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[Music] hello i'm chef john false food is so much more than nutrition here in the south every weekend on louisiana's back roads and values our festivals celebrate the food music and cultures that make us unique why not join me as we visit the fires and festivals of our state and cook up another great taste of [Music] louisiana funding for this program is provided by the louisiana department of culture recreation and tourism vieux carre zydeco achaepalaya nakadish in louisiana you'll say things you've never seen before with over 400 food festivals in louisiana organizers have to become very creative when selecting a name for their celebrations over in morgan city louisiana the shrimp and petroleum festival is named for two of our state's greatest natural resources our sweet potato celebration in appaloosa is called the yambo leaf festival in honor of our louisiana yam use your own imagination as to the origin of the celtic nation festival here in my own hometown of donaldsonville louisiana there's a festival held each october named in honor of this bridge which became a natural corridor of growth for this small cajun community welcome to one of the oldest cities in louisiana and to the sunshine festival not only is donaldsonville one of the oldest cities in louisiana founded in 1806 it served as our state capitol prior to civil war railroad avenue our main street is flanked on each side by buildings dating back to the mid 19th century most with unique architectural design the security industrial insurance building started out as a bank over 100 years ago many of the older buildings having served numerous owners over the years have today been converted into restaurants and other businesses the sunshine festival is held each october and is coordinated by members of the donaldsonville chamber of commerce this food festival takes place right in the heart of downtown and a wild game competition attracts many of the area's premier cooks here team seven headed by mark jones cooks turtle sauce pecan that certainly looks and smells like a winner it's interesting to see the level of competition that takes place at these festivals some take the challenge so seriously that they construct and name their mobile kitchens before heading out for festivals throughout the state jimmy byben from the town of santa mont simmers a 20 gallon iron pot filled with wild rabbit fricassee he brings his 100 year old pot into the 20th century with a handmade stainless steel lid jimmy's trailer is equipped with one piece of cooking equipment seldom seeing outside of bayou country the cajun microwave this stainless steel chest becomes an oven for a well-seasoned suckling pig once placed on the rack hot coals or a wood fire is built right on top of the metal lid allowing the meat to cook by radiant heat it's fantastic scott stevens one of the few cooks with a woman assistant in this contest starts his cast iron pot of perfectly cooked venison and smoked sausage jambalaya the sausage flavors the rice with a pecan taste and i have to say i think this one's a winner too yep kenny fredericks a local cook well known in donaldsonville has won this competition for the past two years and it seems again that this year his shrimp crawfish and crab gumbo is again going to be terrific and hard to beat walking down main street with the queens heather hayward and shauna bozeman makes it just a little bit easier for us to get free samples of food from the cooks here we tasted donald acosta and jay lemons crab and shrimp stew and i tell you it's so hard to pick a win it's going to be tough this year the restored elks home is the meeting place for the five judges who were selected to choose today's winners the competition is indeed tough but after all that's why most people attend a louisiana festival to search out the best food in all of america the toughest thing about being a chef living in a town like donaldsonville is to have so many great cooks living there as well you can imagine how many debates break out just about every day about who has the best recipe for jambalaya who makes the best teal duck braised in a nice cherry sauce i tell you the debate will go on forever in a town like donaldsonville the great thing about this festival though is that all of the foods are featured in some fashion around wild game because you have to remember that the acadian coast of louisiana is right in that area in fact the mississippi river borders us on one side the swamp lands of louisiana on the other and that's the greatest pantry of raw ingredients any cook could ever hope for so wild game is in abundance so naturally the competition would feature wild game in some fashion so it's easy to choose the dishes that i'm going to prepare for you today coming into the kitchen just a little bit later is a very good friend of mine somebody i've known for years and years in donaldsonville somebody in fact who even inspired me to cook as a young boy when she called me johnny i'm sure she's going to call me that today rosemary sam's barn bomb she's going to be in the kitchen to talk about us growing up in donaldsonville and all the great foods there but first let's cook our first dish today look out look at this little platter here i have some of the wonderful dishes uh one wonderful ingredients that's going to go into the first dish this is a little teal duck i think this little wild duck is one of the best most flavorful ducks in all of cajun country we're going to take the breast off to create a hopping john that's made with this rice this here is a pecan flavored rice one of the nice flavored rices that come out of the fields of louisiana of course we're going to throw some pecans in it because pecans will give us that really nice nutty flavor as well as crunch and then the main ingredient going into the hopping john is black eyed peas brought to louisiana by the africans many many years ago and in fact they call this congress black eyed peas or congress so this is a hopping john most people call it hop and john in the in the in the southeast we refer to it as some form of jambalaya i've already taken the breast off of the little teal ducts and i have them