• 2 tablespoons olive oil
• 1 cup minced yellow onion
• 4 cloves garlic, minced
• 2 tablespoons + ½ cup spicy barbecue sauce (we used Uncle’s)
• 2 tablespoons Worcestershire sauce
• 1 cup Italian seasoned breadcrumbs
• 2 tablespoons minced parsley
• 2 teaspoons granulated onion
• 1 to 2 tablespoons half & half
• 2 well-beaten eggs
• 1 pound ground beef
• 1 pound ground pork
• 1 bunch green onion tops, sliced
• ¼ cup finely grated Parmesan cheese
• salt, pepper, and cayenne pepper to taste
• 2 tablespoons catsup

Barbecue Meatloaf

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• 2 35-ounce cans Italian plum tomatoes (preferably San Marzano)
• 1/4 cup extra-virgin olive oil
• 2 medium yellow onions, diced (about 2 cups)
• 6 to 8 cloves garlic, peeled and chopped fine
• 5 to 6 meaty pork neck bones (about ¾ pound)
• 1 pound ground beef
• 1 pound ground pork
• Salt
• 4 bay leaves

• 1 ½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
• ¾ cup dry white wine
• ⅓ cup tomato paste
• 3 to 4 cups hot water

Lidia's Italian-American Pasta Sauce

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• 1/2 cup oil
• 1/2 cup flour
• 1 lb ground beef
• 1 lb ground pork
• 1/2 lb ground pork liver
• 1 red or green bell pepper, chopped
• 3 onions,, chopped
• 4 stalks celery, chopped
• salt, black pepper and cayenne pepper to taste
• 1 bunch green onion tops, chopped
• 1/2 cup parsley, minced
• 3 cups rice cooked

Cajun Rice

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• 1 pound ground beef 
• 1 pound ground pork into a large bowl
• 6 eggs, lightly beaten 
• 1/2 cup minced onions and 
• 1/2 cup minced celery.
• 1/4 cup minced garlic
• 1/2 cup grated Parmesan Cheese plus more for serving 
• 1 cup seasoned Italian bread crumbs
• salt, pepper, and granulated garlic
• 1/4 cup minced basil
• 20 1/2 inch cubes Pepper Jack cheese
• Your favorite tomato sauce
• 10 hot French rolls

John Folse's Sicilian Meatball Po'boy

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• ¾ cup  short-grain white rice
• 1½ cups water
• 4 tablespoons vegetable oil
• 2 white onions, diced, kept separate 
• ½ pound ground pork
• ½ pound ground beef
• 1 egg
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 clove garlic, minced
• 1 zucchini, diced
• 2 carrots, peeled and diced
• 2 ripe tomatoes, peeled, seeded and diced
• 6 cups chicken stock 

Cilantro Pesto

• ½ cup  coarsely chopped fresh cilantro 
• 1 fresh mint sprig, stemmed and chopped
• juice of two limes
• 2 tablespoons olive oil
• 2 tablespoons water
• ½ teaspoon salt

Meatball Soup with Cilantro Pesto

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Seasoning Mix

• 1 tablespoon plus 2 teaspoons Paul Prudhomme's Meat Magic
• 1/2 teaspoon ground nutmeg
• 2 bay leaves

Meat Loaf

• 4 tablespoons unsalted butter
• 3/4 cup onions, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/4 cup green onions, finely chopped
• 1 tablespoon Paul Prudhomme's Magic Pepper Sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup evaporated milk
• 1/2 cup ketchup
• 1 1/2 lb ground beef
• 1/2 lb ground pork
• 2 eggs, lightly beaten
• 1 cup dry bread crumbs, very fine

Chef Paul's Meat Loaf

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• 1 cup chestnuts
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup chopped onion
• 1/2 cup uncooked instant rice
• 1/4 cup pine nuts
• 1/4 cup raisins (optional)
• 1/3 cup butter
• 1/2 cup chicken broth
• 2 tablespoons brandy
• salt & black pepper to taste

Chestnut and Pine Nut Turkey Stuffing

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