Grillades

Grillades is a traditional New Orleans brunch dish that is usually served with grits, affectionately known as “grits and grillades.” Although many recipes vary, the dish consists of veal or beef slow cooked with vegetables. The first time I had this dish was actually in Baton Rouge, LA at one of our friends’ day-after-wedding brunch. Obviously I liked it so much I had to make it at home. It is perfect for a lazy Sunday at home with the family.

With LOVE from Texas,
The Pint-Sized Mayo

Grillades

6-8 Servings

Ingredients:

• 5 cloves garlic, minced
• 2.25 teaspoons salt
• 1.25 teaspoons black pepper, freshly ground
• 1/2 teaspoon cayenne pepper
• 2-2.5 pounds veal or beef round, sliced into 1/4-inch thick slices (I used beef since that was readily available at my grocery store.)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 2 medium stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 1/3 cup dry red wine*
• 1 (14.5 ounces) can petite-dice tomatoes, drained
• 1.5 cups beef broth
• 2 teaspoons red wine vinegar

*I used our favorite Cabernet Sauvignon, J.Lohr. And as always, I reserved the remainder of the bottle to drink with the meal. (Well minus the glass I drank while at the stove. ;))

Directions:

In a small bowl, combine the garlic, salt, black pepper, and cayenne pepper.

Rub the meat slices on both sides with the garlic mixture. Make sure you reserve the garlic mixture if you don’t use all of it.

Heat a large dutch oven over medium-high heat, and add the butter and olive oil. Place the flour in a shallow plate, and place it by the dutch oven.

Dredge a few slices of meat, at a time, into the flour, shaking gently to remove excess, and place carefully in the butter/oil. Allow the meat to brown on both sides, about 2-3 minutes per side.

Remove the meat to a plate. Repeat with the remaining slices, being sure not to overcrowd the pot.

Once all the meat has been browned, add the onion, celery, green pepper, and any of the remaining garlic mixture to pot. Stir to combine, and cook until the vegetables are tender, about 5-7 minutes, stirring often.

Next, pour in the red wine, and scrape any browned bits stuck at the bottom of the pan.

Dump in the tomatoes and pour in the beef broth. Stir and bring the mixture to a boil.

Return the meat to the pan by gently placing it in the veggies and sauce.

Reduce the heat to a low simmer.  Cover the dutch oven, and cook for 1.5 hours, stirring about every 20-30 minutes.

Uncover the pot, and continue to cook until the sauce has slightly reduced and thickened, about 30-35 minutes longer.

Remove from heat, and finally add the vinegar. Stir keep warm until ready to serve.

Serve with grits!

Enjoy!!

“I want to have a brunch place, a bakery, and a Southern restaurant because my family is from Georgia and then I want a place that is all-over-the-world cuisine. I take a cooking class everywhere I travel. I find its the best way to get to know a culture.” – Blake Lively

Smoked Brisket Pie

The inspiration for this dish came out of having leftover brisket. In the fall, I find myself eating an abundance of it due to football tailgating and parties (and it might just be because I live in Texas 😉). When contemplating what to make, I leaned towards a beef bourguignon because, let’s face it, who doesn’t love a red wine braise? This is my Texas spin on a sheperd’s pie.

With LOVE from Texas,
The Pint-Sized Mayo

Smoked Brisket Pie

6-8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme
• 1/4 teaspoon Herbes de Provence
• 2 cups beef broth
• 1 cup dry red wine (I used a dry red blend.)
• 6 ounces baby brown mushrooms, de-stemmed and sliced
• 2 cups smoked brisket, cubed
• 1 recipe mashed sweet potatoes

Directions:

Place a medium pot over medium heat. Add the olive oil, and swirl around the bottom of the pot to coat. Add the bell pepper and celery. Sauté until they start to soften, about 5-8 minutes. Next add the shallots and garlic; continue to cook until they have softened and the mixture is fragrant.

Add the tomato paste, salt, pepper, thyme, and Herbes de Provence, and pour in the beef broth and wine. Stir, and bring the mixture to a boil. Allow the liquid to reduce by about half and the mixture to thicken.

Once it has thickened, add the mushrooms and brisket. Allow to cook for another 5 minutes to cook the mushrooms and heat through the brisket meat.

Turn the oven to the broiler setting, and spray a 8″x8″ baking dish with nonstick spray.

