Seasonings
Published 12:00 am Tuesday, September 7, 1999
DEBORAH CORRAO / L’Observateur / September 7, 1999
Visit the Reserve home of Sheldon Vice and two things are apparent: Sheldon is a big LSU fan and he loves to cook. Outside the main house, isanother building, Vice’s “LSU Temple.”The cement floors are painted a cheerful purple, the countertops are purple, there’s LSU Tiger wallpaper border, even an LSU toilet seat.
Covering the walls are posters, photographs and other memorabilia of LSU athletics.
In the kitchen nook is where Sheldon Vice weaves his magic on the stove.
Vice, 58, who retired from Shell Oil three years ago, says he learned to cook in his early 20s.
“I picked up a little from my mother,” he says, “and I’ve been experimenting on my friends for years.”No one’s complaining. Vice cooked for his Knights of Columbus pals for 26years as well as entertaining friends at LSU tailgate parties, school fund- raisers and festivals.
“I used to have pig roasts and the LSU coach would come down for the party,” he says.
Vice says his favorite dishes are the ones that contain pork or poultry, but he also likes to cook game, alligator and deer, often provided by friends for him to cook.
“I don’t hunt and fish,” he says. “They give me the game and I do thecooking.”A favorite dish is Deer Ribs Sauce Piquante.
“Everybody throws away deer ribs,” Vice says. “I tell them to bring themto me.”Vice’s Artichoke/Oyster Soup, a recipe someone gave him years ago, continues to remain a family favorite.
“My family requests it for Thanksgiving dinner every year,” he says.
Vice watches what eats nowadays after a bout with high cholesterol. He’smanaged to bring his cholesterol levels down by sticking mainly to a diet of vegetables and fish. He grills tuna steaks with lemon, butter and garlicand claims they taste as good as the steaks he used to enjoy.
He continues to run, a hobby he’s had for 20 years, and has a race scheduled today at LSU stadium. At his peak, he says, he ran 15 or 20races a year, sometimes twice a week.
Vice and his wife Sherry have been married for 36 years. They have fourchildren and love spending a lot of their time these days with their four grandchildren.
Here are a few of his favorite recipes:
Artichoke/Oyster Soup 1 can chopped artichoke hearts (drained) 1 can cream of mushroom soup 1 bunch green onions, chopped fine 1 onion, chopped fine 2 cloves garlic, minced 1 bay leaf 1 stick butter or margarine 1 pint oysters Salt and pepper to taste 2 tsp. parsley
Saute onions and green onions in butter until transparent. Add garlic andparsley and saute 2-3 minutes. Add chopped artichoke hearts and soupwith oyster liquid. Simmer for 20 minutes. Add more liquid if needed. Addremaining ingredients and seasoning and simmer for 15 minutes. Cook theday before for best flavor.
Deer Sauce Piquante 1 lb. rice1 bunch shallots 2 lbs. deer meat1 can cream of mushroom soup 1 can mushrooms 2 onions 1 cup celery 1 can Ro-tel tomatoes 1/2 cup roux 1/2 cup bell pepper 1 parsley 6 cloves garlic 1 can diced tomatoes 1 can cream of celery soup 1 tbsp. basil
Cut deer up in serving pieces a few days before and soak in salt water in the refrigerator. Replace water and salt as needed. After a day or so thewater should be clear, indicating that all blood has been removed. Rinsethoroughly so that the salt is removed.
In a black pot, make a roux with 1/4 cup of oil and 1/4 cup flour. Afterroux is golden brown, add onions and celery. Cook down for 10 minutes andadd garlic, shallot whites and bell pepper. Cook all seasoning until onionsare transparent.
Put deer meat in the pot and brown well in roux and seasoning. Afterbrowning is complete, add the canned goods. Be sure to drain mushroomsbefore adding. Add basil, shallot greens and enough water to get theconsistency you want.
Cook until the deer meat is tender. It depends on the size of the deer,about 1 1/2 to 2 hours.
Remove any grease that has come to the top and add parsley. Cook anadditional 10 minutes. Serve over rice.If you would like, substitute pork, chicken or alligator for the deer meat.
Roasted Deer Ribs
Deer ribs 1/4 cup liquid crab boil Salt and pepper Red pepper 1/2 lb. baconGarlic powder 1 or 2 large onions 1 cup barbecue sauce 1/2 cup water
Separate ribs into groups of 4 or 5. Place cleaned ribs in a large pot andcover with water. Add liquid crab boil and boil until the ribs are nearlytender. Water may have to be added. Pot may be covered to reduce boilingtime.
Once the ribs are nearly done remove and drain. Slice the onions thick andplace at the bottom of a pan. Season ribs according to one’s liking. Placeribs on top of onions. Mix barbecue sauce and 1/2 cup water and pour onthe ribs. Top with sliced bacon. Cover and bake in a 275 degree oven for 1-1/2 hours.
Seasoning for Fried Turkey
1-3/4 cups water 2 kitchen spoons salt 2 tbsp. red pepper1 tbsp. black pepper1 tbsp. onion powder1 kitchen spoon Worcestershire sauce 1 tsp. garlic powder2 tsp. poultry seasoning1 tsp. liquid crab boil
Combine the above ingredients, bring to a boil, and simmer for 10 minutes.
Let cool, strain and inject the bird. Let seasoned bird sit overnight.Fry the turkey in 325 degree oil for 3-1/2 minutes per pound.
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