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

Healthy Tilapia Escabeche

Escabeche is a common dish in the Philippines. It’s usually served as a whole fish, lapu-lapu or tilapia, that is deep fried with a sweet and sour type sauce. In this recipe, I used fillets instead of a whole fish and baked the panko breading on instead of deep frying. The roots of this dish are Spanish and Chinese with Filipino flair and local produce.

With LOVE from Texas,
The Pint-Sized Mayo

Healthy Tilapia Escabeche

2 Servings

Ingredients:

• olive oil cooking spray
• 1 cup whole wheat panko bread crumbs (can substitute regular panko bread crumbs)
• 1 large egg, lightly beaten
• 2 tilapia fillets
• salt and black pepper, freshly ground
• 1/2 cup white vinegar
• 1 cup + 2 tablespoons water, divided
• 1/2 cup light brown sugar
• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 4 cloves garlic, minced
• 2 inches ginger, peeled and julienned
• 1 green bell pepper, julienned
• 2 stalks celery, julienned
• 1 medium carrot, peeled and julienned
• 4 green onions, roughly chopped
• 1 teaspoon corn starch
• 1 cup jasmine rice, cooked

Directions:

Preheat oven to 425°F. Cover a small baking sheet with foil, and spray with nonstick olive oil cooking spray. Place the panko on a plate, and beat the egg in a small bowl. Season tilapia fillets with salt and pepper on each side.

Dip each piece of fish into then beaten egg bowl and then into the bread crumbs, be sure to shake off the excess at each dipping.

Place the breaded tilapia on the prepared baking sheet, and spray with cooking spray again. Place the sheet in the oven, and bake for 12-15 minutes or until golden brown. Remove from oven, and set aside.

While the fish is in the oven start on the sauce. Place the vinegar, 1 cup of water, brown sugar, and 1/2 teaspoon of salt in a measuring cup. Stir to combine.

In a medium saucepan over medium heat, add the olive oil. Add the onion and garlic. Cook until they have softened. Next, add the vinegar mixture and ginger.  Bring the mixture to a boil, and then add the rest of the vegetables.

Take the remaining 2 tablespoons of water and corn starch and combine them in the already used measuring cup. Whisk the ingredients together so that there are no lumps. Add this to the sauce, and cook until it reaches the desired thickness.

Place 1/2 cup of rice on each serving plate. Top with the fish fillet, and pour the sauce and vegetables on top.

Serve warm.

Enjoy!!

“A person who does not remember where he/she came from will never each his/her destination.”- Filipino Proverb

Tortellini Pasta Salad

Pasta salad! Y’all should know by now how much I love pasta…it definitely does not end at hot pasta. This pasta is perfect to take on a picnic or bring to a party. It’s full of veggies and yummy pasta!

With LOVE from Texas,
The Pint-Sized Mayo

Tortellini Pasta Salad

4 Servings

Ingredients:

• 1 (9 ounces) package of fresh tortellini (your choice – I used Sweet Italian Sausage from Buitoni)
• 1 bell pepper, julienned
• 2 green onions, sliced
• 1 bunch broccoli, washed and trimmed
• 1.25 cups carrots, shredded
• 1/4 cup + 2 tablespoons olive oil
• 2 tablespoons + 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh basil, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Cook the tortellini according to package directions. While the tortellini is cooking, place the bell peppers and green onions in the large bowl for tossing later. Drain them immediately in a colander, and rinse under cool running water. Drain well, and place in a large bowl with the peppers and green onions.

Place a medium pot of water over high heat. Bring to a boil and salt. Place the broccoli in the boiling water and cook for 2 minutes. Once time has elapsed, add the carrots. Cook for an additional 2 minutes. Drain vegetables well in a colander, and rinse under cold water.

Add the broccoli and carrots to the large bowl, on top of the tortellini.

In a small bowl, add the remaining ingredients. Whisk to combine well.

Pour the vinaigrette over everything in the large bowl. Toss gently to mix everything. Cover and refrigerate for at least 2 hours.

Remove from refrigerator at least 30 minutes before serving.

Enjoy!!

