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Baby it’s cold outside! Flop a lip over this goodness and warm your soul!

suzettedupuywagner's avatarSass!

Well I have a lot to say today, first of all what a dominating performance by LSU in their 45-10 win over Auburn yesterday! In front of the second largest crowd in Tiger Stadium history (93,098), LSU completely dominated a good Auburn team in all three phases of the game – offensive, defense and special teams. The 35-point margin of victory was the largest ever in the 46-game series against Auburn dating back to 1901.

I have to confess that I had to tape the game and watch it later. That is something I really do not like to do. My Saturdays are such a ritual, I always cook and do my blogging and watch my football team. Yesterday was an exception, my daughter had an opportunity to attend a workshop with our good friend Marla that has a great talent company called It’s a F.A.C.T. I just have to tell…

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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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amydupuymartin's avatarSass!

1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread

Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.

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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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Mini Muffalettas

We love this recipe because it’s easy, it’s very attractive to the eye and most importantly it taste wonderful. These little sandwiches are great to serve at your Christmas, New Years or football party.

Mini Muffalettas

Fetch-
1 loaf party bread Jewish or pumpernickel
Butter, softened
1 pound Genoa salami, sliced thin
1 pound ham, sliced thin
1 pound pepperoni, sliced thin
¾ pound Provolone cheese, sliced thin
¾ pound mozzarella, sliced thin
Olive Salad:
3 large garlic cloves, crushed
1 cup green olives stuffed with pimentos, chopped
1 cup pitted ripe black olives or Kalamatas, chopped
¼ cup celery, chopped fine
½ cup roasted red peppers, chopped
1 ½ tablespoons capers, rinsed and chopped
¾ cup olive oil
2 tablespoons white wine vinegar
3 tablespoons fresh parsley, chopped
½ teaspoon Italian seasoning

This is how we do it-
Get you a medium size bowl out and mix all of the ingredients for the olive salad. Spread you a thin layer of butter on the party bread. This will protect your bread from getting soggy. We can’t have you taking some soggy sandwiches to your Christmas party. Cut your meat into small neat squares. You want it to be the same size as the bread. Time to assemble. Holler for your children, husband or wife to come help you. This is easy enough for them to do and you can fit in some family time. Let’s do this thing – layer your salami, provolone, ham, mozzarella and then pepperoni. The sisters love us anything layered. We are almost finished guys and gals; the sister’s told you this was an easy one. Top with olive salad and you are D O N E. You can heat these baby’s up or serve cold. The sister’s like it both ways. Whatever floats your boat is good with us. Enjoy!

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suzettedupuywagner's avatarSass!

Just wanted to say how grateful we are for the doors of opportunity–and for the friends who oil the hinges.

Good Morning to all you Grocery Lovers!

Just wanted to drop a couple of lines this morning and whisper in your ear all the fantastic shenanigans the sister’s have been up to.

You know sometime life gives you lemons and you are supposed to make lemonade. Well the sisters not only make lemonade we make lemon pie, lemon lush, lemon cake, lemon chicken, lemon meringue, lemon bars, lemon curd well you get the picture. We never do anything half-hearted we take it over the top.

We have absolutely thrown ourselves into trying to finish our cookbook and can we just say we have had a blast. This year has proven to be a world wind of anticipation, excitement and also struggles. With every struggle somehow God provided us with an opportunity…

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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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