NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'New Twists' on popular recipes.
- 2 lbs. ground beef
- 1 onion, diced
- 3 eggs
- 1 cup bread crumbs
- 1 1/2 cup Parmesan cheese
- 1/2 cup barbeque sauce
- 2 tbsp Worcestershire sauce
- 1 onion peeled and chopped
- 2 Tbsp. Creole seasoning
- 1 tsp salt
- 6-8 slices bacon
- decorations - garlic, olives, tomatoes or onions
- 1 Tbsp. brown sugar
- 1/4 cup barbeque sauce
- 1/4 cup mustard
- Preheat oven to 375 degrees.
- Mix together the all of the ingredients. Mix to combine, but do not over-mix.
- Place parchment paper on a rack above a pan. Poke holes in the parchment paper to allow the fat to drain.
- Shape the meatloaf into an oval. Add slices of bacon to "wrap" the mummy. Use onion rings, olives, sliced garlic and cherry tomatoes to make eyes and mouth.
- Mix together brown sugar, barbeque sauce and mustard and slather over the mummy.
- Bake for approximately 1 hr. 15 minutes or until your meat thermometer reaches 155 degrees
Butternut Squash Soup
- 1 Tbsp olive oil
- 1 butternut squash
- 2-3 large potatoes, diced
- 2 carrots, diced
- 1 onion diced
- 1 Tbsp. Creole seasoning
- 1 1/2 cups stock
- 1 chili pepper
- 1 tsp grated ginger
- 1 Tbsp. lemon juice
- 1 tsp cumin
- 1 cup heavy whipping cream
- 3-5 thin slices of bacon, cooked, and chopped
- 1 crisp apple, cut in small dices, dressed in juice from ½ lemon + ½ teaspoon honey
- 1 jalapeno or serrano pepper, thinly sliced
- sour cream
- Microwave the whole butternut squash for 2 minutes to soften it a bit, making it easier to cut.
- Cut it in half, peel, deseed and dice the butternut squash.
- Sauté the vegetables, and Creole seasoning in a large pot in olive oil for a few minutes. Add stock, chili, ginger, lemon juice and cumin. Bring it to a boil and cover it and cook it for 15-20 minutes, until the squash is tender.
- Purée the soup in batches in a blender until smooth or you can also use an immersion blender.
- Add the cream and season the soup with lemon juice, salt and pepper, heat soup through before serving.
- Serve the soup hot with your favorite garnish and a slice of good bread.
- Mini pretzel sticks
- Mini Reece's peanut butter cups
- Use something sharp to create a hole in the bottom of the peanut butter cup then insert the pretzel into it. You are done!
More Recipes by Chef Kevin Belton:
Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.