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Recipe of the Week

Cajun Steak and Mushrooms

Cajun Steak and Mushrooms

This recipe makes the best gravy. Make sure you have plenty of rice and French bread. We believe, “that it is all in the gravy”.

Ingredients:

2 New York strip Steaks, room temperature

2 teaspoons Slap ya Mama, Cajun Seasoning

2 tablespoons olive oil

2 tablespoons flour

1 cup onions, sliced

¾ cup bell pepper, sliced

3 tablespoons garlic, minced

8 ounces mushrooms, sliced

2 tablespoons Creole mustard

Salt and pepper to taste

10 ½ ounces beef consommé

Directions:

Season steaks on both sides with Cajun seasoning.

Heat the oil in a large black skillet over medium high heat. Sear each steak on each side for 3 – 4 minutes.

Remove steaks and add the flour to the skillet. Reduce heat to medium. Cook for 4 – 5 minutes, stirring constantly, making a dark roux.

Add onions, bell pepper, garlic and mushrooms to the roux. Season vegetables with salt and pepper.

Raise the heat to medium high heat and add the consommé.

Bring the mixture to a boil, add steaks and continue to stir the sauce until it thickens about 5 minutes (turn steaks during this process). Add Creole mustard and simmer for a few minutes.

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The Sisters Shrimp and Grits

Shrimp and Grits
Shrimp and Grits

Ingredients:

3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Directions:
Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Grits:
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

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Roasted Garlic

Last night I roasted a bunch of garlic for a bouilliabaisse. When I got done I squeezed all of the garlic out and had the skins left over. I thought, I hate to throw these away because there is still a lot of goodness left in here. I threw the skins into my shrimp stock that I was making. It gave it a wonderful flavor. So next time you roast garlic throw the skins and some salt into a small pot. Add some water and simmer for about 20 minutes on low and strain. You’ll have a delicious broth.

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Hamburger Steak on Garlic Cheese Toast

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Let us just go on and let you know that this recipe is very tasty, hearty and a great recipe for those cold winter nights. It is very filling and our family loves it. We bet yours will too. The hamburger steak is also great on mashed potatoes, rice or grits.

Hamburger Steak on Garlic Cheese Toast

Go and get-

1 ¼ pound ground sirloin
¼ cup parsley, finely chopped
2 tablespoons scallions, finely chopped
1 teaspoon kosher salt, or to taste
1 teaspoon black pepper
1 teaspoon Cajun seasoning
2 tablespoon all purpose flour
1 tablespoon oil

For the Sauce-

1 tablespoon olive oil
2 cups onions, sliced
2 cups mushrooms, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
¼ cup dry red wine
1 tablespoon salt
Cheese Toast (recipe follows)
Minced fresh parsley
Shredded parmesan cheese

For the toast-
4 slices French baguette, cut diagonally (1/2-inch thick)
2 tablespoons butter, room temperature
½ teaspoon garlic, minced
Pinch of Cajun seasoning
6 ounces gruyere cheese, shredded
2 tablespoons parmesan cheese, shredded

Let’s get it going folks-
Combine your ground sirloin, ¼ cup chopped parsley, scallions, salt, pepper and Cajun seasoning. Divide your meat evenly into four portions and shape each into about 1 inch thick patties. Place about 2 tablespoons flour in a shallow dish; dredge each patty in flour. Reserve you about 1 teaspoon of flour.
Get you a frying skillet and heat the oil over medium-high heat. Add your patties and fry for about 3 minutes on each side, or until browned. You are going to cook them some more so take them up as soon as the outsides are brown.
Time to make the gravy and the sisters do love them some good gravy! Add onions, mushrooms and sugar to the pan you cooked the meat in and stir it around real good. You want your mushrooms and onions to pick up all that goodness that was left behind from the patties. Sauté the onions and mushrooms for about 5 minutes or so. It should be smelling mighty fine in your kitchen by now. Stir in your garlic and tomato paste; sauté until paste begins to brown. This is going to take you about 1 minute. Sprinkle the remaining flour over the vegetables. Stir in the broth, wine and salt and give it a good stir. Get you a tasting spoon and get you a taste. You have to see if it needs anything. If it does go on and add whatever you think it needs. We are thinking all that it really needs is your lips wrapped around it. Let’s return the meat to your pan and bring the sauce to a boil. Spoon the gravy over the meat while you are cooking. Yum-my! Reduce your heat to medium-low cover, and simmer 10 minutes. While this is simmering let’s make the cheese toast. Preheat your oven to 400 degrees. Put your bread on a lined baking sheet (makes for easy clean up). Combine butter, garlic and Cajun seasoning. Slather garlic butter on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Oh my goodness, just know that this is going to be good. Bake until the bread is crisp and the cheese is bubbly. This should take about 10-15 minutes. Watch it closely; don’t be burning your cheese toast. Finally, it is time to eat. Put you a piece of cheese toast on your plate, put you a patty on top and then ladle the gravy, onions and mushrooms on top. Dress your plate up by sprinkling parsley and Parmesan cheese on top. Get back Jackson this is going to be delicious.

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The Sister’s Date Balls

Copy of catering1Christmas just isn’t Christmas without date balls. We have been making these delicious treats and sharing these with family and friends for years. They are so rich, chewy and delicious. We hope you enjoy these as much as we do.

Date Balls

Ingredients:

2 sticks butter
2 cups sugar
16 ounces chopped dates
1 cup walnuts, chopped
2 cups Rice cereal
1 ½ teaspoons vanilla
Powdered sugar

Directions:
In saucepan, melt butter and sugar over low heat. Add dates and cook 3 minutes and remove from heat. Add nuts and rice cereal and stir until combined. When cool enough to handle, form small balls and roll in powdered sugar.

