Steen's Cane Syrup
What? Canned sweetness. Four generations of the Steen family have produced this syrup, which is still sold in an old-fashioned, bright yellow can that any Louisiana native would know instantly. To make the "100% Pure & Natural" syrup, cane sugar is ground, the juice extracted, and the resultant mixture simmered in large open kettles until it reaches the right clarity and consistency. The process is done according to the original recipe, perfected by Charlie Steen in 1910 in Abbeville, Louisiana. "Great when poured over hot biscuits!" the company's publicity material recommends today, and if you care to explore the syrup's culinary possibilities further, check out recipes for barbecued pork chops, Fried Chicken à la Steen, corn bread, pickles, popcorn balls, or glazed carrots on the company's website, http://www.steensyrup.com. Emeril Lagasse also has a recipe for beignets that uses the stuff.
When? June 14, Devlin Roussel, Ralph Brennan's Red Fish Grill