Shrimp and Grits – Southern Style

Serves 4 (about 8-10 large shrimp per serving)

INGREDIENTS

• 1 ½  pounds             Shrimp, Florida Pink, 21-25 — peeled and deveined
• ¼      cup                    Yellow Onion – Small Julienne
• ¼      cup                    Red Bell pepper – Julienned, small
• ¼      cup                    Orange Bell Pepper – Julienned, small
• ¼      cup                    Yellow Bell pepper – Julienned, small
• ¼      pound               Smoked Sausage, Uncle John’s Pride — Cubed
• 2        tablespoons   Butter, unsalted
• ½      cup                    White Wine
• 1        cup                    Heavy cream (or more if necessary)
• 1 – 2  glasses            White wine or Beer of choice (to drink while cooking)
• Creole or Cajun Seasoning — To Taste
• 1         recipe             Creamy Grits (recipe follows)

METHOD

• Season shrimp liberally with Cajun/Creole Seasoning (Emeril’s Essence is good and readily available)
• In a large sauté pan (non-stick is fine), sauté the sausage for 3-5 minutes to brown and render grease,
• then remove (leave the grease).
• Melt 1 tablespoon of butter in pan and add shrimp to pan and sauté for 5-6 minutes until they are pink and curled up (cooked, but not overdone).  Be careful not to overcook, as the shrimp will be added near the end to re-heat.
• In the same pan – melt 1 tablespoon butter then sweat the onions and peppers for 5-10 or more minutes until nearly soft.
• Add white wine and reduce for 5 minutes.  Then add heavy cream and reduce until desired thickness.

Add shrimp back to pan for 2-3 minutes.
Season to taste using salt, pepper and cayenne (or Creole/Cajun Seasoning).

Creamy Stone Ground Grits

(your best bet is to follow the recipe on the package of grits)

• 6 cups chicken Stock
• 4 cups heavy cream (can use whole milk)
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 4 tablespoons butter
• 1 cup stone ground white grits
• 1 pound grated white or yellow cheddar

In a large saucepan, over medium heat, combine the chicken stock, cream, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for about 30-45 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits have absorbed all of the liquid, add some additional chicken stock or milk to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and all of the cheese.

Easy method – use Quaker Quick Grits (not instant) and this process should only take 10-15 minutes.  The cream, chicken stock, butter and salt are the most important factors in making these, especially when they are being topped with a shrimp sauce.

A bowl of seafood gumbo and an Abita Amber, taken Christmas Day 2005

Here’s my gumbo recipe in five easy steps.  It is about as authentic as it comes, as I’ve taken ideas from many different people and made it simple.  The only hardware you will need to make this gumbo is a large stockpot with strainer basket, a cast iron pan (or Dutch oven) or heavy skillet  and a medium size pot to cook the rice.  For the novice, cooking gumbo can seem like a daunting task and even many Louisianans that cook this on a regular basis don’t go by a recipe; they’ve just learned to do it, as I have.  This is my best attempt to put together a methodology for an easy gumbo.  Though there are many different varieties, the chicken and sausage are common ingredients and easy to procure.  There isn’t a better dish to serve for Sunday football in the winter!

INGREDIENTS

for the gumbo:

• 2 pounds bone-in CHICKEN THIGHS
• 2 pounds Smoked SAUSAGE or Andouille
• 2 white ONIONS, chopped
• 1 green BELL PEPPER, diced
• 3 ribs CELERY, minced
• 1 bunch GREEN ONION
• 5 qts WATER (approx)
• BLACK PEPPER, SALT, CAYENNE, OREGANO, THYME and GARLIC POWDER, to taste
• 2 bay leaves
• Cooked Rice (3 cups uncooked)

for the roux:

• 1 cup vegetable oil
• 1 cup white flour

METHOD

PREPARE YOUR TRINITY AND INGREDIENTS
Dice a white onion, three ribs of celery and one green bell pepper.  Slice the sausage at a bias.

MAKE THE STOCK/BROTH AND COOK THE CHICKEN (IN THE STOCKPOT)
Fill a large stock pot with strainer basket ¾ way with cold water.  Add a quartered white onion, some celery and season the water with salt, pepper, cayenne and a couple bay leaves.  Bring water to a boil and add chicken thighs.  Reduce temperature and let simmer for about a half an hour, until chicken is cooked and the water becomes a broth.  Pull out the strainer and pour the broth into a bowl for later.  When cooled, pull chicken from the bones, shred and reserve for later, discarding the bones.  The chicken will be added within the last hour of the cooking.

