Ethnic: CAJUN MEAT LOAF by Recipe Cottage

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	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. CAJUN PORK ROAST 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). TOMATO 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. CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE Yield: 4 servings 2 lb catfish fillets salt 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. CAJUN CATFISH 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.