How To make Natchitoches Baked Beans
1 lg Onion
1 lg Green pepper
1/4 ts Ketchup
2 tb Honey
2 tb Brown sugar
1/4 ts Worcestershire
1/8 lb Chopped ham
1 cn Campbell's pork and beans
Dash Louisiana Hot Sauce Contributed to the echo by: Ellen Cleary Originally from: Steve Bays, a friend Another great fourth of July recipe given to me by my friend, Steve Bays. (Natchitoches -- pronounced nack-a-tish -- is the name of a Louisiana city. Natchitoches Baked Beans In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire, hot sauce, and ham. Add beans, BEING CAREFUL NOT TO STIR TOO MUCH. Cook on low heat, stirring occasionally and CAREFULLY, until liquid is absorbed. Let stand. Microwave to heat. Serves 6-8
How To make Natchitoches Baked Beans's Videos
Natchitoches Louisiana Meat Pies! Gettin' Real!
Natchitoches Style Louisiana Meat Pies
NOTE: You may wish to cut this recipe in half.
2 Lbs ground beef
1 Lb ground pork
2 large onions minced
2 large Bell Peppers minced
1-1¼ cup celery minced
½-3/4 cup of finely minced green onions
3-4 cloves worth of garlic
2 cups beef broth
3 teaspoons salt (or to taste)
3 teaspoons Cajun Seasoning (or to taste)
¼ teaspoon Cayenne Pepper (or to taste)
¾ teaspoon black pepper
2 Tablespoons all purpose flour
Optional: dash/pinch of ground cloves (do NOT go overboard as the cloves are so strong)
Pastry dough - enough for 2 two crust pies (top and bottom crust)
Homemade is best, though Pillsbury pie crust will suffice (you can see my video on an easy yummy pastry dough).
Also needed is EGG WASH:
1 egg, 1 Tablespoon water or milk
Sauté the Holy Trinity (onions, bell peppers and celery). Brown all of your meat. As per video, combine together in a dutch oven and add all seasonings. Reserve the flour for later. Add beef broth and simmer approximately 40-45 minutes. After simmering, add a light sprinkling of flour as needed to thicken, (as per video) Set to the side and allow to completely cool.
As the meat mixture is cooling you can make ready your pastry dough.
Roll out dough on your working surface, cut out circles of dough. (I used a bread and butter plate as a guide, see video) I don’t recommend anything larger than 6” diameter. You can go smaller using cookie cutters if you wish.
NOTE: keep your working dough COLD! You do not want it falling apart while frying.
Mix the egg wash (1 egg whisked with 1 Tablespoon of water or milk)
After meat mixture has cooled take a circle of dough and knowing your center point of the dough (as per video) add 2-3 Tablespoons of the meat mixture to one side of the dough (do NOT overload the dough). If your first time making, no worries, it might take you a few tries. Make a thin line of egg wash on the edge of one side of the pastry with either a pastry brush or your finger, then fold dough over (as seen in the video) Seal by crimping around the edge with a fork. Then give 3-4 pokes on the side of the pastry with the fork to allow steam to release while frying.
Fry, keeping your oil temperature between 350-375 degrees until golden brown.
Baking: Even though the frying method is the traditional method, you may bake them in the oven as well. Preheated oven temp is 350-375 degrees on a greased cookie sheet for about 30 minutes (depending on if your oven is fast, slow or right on the money LOL)
Remember, whether frying or baking, your meat mixture is already cooked, so you are just getting your pastry done.
ENJOY!!!
Making a meat pie with cheese
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France 2: Fort St. Jean Baptiste | A Taste of Louisiana with Chef John Folse & Company (2006)
France 2: Early settlers faced many hardships in taming Louisiana's wilderness. There were no formal communities or laws, food was scarce and there were very few women. Chef Folse visits with Rick Seale at Fort St. Jean Baptiste in Natchitoches about life on the Louisiana frontier. Then, Darren Vermillion demonstrates how to make corn and venison stew. Neil and Donna Wilkinson perform traditional music from the French colonial period.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from November 18, 2006, Chef John Folse focuses on the French influence on Louisiana cuisine. First, he visits Fort St. Jean Baptiste in Natchitoches and interviews ranger Rick Seale, who discusses the life of French colonists on the Louisiana frontier. In the kitchen, Chef Folse cooks Squash and Shrimp Casserole and talks with Tommy Adkins and Darren Vermillion, rangers at Fort St. Jean Baptiste. Back in Natchitoches, Vermillion shows Chef Folse how the French colonists would have prepared Corn and Venison Stew. Back in the studio kitchen, Chef Folse makes Corn and Oyster Dressing and continues talking with his guests. Throughout the show, Neil Wilkinson and Donna Wilkinson entertain the audience with live music.
Meat Pies by The Cajun Ninja
Music by Horace Trahan
Song: La Reunion
Album: Keep Walkin
Purchase on iTunes, Amazon, or cdbaby.com
Pulled Pork Sandwiches
You must try this wonderful recipe for Pulled Pork Sandwiches, they're so tasty and great for tailgate parties, picnics and backyard BBQs.
Please visit my blog at: portlandcomfortfood.com
How To Make Meat Pies
Today I am demonstrating how to make Meat Pies. I made these meat pies for breakfast this morning and they are sooo good! I think I ate too much!
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