The next best thing to being in New Orleans is cooking your favorite creole cuisine at home. Grillades and Grits is New Orleans quintessential choice for breakfast or brunch. Grillades and Grits, pronounced “gree-yahds”, are medallions of various meats, usually veal or pork. They are slow-cooked in a tomato gravy, the “trinity”(onions, celery and green pepper) plus plenty of garlic. Smooth, rich, cheesy grits and fluffy biscuits are the perfect sides.
Grillades and Grits:
Cut the meat into medallions.
Season with salt, black pepper and cayenne pepper.
Dredge with flour.
In a heavy-bottom skillet, brown the medallions. Set aside.
Sauté the “trinity”, onions, bell pepper, and celery, add 1 tablespoon minced garlic.
A classic brunch dish in the French Quarter in New Orleans. Enriched with creole flavors this is comfort food at its best!
2 poundsveal round steak, about 1/2" thick
1t. cayenne pepper
1/2cup all-purpose flour
1/4cup vegetable oil
1cupbell pepper, chopped
1cup celery, chopped
1 1/2cupspeeled, seeded and chopped tomatoes
1/2cupdry red wine
1/2t. dried oregano
1bunchgreen onions, green part only, chopped
3T.fresh parsley, finely chopped
Baked cheese grits
Combine the salt, cayenne pepper, and black pepper. Set aside.
Cut the meat into 2" squares. With a mallet, pound each piece of meat until slightly flattened.
Sprinkle with seasoning mix and dredge in the flour. Shake off excess flour. Turn pieces of meat over and repeat the process.
In a large cast-iron pot or enameled cast-iron, heat the oil over medium heat. Add the meat several pieces at a time and brown evenly on both sides, being careful not to overcrowd. Remove and place on a paper towel-lined plate. When all of the meat is browned, set aside.
Remove any burnt drippings from the pan, add the oil. When hot, add the onions, bell pepper and celery, cook, stirring occasionally, in oil until vegetables are wilted, 6 to 8 minutes. Add the tomatoes and garlic. Cook, stirring often, for 4 to 6 minutes.
Return the browned meat to the large heavy pot, add the beef broth, sautéd vegetables, wine, bay leaves, thyme, oregano, and basil.
Reduce heat to a medium, simmer partially covered for 1 to 1 1/2 hours. Stir occasionally.
Meanwhile, cook the cheese grits.
When ready to serve, remove the bay leaves, add the green onions and parsley.
A delicious pasta, takes about 30 minutes to make it and some time for resting. Serve with delicious butter/sage sauce.
2cups all-purpose flour
1t. olive oil
Butter/sage sauce: 5 T. salted butter, 2 T. minced fresh sage, 1/2 cup grated Parmesan cheese and salt & freshly grated pepper to taste
On a large work surface, pour the flour and salt into a mound. Blend together with a fork and make a well in the center. Add the eggs, egg yolks and olive oil to the center of the well. Beat the eggs with a fork, working in a circular motion, gradually blend the ingredients together. Be careful that the liquid egg doesn't run out of the well. Once the egg is incorporated into the dry ingredients, knead briefly. Leave the dough to rest, covered, for 30 minutes to one hour.
Dust the work surface lightly with flour. Roll out the dough, pushing it away from you, turning occasionally. Try to keep it rectangular. Roll out to 1/8" thick and about 24" in diameter. Place a clean tea towel over the back of a chair, drape the dough over the towel. Let it dry for 30 to 45 minutes.
On a work surface, roll the dough up into a flat roll. Using a sharp knife, cut the roll into strips 1/4" wide. Gently toss and unroll the strips. Set aside for a few minutes.
Bring a pan of water to a boil. Add the noodles and salt. Stir immediately with a wooden spoon. Cook until just al dente. Drain. Toss with butter/sage sauce.
Toss with brown butter/sage sauce. Add Parmesan cheese and freshly grated black pepper.
Butter/sage sauce: In a large skillet, melt the butter, add the sage. Set aside while the pasta cooks. Add the Parmesan cheese and season to taste with the salt and pepper. When the pasta is cooked, add it to the pan and toss.
The real heart of Cajun gumbo is the roux! Gumbo, a hearty dish that’s part stew and part soup, is the official state cuisine of Louisiana!
In south Louisiana, where seafood is plentiful, seafood gumbos are popular. In north Louisiana, where I grew up, chicken and sausage gumbos are popular. All around the state, when the hunt is over, hunters enjoy making big pots of gumbo with duck, dove and wild game gumbo.
For the best gumbo . . . add Savoie’s Andouille Sausage. Founded in 1949 by Ms. Eula and her husband Tom Savoie, Savoie’s Foods. has grown into a Cajun food empire.
In Dallas, my favorite place to buy Savoie’s Andouille sausage is TJ’s Seafood.
The real heart of Cajun gumbo is roux . . . and cooking some for your friends and family!