Carefully ladle and eventually pour the mixture into the prepared baking dish. Top the dish with the mashed sweet potatoes. (I had a little extra time, so I decide to pipe on the potatoes to make it look pretty.)

Place the baking dish in the oven under the broiler for about 5 minutes to heat everything up. You can leave it in there for longer if you want to crisp up the top of the potatoes as well – just be sure to keep an eye on it because it can go from a nice golden brown to burnt in a matter of seconds. Serve warm.

Enjoy!!

“Y’know nothin’ goes better with beef than beef!” – Adam Richman

Slow Cooker Beer Bratwursts

This year some of our friends got to go to Oktoberfest in Germany. Since we couldn’t join them, I decided to make a little German meal at home. I served this easy slow cooker meal with my cheese spätzle.

With LOVE from Texas,
The Pint-Sized Mayo

Slow Cooker Beer Bratwursts

4 Servings

Ingredients:

• 1 medium granny smith apple, peeled and roughly chopped
• 1 red onion, julienned
• 5 uncooked bratwurst links
• 2 cloves of garlic, smashed
• 1/2 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bottle (12 ounces) amber ale (I used Shiner Oktoberfest.)

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them. I also like to spray mine with non-stick cooking spray just to avoid the food sticking. (Better safe than sorry in our household.)

Layer the apples and onions at the bottom of the slow cooker.

Next place the bratwurst and garlic on top.

In a measuring cup, mix the apple cider vinegar, brown sugar, mustard, salt, and pepper. Pour this over the layered mixture in the slow cooker.

Finally, pour the bottle of beer over everything.

Cover and cook on low for about 6-8 hours.

Serve warm alone or in a hoagie bun with a side.

Enjoy!!

“You can’t be a real country unless you have a beer and an airline – it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.” -Frank Zappa

Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Beer & Bacon Beans

Who doesn’t love bacon & beer? In general, I’m not a HUGE fan of beans. To my surprise, when I added beer and bacon to them, I found them super delicious. This is a side dish that’s easy to make for a couple of people or a crowd. I actually plan on making this as a side dish for some burgers and wings this summer at a rental house with some friends. Everyone is going to love them!

With LOVE from Texas,
The Pint-Sized Mayo

Beer & Bacon Beans

4-6 Servings

Ingredients:

• 4 slices bacon, cut crosswise into half-inch pieces
• 1/2 cup white onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 cans (15 ounces) cannellini beans, drained and rinsed
• 1 (12 ounces) can shiner light blonde (or any other light beer)
• 1 cup low-sodium chicken broth
• 2 teaspoons apple cider vinegar
• 1/2 tablespoon Herbes de Provence
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Place a medium pot over medium heat. Add the bacon pieces, and cook until the fat is rendered and bacon is crisp and browned, about 5 minutes. Be sure to stir occasionally. With a slotted utensil, transfer bacon pieces to a paper towel lined plate to drain.

Increase heat to medium-high, and add onions, garlic, and jalapeños to the pot. Sauté until they have softened, about 3-4 minutes. Next, add the mustard and honey.

Stir and cook for 1 minute.

Finally add the beans, beer, chicken broth, vinegar, Herbes de Provence, salt, and pepper. Stir well and bring the mixture to a boil. Cook until most of liquid is absorbed, about 15-20 minutes.

Dump in the reserved crisped bacon, and stir.

Serve warm as a side dish.

Enjoy!!

“Better beans and bacon in peace than cakes and ale in fear.” – Aesop

Vodka Drunk Gummy Bears

This experiment was about creating an adult snack from a childhood favorite. I had heard about these from my sister and brother-in-law. So why not take a stab at it? The gummy bears grow with the vodka and patience!

With LOVE from Texas,
The Pint-Sized Mayo

Vodka Drunk Gummy Bears

Yields one 13″x9″ pan

Ingredients:

• 5 (about 5.29 ounces) bags gummy bears
• 1 (750 mL) bottle of vodka (We used nearly all of this and had a few shots left at the bottom of the bottle that we enjoyed ourselves sans gummies!)

Directions:

Open the bags of gummy bears and dump them into a 13″x9″ glass pan with a cover. Pour the vodka over them to make sure they are all touching some vodka. (You don’t have to drown them in vodka. The idea of this is slow and steady!)

Mix the gummies with your hands or a spoon so that all the bears are covered. Cover the pan and place them in the refrigerator overnight.

