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
Levy-East House | A Taste of Louisiana with Chef John Folse & Company (1999)
Chef Folse travels to the Levy-East House in historic Natchitoches to prepare luscious lemon soup with owner Judy East. Creole mustard-glazed Cornish hens, hot and spicy black eyed peas, herb roasted potatoes, and almond cream pie are also on the menu.
In this episode from the “Bed and Breakfasts of the Bayou State” series of “A Taste of Louisiana” from February 6, 1999, Chef John Folse visits the Levy-East House in Natchitoches, Louisiana. In the studio kitchen, he prepares Honey and Creole Mustard-Glazed Cornish Hens and Black Eyed Peas. Back at the Levy-East House, Chef Folse and owner Judy East make Luscious Lemon Soup.
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!!!
How to make Meat Pockets
Recipe
Dough:
2 cups all-purpose flour
2 tsp baking powder
1 tsp sea salt
2/3 cup water
1/4 cup olive oil
2 tbs olive oil (brushing)
Meat:
1 pound ground turkey
1/2 cup sweet peppers
1 green bell pepper
1 sweet onion
1/4 cup diced tomatoes
1 can black beans
1 tsp sea salt
1 1/2 tbs tony chachere's creole seasoning
Dash hot sauce
Preheat oven to 425. In med. bowl mix together flour, baking powder and salt. Add water and 1/4 cup olive oil. Stir vigorously until mixture leaves sides of bowl. Press into bowl (dust in extra flour when needed if sticky) knead dough into bowl 10 times to make smooth. Roll out onto cookie sheet to prepare to fill.
Coat frying pan, brown meat, add all other ingredients. Once fully cooked add meat mixture to middle of dough. Fold and seal. Brush with oil and bake 10 mins until dough slightly brown on edges.
Fried Meat Pie || SoeFoods
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Baked meat pie option:
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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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Live to Ride, Ride to Eat - Louisiana Edition
When in Louisiana, don't miss the Boudin in Cajun country, or the Natchitoches Meat Pies in the central part of the state.