M-Proney...aimed at you: Champagne servied in Bordeaux Glasss vs Flute

Salut/Hi Hunt,

le/on 29 Sep 2004 19:30:43 GMT, tu disais/you said:-

I make my own smoked sausages, so always have them on hand.

Loved it.

I really enjoyed Mulates in Baton Rouge, and the Acme and Galatoire's in N'awlins. Those were the ones that stood out, apart from some little mom and pop shack in the Bayou where we had shrimp to die for.

Yes, it is that.

If it's not been blown away!!

I have been lucky enough to have tried a lot of very good local American food. Here's a totally inauthentic recipe that is to DIE for. You could try serving it with a Shiraz fruit bomb, but be prepared for the wine to be murdered. Beer would be better. The sauce is incandescent, when made with the "right" amount of jaapenos but wonderful. Tom Shudic? We'll do this for you when we see you, if you like.

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Cajun Meatloaf

american, cajun, main dish, meats

----SEASONING MIX----

2 bay leaves, whole 1 teaspoon salt 1 teaspoon pepper, cayenne; ground 1 teaspoon pepper, black 1/2 teaspoon pepper, white 1/2 teaspoon cumin, ground 1/2 teaspoon nutmeg, ground ----MAIN INGREDIENTS---- 4 tablespoon butter, unsalted 90 gm onion; finely chopped 70 gm pepper, green bell 60 gm celery; finely chopped 30 gm onion, green 2 teaspoon garlic, minced 1 tablespoon tabasco sauce 1 tablespoon worcestershire sauce 1/2 cup milk, evaporated 1/2 cup catsup 700 gm beef, lean ground 250 gm pork, ground 2 eggs, lightly beaten 1 cup dry breadcrumbs; very fine

Instructions:

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well.

Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture, and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1

1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F (175C) for 25 minutes, then raise heat to 400F (200C) and continue cooking until done, about 35 minutes longer.

Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.

From Paul Prudhomme's "Louisiana Kitchen"

From : Al Thorley

Yield: 6 servings

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Very Hot Cajun Sauce For Beef

condiments, sauces, cajun, beef

3/4 cup chopped onions 1/2 cup chopped green bell peppers 1/4 cup chopped celery 1/4 cup vegetable oil plus 1 tablespoon all purpose flour 1/4 teaspoon cayenne pepper 1/2 teaspoon white pepper 1/2 teaspoon black pepper 2 bay leaves to 2 tablespoon minced jalapeno peppers 1 teaspoon minced garlic 3 cup beef stock

This sauce is excellent with Cajun Meat Loaf, Roast Beef, pot roast or sandwiches. Make extra and keep in refrigerator or freezer.

Fresh jalapenos are preferred. The original recipe calls for 1/4 cup jalapenos and 3/4 teaspoon cayenne pepper. We have toned the recipe down to our tastes -- and we like spicy food!

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.

The roux used in this recipe is light brown. Therefore, the oil is not heated as much as would be done for a dark roux such as you would use in gumbo.

In a heavy 2 quart saucepan heat the oil over medium low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black pepers. Return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stiring constantly. We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty. Remove from heat.

In a separate 2 quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.

Adapted from Chef Paul Prudhomme's Lousiana Kitchen. Courtesy of Dale & Gail Shipp, Columbia Md.

Yield: 6 servings

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