BROWN THE SAUSAGE AND MAKE A ROUX (in cast iron pot)
Meanwhile, heat a cast iron skillet or Dutch oven and brown your sausage to render the grease; then remove and reserve for later.  Add vegetable oil, then when heated, slowly add flower to make the roux.  Make sure to scrape the bottom of the pan to get the sausage pieces into the roux.

BRING IT ALL TOGETHER
Heat the stockpot and add butter.  When butter is melted, add the trinity (onion, bell pepper and celery) and sweat until soft, probably about 10-12 minutes.  With a large spoon, add your roux and mix it together with the trinity.  Continue to cook for about 10 minutes, stirring constantly.

Using a ladle, add chicken broth a little at a time and continue to stir to mix it with the roux and trinity.  Continue to add broth until you have a desired consistency and color.  The more broth added, the thinner the gumbo.

LET IT COOK!
Your gumbo can cook for as long as you want.  After a couple hours on a low simmer, you can add the sausage and the chicken back into the pot.  At this time, you’ll also want to taste it and add seasonings as necessary and toss in the green onions.

Make your rice and eat!

NOTES

• About a half hour before you are ready to serve your gumbo, begin preparing your rice.

Other Great Gumbo Links

Gumbo (Ya-Ya) eGullet Cookoff Thread – An interesting internet discussion by a bunch of people learning to make gumbo over the internet.  If you are starting from scratch and never had gumbo, you should begin here.

A Topolo Margarita at Frontera Grill, Chicago, IL

Nothing beats a properly made margarita; tequila, orange liqueur and citrus juice, shaken and served in a salt-rimmed glass.  It’s my favorite cocktail.  The sweet and the sour flavors all blend together to create a cocktail that is smooth and tasty.  A well made margarita is a work of art and I’ve been working at it for years.  You may have to tweak this recipe for your tastes, but this one will make a great drink, every time.

INGREDIENTS

1½ ounces 100% agave reposado TEQUILA
½ ounce Cointreau
½ ounce Gran Marnier
1½ ounces of MARGARITA MIX (or citrus infused simple syrup)
½ ounce LEMON JUICE
½ ounche LIME JUICE
ICE
COURSE KOSHER SALT

METHOD

Fill shaker ¾ with ice, then add tequila, Orange Liquer, margarita mix and squeeze in the juice of ½ of a lime and ½ of a lemon. Shake vigorously for 30 seconds to a minute or until shaker is too cold to hold.  Rub the rim of a glass with lemon or lime slice and dip the rim into a saucer of salt until the desired amount is on the glass.  Pour the mixture into the salt-rimmed glass, or strain into a salt rimmed cocktail (martini) glass if you prefer your drink “up,” without ice.

ABOUT THE INGREDIENTS

TEQUILA
I prefer to use 100% agave tequila with my margaritas.  My favorites are Herradura Reposado, Cabo Wabo Reposado and Sauza Hornitos.  Sometimes I enjoy a silver tequila, so El Tesoro Platinum is my go-to; a great tequila at a great price, making it one of the better values.  I suggest trying several different tequilas and deciding which one you like the best.  Some other great tequilas include Patron, Milagro and Don Julio.

ORANGE LIQUEUR
There are a few different types of orange liquor, the three most common are triple sec, Cointreau and Grand Marnier.  In many of my margaritas, I use triple sec because of taste and affordability.  Most contend that any 100% agave tequila should be complemented with either Cointreau or Grand Marnier, but feel free to use triple sec.  The alcohol content is lower and it’s a bit sweeter than some of the higher end alternatives.  If you are in the mood, do some experimenting on your own to find the combination you like best.

CITRUS JUICE
Although most purists suggest fresh lime juice as the citrus juice, I admit to using a combination of fresh squeezed lime and lemon juice.  I like the flavor of a half and half balance with the acidity mellowed out with the orange liqueur and sweet margarita mix.

MARGARITA MIX
To help balance the flavors, I add about 1 ½ ounces of sweet margarita mix to offset the acidity in the citrus and the strength of the tequila.  Depending on the mix you use or the flavor you desire, you may have to add more or less.  If you are ambitious, try making a simple syrup infused with lemon or lime flavors.  I always keep a bottle of Jose Cuervo margarita mix on hand for the occasion.  I really dislike their tequila, but the mix is perfect for this purpose.