The next day, remove the pan from the fridge for a good 15 minutes before handling them (if not they will be super cold). Use your hands and massage the gummy bears apart. (They will be bigger than the night before.) If all of the vodka has been soaked up, add more and toss as you did the day before. Cover and place in the refrigerator overnight again.

We repeated this process of adding vodka for an additional night. Before we took this treat to a friend’s party, we let the massaged gummy bears come to room temperature.

We served them in little plastic cups. Enjoy the cute little gummy bear shots! **And remember to keep these out of reach of children NOT of age!**

Enjoy!!

“Happiness is finding half a bag of gummy bears in the bottom of your purse.” – Unknown

Guinness Meatloaf

This is a manly meatloaf. It has multiple meats, cheese, and even beer. The bacon is just the crowning touch. Enjoy all you meat-lovers!

With LOVE from Texas,
The Pint-Sized Mayo

Guinness Meatloaf

4-6 Servings

Ingredients for the glaze:

• 3 ounces Guinness (or another stout beer)
• 1/4 cup light brown sugar, firmly packed
• 1 tablespoon honey

Ingredients for the meatloaf:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 ounces baby brown mushrooms, de-stemed and diced
• 1 large garlic clove, minced
• 3 ounces Guinness (or another stout beer)
• 1/4 cup milk
• 1 slice wheat bread, torn into large pieces
• 1/2 pound ground beef
• 3/4 pound ground lamb
• 1 large egg
• 2 ounces aged white Cheddar cheese, diced
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
•  8-10 ounces sliced bacon  (about 8-10 strips)

Directions:

Preheat oven to 350°F. Cover a baking sheet with foil and a piece of parchment paper. Set aside for later.

Start on the glaze. Place all the ingredients in a small saucepan over medium-high heat.  Stir, and once the mixture comes to a boil, lower the heat to a simmer. Allow the glaze to reduce by half, and then remove from heat. Allow the mixture to cool.

Heat a large pan over medium heat, and add the olive oil.  Add the onion and mushrooms. Sauté until softened.  Next add the garlic and cook until fragrant. Pour in the beer, and simmer until most of the liquid has cooked off, about 5-7 minutes.  Transfer to a large bowl and allow to cool to a temperature you can handle by hand.

In a small bowl, soak the bread in the milk, tossing once, until soggy. Move the soaked bread to the onion mixture bowl.

Add the beef, lamb, egg, cheese, Worcestershire, salt, and pepper; mix with your hands until thoroughly combined. Dump the meat mixture to the prepared baking sheet, and form into a rectangular loaf.

Cover the meatloaf with strips of bacon, being sure to tuck in the ends under the loaf. Brush the top of the meatloaf with the cooled glaze.

Place the baking sheet in the oven, and bake for 40-45 minutes, or until an instant read thermometer registers 160° F in the center of the meatloaf. Remove the meatloaf from the oven, and change the temperature of the oven to broil.

Brush the remaining glaze over the meatloaf, and place the baking sheet back in the oven.

Broil the loaf until the bacon is browned and crisped, about 2-3 minutes. (Make sure you keep an eye on it to avoid burning.)  Remove from oven, and carefully transfer the meatloaf to a cutting board. Allow it to rest for 10-15 minutes before slicing.

Cut into 3/4-inch thick slices, and serve warm.

Enjoy!!

“It’s like people call me a rock star or this or that. And I go, ‘Don’t call me that. I don’t think of myself in those terms. If you have to call me anything, call me a chameleon.” – Meat Loaf

Orzo with Sausage and Cannellini Beans

Orzo! Such a funny name, but such a yummy baby pasta. By now, you must know how I love mini things. Itty bitty pasta…it takes all of me not to squeal with joy! I served this as a side, but you can definitely make this a meal or appetizer.

With LOVE from Texas,
The Pint-Sized Mayo

Orzo with Sausage and Cannellini Beans

4 servings as a main dish/6-8 servings as an appetizer or side dish

Ingredients:

• 1.5 cups water
• 1.5 cups chicken broth
• salt
• 1/2 pound (8 ounces) orzo (I found whole wheat orzo to my happy delight!)
• 1 tablespoon olive oil
• 3/4 pound (about 3 links) italian turkey sausages, casing removed
• 2 cloves garlic, chopped roughly
• 1 teaspoon rubbed sage
• 1/4 teaspoon dried oregano leaves
• 1/2 cup white onion, chopped
• 1/4 cup roasted red bell pepper, julienned
• 1 roma tomato, diced
• 1/2 cup white wine
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1/4 cup parmesan, for serving

Directions:

Place a medium saucepan over high heat, and add the water and chicken broth. Once the liquid comes to a boil, salt the mixture and add the orzo. Cook until tender but still firm to the bite, stirring occasionally to keep from sticking, about 8 – 10 minutes.  Once cooked, drain pasta, and set aside.

