spicy.

I looked across the table at my grandmother, a smile playing on her lips. In that moment, I knew that I had found my passion. Cooking had become more than just a chore or a necessity – it was a way to connect with my heritage, to honor the traditions of my family, and to share the love and warmth of a homemade meal with those I cared about.

And so, I set out on a journey to master the art of Creole cuisine, to learn every recipe and technique that my grandmother had to teach me. I spent hours in the kitchen, experimenting with new flavors and ingredients, perfecting my own versions of classic dishes like gumbo, jambalaya, and beignets.

But it was the Creole Daube Glace that always held a special place in my heart. Whenever I cooked it, the memories of that day in my grandmother's kitchen came flooding back – the laughter, the stories, the love that had gone into creating that perfect, unforgettable meal.

And as I passed the recipe down to my own children and grandchildren, I knew that the legacy of Creole cuisine would live on, a testament to the enduring power of tradition and the joy of sharing a delicious, homemade meal with the ones you love.