Recipe#10875

Title: Cajun 02

From: rflan@omni.voicenet.com (Ron Flannery) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION: Cajun Dishes 
 Date: 5 Mar 1995 05:35:51 -0700 
 Organization: DSC/Voicenet - BBS/Unix Shells/SLIP/NEWS - (215)443-7390 
 Message-ID: rflan.25.2F58F02E@omni.voicenet.com 

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.