SPOOKtacular Eats

Halloween happens to be my favorite holiday. Here are some ghoulishly good treats you can share with your goblins.

WHITE CHOCOLATE OREO BALLS
(See SIDELINE SWEETS for recipe)

Head over Heels for Cajun/Creole

I met two wonderful friends from Baton Rouge through supper club. Thanks to these girls, my heart (and tummy) will always have a special place for food from the Bayou. I now look forward to every Saints/LSU game so that we can indulge in jambalaya and hurricanes. Thanks Allison and Jenny for opening my eyes and heart to Louisiana cuisine! GEAUX TIGERS!

JENNY'S NATCHITOCHES MEAT PIES

Here is a recipe for Natchitoches Meat Pies. They are all over Louisiana, at tailgating, weddings, and parties. We had them at our wedding. They're tiny and spicy!

2 teaspoons shortening
2 teaspoons flour
1 1/2 pounds ground pork
1/2 pound ground beef
2 large onions, finely chopped
2 tablespoons fresh chopped parsley
1 teaspoon sage
1 teaspoon garlic salt
Red pepper and black pepper, to taste

Pastry:
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted shortening
1/2 cup milk
2 eggs, slightly beaten

For the filling: Combine shortening and flour in a large Dutch oven. Cook over medium heat, stirring constantly, until a roux is of copper color. Add other ingredients and cook until meat is browned and onions are tender. Drain well and cool.

For the pastry: Combine flour, baking powder, and salt. Add melted shortening, stirring until well blended. Combine milk and eggs stirring well. Pour milk mixture into flour, stir just until blended, adding more milk as necessary.

Divide pastry into 22 equal portions. Roll each portion into 5 inch circles. Place about 2 T. meat mixture in each circle. Fold in half; moisten edges w/water and press with fork to seal.

Heat 1 inch of oil to 375°F. Fry pies in hot oil until golden, turning once. Drain well on paper towels.


RACHAEL RAY'S EVERYTHING JAMBALAYA

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan.

Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm.

Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Source: Food Network


NEW ORLEAN'S STYLE CHEDDAR SPREAD (SEE FOOTBALL RECIPES FROM FRIENDS AND FAMILY POST FOR RECIPE)


LOUISIANA SAUSAGE JAMBALAYA

1/2 cup butter (1 stick)
2 Vidalia onions, diced
5 stalks celery, diced
1 large green bell pepper, diced
4 cloves garlic, minced
2 bay leaves
1 tablespoon Creole seasoning (ex. Tony Chachere's)
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2 lbs smoked sausage (or andouille if you like the heat), sliced into rounds
2 (14 1/2 oz) can chicken broth
1 (14 1/2 oz) can diced tomatoes with juice
3 cups long grain rice

Melt butter in a large pot over medium high heat. Add the onions, bell pepper, garlic, bay leaves, Creole seasoning, cayenne pepper and thyme.

Cover and cook until vegetables are tender, stirring occasionally, approximately 15 minutes.

Add sausage, chicken broth, tomatoes and rice.

Bring mixture to a simmer.

Reduce heat to low, cover and cook until rice is tender, stirring occasionally, about 30 to 45 minutes.

Kickoff Concoctions

YELLOW JACKET BUZZZZZ

2 (2 liter) bottles of ginger ale, chilled
1 (46 fluid ounce) can pineapple juice, chilled
1 (64 fluid ounce) bottle white grape juice, chilled
Vodka, to taste

In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice. Add vodka.