Meatloaf Cake

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Iced with mashed potatoes, this meatloaf cake is surprisingly wonderful! by Pat Savoie and Rebecca Savoie

Ingredients

1    onion, chopped
2    garlic cloves, minced
1    Tbsp butter
2/3  cup crushed saltine crackers
1/3  cup milk
2    tsp Worcestershire sauce
2    tsp mustard
2  eggs plus 1 yolk
1/4   cup parsley, chopped
1 lb   ground pork
1 lb   ground beef
1/4   cup catsup
1    Tbsp  brown sugar
1    Tbsp apple cider vinegar
1/2 tsp hot sauce
2 lb red potatoes, chopped
6    Tbsp butter
2/3  cup milk
1/2 tsp salt

Method

IMG_5770Sauté onions in butter until clear.  Stir in garlic and cook 1 minute.

In a small bowl combine crushed crackers and milk and stir.

In a large bowl add pork, sautéed onions and garlic, cracker mixture, Worcestershire sauce, mustard, eggs, and parsley.  Mix with hands until combined.  Gently add ground beef without over working.

Fashion a setting for the meatloaf by placing a rack in a jelly roll pan and putting a piece of tin foil down the center of the rack forming a sling to hold the meatloaf and allowing excess fat to drain.  Arrange the meat mixture on top of the foil forming a 2 inch rectangle.  Broil the meat 5 minutes on the top wrack.  (I used low broil.)

IMG_5772Combine catsup, vinegar, brown sugar, and hot sauce in a small bowl.

Remove the meatloaf from the oven and brush with the glaze mixture.

Return to oven and broil another 5 minutes.

Reduce the oven to 350 degrees and move the meatloaf to the middle rack.

Bake 40 minutes until internal temperature reaches 160 degrees.

In the meantime boil potatoes in salted water for 20 minutes or until tender.  Drain.  Add butter and whip with an electric mixer while slowly adding milk until desired consistency.

Remove meatloaf from the oven and frost with the creamed potatoes.

Return to oven and broil 3-5 minutes until potatoes are golden brown.

Slide the meatloaf from the rack to a serving dish and slice.  Enjoy!

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Vegetarian Stuffed Bell Peppers

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Ingredients

3    cups cooked rice
4    oz can green chilies, chopped
1    cup corn
1    can black beans, rinsed
1    can diced tomatoes, drained
1   onion, chopped
4   green onions, chopped
2    Tbsp fresh parsley, chopped
1    clove garlic, minced
1/2   cup pepper jack cheese, grated
1/4   cup feta cheese, crumbled
1    tsp cumin
1/2  tsp chili powder
salt & pepper to taste
6 bell peppers, halved, seeded
bread crumbs
butter

Method

Saute onions until clear, then add garlic and cook another minute.

Combine all remaining ingredients, then spoon into halved bell peppers.

Sprinkle with bread crumbs and place a small piece of butter on top of each bell pepper.

Bake in a foil lined pan at 350 degrees for 25-30 minutes.

by Pat Savoie

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Vodka Fried Chicken

Vodka Fried Chicken

Ingredients

Sufficient Peanut oil to deep fry at 350 degrees

6 lb chicken cut into 12 pieces

Cornstarch to dust

Tony’s Creole Seasoning

For batter:

1/2 cup    flour

1/2 cup    cornstarch

1    tsp    baking powder

1/2 tsp   Tony’s Creole Seasoning

1/2 cup    vodka

1/2 cup    ice cold water

Method

Sprinkle Tony’s on chicken pieces and dust with cornstarch.  Rest for 30 minutes in refrigerator.

Heat oil in electric fryer

Whisk together flour, cornstarch, baking powder, Tony’s, vodka, and water to form batter.

Dip 3 pieces of chicken in batter allowing excess to drip off and drop in hot oil

Fry for 10 minutes and remove to cooling rack.