right here in the platter next to my big platter and i'm going to season them with a little bit cracked black pepper i'm going to put a little touch of salt on top of them as well and go ahead and throw some uh worcestershire for color this will help them with a nice color and then of course put some dried herbs or fresh herbs whichever you would like and kind of pound that flavor in and then a little bit pepper sauce a little bit louisiana pepper sauce for spice now you can dredge them in a little flour if you wanted to i don't because whenever i put any of these uh meats in a rice dish i don't want to put flour it'll kind of thicken the sauce a little bit and that's not what i'm looking for i'm gonna put a little bit of my oil this is just a vegetable oil you can use if you want to cut back on oil just go ahead and put maybe some vegetable spray down in here to saute the breast just cook it on a little lower heat i'm going to raise my heat up here and then put the breast skin side down first right down into my skillet to sear in all of that nice flavor remember the duck does not have a lot of fat not a lot of marbling so you have to kind of protect that meat a little bit keep the juices in by just sauteing it very quickly very very quickly just to sear in that nice flavor and once that's done of course it doesn't take long just a couple of minutes you want to go ahead and take it out of the heat and put it on the platter ready to make the hopping john in fact i'm gonna take it out because that's all you need just a very quick little saute of uh the breasts these are very tender too so you want to move them out okay i'm gonna move this out of the way and bring my uh fire up this other little pot i'm gonna take this cast iron pot and put a little buttery flavored oil into it to start my hopping john just a regular jambalayas i would call it a different flavor of a jambalaya into the pot a little onions naturally how can you cook anything in louisiana without onions celery bell pepper and you see i often use all the different colored bell peppers the red especially in rice dishes because it's going to be a casserole so you want to put some pretty colors in here otherwise you're really missing an opportunity to show it up at its best so you'll go ahead and put all of that nice colored flavor in there then of course garlic a lot of great garlic remember donaldsonville has a lot of diversity in cultures so garlic would be a really nice flavor here this particular dish this hopping john recipe that i'm making here was one of the favorites so one of my great friends from donaldsonville gaston hirsch who uh in fact was a guest on my show once he was shown in a couple of the shows that we did and gaston died a couple of years ago so i'm doing this dish in his honor today my good buddy gaston i know he would love this dish if he was still around great great great flavor here once that's in the pot of course now i'm going to add my other ingredients from the platter i'm going to add some tassel ham that nice spicy cajun ham from louisiana i'm going to put that in and then of course the black eyed peas the concrete from the africans go down into the pot and then a little herbs basil thyme and then of course i'm gonna put some little rounds of corn i cut right through the cob and then i'm gonna put some nice stock now where will the stock come from well i've deboned the little teal ducts so i've made a stock i have a little stock pot going here and in the stock pot i have the bones of the teal duck i have some nice carrots i have bay leaf and herbs i boil this for about an hour to create a wonderful duck stock and now i'm going to take it and put right into my pot remember when making jambalayas or making rice dishes you want to remember the formula it's very very easy a cup and a half of liquid for every cup of rice it's going to be perfect if you do that a cup and a half of water or stock to a cup of rice now once that's in a little bit tomato sauce for color you want to give it a little red color that's always nice in this dish and then season it salt and pepper again let all of the spices that you normally use go down into the pot and then add your rice let this come to a rolling boil first add the rice let's assume that this is a rolling ball this is a pecan flavored rice so it's going to give this dish a nice pecan flavor there's that boil and then go ahead and put the duck breast right down into the top of the pot like this what a fantastic dish it's going to cook very quickly it takes only about 30 to 40 minutes for this casserole to cook and then put a little pecans in the pecans will give that nutty flavor and then finish it with green onions and parsley look how pretty that dish looks just a little green onions and parsley cover it you want to make sure you cover it to keep all of that steam in and then lower the fire to simmer and just let it sit there for 30 minutes and let me show you what it looks like when it's all done this is a gorgeous dish too a nice dish for the center of the table take a look at that isn't that gorgeous and look at the little breast of teal right here here's the corn and of course the ham the tassel ham is in here really a nice dish and i'm gonna put a little bit more of that purple cabbage and carrot right on the top for more color very very interesting casserole and you can use it as a main dish or as a side dish if you're gonna have a nice goose which i'm gonna cook now this would be a great accompanying dish and by the way i want you to take a quick look at this bowl again this is my ivanhoe bowl dating back to about the late 1700s or very early 1800s gorgeous gorgeous bowl coming out of england just beautiful dish and i'm going to put that right here and you have to see this next goose take a look at this this is a speckle valley goose brought to me by a hunter this came out of the wilds of the swamplands of louisiana and we actually take it and you want to let this marinate i like to put it in red wine for a day or so which gives it this dark color just let it sit in the red wine to to color and also flavor but then to season this you want to go right under the breast i turn the duck over on its belly so i can have