This week we are having Cajun Hot Bread or as a friend calls it “Cheese Flavored Death”…… My friend and client Kathy is from around NOLA and has been passing her own brand of dried peppers to me because I thought I knew what HOT was. Kathy, I had no clue :). Kathy also told me about this hot (spicy ) Cajun bread dish that I had to try. It’s not to difficult to make with some off the shelf ingredients, but in our house things have to be a little bit more involved….
Michelle and I decided to make the cheese sauce from scratch, and I did leave out onions because they are a bit hard on Michelle digestion wise. I will include them in the recipe as an option for you to use. I used 2 different kinds of french bread this was due to making a vegetarian version of the dish, so the boy child…..Man Child would consent to eating it. BTW, he raved about it during and after dinner….SCORE! I enjoy making these dishes vegetarian friendly, so I can support his wishes.
To start, this recipe is going to make a bucket load of food so you may want to cut it back if there are less than 4 of you eating it. Next, this is not Kathy’s recipe. It is similar to what she gave me, but I do not feel I can present her recipe unless she writes the post…that being said, I would not have known this was an option with out her.
So, that’s out of the way. Ready to get to it? Let’s go!
Cajun Hot Bread for Man Food Monday
This can either be an appetizer or an entree it’s up to you.
- 1 1/2 pound ground sirloin
- 1 medium onion, chopped (optional)
- 1 red chili pepper, seeded and sliced
- 1 jalapeno pepper, seeded and chopped
- 3 garlic cloves, chopped small
- 2 pounds cheddar cheese
- 2 8 ounce packets of cream cheese
- 2 sticks of salted sweet butter
- 2 10 ounce cans of Ro*tel tomatoes
- Half and Half or milk as needed to thin the sauce.
- 1 french baguette
- 1 french sour dough loaf
- Salt and Pepper to taste
- Dried pepper powder
- Brown the beef over medium heat and set a side.
- Melt the 2 sticks of butter in a double boiler. (can be a mixing bowl over a pot with boiling water).
- Cube the cheddar cheese into 1/2 inch cubes and set a side.
- Once the butter is melted, add the cream cheese a little at a time stirring constantly to prevent burning or sticking.
- Once the cream cheese is melted, add the cheddar cheese in small batches and stir to blend. IF the sauce gets too thick, add in the half and half (or milk) as needed to keep the sauce smooth.
- Add in the Ro*tel, garlic, onions (if your using them) and jalapeno peppers and simmer.
- After about 5 minutes add in the ground sirloin (if you are making the Veggie version OR if you are going to make 2 different version like I did, come back and add in the beef after you have assembled the non meat baguette.
- Scoop out your bread to make a trench and add the bread pieces to the cheese mixture.
- Fill the bread with the cheese mixture, garnish with the red chiles and set in the oven preheated to 350°.
- Go back and add in the beef to remainder and repeat the above steps to make an meat version..
- Cook for 10 to 15 minutes, slice and serve.
This makes an OMG amount of food. Football watching would be awesome with this as a munchie.
The pepper powder you use is up to you. You can make this a mild dish by adding in just a little heat OR you can make this so hot your praying for ice-cream to put the fire out….(Cheese Death). The powder I used has Scorpion peppers, Habanero peppers, a Ghost chili just for fun and a couple of other that I cannot remember. I used about 2 teaspoons and it was not too hot, although Angel cat and Connor dog would not taste it……I can breath better now :)….Where is that ice cream?
I served this with a cole slaw made with Dukes mayo and iced tea. Make it as hot as you dare, and BTW, you can use Velveeta Cheese food instead of making the cheese sauce, it would be much quicker!
Have a great week!
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