Prep time: 20 minutes Cooking time: 75 minutes Serves: 8
Ingredients:
1 cup Bread Crumbs
1/2 pound Ground Lean Pork
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 c. chopped red onion
1/2 cup Red Wine (optional)
1 (5 oz.) can evaporated milk
1 tbsp. cornstarch
2 eggs, slightly beaten
3 tablespoon Chopped Onions
3 tablespoon Minced Parsley
3 tablespoon Chopped Celery
2 eggs, slightly beaten
3 tablespoon Tony Chacheres Original Creole Seasoning
Directions:
In a large bowl, moisten bread crumbs thoroughly with evaporated milk or red wine (depending)Add other ingredients to bread mixture blend well to a smooth consistency
Mold free form (with fingers is best) or if you have a pan such as I do that drains juices)
Place in a greased loaf pan or and cover with the following sauce
Bake in a 325 degrees over for about an 1 hour
Creole Sauce:
Yield:4 to 6 servings
Ingredients:
1 cup chopped onions
1/2 cup chopped celery
2 tbsp. butter
1 1/2 c. tomato juice
1 tbsp. cornstarch
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
3 cups chicken stock
1/2 cup chopped green onions
1/2 cup chopped green bell peppers
2 tablespoons chopped garlic
2 tablespoons chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
6 tablespoons butter, at room temperature
Salt, green onion (optional), and dash of hot pepper sauce
Directions:
In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes (sweat until the vegetables start to wilt) Stir in the garlic, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm
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