it that the exposure to the rib cage and i just run my knife right down the back of the breast on each side like this just kind of go down into it and you want to put all of the good flavors here i'm going to add garlic green onions right down into that slit kind of push it down in there garlic and green onions the more the merrier too put a lot of garlic down in here then come in with salt and pepper and of course any herbs and spices that you like should also go down right into those little slits put it down in there and then bacon bacon will add moisture smoke flavor lighting to because remember again this is not a very fat piece of meat this is a wild goose and then turn it over and go ahead and flavor it more with salt and pepper on the outside like this and then a lot of it on the inside i'm going to put a lot of salt and pepper on the inside of that goose and then for further flavor carrots celery put all of your best spices all your best ingredients apples where regardless wherever you live whatever fruits are in season throw them inside of a goose i mean that's where all the good flavor comes from and you want sweets in here so i'm going to put all of that in and now that that's totally seasoned i'm going to show you how we're gonna bake it i'm gonna pot roast this but first i have to show you the pot that i'm gonna roast it in this is one of those old cajun dutch ovens and even the lid of this dutch oven is colored with the really nice i mean uh decorated with a nice duck scene with a nice goose scene flying over the bayous of louisiana and i put the goose right on the inside of this roast and you see that i have carrots you can use any nice vegetable you can use a celery just to keep the goose from sticking i'm going to come around outside with oyster mushrooms this is the wild oyster mushrooms of louisiana perfect for wild game i'm going to come with more of the fruit and all of that stuff around here you want to put again let your imagination run wild with all of these nice fresh vegetables i'm going to squeeze mandarins on top of it squeeze the mandarin juice right on top of the goose and then put the mandarin peels in the belly and then of course come on top with a little bit shredded mandarin peel you can look at this and tell that it's going to be a fantastic dish now of course i would put the lid on i'm going to put it in the oven 350 degrees for about two hours and then when it sits in in the oven for two hours go ahead and take the lid off and allow it to brown for just a minute until he gets that perfect collar but you want to keep the lid on during the cooking process there you go 350 degrees and it's going to cook just beautifully i have to show you what that finished dish looks like just take a look at this thing that's not the prettiest wild goose again on my ivanhoe platter just a gorgeous dish and you can come back and decorate this thing any way you would like i like to just come around the edge of it with more of those little oranges or kumquats because it has such a beautiful finish isn't that nice great goose now a couple dishes that i found at the sunshine festival that we can share with you today take a look at this little basket big italian community in donaldsonville and of course this is the italian cookies you'll find them all over the town of donaldsonville especially on holidays and right next to it this would definitely be served with any wild goose or any game dish the wonderful little stuffed pumpkins i've actually put pecans and brown sugar great great dish for any game dinner now i told you that i had my good buddy who taught me a lot about cooking rosemary sam's barn bomb she's coming into the kitchen and we're going to talk a little bit about one of my favorite dishes and she's coming in how are you doing ross hey give me a big hug fine fine you're looking terrific how's e erything in donaldsonville wonderful one family okay oh yeah oh good good i just i was sharing with them just now that you're you're one of the few people who still call me johnny when you see me well what other name is what other name is that right you know last time we were talking we were talking about that great uh uh potato the mashed potatoes that i always serve with wild game and i want to share that recipe with them come give me a hand here okay i start off with this really nice pot here now this is really strange because i'm going to start off my potatoes by cooking them in milk which most people would never do all fats this and fats that moderation that's the secret so i'm starting here with a little bit of milk in my pot i've cut my potatoes see this rolls there about what's that about half inch or so i've got them about half inch to one inch cubes and i'm going to put them down into the boiling milk just like this and then the secret to my potatoes is a handful one clove of garlic for every potato going into the pot that's the secret there a lot of people would say what you got to be kidding me and then of course some salt and pepper and i would allow this to come to a boil you want to let the potatoes really get nice and tender in the dish and once that's done of course you drain them save a little bit of the milk but all of the garlic i have some down here unless you and i go whip them together to show them exactly how that dish comes together okay how's this look at the garlic right here all the garlic is right in the oh i thought you'd throw it away but you didn't oh you got to be kidding huh this is nice garlic here the potatoes are nice and tender now i'm gonna put a little bit of butter in here rosie you think that's too much butter i'm gonna go ahead this is only about a quarter pound this is mashed potatoes huh right and now a little bit salt and pepper i'm gonna put a little bit of that in there as much as you like and again of course you can put whatever flavors you want i'm saying this is hot milk coming right out of the pot wow and you want to kind of mash that down a little bit and then use your favorite whip i like chunks and lumps in my potatoes too you know a lot of times people think that lumpy or or potatoes that have the little uh chunks of potato in it when they're mashed are just bad but i'll tell you