Please accept this recipe book from - Kean Miller LLP

Spanish Pork
I married into a wonderful Spanish family. In many ways the Spanish customs and ways of life are similar to
what we enjoy as Cajuns. They love their families and they love their food...and not necessarily in that order.
Among my favorite dishes is the Spanish pork. This is served every Christmas Eve. I hope you enjoy.
1 (10 to 15 lb.) pork ham with bone
15 lemons
2 (8oz.) bottles minced garlic
oregano
salt
pepper
First lay the pork in a large roasting pan with the fatty side up. Cut back a flap in the fat and stuff
it with minced garlic. Fold the flap back down. Next, gently pack the remaining minced garlic all
over the top and sides of the pork. Cut the lemons into halves. Squeeze the lemons over the pork
and leave the spent rinds in the pot with the pork. Sprinkle the pork with salt, pepper and
oregano to taste. Cover the pork with aluminum foil and place in an oven at 350°. Cook until the
inside temperature of the pork reaches 180°. When done, serve with yellow
rice and black beans.
by David Nelson (Baton Rouge), a partner practicing in the litigation and construction law areas
Pain Perdue
(Lost Bread or French Bread)
2 eggs
1 cup milk
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
stale bread, sliced about one inch thick
butter
syrup or powdered sugar
Beat eggs and add milk, sugar, vanilla and cinnamon. Soak bread slices in egg mixture for a few
minutes (not too long). Melt a pat or so of butter in the skillet and cook the bread slices, flipping
them over until brown on both sides. Serve with either syrup or powdered sugar.
by Jennifer Gary (Lake Charles), a partner practicing in the environmental law area
52