Natchitoches Meat Pies

1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere's Creole Seasoning (it's the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie crust1 egg
1/4 c. cold water


In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it's about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony's and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony's and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.
Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, use a bowl that's about 6" across the top; just invert the bowl onto the dough and trace a knife around it to cut the dough.
Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2"-1" margin from the edges.Fold the other side over and gently pinch the edges shut.
For the decorative edge, you could crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold (used in these pictures).
Preheat oven to 400 and spray a baking sheet with non-stick cooking spray.  Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies. Bake 25-30 minutes or until golden brown.


Makes 8-10 larger sized pies


Source: Our Best Bites, slightly adapted from Chef John Folse

Caprese-Stuffed Meatballs

5-6 slices of bread, torn up
3/4 cup milk
1 pound ground sirloin
1 pound ground veal
4 cloves garlic, grated or finely chopped
Small handful flat-leaf parsley, chopped
1/2 to 3/4 cup grated Parmesan
1 teaspoon allspice
1 egg
Salt and pepper
8 bocconcini, about the size of a cherry tomato.
Extra virgin olive oil

Preheat oven to 425.
Place torn bread in small bowl with milk and reserve.
In large bowl, combine meats, garlic, parsley, Parmesan, allspice, egg, salt and pepper. Squeeze out excess milk from bread and add to meat mixture. Mix everything with hands to combine. Divide meat into eight portions. Take one portion and slightly flatten outing your hand. Place a bocconcini in the center and evenly wrap the meat around the ball, completely encasing it in the meat. Repeat with each portion of meat.
Transfer stuffed meatballs to baking sheet. Drizzle meatballs with olive oil, transfer to oven and roast 15-18 minutes, until golden brown and firm to the touch.
Serve with pasta and sauce.

Makes 8 meatballs

Source: Rachael Ray Show

Beef Jerkey

2 teaspoons liquid smoke
2 cups water
1 cup soy sauce
1 teaspoon celery salt
1/2 teaspoon pepper
3/4 teaspoon seasoning salt
1 teaspoon garlic salt
1 1/2 pounds flank steak sliced with the grain

Mix all marinade ingredients. Marinade meat overnight. Drain and place in dehydrator or oven 150 degrees) for 6-8 hours.

Source: Mosley Family Favorite

Bagel Dogs

2 cups water (110° F)
2 packages, active dry yeast (I use instant yeast)
3 tablespoons sugar
3 teaspoons table salt
5 1/2 cups unsifted all-purpose flour (approximately)
12 quality all-beef hot dogs (like Nathan's)
2 teaspoons baking soda
1 egg yolk plus 1 tablespoon water, lightly beaten
Sesame seeds, poppy seeds and/or coarse salt for garnish

 Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast.  Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.

Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.

Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.

Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.

Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn’t turn my pan and I had to bake 3 dogs on another pan.  they all wouldn’t fit on one sheet). Serve warm or let cool on a wire rack.

Makes 12 dogs

Source: Real Mom Kitchen

Meat Loaf

This recipes is for individual meat loaves and double what I usually make for my family. I cut it in half and make large loaf. Definitely the best meatloaf recipe I've made.

1 tablespoon good olive oil
3 cups chopped yellow onions
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
3 tablespoons worcestershire sauce
1/3 cup chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup

Preheat the oven to 350 degrees. Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10-11 ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees and the meatloaves are cooked through. Serve hot.

Source: Ina Garten