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LOCATION: Recipes >> Ethnic >> CAJUN MEAT LOAF

Print this Recipe    CAJUN MEAT LOAF

Yield: 6 servings

2 whole bay leaves
1 ts salt
1 ts ground cayenne pepper
1 ts black pepper
1/2 ts white pepper
1/2 ts ground cumin
1/2 ts ground nutmeg

4 tb unsalted butter
3/4 c finely chopped onions
1/2 c green bell peppers, chopped
1/4 c green onions, finely chopped
2 ts minced garlic
1 tb Tabasco sauce
1 tb Worcestershire sauce
1/2 c evaporated milk
1/2 c catsup
1 1/2 lb ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 c very fine bread crumbs

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 for 25 minutes, then raise heat to 400F and
continue cooking until done, about 35 minutes longer. Serve
immediately as is or with Very Hot Cajun Sauce for Beef.

Yield: 12 servings

10 lb boneless boston pork roast
1 c chopped onion
3/4 c choppped garlic
1/2 c tiger sauce
1 ts chopped parsley
1/2 c worcestershire sauce
2 tb steak sauce (lea & perrins)
2 1/2 tb dry mustard
seasoned salt (dry rub)
6 oz tomato paste
3 tb brown sugar

Combine chopped onion, chopped garlic, chopped parsley with the
Tiger Sauce Worchestershire sauce, steak sauce and dry mustard.
Mix well. Make slits into roast and rub sauce well into and over
the roast (a baste- ing syringe works well to place suace into
slits). Allow to sit in the refrigerator for 6 hours (or overnight).

Mix tomato paste and the brown sugar very well and set aside. Cook
roast in a covered grill until the internal temperature of the
roast is 170 degress. Brush with Tomato Sauce when done and serve.

Tiger Sauce is a brand name of sweetened hot sauce.

Yield: 4 servings

2 lb catfish fillets
black pepper
2 oz hot pepper sauce
1 1/2 c strawberry preserves
1/2 c red wine vinegar or strawberry vinegar
1 tb soy sauce
1/4 c seafood cocktail sauce
1 clove garlic, minced
2 ts horseradish
3/4 c cornmeal
3/4 c flour
1/2 c oil
fresh strawberries,
parsley sprigs

Place fillets in large shallow dish. Season fish with salt, black
pepper and hot pepper sauce, cover and refrigerate 1 hour. In small
saucepan, combine preserves, vinegar, soy sauce, cocktail sauce,
garlic and horseradish, simmer sauce over low heat stirring
occasionally, while preparing catfish.

Blend cornmeal and flour in shallow bowl. Drain catfish and dredge
in cornmeal mixture, coating on all sides. Heat oil in heavy skillet
over medium-high heat, when hot, add catfish and saute' until
browned on both sides. Drain well on paper towels, keep warm. Spoon
1/4 cup sauce on each plate, top with catfish fillets. Garnish with
sliced strawberries and parsley,
if desired.

Yield: 4 servings

4 catfish fillets (4 oz. each
1 oz wheat flakes cereal
1 tb paprika
1/4 ts salt
1/4 ts onion powder
1/4 ts garlic powder
1/2 ts cayenne pepper
1/2 ts black pepper
1/2 ts white pepper
1/2 ts thyme
1 tb oil

Wash the fish fillets and pat dry.

In a bowl mix the ground wheat flakes and all the seasonings. Pour
the dry mixture onto a piece of foil or wax paper, and dip the
fillets into the seasoning, coating both sides.

In a heavy cast iron fry pan heat the oil. Fry the fillets for 2
minutes on each side. Lay the fillets on a plate lined with a
paper towel, cover with another paper towel, and pat to remove
excess oil.


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