Cajun Meatballs and Brown Gravy

[indaswamp]

Man, I don't eat as much as I use too, and I would be disappointed not being able to eat as much of that as I wanted. DANG

Warren

Thanks Warren!

 

[jcam222]

Sure...
3 Large eggs
3 sliced stale bread (or burger buns, etc,,,,)
1/2c. whole milk
1 TBSP. worster sauce
1 tsp. Tabasco sauce
3/4 c. fresh shredded Parmesan Reggiano cheese.

^^^^^mix that in a S.S. 6qt. bowl.

1 Large onions
1/2 bell pepper
1/2 c. celery
^^^^all fine dice
1/8 c. minced garlic

^^^^Saute' in 2TBSP. olive oil 8-10 minutes until onions are clear and slightly caramelized. Remove from heat, cool. then add to SS. bowl. Then add...

1.5# ground beef (chuck 80/20)
1.5# ground pork
1/2 tsp. marjoram
1/2 TBSP. cayenne pepper
1/2 TBSP. white pepper
1 1/2 TBSP. black pepper
1 1/2 TBSP. salt

Mix well. Add bread crumbs or cracker crumbs to tighten the mix as needed. Form into golf ball sized meat balls. should make 35-40.

Thanks!

 

[mike243]

My wife said they are kinda spicey I said ya have another 1 lol. I got 16 meatballs with my mix, didn't look at the weight of the meat, they were about pingpong ball size, will make this again.

 

[DRKsmoking]

Perfect Keith, That looks wonderful.

I was going to say what about the recipe for the meat balls, and down at post # 19 there is the whole thing in all its glory.

I might cut the pepper back a bit for the Ladies, but we will see,

Not sure how I missed this but I might have been away at the time , glad this all came about because of Charles's Gonna Smoke , great looking Stew

Thank you again

David

 

[DRKsmoking]

dark cajun roux

???

I have heard you mention this before , but thought it would be easier just to ask you if I could..I make a roux for lost of things,

But what is the dark cajun part.

David

 

[indaswamp]

???

I have heard you mention this before , but thought it would be easier just to ask you if I could..I make a roux for lost of things,

But what is the dark cajun part.

David

Take an old tarnished penny, set that next to the pot while you are cooking the roux. When the roux turns the same color as the penny, turn the fire off, remove pot from burner, and keep stirring because if you don't, the roux is highly likely to burn. The final color will be dark, almost like milk chocolate with a nutty aroma. This is a dark brown cajun roux.

 

[indaswamp]

And DRKsmoking ; technically, this is not a fricassee because I did not flour and fry the meatballs. But you could do that and leave out the roux if you like...I have done it both ways. Decided to go with roux when I cooked it this time for who knows why...

 

[DRKsmoking]

technically, this is not a fricassee because I did not flour and fry the meatballs.

I figured that is what was happening, thank you

When the roux turns the same color as the penny,

Ok very good , just cook not burn a little longer than I normally do.

I thought maybe somethying extra added the the roux mix to make it Cajun

Thank you Keith

David