Gumbo, the hearty dish that's part stew and part soup, is probably served more often in Louisiana to friends and family than any other dish. Gumbo is a great dish anytime and especially good for Sunday dinner!
1/2 cupall-purpose flour
2 1/2 poundsboneless, skinless chicken breast, cut into bite-size pieces
1pound Andouille sausage
2cups onions, chopped (2 onions)
1/2cup green bell pepper
6cupschicken stock, preferably homemade
2tablespoonsfresh parsley, minced
For serving: steamed rice and French bread
Gumbo filé is optional.
In an enameled cast-iron Dutch oven set over medium heat, make a roux of flour and water. Cook, stirring constantly, adjusting the heat to medium-low, until dark brown, about 30 minutes.
Meanwhile, season the chicken pieces with salt and cayenne pepper. Toss the chicken with the flour. Over medium heat, add the oil to a cast iron skillet. When oil is hot, add the chicken. Brown the chicken on all sides, about 5 to 6 minutes. Add the sausage and continue cooking and stirring for 5 to 6 minutes.
When the roux is dark brown, add the onions, celery and bell peppers. Over low heat, stir and cook until onions are clear, about 5 to 6 minutes. Add the garlic and bay leaves, cook for 1 minute, stirring constantly.
Add the chicken broth and chicken/sausage mixture to the roux/vegetable mixture. Stir to mix thoroughly. Bring to a boil. Reduce heat to a simmer. Cook uncovered for one hour.
Remove bay leaves. Add the green onions and parsley. Cook for 10 minutes.
Serve in soup bowls with steamed rice and plenty of French bread!
An award-winning cake . . . 2007 State Fair of Texas blue ribbon winner!
This angel food cake does not contain butter. However, please note that the frosting does contain butter. If you want a totally fat-free dessert just skip the frosting and dust the cake with confectioners' sugar. Your choice! It's delicious either way. :- )
1 tablespoonpowdered instant coffee
1 1/2cupsegg whites (10-12), room temperature
1t.cream of tartar
Frosting: 1 cup room temperature butter, 3 cups confectioners' sugar, 1 T. powdered coffee dissolved in 1 T. hot water, 1 t. vanilla, 1/2 t. salt and 3 T. whole milk
Preheat oven to 350º.
Dissolve the coffee in hot water; set aside.
Sift together the cake flour, sugar, and salt; set aside.
In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until frothy; add the cream of tartar and continue beating. Gradually add 1 cup sugar; whisking until the mixture is at a soft-peak stage.
Be careful not to beat the egg whites until they are dry.
Add the coffee/water mixture and vanilla.
Fold in the flour/sugar mixture.
Pour into the ungreased round tube pan.
Bake for 40 to 45 minutes.
Remove form the oven, invert onto a funnel over a wire cooling rack and cool.
Once cool, turn out of the pan. Ice the top and just the top of the sides with the frosting.
Frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar. Add the coffee/water mixture, vanilla, salt and milk. Blend until smooth. Add a little more milk if needed to make the frosting a spreadable consistency.
Nothing says home like the smell of baking . . . especially biscuits! A true southern staple for breakfast, lunch and dinner.
Ever since I can remember I have been baking biscuits. Always searching for just the right recipe, ingredients and mixing techniques to create a light and fluffy biscuit.
Back in my college days at TCU, a popular local restaurant, Texas Sampler, was known for their biscuits and gravy. After nagging the restaurant for the biscuit recipe for years, much to my surprise, they shared their secret recipe. Turns out it was a variation of a Southern angel biscuit. The two main ingredients were biscuit mix and yeast. And the mixing technique was simple than original angel biscuit recipes. Since then, I have baked these biscuits for my family. Each time with great results!
What are Angel Biscuits?
Angel Biscuits are made with three leaveners; baking power, baking soda, and yeast.
Angel Biscuits are a cross between a dinner roll and a flaky biscuit.
When I was a TCU student, Texas Sampler was a popular Fort Worth restaurant. Their biscuits and gravy were famous. After requesting their recipe several times, they finally shared it with me. These are angel biscuits, light and fluffy . . . a combination of a dinner roll and flaky biscuit. Perfect for making game day sandwiches with local delicious deli meats and cheeses!
3 1/2cupsPioneer Biscuit Mix
1cupwarm water ( 105ºF - 110ºF)
Preheat oven to 400ºF.
Dissolve yeast in warm water. Set aside until frothy, about 5 minutes.
Add yeast/water mixture to biscuit mix. Stir gently with a spatula, being careful not to over mix. (At this point, the dough will have dry spots.) Turn out onto a lightly floured surface. Knead a few times and shape into a ball.
Pat out on a lightly floured surface to 1" thickness, cut into 2" biscuits, being careful not to twist the biscuit cutter.
Place the biscuits, 1/2" apart on a lightly greased 8" X 10" X 2" baking pan. Cover with a clean towel. Leave in a draft-free place for 30 minutes.