Creole Bean Burger
1 (15 ounce) can red kidney beans,
drained, rinsed and mashed
1 onion, chopped
1 tablespoon catsup
1 teaspoon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
3 tablespoons flavored bread crumbs
1 tablespoon oil
4 hamburger buns
Thousand Island dressing
Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs.
Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat.
Serve on buns with lettuce and Thousand Island dressing.
Creole Jack Rabbit
4 slices bacon, finely chopped
1/2 cup onion, minced
1/2 cup green bell pepper, minced
1/4 cup flour
1 cup milk
2 cups canned tomatoes, drained, chopped
1 cup Monterey jack cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
English muffins or toast triangles
Cook bacon until crisp. Add onion and green pepper and sauté until tender. Blend in flour. Stir in
milk and tomatoes and cook until thickened. Add cheese, Worcestershire sauce and salt. Stir until
cheese melts. Serve over toast or muffins.
Grilled Ham and Brie Sandwiches
12 slices pumpernickel bread
1 pound thinly sliced smoked ham (Virginia ham from the deli is good)
1 pound thinly sliced Brie cheese
1/2 cup butter, room temperature (or use the stuff in the plastic tub)
Butter one side of each slice of bread. Turn six of them butter down side on the counter. Spread
with mustard then layer with ham and Brie. Spread other six slices with mustard, on unbuttered
side ya know. Put mustard side down on other stuff. Heat pan or griddle to medium heat and grill
sandwiches. When brown to your likin’, turn them over and grill again. Eat.
Garlic Meatball Po’Boys
1/2 pound of ground veal
1/2 pound of ground beef chuck
1/2 pound of ground pork
1/2 cup finely chopped yellow onion
1/2 teaspoon finely chopped garlic
1/4 cup finely chopped green onions or scallions (green part only)
1 large egg
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
3/4 tablespoon cayenne pepper
16 small cloves garlic, peeled
1/4 cup bleached all-purpose flour
1 teaspoon Creole Seasoning
1/4 cup vegetable oil
2 cups thinly sliced yellow onions
One 12-ounce bottle amber beer
1 cup water
1 large (26 to 28 inches long) loaf French bread
6 tablespoons Creole or whole grain mustard
6 tablespoons Mayonnaise
1/2 pound provolone cheese, thinly sliced
1. In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic,
green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt and 1/2 teaspoon of the
cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center
of each meatball and pinch the meat around it.
2. Combine the flour and Creole seasoning (or cayenne pepper) in a shallow plate. Roll the
meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour.
3. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a
spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon,
scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir
constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with
the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the
onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to
a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer,
uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the
pan gravy about every 15 minutes.
4. Remove from the heat and skim off any fat that has risen to the surface.
5. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half
with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the
slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs Top
with the remaining bred half, cut into 6 equal portions, and serve immediately.