Thread: Recipes and Cooking/Smokeing/Grilling etc.

3 squirrels boiled down and the meat picked off the bones
4 chicken thighs deboned and cut into 1 ½ inch chunks
1 lb smoked sausage split down the middle and cut into ½ inch pieces
3 tblespoons olive oil
2 cups diced onion
¾ cup diced celery
¾ cup diced bell pepper
1 16 oz can small diced tomatoes
1 16 oz can tomato puree
1 quart chicken stock
2 tblespoons minced garlic
salt to taste
pepper to taste
1 teaspn red pepper flakes
A few dashes of your favorite hot sauce
1 tblspn paprika
1 tblspn chili powder
2 bay leaves
1 cup flour
1 cup veg oil

Preparation:
In a 12 quart cast iron dutch oven on medium heat, add the veg oil and flour, cook stirring constantly making sure to scrap the bottom until you have a dark brown Roux. It should almost look like chocolate when done. If it smells burnt, it is, START OVER.


Add in the onion, bell pepper and celery for 3-4 minutes, then add in garlic, sautee for a couple more minutes. Make sure to constantly stir to keep from burning the roux.
Add in the chicken, sausage and everything else EXCEPT the squirrel.
Cook for an hour on medium heat, then take out the bay leaves.
Here’s a key to this turning out right. You have to skim off the top of the sauce every 10-15 minutes. It gets rid of the inpurities and just makes it taste that much better.
This needs to cook about 2 ½ to 3 hours total, just make sure to stir it after you skim off the top every 10-15 minutes.
Just before serving, add in the squirrel cooking just long enough for it to hear up.

Serve over white rice with garlic bread.

1 Pound ground beef
½ pound ground pork
3 tblespoons olive oil
2 cups diced onion
¾ cup diced celery
¾ cup diced bell pepper
2 tblespoons minced garlic
salt to taste
pepper to taste
1 teaspn red pepper flakes
½ tblespn yellow mustard powder
1 tblspn paprika
1 tblspn chili powder
½ cup green chili sauce
2 bay leaves
4 premade pie crusts
1 egg

Preparation:
In a 12 quart cast iron dutch oven, Add in Olive Oil and sautee onion, bell pepper and celery for 3-4 minutes, then add in garlic, sautee for 3-4 more minutes.
Add in the Beef and pork and everything else except the green chili sauce. Cook until the meat in done. Turn the heat off and stir in the chili sauce, letting it sit for 6-8 minutes. Now strain off all the excess liquid in a colander, then once cool, put in the fridge.

On a floured surface, roll out the pie crusts to about ¼ inch and cut into 5 inch circles. I used a bowl to cut mine. Mash it straight down then twist the bowl abit to get a good clean cut.
Mix the egg and a tablespoon of water in a small bowl whisking to mix. Place a heaping tablespoon of the meat mixture in each, folding the dough over to make the pies. Make sure to get as much of the air out as possible.

You can fry or bake then, I baked mine this time.

For baking: Heat oven to 350 degrees and place pies on a sheet tray. Brush the tops of the pies with the egg/water mixture and bake til golden brown and delicious.

For frying: heat oil to 350 and fry til golden brown

You can make several more of these pies than you need and freeze them. Place the made pies on a sheet tray and place in the freezer til frozen hard, then seal them in a seal a meal bag to get all the air out.

If you want a real treat, try serving those meat pies with a little pepper jelly or pepper sauce like Captain Rodney's.