Christine Dabney wrote:

> On Mon, 12 Feb 2007 06:49:15 GMT, "Gregory Morrow"
> > wrote:
>
>
> >I also like Prudhomme's recipe for that very hot beef stock - jalapeno
sauce
> >that he recommends be served with the meatloaf. I'm making that in the
> >crockpot this coming weekend, it's good with a lot of things.
> >
> >Oscar night I'm having a few folks over, I may make the meatloaf recipe
as
> >meatballs and serve it with that sauce...in all honesty I had meatballs
on
> >the mind and was seriously considering making for that night those grape
> >jelly ones that Nancy Y. likes so much.
>
> Hmm..I have never made that sauce. I take it that you have,
> before.... Is it a really good match for the meatloaf?


Yes, I've made it a few times. IIRC the basic recipe is: you chop up green
bell peppers, onions, and celery, and the jalapenos and seasonings and
proceed as if making a roux (an iron skillet is best). Then you add beef
stock and simmer for a whiles, then strain. You can make it any hotness
desired. If it's really, really hot (which I did the first time or so I
made it), you can "mellow" it by refrigerating it for a coupla days or even
freezing. It always gets raves...goes well with meat, taters, veg...it's
just basically a somewhat thickened stock.

Don't know if this recipe is on his website or not, but it's for sure in his
first cookbook...it's called something like "Very Hot Cajun Sauce For Beef",
pretty simple to make. I do it in a heavy Dutch Oven - type thing (Le
Creuset is great), then I'll transfer it to a crockpot for long and slow
cooking.

Hmmm...doesn't appear to be on his site:

http://www.chefpaul.com/recipes.html

[In looking at these recipes I am struck by how "routine" the ways of
preparing various dishes the "Cajun" way has become. How I remember the
tremendous buzz that very first cookbook of his created! It was a
revelation to so many of us, especially here in the culinarily dull US
Midwest. Was 1984 *that* long ago!? ]


> Have you made the meatloaf recipe as meatballs before? I never
> thought of that..but I bet they would be terrific. Wonder how they
> would be in that sauce that he recommends...


Just make the meatloaf recipe and make that into meatballs, works for
me...they would be great in the sauce.


>
> Now you have me thinking about this.... I just might have to try
> this....
>
> Thanks!!!


Yer welcome :-)

BTW in the book he recommends serving the meatloaf with a potato salad on
the side. This might work well with the meatballs for entertaining
purposes...

--
Best
Greg