Crazy Cajun Charley Addison shares a recipe for meatloaf that is not anything like Mom’s! This meatloaf has a Cajun twist and is delicious. This dish can be made ahead and is even better reheated or sliced for sandwiches.

Ingredients

• 1 pound ground turkey
• ½ pound lean ground beef
• 2 tablespoons sage
• 1 egg, beaten
• 1 teaspoon salt and pepper
• ½ cup each onion, bell pepper and celery finely chopped
• 1 ½ cups dried bread crumbs
• 1 ½ cups Cajun Sauce of choice

Instructions

Preheat the oven to 350 degrees. Mix the ground meats, sage, egg, salt, pepper and vegetables until well blended. Add bread crumbs and one cup of Cajun Sauce and fold until mixed. Shape into a ball and pack into a loaf pan, pour remaining Cajun Sauce over the top. Bake the meatloaf in the oven for 1 ½ hours, or until done. Next let it set for 10 minutes before removing from pan. Serve with roasted potatoes or rice, green beans, fresh sliced tomatoes and bell peppers.

‘Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish recipe which combines unusual flavors with fabulous results. The vinaigrette can be made in advance.’

Ingredients

red cabbage, plums, orange juice, cilatro, mustard greens

Instructions

‘In this recipe, cookbook author Esly Vande Weerdt-Schiefflers highlights the unique and wonderful tastes of Indonesian cuisine.’

Ingredients

• 2 red chiles, unseeded and minced
• 1 1/2 cloves garlic, minced
• 4-5 scallions, minced
• 1/4 teaspoon shrimp paste (trassi)
• 1/2 teaspoon tamarind (asam)
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 piece lemon grass blade (sereh)
• 1 small bay leaf (daun salam)
• 1/2 inch laos or 1/2 teaspoon powder
• 4 lemon leaves (jerukpurut)
• 1/2 pound cooked shrimp (mini shrimp)
• 8 ounces coconut milk
• Dash of sugar
• 1/2 cup hot water

Instructions

Using a wok set on medium heat, sauté the red chiles, garlic, scallions, shrimp paste, tamarind and salt in butter until the onions are light brown. Add the lemon grass, bay leaf, laos and lemon leaves. Stir. Add the cooked shrimp and simmer for 3 minutes. Add the coconut milk and sugar, stir. Add hot water, stir and let simmer 8 to 10 minutes, uncovered. Check water level often, adding additional hot water as necessary so that the sauce is plentiful.