Sunday, June 15, 2008
Spicy Cajun Meat Ring
1 lb ground beef
1 egg, beaten
1 slice bread, torn into bread crumbs
1/4 cup milk
1/4 cup finely chopped onion
1/2 tsp garlic salt
1/2 tsp dried thyme, crushed
1 8oz can of tomato sauce
1/4 cup chopped green pepper (or chopped jalapeno peppers for added heat)
1/4 tsp celery seed
Your favorite Cajun hot sauce: I use Pain Is Good #218 Louisiana Hot Sauce, or Mean Devil Woman Hot Sauce (this one is hotter)
Hot cooked rice
Combine the egg, bread crumbs, milk, onion, garlic salt, thyme, and several dashes of Cajun hot sauce in a large mixing bowl. Add the ground beef and mix well to thoroughly combine. Place the meat mixture in a 9 inch microwave-safe pie plate and form into a mound 6 inches in diameter. To form the meat ring, push the meat outwards from the center of the mound towards the edge of the pie plate to form a hole in the middle about 2 inches in diameter, and making the meat ring about 2 inches wide. Cover the meat ring with wax paper and microwave on high for 7 to 9 minutes or until meat is done (internal meat temperature of 170 degrees, no pink), turning the pie plate a quarter-turn every 3 minutes for even cooking (turning is unnecessary if your microwave has a rotating base). Carefully transfer the meat ring onto a serving platter, cover, and keep warm (I place in my oven - no need to turn on).
In a microwave-safe bowl or 2 cup measuring cup, combine the tomato sauce, green pepper (or jalapenos), celery seed and several dashes of Cajun hot sauce. Cover and microwave on high for 3 to 4 minutes, stirring once. Spoon this sauce over the cooked meat ring. Place remaining sauce into a small bowl for passing at the table. To serve, slice the meat ring and plate with hot cooked rice, and folks can spoon on additional sauce as desired.
Happy Father's Day to all you Dads out there!