As I've mentioned before, most writers pull off of their backgrounds when they set the atmosphere and tone of their books. Some do it by smells (who can forget the sour smell of Bourbon Street on a weekend morning), some do it by sounds (Ernest Gaines is great at this, conveying a sense of poverty by the creaking of worn out bed springs), and others are visual. I often do this by describing a food.
In No' Chance I referenced both the Lucky Dog hot dogs found throughout the French Quarter in New Orleans as well as po-boys served at Johnny's Po-boys there. This is probably a holdover from the family dinners we used to have out at my great grandmother's house in the small community of Bellwood, La. Ma and Pa Alford lived in the heart of the Kisatchie National Forest that became the setting for The Bottle Tree. We used to go there on Sundays and Ma would spend all morning cooking so that we'd have a huge lunch and the day revolved around that meal.
The recipe below is one that reminds me of New Orleans, the taste instantly sending me to the humidity, sights and smells of the Crescent City. This one is made the New Orleans way, dripping with "Debris Gravy". It's also great to make homemade french fries and use them in place of the meat to make the po-boy, but then covering them in the gravy. You have to remember, most of the New Orleans and Cajun foods (two different kinds) were developed because people were poor and had to make do with what they had. This one can be made from inexpensive ingredients but the taste is rich!
I started with a recipe from NOLACuisine.com and then made some changes to suit my family.
I hope you try and enjoy it.
For the Roast:
1 Beef Chuck Roast (app. 2 ½ pounds). Don’t trim the fat since it adds flavor.
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Flour to coat roast
3 Tbsp Lard or Vegetable Oil
1 Medium Onion, Diced
1 Medium to Large Carrot, Diced (I prefer to shred it using a cheese grater)
1 tablespoon finely Chopped Garlic
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme (you can use dried if you don’t have fresh)
1 Bay Leaf (fresh or dried)
Kosher Salt and Black Pepper to taste
Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt & Black Pepper, season with
Coat the roast in flour. You want enough to form a light crust when you brown it in the oil. This step will make the gravy just a tad thicker.
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until just before the onions start to brown, add the garlic (be carefult not to burn the garlic) then place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a very low simmer. Simmer covered for 3-4 hours or until the meat falls apart when you look at it (you know what I mean, very tender).
For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced Duh-bree.)
Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap.
Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.
Our family adds all of the meat back to the gravy when it has reduced and lets it sit there for a while to moisten the meat.
New Orleans Style French Bread (we found out that if you can’t get the good, crusty French bread to make this then you can use the canned Pillsbury Crusty French Bread and it is surprisingly good)
Cut the bread 3/4 of the way through so that the bread folds open as opposed to slicing it all the way through. If you slice it through the sandwich will fall apart. If you are using fresh baked bread wait for it to cool before slicing.
Roast Beef (see above)
Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.