(I am adding a new "category" to my blog for things to do with my Louisiana roots! "BebBooCher" are all different cajun french terms of endearment, and I am SO endearing)
I am in charge of making pecan pie and cornbread for tomorrow. I don't think I was assigned these two things for any particular reason, but here is why I am so happy to be making them both!
The Pie:
From Louisiana, my Moma shipped me some Bergeron (Ba-zhur-ahn with silent, but nasally 'n' or BUR-jur-ahn depending on who says it, lol) Pecans which are a MUST to me for making pecan pie. These pecans are the BEST....so sweet and super fresh. They come from the oldest pecan shelling company in the US and the pecans are locally grown.
Last year due to Hurricane Gustav there wasn't a huge crop since the green nuts were torn from the trees too early. This year they were piled high on the shelves and at an incredible price. Oh, and since I am being so phonetic lately, in Louisiana we say "puh-CAHN", maybe that silent nasally 'n' again or "puh-CAWN". NOT "PEE-can" (but between you and me, I don't really care)
okay now that I am back from that tangent, I will not be making my own pie crust. Try and try again as I might, I never get it quite right. Since I don't have time to screw up and try again this time, I am using frozen pie crust. But don't roll your eyes just yet. I bought organic as consolation.
The Cornbread:
My Great-Grammaw O'Con was Native American, Coushatta. One of the things she handed down to my mother (though she was my father's grandmother), was how to make cornbread. It's a simple recipe, but what makes it different is that the batter is poured on top of hot oil into a pre-heated iron skillet and then baked. The result is a delicious crisp crust with no added sugar...the corn is sweet enough to me.
Because my great-grammaw used to grind her own corn, the coarse meal contained whole bits of corn. In order to recreate that texture we'll add whole or creamed corn to the batter, but it's not the same. Alors...that's what happens when you live up the bayou! Also, sometimes we'll add hot peppers chopped finely. It's amazing how the heat from the peppers brings out the sweetness of the corn!
My favorite way to have cornbread is the way my Pawpaw would eat it...poor a big glass of cold milk, cut a wedge of warm cornbread (don't forget the butter!) submerge it in the milk, and eat it with a spoon. MMMMM mmm! makes you wanna slap ya' grammaw! (that's what we say when something tastes so good, b/c Lord knows you don't want to be slappin' your grammaw, so it must be damn good!)
If you have any desire to get some Bergeron Pecans, you can contact the company directly:
H.J. Bergeron Pecan
Shelling Plant, Inc.
New Roads, LA
225/638-9626 or 225/638-7667
email: hjblesjr@tlxnet.net
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