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Tacopaj (Swedish Taco Pie)

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Ingredients: for the pie crust: 1/2 loving cup butter, cubed 1 1/2 loving cup flour iii tablespoons water 1/2 teaspoon paprika for the filling: 1 1/4 lb 93% lean terra firma beef 1 teaspoon Chili powder 1/2 teaspoon paprika 1/4 teaspoon terra firma chipotle 1/4 teaspoon terra firma cayenne 1/4 teaspoon granulated garlic 1/4 teaspoon dried onion freshly terra firma dark pepper 1/2 loving cup water 1-pint cherry tomatoes, halved 1 minor onion, sliced into 1/8 inch thick rings for the topping: 1 2/3 loving cup crème fraîche (or sour cream thinned alongside a combat of milk) five oz shredded quesadilla cheese or cheddar Directions: Preheat oven to 350. In the bowl of a stand upward mixer, using the paddle attachment, shell together the butter, flour, together with paprika until the butter only tiny chunks together with the mixture looks shaggy, similar rocky sand. Slowly flow inwards the H2O together with mix until a thick dough forms. Roll out the ...
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Saucisses De Toulouse Aux Lentilles Du Puy Et Courge

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Ingredients: ane tablespoon butter ane tablespoon olive oil ane lb saucisses de Toulouse(French Garlic sausages*) four cloves garlic, minced ane onion, diced ii crookneck squash ane stem celery, diced ane shallot, minced ane bay leaf ane teaspoon bounding main salt ½ teaspoon freshly reason dark pepper ane 1/3 loving cup du Puy lentils four cups chicken stock Directions: Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked. Serve the sausage on a bed of warm lentils. *I used these Toulouse Garlic sausages. My thoughts: Excuse my French if the championship is incorrect! I'm relying on high...
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Catfish Étouffée

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Ingredients: 3-4 tablespoons bacon fatty (or butter) 2 tablespoons Creole seasoning 1/4 loving cup flour 2 cloves garlic, minced 1 onion, diced 2 stalks celery, diced (including greens) 1 jalapeno pepper, diced 1  poblano pepper, diced 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce xiv oz canned burn roasted diced tomatoes 1 teaspoon dried thyme 1 1/4 lb catfish, cutting into 2 inch chunks 2 tablespoons chopped Italian parsley 2 tablespoons chopped ramps (or substitute chopped light-green onion) cooked white rice to serve Directions: Place the butter, Creole seasoning, together with flour inward a All-Clad Stainless 10-Inch Fry Pan . Cook 1-2 minutes, stirring twice. Add the garlic, onion, celery, together with peppers. Sauté until the mixture is golden. Meanwhile, drain the liquid from the Lycopersicon esculentum into a 2 loving cup measurement cup. Add H2O to the Lycopersicon esculentum liquid until it reaches 1 1/2 cups. Add the Lycopersicon escul...
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