Saturday Night Treats
Posted: December 11, 2010 Filed under: Treats 28 Comments
Okay, it’s cold here and stormy. I know I sound down right whiny and wimpy compared to those of you way north of me, but in my 15 years here I’ve acclimated to the tropical zone. It’s a flannel pj kinda night for me even though the temp outside reads 63. It’s been in the 40s all week. I’m here with some hot green tea and there’s a pot of something hearty and bubbly on the stove.
Let’s share cold weather comfort food tonight!!!
Boullet Fricassee de Vieux Temps
(old fashioned meatball stew)
Yup, it’s Cajun.
MEATBALLS
2 lbs ground meat
1 tbs. salt
1 tsp. red pepper
1/2 tsp garlic salt
1 egg
3 tbs. salad oil
1 tbs. well chopped parsley
1 tbs. well chopped green onions
STEW:
2 quarts water
1/2 cup chopped parsley
1/2 cup chopped green onion tops … if you like them, you can also use leeks here
ROUX:
1 cup flour
1 cup salad oil
Mix all the meatball ingredients and shape them into about 2 dozen meatballs. Brown the meatballs in a heavy poit in about two cups of oil. Remove the meatballs and put them in a covered dish.
Make the roux by browning the flour in the oli in that same heavy pot. (We use Dutch ovens down here.) When the roux is a golden brown, add two quarts of cold water. Then add the meatballs. Simmer about an hour. You’ll be able to tell it’s done by the consistency of the sauce. About 45 minutes into the process, add the chopped parsley and the green onion tops or leeks.
You probably will want to adjust the seasoning a little. I’m heavy handed with cayenne and I like to put a little savory in this too. You can actually adjust the type of spice used and make it taste completely different.
I usually put this over rice but it’s okay with potatoes or pasta too.
peej
Carissa
ecocatwoman
mablue2
Mama Lopez
peggysue22
quixote
skydancingguestblogger
Mona (aka Wonk the Vote)
Sky Dancing 
That sounds very warming, Dakinikat. I hope it helps you deal with your weather.
hmmm, and this wasn’t supposed to post for another hour. I must’ve done something weird when I scheduled it!!
Yeah Dak, that sounds good….I love these post!
You girls sure are busy this evening!
Here, my partner is obsessed with downloading every Christmas song ever recorded onto our ipods.
Wow. Merry Merry.
I think hot toddies are called for.
youngest daughter finished her finals this week and will be home tomorrow. I’m trying to scurry around the house and clean the dishes. Housekeeping is not my forte.
I’m the same but the good news is nobody cares about the housekeeping once someone you love walks in the house. I love reunions even if it hasn’t been that long.
Don’t forget Elvis’ Christmas album. That’s my favorite.
My mother bought all the Firestone Christmas Albums and I still have every single one of them.
Love that one too. And it makes me smile because he became famous being radical then did the most traditional thing in the world, a Christmas album, without tarnishing his status.
Elvis rocks. Literally.
Blue Christmas from his 1968 show:
And do you remember Martina McBride? I loved her too. Here’s when she sang Blue Christmas with Elvis on the same set:
Hello everybody, the cold has really gripped the US…we are expecting a high of 20 degrees on Monday. So I have a Sicilian Pizza recipe. I use the little frozen rolls and flatten them out, so it is easy. It just takes a long time to make. But they are good when it is cold out.
Scachatta Pizza
1 pound of ground beef
1 8 oz large can of tomato sauce
2 big cloves garlic chopped fine
1/2 large onion chopped fine
salt and pepper
oregano to taste (I tend to put in a lot, like a couple tablespoons)
pinch of sugar
1 package frozen Rhodes Rolls
parmesean cheese shredded
Follow directions on package of rolls to prepare for baking.
Brown the ground beef in a little olive oil, while it is frying add onion garlic oregano and salt and pepper. When it has browned through, add the can of tomato sauce. Let this cook for at least an hour. Add sugar to cut the bitterness. Then add additional seasonings to taste.
When the rolls rise, take dough with a little bit of olive oil on your hands so it does not stick, and flatten our the dough. Place little pizzas on oil sprayed cookie sheet. Spread 1 tablespoon of meat sauce on each pizza and sprinkle with parmesean cheese. Bake in 500 degree oven until done. I make these in batches, and when you are baking them, keep an eye on them! The can burn easily.
Is Rhodes a name brand? I’m not sure I’ve seen that.
Oops, yes…White Dinner Rolls | Rhodes Bake-N-Serv
But you can use any frozen dinner roll brand, I think Rhodes is best…
I’ll see if I can find them here. I go to a grocery store that’s HQ’d in Lafayette so we mostly get local stuff there.
DSC06104 « The Minkoff Minx {Go Ahead…Make Your Move!} Here is a picture of the pizzas.
oooh, that’s good … I’m seeing my home grown basil on top of those
You’re making me hungry!
Check out this Chill Map: uschill.gif (640×480)
ouch … my sympathy goes out to every one in Canada and Michigan … I’ll quit whining now even those it’s nasty and drizzling here
Winter Weather: NOAA Watch: NOAA's All-Hazard Monitor: National Oceanic and Atmospheric Administration: U.S. Department of Commerce
Some more neat winter weather stuff here.
This isn’t exactly a treat, but some folks here might not yet have come across this:
http://protestobama.org/
A petition that might be worth signing.
interesting set of names on that
Yes, it really is.
If anyone is still awake, I just wanted to thank Dak for the wings recipe. I made it last Sunday and it was a huge hit. Everyone was eyeing the plate to make sure no one took more than their share. It was comical. I plan to make them again soon.
lol, I told you I’ve never met any one who tastes those things that doesn’t get an automatic addiction. I know I did when mamasan first made them!!!
They sure are and like you said, a great recipe for when someone asks me to bring a dish to a party. I know everyone will like them. Thanks again.
The ingredients for the “Boullet Fricassee de Vieux Temps” are quite similar to what is used for making Danish “frikadeller”, but wow, does the end product sound different – as do the names, lol! Exotic meets the ordinary! 😉 Yet I believe this might go well with “the exotic” too:
Hasselback potatoes.
Slice medium sized, peeled potatoes to within 1/4 of an inch from the bottom. A cutting board like this will help you avoid cutting all the way through, or stick a needle through the lower part of each potato while slicing.
Place in a greased pan, season at your choosing – I prefer just salt, pepper, and a slight sprinkle of thyme – top each potato off with a slice of butter, and bake in preheated oven at 400º for about an hour, till the outside is light brown and crisp, and the inside light and soft.
Pour the melted butter from the pan, over the potatoes a couple of times along the way.
Serve with red meat or poultry.
… and be sure to make plenty!