The Coop, Episode No. 21
A CREOLE STORY
September in Louisiana doesn’t quite mean the beginning of Fall - after one of the hottest Summers on record, with more consecutive days of temperatures over 100 degrees than ever in our history and a long August drought, we’ve still got a-ways to go before we can think about sweaters, campfires, and gumbo. But what it does mean, is that the musicians are coming home from a long Summer of traveling, and activity is starting to pick up again - the energy is back in the air, shaking up the stagnant humidity and bringing an unmistakable excitement back to the community. Everyone is looking forward to our “Fall” - which means FESTIVALS: dancing, cooking, and coming back together at Festivals Acadiens, Blackpot, and more.
This month we’re gearing up for the season with a special feature on our friend Joe Hall. Joe’s story truly embodies the unique history of Creole music, and with his art and diverse talents, Joe continues to spread it’s impact throughout our community and the world. Jump in and enjoy, and don’t forget to check out the info about our special Coop members only event during Festivals Acadiens & Créoles in October … where you’ll also be able to catch Joe Hall live. Get excited for the season with us!
Meet…
JOE HALL
Joe Hall continues the Louisiana French music tradition of Creole and Zydeco music which he learned from his grandfather, accordionist Clement "King" Ned and his great grandfather fiddler Jean Batiste Ned. His award-winning style of hard driving rhythm is complimented with his stellar band, "the Cane Cutters” - which often features local musicians Cedric Watson and Luke Huval on fiddle. as well as Chuck Bush on bass, Mark Palms on guitar, and “Lil” Paul Levan on drums.
Through his grandfather Joe Hall inherited a love for the accordion and paid regular visits to the elder statesmen of Creole music, such as “Bois Sec” Ardoin, Canray Fontenot, Carlton Frank and Nolton Semien. Surprised to see such a young person with a rabid interest, Carlton Frank stated "If you stay the way you are and don’t let nobody change you, then one day the world is going to know all about you."
Joe is in the process of recording a new album, and we’ve got a couple sneak preview tracks to share with you here! These tracks were recorded at our very own Joel Savoy’s studio in Eunice, LA.
The Hall family was blessed with a hard-working father figure who provided for his family of six out on the southwest Louisiana prairies. Even though Joe never had to work in the fields like most of the Creole sharecroppers since the days of the Civil War, his is an old soul. He did not necessarily break corn or pick sweet potatoes, but he did lend an attentive ear to the many kernels of ancient wisdom from his elders. They recognized him as the anointed one and willingly, Joe Hall accepted the torch of the Creole cultural flame.
Trailer for an upcoming documentary on Joe Hall!
Follow Joe Hall!
SWEET-TEA MARINATED DUCK
with a Fig Satsuma Glaze and a Six-Spice Caramelized Onions
FROM JOLIE meaux of porch, wine, & gracy
This appetizer takes simple classic Louisiana ingredients and makes them fancy enough for a black-tie affair. Come join us at the Coop Live! on Oct 13th and try it for yourselves!
INGREDIENTS
Duck Brine:
2 cups Orange PekoeTea Brewed from 2 tea bags
2 tbsp Kosher Salt
2 tbsp Brown Sugar
Fig Satsuma Tea Glaze:
1/2 cup Orange Pekeo Tea Brewed from 1 tea bag
1/2 cup Fig Preserves
1/4 teaspoon Cayenne Pepper
1 tbsp Satsuma or Tangerine Zest
Pinch of Salt
1 lb Duck Breasts 2 big or 3 smaller
Caramelized Onions:
2 large Red Onions, thinly sliced
1/2 tbsp Five Spice Powder
1/4-1/2 tsp Cayenne Pepper( adjust to preferred spice level)
2 tbsp Vegetable Oil
2 tbsp Butter
6 teaspoon Fig Preserves
Baguette, sliced and toasted
INSTRUCTIONS
Duck Brine:
Combine all the ingredients and let them cool off. Then place the duck breasts into a Ziploc bag, pour in the brine, close it, place in a bowl, and refrigerate overnight.
The next day you will have to remove the duck breast from the brine a few hours before cooking and pat them dry. Place them onto a plate in the refrigerator, uncovered, to let the skin dry
Fig Satsuma Tea Glaze:
In a small saucepan add the tea and bring to a simmer over low heat.
Add half a cup of fig preserves.
Add a pinch of salt and Cayenne pepper
Cook for approximately 15-20 minutes on low heat, until the glaze sticks to the back of your spoon and most of the liquid has evaporated. Set aside and cook Duck Breast.
Score the duck skin in a 1/8 inch cross pattern Be careful to only score the skin but not the meat. You need to do this in order to let the fat render out from the skin.
Place your duck breast skin side down on a cold, cast iron or stainless steel skillet. Turn the heat on your stove to medium and place a weighted object on top of the duck. Cook for 10- 12 minutes until golden brown. As the fat renders try gently removing it from the pan.
Once it is golden brown, flip and cook on the other side for 1 minute.
As it cooks baste with glaze.
Remove from the skillet and let it rest for 10 minutes before slicing.
While breasts rest make caramelized onions:
In a skillet over medium heat add oil and bring to almost smoking. Add onions.
Cook onions continuously stirring after about 5 minutes add butter. Cook until onions have softened and turned golden brown. Remove from heat.
Slice your breast into 1/4-inch slices.
Top Baguette slices with a small amount of caramelized onions sliced duck breasts 1/2 teaspoon of preserves. green onions and chopped pecans.
LAGNIAPPE!
a little something extra for y’all
THE COOP LIVE!
DON’T FORGET, y’all - our 2nd annual Coop members appreciation event is almost here and it’s going to be bigger and better than ever. Our goal for this event is to give y'all a chance to interact in person with some of the faces, sounds, and tastes that we’ve featured here on the Coop over the past year. We’re excited to give you the inside scoop on what to expect:
-Live music from last month’s month’s featured artist, AMIS DU TECHE!
-Food from Jolie Meaux of Porch, Wine, & Gravy (with some ingredients you may recognize — see menu to the right!), and cocktails by Spoonbill Lafayette’s Tanner Dimmick (as featured in the daiquiri queens episode back in June, and more)
-Exclusive giveaways and a raffle of some brand new Valcour merch that you can’t get anywhere else!
… and more! As always, Coop members get in free.
We’re so excited to kick of Festivals Acadiens & Creoles with y’all!
PLEASE RSVP HERE if you plan to attend!
We hope you enjoyed this edition of the Coop – we’ll see you next month
Have Feedback? Have ideas for a story you’d like us to cover, or a topic you’d like to learn more about? We’d LOVE to hear from you! Write us at bonjour@valcourrecords.com or using at the contact form at the bottom of this page and we’ll be more than happy to get back to you.
The Coop is produced through a partnership between Valcour Records and Atchafalaya National Heritage Area as well as with support from the Acadiana Center for the Arts ARTSpark Grant, and from the Arhoolie Foundation.