Chef Red’s Feature Recipe for New Orleans

Chef Red is travelling so I am posting his amazing menu and featured recipe for him. I would love to claim responsibility for this stuff but that would be a total fabrication (like the Moon landing and women who are good at math). <- Those are jokes.

As always, bring whatever you would like to share or contribute to the Treasure Chest. (or do both!)

NOLA Menu

• Steakhouse Elite/Black Ops Cajun Meatballs
• Cajun Shrimp Boil
• Cajun Pork Loin
• Pasta Etouffee
• Red Beans and Rice
• Cajun Baked Beans
• Steakhouse Elite Hot Dogs
• Black Ops Smoked Chicken
• Bourbon Salmon

 

Featured Recipe – Steakhouse Elite/Black Ops Cajun Meatballs

For our first tailgate of the season we begin with a Cajun flair with the New Orleans Saints coming into Raymond James stadium.  We have since great sponsors this season so I use two of these sponsors in my opening featured recipe to make some tasty Cajun Meatballs.  Steakhouse Elite provides the ground beef for these meatballs and Black Ops provides the kick with their blackening seasoning. 

Ingredients

• 1 lb Steakhouse Elite Ground Beef
• 2 tablespoons Black Ops Blackening Seasoning
• 1 ½ teaspoons hot sauce
• 1 tablespoon  Worcestershire sauce
• ¼ finely chopped red onion
• ¼ finely chopped green bell pepper
• 1 tablespoon chopped fresh parsley
• Salt to taste
• 2 cloves garlic minced
• ¼ cup milk
• ¼ cup plain bread crumbs
• 1 egg
• 1 cup of your favorite BBQ Sauce
• 1 cup seedless Red Raspberry jam

Directions

Preheat oven to 375 degrees.  In a bowl mix together all ingredients except the BBQ sauce and jam.   Form the mixture into meatballs.  You can choose how big to make them but I like mine the size of a Ping-Pong ball.  Place on greased baking sheet and place in the oven for about 40 minutes.   In a separate bowl combine the BBQ sauce and jam and combine.  Once the meatballs are done cover in the sauce combination and serve.

Chef Red

“Tailgating with Attitude!”