Recipe Type: Beef
Wild and Tame – The 4 to 6 Hour Stew
This recipe’s author, Mike, writes: My great great grand mother taught me how to cook on a wood fired stove and I have been hooked ever sense. I spent the last 2 fall seasons in Alaska on a jut of land on the Bering Sea cooking for a duck guide. ...
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Beef Pistolettes – Filled French Rolls – aka Creole Stuffed Bread or Stuffed Beignets
This is a very popular Cajun dish, a pistolette is savory, stuffed bread roll, which is then baked or deep-fried. Cooking in the wax paper makes for a crispy crust so don’t skip that step! Sautéed bell pepper and breakfast sausage make for a nice addition. Ingredients1 lb Tillamook Cheese ...
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Classic Cajun Dirty Rice
Dirty Rice gets its name from the rice looking “dirty” after the dish is complete. The chicken giblets give this dish its unique flavor. Ingredients1/4 cup bacon fat 3 tbsp flour 2 medium onions chopped 1 large pod garlic pressed 1 medium bell pepper chopped 1 cup chopped celery 1/2 ...
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MeatBalls With Rice & Gravy (Classic)
The author/chef writes – “I have many fond memories of eating this dish growing up. There are as many variations as there are cooks in Acadiana, all of them wonderful. This is a recipe that I think everyone in the Acadian culture has had, and does not share with outsiders. ...
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Greade Ah Marinate (Grillads Marinated)
The author writes “I wasn’t able to find the recipe but I do remember exactly how it was prepared. My mother directed me on how to prepare it. Grillards is really marinate (marinating pieces of meat). I like lots of onions and bell peppers so I usually add more after ...
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Spaghetti Goulash
Goulash originated in Eastern Europe, but is now commonly made in Southwest Louisiana. Ingredients5 pounds meat mixture (1/2 beef and 1/2 pork) 1 pound grated cheddar cheese 3 cans cream of tomato soup 5 cans mushroom 5 large onions chopped 2 large bell peppers chopped 3 or more cloves of ...
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Sweet and Sour Ribs
Ribs make such a delicious dish. Short ribs are some of Mawmaw’s favorite. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A ...
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Grillades for Grits
Grillards or Grillades is very popular meat dish and are served on grits or rice. Ingredients1 pound beef round steak 1 large onions minced 3 tbsp oil or bacon fat 2 cups boiling water 1 bay leaf 2 tbsp flour 1 1/2 tsp salt 1 tbsp chopped parsley 1 sprig ...
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