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Meat and Potatos

Posted on 9/22/14 at 9:59 am
Posted by crap4brain
Louisiana
Member since Sep 2004
2555 posts
Posted on 9/22/14 at 9:59 am
Help me out please. Every year at out Church Fall Festival we have a cooking competition and this year the theme is meat and potatos. Who has a good recipe for me? I woule like to do something different or interesting, with a Louisiana theme, maybe aligator or seafood for the meat. Maybe native Louisiana yams for the potatos. Let's see what kind of creation the food board can come up with.
Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
13838 posts
Posted on 9/22/14 at 10:03 am to
A nice venison roast with mashed sweet potatoes. Kind of a coonass pot roast.
Posted by crap4brain
Louisiana
Member since Sep 2004
2555 posts
Posted on 9/22/14 at 10:06 am to
That sounds good. I will put that idea at the top of my list.
Posted by LouisianaLady
Member since Mar 2009
81634 posts
Posted on 9/22/14 at 10:14 am to
I'd do red wine braised short ribs over herb-garlic mashed potatoes.





It's not really "Louisiana" themed though. But the liquid that it renders will have people licking the bowl.

It's my go-to recipe.




Could always do Alligator Piquante, but I don't know if that's really different/interesting in the sense that you're looking for.

This post was edited on 9/22/14 at 10:15 am
Posted by crap4brain
Louisiana
Member since Sep 2004
2555 posts
Posted on 9/22/14 at 10:21 am to
Those short ribs look delicious, I will have to try these at home, but its at a Baptist Church so the red wine sauce might raise some eyebrows.

Alligator Piquante with potatos instead of rice would be a good one too.
Posted by LouisianaLady
Member since Mar 2009
81634 posts
Posted on 9/22/14 at 10:24 am to
quote:

Those short ribs look delicious, I will have to try these at home, but its at a Baptist Church so the red wine sauce might raise some eyebrows.


It reduces out. Braising takes several hours
If you decide to do it, make it a day ahead so you can pick the fat off while it's cold instead of bothering with skimming.

Those people have had wine in pasta.. roast.. etc. plenty of times, I promise you. Unless they don't dine out at all No way to make many of the foods we eat without wine.
Posted by David Lo Pan
Member since Aug 2014
113 posts
Posted on 9/22/14 at 10:26 am to
Bangers and Mash, but with deer sausage or green onion sausage?
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 9/22/14 at 10:27 am to
How about a layered ham & potato gratin? Looks good, easy, inexpensive, and full of gruyere goodness. If you want to fancy it up, use prosciutto or very thin country ham. Like this:
You can even cook it on a grill, if you want.
I'd be tempted to do something off the wall and ethnic for the Baptist church crowd. Like a meat & potato knish, or pierogies, or meat & potato samosas.
Posted by LouisianaLady
Member since Mar 2009
81634 posts
Posted on 9/22/14 at 10:30 am to
quote:

How about a layered ham & potato gratin? Looks good, easy, inexpensive, and full of gruyere goodness


That's a really good idea. Something easy and simple, but not something anyone will think of.

Bonus points if the contest in the AM.
Posted by crap4brain
Louisiana
Member since Sep 2004
2555 posts
Posted on 9/22/14 at 10:32 am to
All of these ideas are great, thanks

quote:

I'd be tempted to do something off the wall and ethnic for the Baptist church crowd. Like a meat & potato knish, or pierogies, or meat & potato samosas.


Yes, the more unique the better. Its all in fun anyway, I'm not really trying to win the thing, just have something different and fun.
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 9/22/14 at 10:51 am to
Then consider lamb & potato samosas: LINK
Or do a selection of stuffed Indian flatbreads: keema naan (meat stuffed naan) and aloo paratha (potato stuffed bread). Both can be served with a spicy chutney.

Or twirly potatoes, like this: LINK /
You'd need the special potato curl cutter and a deep fryer. But if you made a seasoned salt spiked with pulverized beef jerky, people would scarf it up, I promise.
This post was edited on 9/22/14 at 10:54 am
Posted by diat150
Louisiana
Member since Jun 2005
44861 posts
Posted on 9/22/14 at 10:53 am to
cant imagine a more fitting meat and potato dish at a church event than shepherds pie.
Posted by crap4brain
Louisiana
Member since Sep 2004
2555 posts
Posted on 9/22/14 at 11:05 am to
Thanks for all of the great ideas.
This will be a tough choice deciding which one to make. I will have to post pictures of the final result when we are done.
Posted by EWE TIGER
Houma
Member since Sep 2009
924 posts
Posted on 9/22/14 at 11:23 am to
A dish that I think is unique to southeast Louisiana is ragu potat. Fresh sausage smothered in potatoes. It's usually served over rice, although I don't usually. Maybe some nice coonass from Golden Meadow will post a recipe.
Posted by fleaux
section 0
Member since Aug 2012
8741 posts
Posted on 9/22/14 at 11:34 am to
Do some duck fat tater tots
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