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Christmas Cookies

christmas-11One of our favorite Christmas traditions is to take a night during December to bake and decorate Christmas cookies. Having a good dough recipe is important, but to be honest, having a variety of icings and “sprinkles” is what makes it festive and fun. There is something heart-warming about sitting around the table together with a pile of cookies to be iced and decorated and everyone creating their own masterpiece.

Christmas Cookies

Ingredients:
2 cups butter
3 cups powdered sugar
2 tsp vanilla extract
1 tsp almond extract
2 eggs
5 cups flour, sifted
1 tsp baking soda
3/4 tsp cream of tartar

Directions:
Cream butter and sugar in a mixer and add vanilla and almond extract. Add eggs one at a time. Combine dry ingredients in a large bowl. Slowly add dry ingredients into the mixer. Line cookie sheet with parchment paper and scoop dough onto cookie sheet and bake in a preheated 350 degree oven for 9 minutes. Allow to cool before frosting.

Frosting

Ingredients:

3 cups powdered sugar
1/3 cup butter
Vanilla (if you like it in frosting)
Approximately 2 Tablespoons milk; add slowly so that you can keep the right consistency
Sprinkles for decorating

Directions:
Cream butter and sugar in a mixer and add vanilla.

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Suzy’s Blueberry Coffee Cake

coffee-cake
Start your morning off with some excitement! This is a wonderful recipe to make for a brunch, luncheon or even a mid-night snack! It is pure heaven!

Suzy’s Blueberry Coffee Cake

Ingredients:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup butter, at room temperature
¾ cup granulated sugar
1 egg
1 cup milk
1 teaspoon vanilla extract
½ tablespoon grated lemon rind
2 cups fresh blueberries
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 350 degrees. Sift the flour with the baking powder and salt. In a large mixing bowl beat the butter with the granulated sugar until light and fluffy. Beat in egg, milk and vanilla. Fold in the flour mixture, mixing well until evenly blended to a batter. Mix in the lemon rind. Spread half the batter into a greased 13x9x2 inch-baking dish. Sprinkle with 1 cup of the berries. Top with the remaining batter and sprinkle with the remaining berries. Bake until golden brown, 35-45 minutes. Mix the confectioners’ sugar gradually into the lemon juice to make a smooth glaze. Drizzle the glaze over the warm coffee cake and allow it to set before serving. Serve warm or at room temperature.

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Cajun Eggs

Get your day started with this over the top dish. This is an absolute must for breakfast or brunch. You just can’t go wrong with the Holy Trinity of goodness packed in these delightful eggs. We guarantee this will be a sho nuff crowd pleaser… You can bank on it!

Cajun Eggs

Ingredients:

6 tablespoons butter, divided
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
1 clove garlic, minced
4 tablespoons flour
1 cup milk
2 dashes hot sauce
Cajun Seasoning, to taste
10 boiled eggs
Bread crumbs and butter

Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper, onion and garlic until the vegetables are soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning amd hot sauce. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato and cream mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

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Beef Soup in a Bread Bowl

We are just going to go ahead and tell you, your family is going to love this recipe. I made this last night and Andy loved it. This is one of Suzette’s recipes and it is out of sight. It is great on a cold winter night. It leaves you feeling warm and all good inside. This recipe can be easily adapted for the Crock pot. Don’t be afraid to change up this recipe and add some different vegetables to it. I added 2 parsnips and turnip roots and left out the potatoes.

Beef Soup in Bread Bowl

Items you will need-
2 ½ pounds beef stew meat
½ cup all purpose flour
Salt and pepper to taste
2 tablespoons oil
1 medium onion, sliced
8 ounces mushrooms, sliced
5 cloves garlic, minced
5 red potatoes, diced
1 16 ounce package of baby carrots
1 large eggplant, peeled and diced
1 cup red wine
1 can beef broth
2 tablespoons Worcestershire sauce
2 Bay leaves
2 tablespoons dried parsley
1 beef bouillon
4 sour dough bread rounds

Let’s get this soup on-
Get you a large Dutch oven out or a large black skillet with a lid. Get you some oil and heat it over medium heat. While your oil is heating, season your beef with salt and pepper. Don’t be stingy with the salt and pepper, season it up good. Next you want to dredge the meat in the flour. Your oil should be good and hot by now. Add your meat to the pot. You’re gonna want to cook the meat until it is golden brown. Remove the meat and add your onions, mushrooms and garlic and cook for about 5 minutes. When you start smelling the garlic it is time to add the potatoes, carrots, and eggplant. Stir those vegetables good. You want the vegetable to be coated with all that goodness from the pot. Keep on cooking for about 5-7 minutes. Doesn’t that smell savory? Throw that meat back into the pot. Go on and increase your heat to medium high and slowly stir in the red wine. Don’t be getting you a nip off of the wine, just add it to the pot. Next add the beef broth, Worcestershire sauce and bay leaves, continue to stir until it your gravy thickens up. Man, this going to be some srumdidilyumptious. Reduce heat to low and add the bouillon cube. Now it is time to get you a piece of lite bread and sop up some of that broth and taste it. You got to know if it needs anything. Does it need anything? If so add it. If not cover that pot and cook until meat is fork tender, that could take anywhere from 1 ½ – 3 hours. Right before the soup is ready cut the top off of the bread rounds and remove the inside of the bread. Cube the bread and toss it with olive oil and garlic salt. You are going to want to brush the bread rounds too. We don’t want to make them jealous. Bake in a 350 degree oven until toasted. Once the stew is ready; remove bay leaves and garnish with the parsley. Get ready for some fine eating folks. Ladle that hot and tasty soup into the bread bowls, add the toasted bread to the top of soup and savor each and every bite.

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