“We don’t need a melting pot in this country, folks.  We need a salad bowl.  In a salad bowl, you put in the different things.  You want the vegetables – the lettuce, the cucumbers, the onions, the green peppers – to maintain their identity.  You appreciate differences.” – Jane Elliot

Cashew Chicken

Once you have made Asian food once, you most likely have the pantry ingredients to do it again. By making things at home instead of ordering from take out, you can see exactly how much sodium goes into it. This is my little homemade version of my husband’s favorite, cashew chicken!

With LOVE from Texas,
The Pint-Sized Mayo

Cashew Chicken

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 bell pepper, juilienned
• 1 carrot, sliced into discs
• 1/2 cup white onion, diced
• 3/4 cup cashews
• 5 cloves garlic, minced
• 1.5 pounds boneless skinless chicken, cut into bite sized pieces
• salt and pepper
• 2 tablespoons corn starch
• 3/4 cup chicken broth
• 4 tablespoons hoisin sauce
• 2 tablespoons red wine vinegar
• steamed jasmine rice
• 4 green onions, sliced

Directions:

Heat large pan or wok over medium heat, and add the olive oil. Next, add the bell peppers, carrots, onions, and cashews. Sauté until everything begins to soften. At this point, add the garlic and cook until fragrant.

Season the chicken pieces with salt and pepper, and add them to skillet.

Cook until chicken is cooked through and there is no more pink. In measuring cup, add the corn starch and chicken broth. Whisk until mixed well, and pour the mixture to the chicken and vegetables.

Finally add hoisin sauce and vinegar. Bring the mixture to a simmer, and allow it to cook for 5 – 10 minutes, until sauce has thickened to your desired consistency.

Serve warm over steamed rice, and garnish with green onions.

Enjoy!!

“Let’s do this…I’m a cashew!” – Dane Cook in Retaliation

Cajun Breaded Chicken with Creamy Pasta

I just love a great crispy breaded chicken with comforting pasta. If it’s creamy, it makes it even better. Since I had a huge container of cajun seasoning, I figured I should get some use out of it.

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Breaded Chicken with Creamy Pasta

2 Servings

Ingredients for the chicken:

• 2 chicken breasts, thin cut
• 1/3 cup all purpose flour
• 1 large egg
• 1 tablespoon low fat or non-fat milk
• 2 cups Italian seasoned breadcrumbs
• 1 tablespoon Cajun seasoning + more for seasoning the chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients for the pasta:

• 2 pieces of bacon, chopped
• 3 cloves garlic, minced
• 1 cup white onion, chopped
• 1 bell pepper, cut into matchstick sized pieces
• 6 ounces baby brown mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 3/4 cup low sodium chicken broth
• 1 cup heavy cream
• juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 2 teaspoons Cajun seasoning
• salt and black pepper, freshly ground
• 1 roma tomato, chopped
• 1/4 cup grated parmesan
• 6-8 ounces pasta, cooked and drained

Directions:

Rub the chicken breasts with cajun seasoning and set aside while preparing the breading dishes.

On the first plate, place the flour. On a second deep plate or wide bowl, beat the eggs with milk. Combine the breadcrumbs, 1 tablespoon cajun seasoning, salt, and pepper on a third dinner plate.

Coat the chicken breasts on both sides with the flour mixture, and shake excess flour off. Then dip both sides into the egg mixture so the chicken is fully coated. Finally dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the battered chicken breasts on medium-low heat for 3-5 minutes on each side, until cooked through.

Once finished cooking, transfer to a plate to allow excess oil to drain. (At this point, I usually store it in a microwave until the pasta is ready.)

While the chicken is cooking, place a large pan over medium heat. Add the bacon pieces. Allow to cook for about 3-4 minutes, and then add the garlic. Cook until garlic is fragrant.

Next add the onions, bell peppers, mushrooms, and dried herbs. Fry until vegetables start to soften. At this point, add the chicken broth, and simmer for about 5 minutes.

Pour in the heavy cream, and bring to a simmer. Stir in lemon juice, butter, and cajun seasoning. Taste sauce and add salt and pepper if necessary. Toss in the tomatoes and cook until it starts to soften.