ICE
I suggest using commercial ice sold in bags.  The jagged shape of the commercial ice is ideal when making a cocktail.  When shaking, small pieces of ice break off and add the right amount of water to the cocktail.  The ice is more important than you thought!

SALT
The best salt is coarse kosher salt.  Buy a box at the grocery store for cheap and keep it on hand.

INGREDIENTS

• 4 lbs          beef short ribs — cut English style (cut parallel to the bone)
• Coarse salt and black pepper — to taste
• 3 cups      red wine — preferably cabernet sauvignon or zinfandel
• 6 oz          canned chopped tomatoes
• 2 cups      beef broth
• 1 tbsp      minced garlic
• 3 sprigs      fresh thyme — picked off stem
• 2 each        bay leaves
• 3 oz          canola oil
• 1 large      onion — diced (2 cups)
• 2 medium      carrots — diced (1/2 cup)
• 2 stalks      celery — diced (1/2 cup)
• 2 oz          dried porcini mushrooms

METHOD

Season short ribs with salt and pepper; be rather generous. In a mixing bowl, whisk together red wine, tomatoes, beef broth, garlic, thyme, bay leaves, and a pinch of salt.

Pour canola oil into a heavy 12″ cast iron skillet or Dutch oven (at least 5 quarts) and place over high heat. When oil is hot, working in small batches, brown the meat. Turn each piece to brown on all sides before removing from the pot.

Tip: A sturdy pot that conducts heat well has a lot to do with the success of this dish. Get yourself a cast-iron pot!

When all beef is browned and removed from pot, add onion, carrots, and celery, allowing to cook until browned, about 10 minutes, stirring frequently.

Return beef to the pot along with wine mixture. Allow wine to come to a boil before reducing heat, skimming fat from surface.

After simmering for several minutes, add mushrooms. Cover and simmer over very low heat until meat is fork tender and nearly falling off the bone, about 2 1/2 to 3 hours.

Once the beef has cooked, remove from pot and keep warm. Turn up heat and reduce the pot liquids until thickened, about 10 minutes. Season with salt and pepper to taste.

Transfer ribs to four shallow bowls, spooning liquid over top. Serve with mashed potatoes or grits.

courtesy of Kevin Lacassin

www.NolaFoodie.com

I’m afraid I’ve been spoiled by cooking my steak in a cast iron skillet.  So much so that I can’t even remember the last time I threw one on the grill.  The cast iron skillet allows a steak to be seared and then cooked in its own juices under the broiler.

There are two key parts to the equation; preparing the pan and seasoning the meat.  First, the pan.  Heat your oven to its highest temperature (usually 500 degrees F) with the cast iron pan inside.  It may take a while until the pan is completely heated.  When the pan has reached the temperature of the oven, remove it place over a lit burner (this works best with a gas range) for a few minutes to let the pan soak up more heat.

While you are heating the pan, make sure your steak has been taken out of the refrigerator and allowed to warm up to room temperature.  Season the steak with kosher salt, fresh ground black pepper, garlic powder and cayenne pepper (this is my steak rub).  Rub in the seasonings to make sure the steak is evenly coated on both sides.  Be careful not over season, as the seasonings are there to enhance the flavor of the meat, not cover it up.  On one side of the steak, rub (or spray) a little olive oil in to cover the surface.  This will be the first side placed down the heated pan.

Place your steak, oiled side down, in the heated pan while still on the burner.  DO NOT touch the steak for at least 1 1/2 to 2 minutes while it is searing.  The meat and seasonings will form a crust and the steak with slightly separate from the pan.  With a pair of tongs, flip the steak once and allow the other side to sear.  After searing the second side for 1 1/2 to 2 minutes, remove the pan from the stovetop and place under the broiler.  The time you leave it under the broiler depends on how well done you want your steak.  Five to six minutes should be adequate for a 1 1/2 inch steak to be cooked medium rare.  Cook it longer or shorter to your liking.

The drippings in the pan make a great base for a red wine sauce, but I tend to enjoy my steaks plain or with my bleu cheese butter.  A close second is chimi churri sauce.

