COMMENT:
The Creole settlement of Natchitoches is famous worldwide for its
meat pies. Slow braised meat, flavored with vegetables and herbs,
made into a loaf or pie is traditional in many cultures. However,
in this old Louisiana settlement it is more than a tradition - it
is a way of life.
INGREDIENTS:
- 2 pounds ground chuck
- 1 pound lean ground pork
- 1/2 cup onions, minced
- 1/4 cup celery, minced
- 1/4 cup red bell pepper, minced
- 2 tbsps garlic, diced
- 1/4 cup green onions, finely sliced
- 1/4 cup parsley, chopped
- 3 whole eggs
- 1/3 cup heavy whipping cream
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
- 1/2 cup seasoned Italian breadcrumbs
- 1/4 cup basil, chopped
- 1/2 cup white potatoes, diced
- 1/2 cup cooked whole kernel corn
- 1/2 cup crawfish tails, shrimp or crabmeat, optional
- 4 cups favorite tomato sauce or Salsa Pomidoro Basilico (see
recipe)
METHOD:
Pre-heat oven to 350 degrees F. In a large mixing bowl, combine
ground chuck, pork, onions, celery, bell pepper, garlic, green onions
and parsley. Using your hands, mix the ingredients thoroughly until
all seasonings are well blended. Add eggs, whipping cream, salt,
pepper, Louisiana Gold and breadcrumbs. Continue to blend until
well incorporated. On a large sheet of wax paper, press the ground
meat mixture to a rectangle, 12" x 10". Make sure that
the rectangle is of equal height throughout, approximately 1/4-inch.
Beginning 1/2-inch from the edge of the meat, top evenly with basil,
potatoes, corn and crawfish, shrimp or crabmeat. Using the tips
of your fingers, gently press the ingredients into the meat. Using
the wax paper, roll the meat like a jelly roll from the 10"
side until it is thoroughly sealed. Place in a large casserole dish,
top with the Salsa Pomidoro and sprinkle with a pinch of salt and
cracked pepper. Bake, uncovered, approximately 1-1 1/2 hours or
until internal temperature reaches 160 degrees F. |
