Page 92 - American Survival Guide - October 2017

substitute dried garlic or garlic powder. off with small amounts. This is what gives
Parsley: As with garlic, fresh is always best, but dried parsley will work and is easier to food a smoky flavor and its bite.
obtain and store. Joe’s Stuff: The trick to New Orleans
Onions: Of course, fresh is best, but dried, minced or powdered onion will work if you cooking is the proper mixture of spices.
can’t get ahold of fresh onions. Joe’s Stuff is a seasoning blend put
Citrus: Nothing beats fresh citrus fruit, but, in a “survival situation,” and depending together at the New Orleans School of
on your location, fresh citrus fruit might not be an option. Good-quality juice from Cooking. It takes all the guesswork out
concentrate or bottled juices work fine, too. of the equation and is a blend of all the
Chipotle Adobo: This is the secret to many Mexican and Caribbean dishes. This mixture spices that make New Orleans cooking
of dried, smoked jalapeño peppers in a tangy red sauce is hot stuff, so make sure you start special. I use it a great deal.

‹ Left: This fowl JUST A HANDFUL OF
stew is made from
pheasant, grouse INGREDIENTS
and woodcock. When you think about it, people have
The broth is made
from stock that been doing a lot with very little for quite
is the result of
rendering the a long time. We often make soups and
bones. The meat stews from leftovers by adding some
was left over from
previous meals, seasonings that bring new flavor to the
along with the ingredients. The surprising thing is that it
meat from the legs.
doesn’t take that much effort or expense
to make really great-tasting food, even in
a survival situation. ASG
‹ Bottom left: Cod
cakes made from
leftover cod

‹ Above: Stews are a great way to use up leftover meat such as
beef, venison and bear, as well as leftover vegetables. Nothing
goes to waste in a survival situation.

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