Text 24549, 101 rader
Skriven 2009-05-30 10:03:00 av Dave Drum (1:124/311)
     Kommentar till en text av LEE LOFASO
Ärende: Re: Justin Wilson
=========================
-=> Lee Lofaso wrote to Dale Shipp <=-

 >LL>That is why there is such a wide
 >LL>diversity of foods in Cajun and Creole cuisine.

 DS>Love that diversity!

 LL> That is one of the main reasons why I tell folks there is no
 LL> specific way to cook Cajun/Creole cuisine.  Cajuns used what was
 LL> available from the land they lived on.  Even today, Louisiana remains
 LL> mainly an agricultural state, the only metropolitan area being New
 LL> Orleans. And the city of New Orleans is small when compared to cities
 LL> such as Chicago, NYC, Los Angeles, etc.

Waitaminit. Waitadamnedminit here. What about Shreveport and/or Red Stick? They
are somewhat metropolitan. Also Lafayette, Alexandria and even Natchitoches.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Natchitoches Meat Pies
 Categories: Pastry, Cajun, Beef, Pork, Chilies
      Yield: 12

MMMMM--------------------------FILLING------------------------------
      1 ts Oil
      1 lb Ground beef
    1/2 lb Ground pork
      1 lg onion; fine chopped
    1/2 c  Chopped bell pepper
    1/2 c  Chopped celery
  1 1/2 ts Salt
      1 ts Essence
    1/4 ts Cayenne pepper
    1/2 ts Fresh ground black pepper
      2 tb Minced garlic
      1 tb Flour
      1 c  Water
    1/4 c  Fine chopped green onions

MMMMM--------------------------PASTRY-------------------------------
      3 c  Flour
  1 1/2 ts Salt
    3/4 ts Baking powder
      6 tb Lard
      1 lg Egg
    3/4 c  Milk
           Solid vegetable shortening;
           - for deep-frying

MMMMM-------------------------EGG WASH------------------------------
      1 lg Egg
           +=BEATEN WITH=+
      2 tb Water

  Recipe courtesy Emeril Lagasse, 2001

  In a large skillet heat oil and cook beef and pork, stirring
  occasionally, until browned, about 5 to 6 minutes. Add the
  onions, bell peppers, celery, salt, Essence, cayenne, and
  black pepper. Cook, stirring often, until the vegetables are
  wilted, about 10 to 12 minutes. Add the garlic and cook for 2
  to 3 minutes.

  Dissolve the flour in the water and add to the meat mixture.
  Stir until the mixture thickens slightly, about 3 minutes.
  Remove from the heat and add the green onions. Mix well and
  let cool.

  In a mixing bowl, sift together flour, salt, and baking powder.
  Cut in the lard until mixture resembles coarse meal. In a small
  bowl, beat the egg with the milk. Gradually add the egg mixture
  to the flour mixture, working it to make a thick dough. Divide
  the dough into 12 equal portions and roll each portion of dough
  into a thin round about 5 inches in diameter. Place about 1/4
  cup of meat filling in the center of each round and brush edges
  lightly with egg wash. Fold edges together and crimp closed
  with a fork.

  Heat shortening in a deep pot or electric deep-fryer to 360
  degrees F. Fry the pies, in batches, until golden brown.
  Drain on paper towels and serve immediately.

  Recipe from "New New Orleans Cooking"; by Emeril Lagasse
  and Jessie Tirsch. Published by William and Morrow, 1993. 

  MM Format by Dave Drum - 25 May 2009

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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