Savoie Secrets: It's a Family Recipe

Iced with mashed potatoes, this meatloaf cake is surprisingly wonderful! by Pat Savoie and Rebecca Savoie

Ingredients

1    onion, chopped
2    garlic cloves, minced
1    Tbsp butter
2/3  cup crushed saltine crackers
1/3  cup milk
2    tsp Worcestershire sauce
2    tsp mustard
2  eggs plus 1 yolk
1/4   cup parsley, chopped
1 lb   ground pork
1 lb   ground beef
1/4   cup catsup
1    Tbsp  brown sugar
1    Tbsp apple cider vinegar
1/2 tsp hot sauce
2 lb red potatoes, chopped
6    Tbsp butter
2/3  cup milk
1/2 tsp salt

Method

Sauté onions in butter until clear.  Stir in garlic and cook 1 minute.

In a small bowl combine crushed crackers and milk and stir.

In a large bowl add pork, sautéed onions and garlic, cracker mixture, Worcestershire sauce, mustard, eggs, and parsley.  Mix with hands until combined.  Gently add ground beef without over working.

Fashion a setting for the meatloaf by placing a rack in a jelly roll pan and putting a piece of tin foil down the center of the rack forming a sling to hold the meatloaf and allowing excess fat to drain.  Arrange the meat mixture on top of the foil forming a 2 inch rectangle.  Broil the meat 5 minutes on the top wrack.  (I used low broil.)

Combine catsup, vinegar, brown sugar, and hot sauce in a small bowl.

Remove the meatloaf from the oven and brush with the glaze mixture.

Return to oven and broil another 5 minutes.

Reduce the oven to 350 degrees and move the meatloaf to the middle rack.

Bake 40 minutes until internal temperature reaches 160 degrees.

In the meantime boil potatoes in salted water for 20 minutes or until tender.  Drain.  Add butter and whip with an electric mixer while slowly adding milk until desired consistency.

Remove meatloaf from the oven and frost with the creamed potatoes.

Return to oven and broil 3-5 minutes until potatoes are golden brown.

Slide the meatloaf from the rack to a serving dish and slice.  Enjoy!

Ingredients

Sufficient Peanut oil to deep fry at 350 degrees

6 lb chicken cut into 12 pieces

Cornstarch to dust

Tony’s Creole Seasoning

For batter:

1/2 cup    flour

1/2 cup    cornstarch

1    tsp    baking powder

1/2 tsp   Tony’s Creole Seasoning

1/2 cup    vodka

1/2 cup    ice cold water

Method

Sprinkle Tony’s on chicken pieces and dust with cornstarch.  Rest for 30 minutes in refrigerator.

Heat oil in electric fryer

Whisk together flour, cornstarch, baking powder, Tony’s, vodka, and water to form batter.

Dip 3 pieces of chicken in batter allowing excess to drip off and drop in hot oil

Fry for 10 minutes and remove to cooling rack.

Continue battering and frying the rest of the chicken in batches of 3

Return the first batch to the oil and fry another 10 minutes

Continue frying the remaining batches for the second time

Cool on draining rack