Jan 27, 2015

Mardi Gras 2015 {Meat Pies}

Only 20 days until Mardi Gras 2015.

Natchitoches Meat Pies | Ms. enPlace

Parades haven't started quite yet.
They don't start in New Orleans until Jan 31.  In Cajun country/Acadiana it's not until Feb 7.

My first event isn't until Feb 1...a Courir de Mardi Gras & Bal du Dimanche at Vermilionville in Lafayette, LA

Wanna know a secret?
I'm not feelin' it just yet.
I like a late Mardi Gras.   March is ideal.

Natchitoches Meat Pies | Ms. enPlace

I need a little breather after finishing 3 months of non-stop stuff.  Thanksgiving.  Christmas.  New Year's.  The Boy's 13th birthday.

Seems like other people feel the same way too.  Not many people I know have decorated yet or even had their first King Cake of the year.  (Ok...I've had King Cake already.  Two.  Who's counting?)

Natchitoches Meat Pies | Ms. enPlace

Maybe some festive food will jazz me up?

I've always wanted to try making Natchitoches Meat Pies.  Made famous in Natchitoches, LA--home of Steel Magnolias--these pies are filled with ground beef or ground beef and pork and are most often fried.

They make good "parade food"  since they're portable and can easily be brought out to the parade route.

Natchitoches Meat Pies | Ms. enPlace

I filled mine with a seasoned ground venison and pork mix.  Made some tasty dipping sauces too:
Creamy Remoulade (also like on Shrimp Po'Boys)
Creole Mayonnaise (like on pretty much anything)
Jalapeno Buttermilk Dip (was a little too thin)

Some pies were baked, others we tried fried.
Fried won the taste test.

It's Carnival Time, afterall.

Natchitoches Meat Pies | Ms. enPlace

Print It!

Natchitoches Meat Pies (Venison & Pork)

makes about 45  4" pies

1 Tablespoon olive oil
1 lb ground venison
1/2 lb ground pork
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2-3 teaspoons hot sauce
3-4 teaspoons Worcestershire sauce
2 1/2 Tablespoons flour
splash of water

1 recipe pie dough (below)
1 egg, beaten

oil for frying

Heat olive oil in a skillet over medium high heat.  Add venison and pork to the pan and brown, breaking the meat into small pieces.  Stir in onion, bell pepper, and garlic and saute for 5-7 minutes.  Add seasonings, hot sauce, and Worcestershire sauce.  Lower to medium heat and simmer for about 15 minutes.  Sprinkle the flour and about 1 tbsp water over the meat mixture and stir.  Cook for a few more minutes to help dry out the mixture.  Place mixture in refrigerator for about 15 minutes to cool.

Divide dough into 4 sections.  Place 3 back in refrigerator and the fourth on a floured counter top.  Roll out to about 1/4" thick.  Cut dough into circles with a 4" diameter.  Dough scraps can be rerolled.

Brush edges of each circle with beaten egg.  Place 1 to 1/2 Tbsp filling on each circle of dough slightly off center.  Fold the circle to make a crescent shape.  Seal by pressing with the tines of a fork.  Place pies on a lightly floured cookie sheet.

Repeat with all four sections of dough.  Using the full recipe of dough plus rerolled scraps should yield about 45 pies

Heat oil in a deep fat fryer to 350 F.  Fry the pies for 8-10 minutes, or until golden brown.  Pies can be frozen and fried without thawing.  They will take closer to 15 minutes.

Drain pies on paper towels and serve.

*Pies can also be baked at 350 F for about 25-30 minutes, or until golden brown.

Meat Pie Dough
(from Real Cajun by Donald Link)

5 1/4 cups AP flour
1/2 tsp salt
1 lb cold butter, cut into small pieces
1/2 cup ice water

Add flour and salt to a large bowl.  Cut butter into flour with two forks, a pastry cutter, or your hands.  Work butter into flour mixture until it looks like small pebbles.  Stir in water with a fork until dough pulls together.  Knead until smooth.

Place dough on work surface dusted with flour; roll into a rectangle.  Fold the rectangle over itself in three sections--like folding a letter.  Repeat rolling into a rectangle and folding into a letter 4 times.  Chill dough until firm (at least 15 minutes).

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Creamy Remoulade

1 Tablespoon olive oil
1/2 Tablespoon vinegar
2 Tablespoons mayonnaise
1/2 teaspoon prepared horseradish
1 Tablespoon Creole mustard
1/4 teaspoon salt
1-1 1/2 teaspoon paprika
1/2 stalk celery, finely chopped
1 Tablespoon green onions, finely chopped
1/2 Tablespoon parsley, minced

Thoroughly whisk the first 7 ingredients (through paprika).  Stir in the celery, green onion, and parsley.  Refrigerate--better if made ahead.  Makes about 1/2 cup.

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Creole Mayonnaise

1/2 cup mayo
2 heaping Tablespoon Zatarain's Creole Mustard
1/2- 1 teaspoon Tony Chachere’s Creole Seasoning

Combine all 3 ingredients in a bowl.  Makes about 1/2 cup.

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Jalapeno Buttermilk Dip

1/4 cup buttermilk
1/4 cup mayonnaise or sour cream
1/4 teaspoon black pepper
1 Tablespoon chopped pickled jalapeno
1/2 teaspoon dried basil
1/4 teaspoon salt

Combine all ingredients in a bowl.  Dip will be thin.  Makes about 1/2 cup.

