DEBORAH CORRAO / L’Observateur / July 17, 1999

Daniel Labat of LaPlace credits cooking and football for saving his life.

Labat joined the Marine Corps after success as an all-state football player at Leon Godchaux High School.

“It was during the Korean War,” says Labat. “They never asked where Iwanted to go. They sent me to cooking school in North Carolina.”That’s where Labat learned how to cook, bake and butcher.

After training he was stationed in California, where he played football for the El Toro Marines, working in the mess hall in the offseason. His footballtalents kept him out of combat across the Pacific.

“My orders were to stay and play football,” he says.

He met his wife Jackie when he came home after his tour of duty.

“She invited me over to dinner,” he says. “Her mother was servingstrawberry shortcake but didn’t have any whipped cream. I told her if shehad an ice-cold bowl, Pet milk and powdered sugar, I could make it. Itturned out real good.”Jackie does a lot of the cooking now but has counted on her husband for some of her kitchen training.

“He knew the finer techniques,” she says. “He taught me how to elaborateon things.”Labat says he loves to cook for special occasions, and family and friends look forward to his gumbo and black-eyed peas.

“I don’t go by recipes,” he says. “I like experimenting. If it turns out good,we enjoy it. If it doesn’t, we throw it away.”Labat, who retired from the Shell Oil Co. in 1988, says he especially likescooking with herbs and does not add extra fat to a meal, serving fruit salad with jambalaya rather than other starches and using olive oil in place of saturated fats.

Another trick he incorporates is using a dry roux for his gumbo, browning just the flour instead of mixing it with oil.

Labat learned in the Marine Corps that presentation is important.

“We would mold potato salad into the shapes of tanks and ships,” he says.

“People would really dig in.”Labat cooks regularly for the workers at the Knights of Columbus bingos and at one time prepared meals for “More Than A Meal,” a program to feed the needy in the LaPlace area.

Smothered Potatoes 6 red potatoes, peeled Capful of crab boil Salt and pepper 1 1/2 – 2 large onions, chopped Bell pepper, chopped Olive oil Garlic powder Parboil potatoes with crab boil and a touch of salt.

Chop onions and pepper. Mix with olive oil, garlic powder, salt and pepperin bowl and microwave for 5-6 minutes.

Slice potatoes. Fry in 1 tsp. olive oil, turning after about five minutes. Add seasonings cooked in the microwave to potatoes and let brown, turning over occasionally until tender.

Black-eyed Peas 1 lb. dried black-eyed peas1/2 cup olive oil 3 cloves garlic, mashed 3 green peppers 3 onions chopped 1/2 tsp. sage2 bay leaves 3 tbsp. vinegar1 tbsp. Worcestershire sauce2 smoked hamhocks (boiled) or 1/2 lb. smoked sausageSoak peas overnight and cook about one hour. Add hamhocks or sausage.Mix garlic, green peppers, onions, sage, bay leaves, vinegar and Worcestershire sauce in olive oil. Cook for 8-10 minutes in microwave.Add to peas. Cook for another two or more hours until tender.

Banana Fruit Salad 1/2 lb. green or red grapes3 bananas 2 apples, diced 1 small can diced and chopped pineapple 1/4 cup chopped pecans Marshmallows, as small as you like 1 egg yolk, well beaten 1/4 cup lemon juice 1/4 – 1/2 can sweetened condensed milk 1/4 cup sweetened coconut flakes Mix condensed milk, lemon juice, egg yolk together and add to fruits.

Beer Bread 3 cups self-rising flour 2/3 cups sugar 12 oz. warm regular beerMix above ingredients in large bowl. Grease 5″ x 9″ loaf pan well. Pour inbatter and bake at 350 degrees for 40-45 minutes.

Butter top and bake another 10 minutes. Makes one loaf.Back to Top

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