what i don't think so you'd want to continue to mash this use your electric blender or mixer i think everybody has the idea finish it with parsley but the garlic is mashed in with the potatoes in the milk it's absolutely magnificent and we're going to eat this and finish it just a little bit later you can smell that garlic huh yes really nice parsley rose let's talk a little bit about donaldsonville most people would never even begin to realize that in some fashion it was an english colony when it was absolutely it was uh what happened was that the people from the carolinas came down to our area looking for more uh farmland that would they could uh use and that's what really originally brought them down saint emma plantation was owned by bartons and uh many of the plantation homes brought my husband the sims family came from south susie you know so so lots of them came down here right exactly and the gentleman who was the first mayor of the city the first postmaster in the center of downsville andrew gingri also and but people never think of south louisiana as an english colony but the rolling felicianas were the same that's right that's right another thing that most people never think of that little bitty sleepy south louisiana town as is a 19th century or was a 19th century thriving metropolis absolutely absolutely we had businesses that will succeeding we have a business called lemons that was the oldest uh business in the state of louisiana owned by the same family and it went on for years and they did everything i mean they did uh hardware and food and and mercantile and farm equipment in the whole business it was also one of the largest department stores thousand square feet and one store what year was that store built uh not 1821 i think 18 20 60 000 square feet do you think the location of the town of johnsonville had anything to do with his prosperity back then oh absolutely absolutely uh the town of donaldsonville is in the configuration of the mississippi river and biola fish and of course all of the uh transportation was by water and so the sugar cane farmers which is our main crop would stay at the bell house to watch the uh uh what do you call them and to catch to go to new orleans or wherever they were going and then of course the mississippi river went into biology which by the way is the oldest uh and longest street in the world populated and and so all of biola fish was used and and it's a town of such tremendous cultural diversity the nations the people that settle there just that's right that's right we have a little bit of everything when i uh headed ashore we had the black community we had the italian community we had this uh a french community and there are many more they're irish there the english jewish community and the jewish community there was a very large jewish community which brings us to the cemetery i mean which is on that historic district the jewish now that is one of the largest churches was the one for so many years and now my husband irv is in charge well you know i when when people think of a jewish cemetery the largest out of a major city anywhere in the country being in donaldsonville that must drive them crazy it is worth seeing what about the architecture we saw some of the beautiful buildings but the architecture is phenomenal in that little town well one thing we have the oldest public building is the jail on louisiana reason for that and the i don't know but the but the courthouse is magnificent it looks like something uh out of uh to kill a mockingbird and uh just well all of louisiana square we have a little building there that was the first black doctor's uh office and uh it now holds some museum pieces in it now now the whole area though that the town the area the country that we're in is really undergoing a transformation at this point right before we get to that can i mention your house and mine well you can mention my house sure i think so well it is the oldest home in dodisonville that still stands it survived the civil war right you know and now mine is a uh a victorian town house that was built in 1890 and uh it's it's a pretty my home was used as a union encampment a union office building in fact during the civil war and that's one of the reasons that it's still standing today otherwise that's right a pound was bonded it would have been gone uh talking about the transformation though we saw a transformation a couple of years ago from agricultural to petrochemical has that been good or bad well it's been good and bad i mean the the sugar people which is our main industry might have had some objections to it but we needed we needed that we really did and i can remember in in the 40s having a senator from washington come and say someday you will be the rua valley of the united states and it certainly looks that way and it looks that way and i think it has been a help to the community it's created jobs you know right sure so uh i i think it's i think it's been an asset uh rosa do you think we'll be able to save that little bitty town absolutely i mean i wouldn't be here if i don't think i could say we could save it i belong to a strategic planning committee there are always committees that are being formed well i think really that together we can definitely put out put our hearts and our heads together to help to make that town work for us so hey thank you so much for coming to visit with us and thank all of you for stopping by as we continue to visit fairs and festivals and cook up more great taste of louisiana thank you so much we're going to finish these potatoes over here [Music] funding for this program is provided by the louisiana department of culture recreation and tourism view carre zydeco achaephalaya nakadish in louisiana you'll say things you've never seen before more information on events in louisiana can be yours at no cost call 1-800-36 gumbo for your free louisiana tour guide listing festivals attractions and points of interest throughout the bayou state chef john folse's louisiana sampler a companion cookbook to this series contains the colorful history and culinary secrets behind louisiana's most exciting festivals for your 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