Place a large pot over medium heat, and add the olive oil and turkey sausage. Brown the meat, and when there is no more pink, add the  garlic, sage, oregano, onion, roasted red bell pepper, and tomatoes.

Sauté the mixture until the garlic is fragrant and onions are translucent/softened, about 5-8 minutes.  Using the white wine, deglaze the pan and allow liquid to reduce by one-fourth. Add the drained beans, and continue cook 10 minutes.

In a large bowl, mix the cooked orzo and veggie-sausage mixture together. Toss until everything is well incorporated. Taste and add salt if needed.

Serve warm with a sprinkle of parmesan cheese, if you choose.

Enjoy!!

“I wouldn’t exactly call it ‘cooking’ but I can make noodles. That means I can boil water, put the pasta in and wait until it’s done.” – Devon Werkheiser

Garlic Herbed Turkey Breast

Mmm turkey and stuffing. Why is Thanksgiving only once a year? This recipe feeds my craving for turkey on a random week night. It’s full of flavor and easy to prep.

With LOVE from Texas,
The Pint-Sized Mayo

Garlic Herbed Turkey Breast

2-4 Servings

Ingredients:

• 4 carrots, peeled and cut into 1 inch pieces
• 3 stalks of celery, cut into 1 inch pieces
• 1 white onion, sliced into 8 sections
• 4 garlic cloves, minced
• 1 tablespoon Herbes de Provence (can substitute italian seasoning)
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon black pepper, freshly ground
• 1.5 teaspoons salt
• 1/2 cup olive oil
• 1.5 pounds turkey breasts
• 3/4 cup sauvignon blanc (or another dry white wine)

Directions:

Preheat oven to 325°F, and spray a 13″x9″ baking dish or pan with nonstick cooking spray.

Scatter the carrot, celery, and onion pieces on the bottom of the baking dish.

In a small bowl, combine the garlic, herbes de provence, cayenne, rosemary, basil, pepper, salt, and olive oil, and mix thoroughly.

Rub the turkey breasts generously with the herb-garlic mixture, and then place on top of the vegetables in the pan. Finally pour the wine over the turkey breasts and vegetables.

Place the pan in the preheated oven and allow to cook for 1 to 1.25 hours or until the turkey has browned.

Remove from the oven, and allow to cool for 5 minutes before slicing and serving with the veggies.

Enjoy!!

“I have no desire to crow over anybody or to see anybody eating crow, figuratively or otherwise. We should all get together and make a country in which everybody can eat turkey whenever he pleases.” – Harry S. Truman

Zesty Beer Braised Baby Back Ribs

Here is another wonderful baby back ribs slow cooker recipe. Tangy and sweet come together perfectly in this fall off the bone dish!

With LOVE from Texas,
The Pint-Sized Mayo

Zesty Beer Braised Baby Back Ribs

2-4 Servings

Ingredients:

• 1 rack (2-3 pounds) baby back pork ribs, cut into pieces that will fit in your slow cooker
• 1 tablespoon chipotle chili powder, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 oranges, zested and juiced
• 1 lemon, zested and juiced
• 2 (12 ounces) beers (I used Shiner Light Blonde)
• favorite barbecue sauce (I used Salt Lick BBQ’s Original Recipe)

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them.

Rub rib pieces, on all sides, with 1/2 tablespoon chipotle chili powder, smoked paprika, garlic powder, and salt.

Heat a medium pan over medium-high heat. Add olive oil and some ribs to the pan. Brown all the rib pieces on all sides.

While you are browning the ribs on all sides in the pan, add the orange and lemon zests and juices to the slow cooker. Add the remaining 1/2 tablespoon of chipotle chili powder to the mixture, and stir.

Once each piece of the ribs are browned, transfer them to the slow cooker and drizzle with barbeque sauce of your choosing. Repeat this with the remaining rib pieces.

Finally, add the beers to the slow cooker. Cover the slow cooker and plug it in.

Cook ribs for 10-12 hours on low or 5 hours on high. (Of course, slow and low makes them even more delicious.)

Once they are cooked, remove the ribs from the liquid and serve warm with additional barbeque sauce.

Enjoy!!