Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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Natchitoches Meat Pies

Emeril Lagasse, 2005
Emeril Live, courtesy of foodnetwork.com

Ingredients:
Vegetable oil, for frying
1 teaspoon vegetable oil
1 pound ground round beef
1/2 pound ground pork
1 cup chopped onion
1/4 cup chopped green onions
1/2 cup chopped green peppers
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon Essence, recipe follows
1/4 teaspoon cayenne
2 tablespoons chopped garlic
1 tablespoon all-purpose flour plus 3 cups
1 cup beef stock
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons vegetable shortening
1 egg
3/4 cup milk

Directions:
Pour oil into a large stockpot or fryer to a depth of 4 to 5 inches. Preheat oil to 370 degrees F.

Heat a large saute pan, over medium-high heat and add 1 teaspoon of vegetable oil. When the oil is hot, add the beef and pork and cook, stirring, for 5 minutes or until there is no pink left in the meat. Add the onions, peppers, celery, salt, pepper, Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 8 minutes. Add the garlic and cook 2 minutes longer. In a small bowl stir 1 tablespoon of flour into the beef stock until it dissolves, making a slurry. Add the slurry to the meat mixture. Bring mixture to a simmer, stirring until the mixture thickens slightly. Remove from the heat and cool completely.

In a mixing bowl, sift the remaining 3 cups flour, salt and baking powder together. Using a fork or a pastry blender, cut the shortening into flour mixture, until it resembles a coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick but workable dough.

Form the dough into a ball and cut into 24 equal pieces. Dusting each piece with a little flour, roll each piece into a 2 to 3-inch round. Place 2 tablespoonfuls of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork.

Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season lightly with Essence. Serve immediately.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

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Green Poblano Rice (Arroz Verde al Poblano)

From Epicurious, October 1996 (epicurious.com)

Yield: 4 servings

Ingredients:
•1 2/3 cups chicken broth or water
•2 fresh poblano chiles, stems and seeds removed, and roughly chopped
•12 sprigs cilantro, plus extra for garnish
•Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
•1 tablespoon vegetable or olive oil
•1 cup rice, preferably medium grain
•1 small white onion, cut into 1/4-inch dice
•5 garlic cloves, peeled and finely chopped

Preparation:
The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.

The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.

Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.

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Roasted Red Pepper Tomato Soup

From mexicanfoodrecipes.org

Ingredients:
6 chopped cloves garlic
3 tablespoons extra virgin olive oil
3 cups chicken broth
14 oz can artichokes in water, drained and chopped
2 cans garbanzo beans, drained and rinsed (15 oz each)
5 chopped onions
12 oz jar roasted red peppers, drained
28 oz can diced tomatoes
1 cup heavy cream (optional)
½ cup flaked almonds
6 sprigs fresh cilantro, to serve

Preparation:
Heat the oil in a big pot over a moderate heat, and then add the chopped onions.

Stir them to coat them in the olive oil, then cover the pot and cook the onions until they are soft and golden brown, stirring them often.

This will take about 10 minutes.

Add some water to the pan to scrape up any stuck-on bits of onion.

Add the garlic and cook, stirring, for 3 minutes.

Add the tomatoes, red bell peppers, artichokes, garbanzo beans, and chicken broth.

Bring the soup to a boil, then let it simmer partially covered for about 35 minutes.

Puree the soup in batches in a blender or use an immersion blender.

Stir in the heavy cream, if you want to use it, and cook the soup for 3 minutes more.

Season to taste with salt and pepper.

Serve garnished with the almonds and cilantro, or your preferred garnishes.

(Serves 6)