Continue battering and frying the rest of the chicken in batches of 3

Return the first batch to the oil and fry another 10 minutes

Continue frying the remaining batches for the second time

Cool on draining rack

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Frozen Birthday Party

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Smoky Lentil Soup With Kalamata Olives

IMG_9801Soup is one of my favorite meals. The best part is that you can freeze the leftovers for a quick supper when you are in a bind. This recipe was inspired by Post Punk Kitchen. 
submitted by Elizabeth Savoie Dronet

Ingredients

1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced or pressed
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried red lentils
4 cups vegetable broth (I use 2 cubes Knorr vegetable bouillon)
2 cups water
Fresh black pepper
2 cans diced fire-roasted tomatoes
2-4 cups fresh spinach hand-torn
1/2 cup drained and roughly chopped kalamata olives (or buy kalmata pieces)

Method 

In a soup pot, saute onions in oil. Add garlic, thyme and paprika and cook for another minute.

Add the lentils, broth, water, and pepper. Cover and bring to a boil. Boil over medium low for about 25 minutes. Add the tomatoes.  Simmer for another 20 minutes until lentils are tender.  Add spinach and olives and stir until spinach is wilted. Add water to thin, if necessary and salt to taste if needed. (The broth and olives have already added salt.)

Refrigerate or freeze leftovers.

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Filed under Freezes Well, Soup, Vegetarian

Souffle’ Cornbread

IMG_0322This cornbread is light and fluffy with a sweet taste.  It’s great served with black-eyed peas and cabbage.  There is something about baking cornbread in a black iron skillet. It gives it that crisp crust that everyone looks for. Kent and I purchased some stone-ground cornmeal from a man grinding corn in his booth at a festival in Vinton, La.  We took turns turning the wheel as our corn became cornmeal.  When baked, the cornbread was coarse, but flavorful.
by Pat Savoie

Ingredients

1     (14 3/4 oz) can cream-styled corn
6     Tablespoon butter, softened
2     large eggs, separated
1/2  cup whipping cream
1 1/2 cups cornmeal
1   cup flour
1   Tablespoon baking powder
1 1/4 tsp salt
1/3   cup sugar
1    Tablespoon shortening

Method

Beat butter and egg yolks until smooth.

Add whipping cream and the can of corn that has been processed in a blender until smooth

Combine cornmeal, flour, baking powder, sugar and salt

Mix dry ingredients with the wet ingredients

Beat egg whites until stiff, then fold into batter

Add shortening to a black iron skillet and heat in 375 oven for 5 minutes

Remove skillet from oven and pour batter into hot skillet

Return to oven and bake 375 for 25-30 minutes

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Mushroom and Leek Galette

img_0538A galette is a rustic tart with hand-folded edges.  I used my mother’s pie crust recipe that always comes out flaky and tender.  The mushrooms and leeks form a savory filling that is full of flavor.  

By Pat Savoie

Ingredients

pie crust dough

1 Tbsp olive oil

1 lb leeks, sliced into thin rings and washed

1 lb  baby bella mushrooms, sliced

1 tsp fresh thyme, minced

2 Tbsp sour cream

1 Tbsp Dijon or Creole mustard

Salt and pepper

3/4 cup Aged Provolone cheese or Gorgonzola cheese, grated

1 egg, slightly beaten

Kosher salt

Method

Saute the leeks in olive oil until tender and beginning to brown, about 5 minutes.

Add thyme and mushrooms and cook another 2-3 minutes

Remove from heat and stir in sour cream, mustard and salt and pepper

On a sheet of parchment paper, roll out your dough into a roughly 14-inch diameter circle-ish shape, about 1/8-inch thick.  

Brush dough with olive oil.

Spread half of filling over the dough leaving a 2 inch border.  Sprinkle with half of the cheese.  Top with remaining filling and top with remaining cheese.

Fold up outer edge of the dough forming small pleats all the way around.

Brush dough with beaten egg and sprinkle with kosher salt

Slide galette on parchment paper onto a cooke sheet and bake at 375 for 35 to 45 minutes

Cool on a baking rack for 10 minutes.  Loosen from parchment paper and slide onto a cutting board.  Slice and serve.

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Filed under Main Dish, Vegetarian