Finally, stir in the parmesan. Remove the pan from heat, and toss in the cooked pasta. Coat the pasta completely with the sauce.

Serve the pasta with the chicken and an additional sprinkling of parmesan.

Enjoy!!

“Laissez les bons temps rouler” – Let the good times roll in French Cajun

Red Beans & Rice Soup

Red beans and rice = super nommy. Instead of it being a side dish this time, it’s the star! Adding some  protein and veggies makes this a deliciously delightful soup for the winter.

With LOVE from Texas,
The Pint-Sized Mayo

Red Beans & Rice Soup

10-12 Servings

Ingredients:

• 1/2 (20 ounces) of a package cajun style red beans (be sure to get one with a separate seasoning packet)
• 1 tablespoon olive oil
• 1 chicken breast, boneless, skinless, and excess fat trimmed, diced
• 1 cup white onion, chopped
• 1 large carrots, sliced
• 1 stock of celery, sliced
• 1/2 bell pepper, chopped
• 6-8 ounces andouille sausage, chopped
• 2 cloves garlic, minced*
• sea salt and black pepper, freshly ground
• 1.25 cups uncooked rice (I used jasmine rice. Yes, a little of the Asian coming out in me!)
• 3 cups low sodium chicken broth
• 2.5 cups water
• 3 green onions, sliced

*I replaced garlic with 1 large shallot (sliced thinly). Some of the crowd I was cooking for does not care for garlic. But if it was just for me, I’d definitely use the garlic!

Directions:

First start with a little preparation the night before. Pour just the beans into a large saucepan, and cover with water and bring to a boil. (Remember you are just using HALF of the bag of beans.) Once it comes up to a boil, lower the heat and allow mixture to simmer for 30 minutes. Reserve the seasoning packet for the morning. Let the beans cool to room temperature in the water and then refrigerate overnight.

Heat a large skillet over medium heat and add the chicken, onions, carrots, celery, bell peppers, and sausage. (Also add the shallots if you are using them instead of the garlic.) Cook until the meat browns and the vegetables soften, about 10 minutes. Add the garlic and cook for 30 seconds (omit this step if you are using shallots). Season mixture with salt and pepper. Remove from heat and allow to come to room temperature before storing in the refrigerator overnight.

***You can do all of this the night before up to this point.***

The next morning, place your slow cooker lining in your slow cooker, if you like to use them, and spray with nonstick olive oil spray. Drain the beans and rinse, and put into your slow cooker. Sprinkle HALF of the reserved seasoning packet on top. (Reserve the remaining beans and seasoning for another soup or for a side to another meal.)

Add the meat and veggie mixture into the slow cooker along with the rice, chicken broth, and water.

Cook on low for 8 – 10 hours. Give it a good stir in the middle of cooking to combine everything (if you are home).

Serve warm with a garnish of sliced green onions.

Enjoy!!

“Red beans and ricely yours” – Louis Armstrong’s personal correspondence greeting

Ground Pork Soy

Pork pork pork…is heavily prevalent in Philippine cuisine. I figure it’s because it’s readily available and not expensive. This is my version of something my Dad made for dinner. He’s not a big fan of veggies so he usually made this without them. It’s still yummy, but now it’s healthier!

With LOVE from Texas,
The Pint-Sized Mayo

Ground Pork Soy

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground pork
• 1/2 white onion, minced
• 1 green bell pepper, minced
• 1 carrot, peeled and chopped
• 1 large portobello mushroom, chopped
• 1/4 cup soy sauce
• 1/3 cup water
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon red pepper chili flakes (optional)
• sea salt and black pepper, freshly ground, to taste
• jasmine rice, for serving

Directions:

Heat the olive oil in a medium-sized pan over medium heat. Add the ground pork to brown. When it’s about half way browned, add the onions, bell peppers, carrots, and mushrooms.

Sauté and cook until onions are softened, about 2-4 minutes.

Next add the soy sauce, water, cayenne, and chili flakes. Bring the mixture to a simmer and allow it to cook uncovered for 20-25 minutes. Taste and add salt and pepper if needed.

Serve warm immediately over jasmine rice.

Enjoy!!

“Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.” – Ambrose Bierce