 More Mardi Gras...
Mufuletta Pinwheels
Crawfish Pies
Corn Maque Chou Dip

Linking with:
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Miz Helen’s Country Cottage
My Turn for us
Fluster Buster
Share your recipes on Morsels of Life: Five Friday Finds

Jan 25, 2015

See Ya in the Gumbo # 168 {potluck}

Welcome to another See Ya in the Gumbo Pot Luck

My great grandpa said See ya in the gumbo! 
instead of "good-bye."
It means see ya out there in the mix.

Gumbo is a mix of various ingredients.  
And no two people make it the same way.
To "make a gumbo" means much more than cooking.  When someone says "I'm making a gumbo," it means family and friends are invited.

I invite you to join this POTLUCK PARTY every Sunday night.
Bring whatever mix of ingredients you'd like.

Ms. enPlace

Top Five Features
(based on your clicks)

  Sweet Potato Soup   
from Living the Gourmet
 Living the Gourmet:  Sweet Potato Soup 

Fresh Chile Rellenos Casserole  
from Upstate Ramblings
Chiles Rellenos Casserole - an easy casserole with spicy chile flavor, perfect for eating with chips while watching football

Pizza Soup 
from Simply Stacie
   Pizza Soup

Chinese Barbecue Chicken Soup with Noodles
from Bizzy Bakes 
Chinese Barbecue Chicken Soup with Noodles from Bizzy Bakes  

Grilled Shrimp Po Boy with Kickin' Po Boy Sauce
from Soup Spice Everything Nice
Grilled Shrimp Po Boy with Kickin' Po Boy Sauce from Soup Spice Everything Nice

My picks...
Red Velvet Cake Milkshake 
from My Organized Chaos

Feta and Spinach Muffins
from Homegrown & Healthy
Spinach is high in iron and contains many vitamins and minerals that are essential for a healthy body. The feta is salty and crumbly and having chunks dispersed throughout the muffin is just pure taste-bud heaven.

Crock Pot Taco Chicken Bowls
from Jenn's Random Scraps
Crock Pot Taco Chicken Bowls from Jenn's Random Scraps

The Boy likes...
Steak Bites 
from Frugal in Florida
Steak Bites  from Frugal in Florida

Slow Cooker BBQ Pulled Pork 
from Organically Mo
Slow Cooker BBQ Pulled Pork by Organically Mo

Bacon Garlic Bread Pizza 
from With a Blast
Bacon Garlic Bread Pizza - A Pizza,, but on Garlic Bread - the ideal weekend food and much quicker and easier to make than a traditional pizza

The Husband digs...
Baked Paprika-Parmesan Chicken 
from Best of Long Island and Central Florida
Baked Paprika-Parmesan Chicken  from Best of Long Island and Central Florida

Herby Frittata with Vegetables and Goat Cheese 
from Bizzy Bakes
Herby Frittata with Vegetables and Goat Cheese  from Bizzy Bakes

* Please link your post, not your homepage*
* Link back or add my button if you'd like*
* Try to visit 2 or more participants*
* Food-related posts only, please*

If you are featured
1. Your post will be linked along with a picture on this site 
2. Your post and a picture will be pinned to the See Ya In the Gumbo Potluck--Featured Recipes board 
3.  Your post and a picture will be shared on Google+

Jan 19, 2015

Winter Fruit Salad

Since it's January, I guess I'm supposed to be all resolutions and healthy food and big changes and crap.

But the truth is I'm really all:
when's it gettin' to warming up so I can chunk some greasy burgers on the grill?
(and top them with cheese)

Forget change and new beginnings.  I always, always crave salty, greasy, full fat, cheesy foods in the winter.

Lucky for my cholesterol and blood pressure, winter means lots of citrus in South Louisiana.
Usually in the form of sweet, juicy satsumas.

A lot of fruit salads have condensed milk or marshmallow fluff or marshmallows or pudding or cool whip.  I'm not knocking that (remember the big greasy, cheesy burger mentioned above?).

But this fruit salad is on the healthier side.

Which means I can parade it around in January and act like I'm all resolutions and and healthy food and crap.

When I'm secretly thinking about serving it on the side of greasy, cheesy hamburgers.

The dressing is simple and made with satsuma juice, honey, and cinnamon.  And that's it.

Then I use whatever fruit is available.  Most often satsumas, apples, and bananas.  Sometimes pears.  Sometimes maraschino cherries for color and because The Boy loves them.

Print It!

Winter Fruit Salad

4 medium to large satsumas or tangerines--1 for juice, 3 separated into segments
1 Tbsp honey
1/4-1/2 tsp cinnamon
1 apple, cubed
1 banana, sliced

Juice 1 satsuma into the bowl you plan to use for serving.  Whisk in honey and 1/4-1/2 tsp cinnamon, depending on how strong of a cinnamon flavor you like.  Toss the prepared apple, banana, and satsumas in the dressing.  The satsuma juice will help keep the banana and apple from browning.  Let sit about 20 minutes, refrigerated. Toss again before serving.

 More satsumas...
Satsuma Muffins with Brown Butter Pecan Glaze
Satsuma Buttermilk Pie
Citrus Spinach Salad

Linking with:
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Miz Helen’s Country Cottage
My Turn for us
Fluster Buster
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Share your recipes on Morsels of Life: Five Friday Finds