1/2 cup oil
1/2 pound beef (inexpensive cut) -- chopped
1/2 pound pork (Boston butt or roast) -- chopped
1/2 pound chicken -- chopped
3/4 cup flour
1 cup chopped onion
1/2 cup finely chopped green onions
1/2 cup finely chopped fresh parsley
2 Tbsp finely chopped celery
10 cups meat stock or water
1/2 cup tomato sauce
Salt to taste
Louisiana hot sauce to taste
2 hard-boiled eggs -- chopped fine
Sherry (optional)
Lemon slices (optional)
Heat the oil in a large, heavy pot over medium heat and brown all the
meat.
Remove the meat from the pot and set aside.
In the same pot, stir in the flour to make a dark roux, stirring while
cooking until the roux is dark brown. To the dark roux, add the onions,
green onions, parsley and celery, stirring after each addition, and cook
until the onions are clear. Add 1 cup of the stock and stir to form a
thick
paste, then stir in the tomato sauce. Stir in the remaining stock, then
add
the meats, salt and hot sauce. Reduce the heat to low, cover and simmer
another hour.
Serve with a teaspoon of sherry and a slice of lemon.
Yield: 10 to 12 servings
Credits
Recipe from: Justin Wilson's Homegrown Louisiana Cookin' by Justin
Wilson
(Macmillan)
2 Eggs
1 cup Dry Bread Crumbs -- or cubes
2 cloves Garlic -- minced or pressed
2 teaspoons Salt
1 teaspoon Dry Mustard
1/2 teaspoon Black Pepper
1 bunch Green Onions -- chopped
1 tablespoon Butter or Margarine
1 cup Swiss Cheese -- shredded
2 ounces Ham -- chopped
2 pounds Lean Ground Beef
1/2 cup Low Sodium Chicken Broth
1 cup Catsup
Preheat oven to 350 degrees F. Beat eggs in a large bowl, then add
bread crumbs, broth, garlic, salt, mustard, and pepper. Mix in ground
beef. Set aside. Sauté onions in butter until tender, then blend
cheese, ham and onions in another bowl. Set aside. Divide the meat
mixture into two equal parts. Pat one part into a loaf pan to form a
layer with an impression in center and meat mixture forming sides to
contain cheese mixture. Fill impression with cheese mixture and seal top
with remaining meat mixture. Cover and bake for 45 minutes. Remove
from oven and drain off fat. Top with catsup and bake uncovered for an
additional 30 minutes. Let sit for 10 minutes before slicing to serve.
2 Wild ducks
1 Orange [sliced]
1 Apple [sliced]
2 tb Oil
2 tb Brown sugar
1/4 c Worcestershire sauce
3/4 c Catsup
2 tb Lemon Juice
1/2 c Onion [grated]
1/2 ts Paprika
1/4 c White vinegar
Rinse the ducks and pat dry inside and out, then stuff the duck's
cavities with the sliced fruit. rub them with the oil and place them
in a baking dish. Combine the remaining ingredients in a bowl mixing
well and spoon over the ducks. Bake, tightly sealed with foil, in a 325
F oven for 2 hours or `til tender, then bake uncovered `til browned.
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
In shallow dish, combine lime rind and juice, oil, mustard and pepper;
add fish, turning to coat. Cover and marinate at room temperature for
30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover
and cook, turning and basting with marinade halfway through, for 16-20
minutes or until fish flakes easily when tested with fork.
Source: Canadian Living magazine [Jul 95]
Presented in an article by Margaret Fraser, "More From Your Barbecue: Smoky Grilling"
[-=PAM=-] Paul Meadows