INGREDIENTS

• sack of CRAWFISH (35 pounds)
• 1 container of commercial seafood boil (a container sold to do a sack of crawfish or hamper of crabs contains all seasonings you need for a basic boil and depending on the brand will be about 4 lbs) I like Cajun Land complete Crab-Shrimp-Crawfish Boil but Zatarains also makes a good one)
• 2 ONIONS cut in half
• 2 LEMONS cut in half
• 2 heads of GARLIC cut in half
• Optional: 3 lbs small red creamer potatoes, small ears frozen corn and smoked sausage cut into 2 inch pieces.

METHOD
1.     Start off by washing the crawfish well with water until the water runs clear. You can do this using the pot you will boil the crawfish in. After they are cleaned place them in the basket along with the onion, lemon and garlic and set aside.

2.     Add water to the pot to a level half way up the pot and place the pot on the burner.

3.     Place the potatoes in the water and light the burner. Bring to a boil. Boil potatoes until they are almost done then remove from the water and set aside. Add the commercial seafood seasoning to the pot and boil for 5 minutes to let flavors blend.

4.     At this point carefully lower the basket into the water and cover. When you add the seafood the water will stop boiling. Turn up the heat and wait for the water to come back to a rolling boil. Add the potatoes, corn and sausage when it starts to boil. When it comes to a rolling boil start the timer. Boil the crawfish 2-4 minutes (2 minutes for small and 4 minutes for large) then remove the cover and turn off the heat. Crabs would be 8-12 minutes.

5.     You will notice that boiled seafood will tend to float because of air trapped under their shells. Add enough ice to change the temperature and stop the cooking and the seafood will sink. This also allows the seasonings to soak in. Allow the crawfish to soak for 20 to 30 minutes. Test after 15 minutes and remove when they are spicy enough. To remove just lift the basket enough to drain. You can place 2 flat sticks on the basket and place the pot on the sticks so the water will drain into the pot and not on the ground.

NOTES

• For a little extra kick add 2 oz of cayenne pepper and 2 oz of hot sauce (not Tabasco) along with the commercial seasoning.
• Be careful where you dump the seasoned water, the salt will kill your grass.

courtesy of Ken Lacassin
www.NolaFoodie.com

• 2 oz. Rye Whiskey (Old Overholt or Sazerac Rye is preferred)
• ½ oz. Simple Syrup
• 5 dashes Peychaud’s Bitters
• 2 dash Angostura Bitters
• ¼ oz. Herbsaint (Pernod can be used as a substitute)
• 1 Lemon twist

Method Chill a rocks glass by filling with ice and water. In a cocktail shaker filled ¾ with ice, add rye whiskey, simple syrup, Peychaud’s Bitters and Angostura bitters. Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac). Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside.  Pour out any excess. Strain your cocktail from the shaker into the Herbsaint lined glass.  A real Sazerac is served up and chilled, no rocks should be in the drink. Twist a lemon peel over the glass, rim the glass and then drop it in.  Many purists insist that the lemon peel should be discarded, but I prefer to keep the flavor throughout the drink courtesy of Kevin Lacassin www.NolaFoodie.com

• 2 ounces Vodka
• 6 ounces V8 Juice (Spicy V8)
• 1 teaspoon Prepared Horseradish
• Celery Salt
• 2 dashes Worcestershire Sauce
• 2 dashes Hot Sauce (Tabasco, Crystal or Louisiana Brand)
• Wedge of Fresh Lime
• Wedge of Fresh Lemon

Method

Fill a glass with ice.  Pour in about (I stress the word “about”) 2 oz. of vodka.  I use Taaka (or Smirnoff), because that’s what the locals drink (or so the advertisement says), it’s cheap, and when you cover it up with all of the seasonings, you couldn’t tell it from Grey Goose.

Next, start adding ingredients.  Toss in some celery salt, shake in some Worcestershire sauce, celery salt, hot sauce and using a fork, add some prepared horseradish.  Last, squeeze in a lemon and lime wedge and drop them in the drink and fill the rest of the glass with V8 juice.  Have an extra big cup ready to roll the drink (roll just means to pour from cup to cup a couple of times to mix the drink).

Finally, add your garnishes.  No New Orleans Bloody Mary is complete without spicy green beans.  You can use celery stalks, olives, cucumbers or even spicy boiled shrimp to garnish your drink.  Do whatever looks pretty.  Mine has a spicy green bean, a spear of pickled spicy okra and an onion-stuffed olive.

Note: If you insist on using a mix, my favorite is by Zing Zang.

courtesy of Kevin Lacassin
www.NolaFoodie.com