Taste Test Tuesday - Cajun Meatloaf

 Cajun Meat Loaf

Seasoning Mix

• 2 Whole bay leaves
• 1 teaspoon Salt
• 1 teaspoon Ground cayenne pepper
• 1 teaspoon Black pepper
• 1/2 teaspoon White pepper
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground nutmeg

Main Ingredients

• 4 tablespoons Unsalted butter
• 3/4 cup Finely chopped onions
• 1/2 cup Green bell peppers -- chopped
• 1/4 cup Green onions -- finely chopped
• 2 teaspoons Minced garlic
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup Evaporated milk
• 1/2 cup Catsup
• 1 1/2 pounds Ground beef
• 1/2 pound Ground pork
• 2 Eggs -- lightly beaten
• 1 cup Very fine bread crumbs(I make jalapeno cheddar cornbread and put a square in)
  

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, 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 for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.

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.

Recipe from Paul Prudhomme's "Louisiana Kitchen"

I don't have a picture of mine, but I found a blogger while looking for images.  Her site is Dr. Mom's Office.  She made a variation of it and it has pictures and detailed instructions.  Here is her link.

Let me know what you think!

Taste Test Tuesday

Welcome to

 Today's recipe is...

Shrimp and Grits

This is a recipe I love...

Everything is better with bacon.  Or chocolate.  Right?


If you've never had Shrimp and Grits, please just trust me when I tell you that it is the BOMB.  Yum. 

Grits, you say? 

Ewww. 

Isn't that what Flo told us to kiss on Alice back in the early 80s?  It's a Southern thing, right?  Why not pour this lovely stuff over noodles or rice?  Or couscous?

Well, I guess you COULD.. but it wouldn't be as good.  Just do it! Trust me!

This recipe is found in many different places on the internet, I got mine off of allrecipes or similar about 10 years ago.

Ingredients:

    * 1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish
    * Juice of 1 lemon
    * Tabasco or other hot pepper sauce
    * 1 1/2 teaspoons salt or more to taste
    * 1 1/2 cups grits, I use quaker, follow directions on container
    * 6 thick slices bacon, chopped
    * 1 small onion, finely chopped
    * 1/4 cup finely chopped green bell pepper
    * 1 garlic clove, minced (more if you like)
    * 1/2 cup thinly sliced scallions
    * 2 tablespoons flour
    * 1 cup chicken stock
    * 1 to 2 tablespoons unsalted butter
    * 1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese
    * Tabasco or other hot pepper sauce

Instructions:

Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.

Make the grits in a large heavy saucepan.


While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteeing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

SERVES 4

photo courtesy of seriouseats.com

If you make this on my suggestion, please reply and let me know how yours turned out and what you thought!