Tag: Southern cooking

How to Cook Authentic Grits and Grillades at Home

When it comes to comfort food, few dishes embody the warmth and richness of Southern cuisine quite like this Grits and Grillades recipe from Louisiana Cookin. This beloved Louisiana dish features tender, slow-braised beef simmered in a flavorful gravy and served over creamy, buttery grits. It’s a staple at weekend brunches, family gatherings, and special occasions, offering a perfect balance of savory, hearty flavors with a touch of Southern hospitality.

Ingredients for Grits and Grillades: 

  • 4 pounds boneless of beef or veal round steak, about ¼ inch thick
  • 2 cups yellow grits, cooked according to package directions
  • 3 cups whole canned tomatoes, crushed with their juice
  • 3 medium-size yellow onions, chopped
  • 2 medium-size green bell peppers, chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • ½ cup finely chopped green onions
  • 3 ribs celery, chopped
  • 3 large eggs, slightly beaten
  • ½ pound grated cheddar cheese
  • 1 stick butter
  • 1 cup whole milk
  • 2 cups beef broth
  • ½ cup dry red wine
  • ½ cup vegetable oil
  • ½ cup flour
  • 2 bay leaves
  • ½ teaspoon dried tarragon leaves
  • ½ teaspoon dried basil leaves
  • 1 teaspoon cayenne
  • ½ teaspoon garlic powder
  • 1 tablespoon salt
  • ½ teaspoon black pepper

Preparing the Grillades:

  1. Prepare the Meat: Trim any excess fat from the beef or veal and cut into 2-inch squares. In a small bowl, combine the salt, cayenne, black pepper, and garlic powder.
  2. Tenderize and Season: Lay several pieces of meat on a cutting board, sprinkle with the seasoning mixture, and lightly dust with flour. Using a meat mallet, pound each piece until slightly flattened. Flip and repeat on the other side. Continue this process for all pieces.
  3. Brown the Meat: Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the meat on both sides, then transfer to a platter. Alternatively, you can brown the floured pieces in the oven on sheet pans, saving the pan juices to enhance the gravy.
  4. Sauté the Vegetables: In the same pot, add the onions, bell peppers, and celery. Cook while stirring until the vegetables become soft and golden, about 8-10 minutes.
  5. Build the Gravy: Add the crushed tomatoes with their juice, then reduce the heat to medium-low. Stir in the beef broth, red wine, bay leaves, tarragon, and basil. Stir to combine.
  6. Simmer Until Tender: Return the browned meat to the pot, submerging it in the sauce. Let the mixture simmer uncovered for 1½ to 2 hours, stirring occasionally. If the sauce reduces too much, add more broth or a little water.
  7. Finish with Fresh Herbs: Just before serving, stir in the chopped green onions and parsley for a burst of freshness.
  8. After cooking the grits according to the package instructions, stir in the eggs, grated cheddar cheese, milk, and butter until everything is fully blended and the cheese and butter have melted. Transfer the mixture to a greased 2-quart baking dish and bake at 350°F for about 45 minutes, or until golden brown and set.
  9. Spoon a generous portion of baked grits onto a plate and ladle the grillades and gravy over the top. Enjoy the perfect blend of creamy and savory flavors!

Grits and Grillades is a time-honored Southern dish that brings comfort and satisfaction to any meal. Whether you’re preparing it for a special Sunday brunch or simply craving something rich and hearty, this dish never disappoints. The slow-braised beef, flavorful gravy, and creamy baked grits create an irresistible combination that keeps people coming back for more. Try it out, and bring a little taste of Louisiana into your home!

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Weeknight Grilled Flank Steak Tacos with a Southern Kick

When it comes to combining the rich flavors of the Southwest with the bold spices of the South, this Louisiana Cookin recipe for Grilled Flank Steak Tacos with Cajun Pico de Gallo stand out as a winning dish. Perfect for a quick midweek meal or a weekend gathering with friends and family, this recipe is sure to satisfy your cravings for something hearty and full of flavor. The tender flank steak, marinated to perfection, pairs beautifully with a zesty Cajun pico de gallo, creating a fusion that’s both unexpected and utterly delicious.

Ingredients:

  • 1½ to 2 pounds of flank steak
  • 12 corn tortillas, warmed
  • 1 tablespoon lime zest
  • 1 teaspoon cumin seeds
  • 1 tablespoon chili powder
  • 1 tablespoon Cajun seasoning
  • ¼ cup olive oil
  • Cajun Pico de Gallo (recipe follows)
  • Guacamole, queso fresco, and lime wedges, to serve
  • Garnish: fresh cilantro

Directions:

  1. Marinate the Steak: Begin by preparing the marinade. In a large resealable plastic bag, combine the olive oil, chili powder, Cajun seasoning, lime zest, and cumin seeds. Mix the ingredients well, ensuring they’re evenly distributed. Add the flank steak to the bag, seal it, and push out as much air as possible. Refrigerate the steak for at least 30 minutes to allow the flavors to penetrate the meat. For even more intense flavor, marinate the steak overnight.
  2. Prepare the Grill: When you’re ready to cook, heat a grill pan over medium-high heat. If you prefer, you can also use an outdoor grill, which will add a nice smoky flavor to the steak.
  3. Grill the Steak: Remove the steak from the marinade, discarding the excess liquid. Place the steak on the hot grill pan and cook it for 10 to 15 minutes, turning once, until it’s nicely browned and has reached an internal temperature of 140°F. This will give you a medium-rare steak, but feel free to cook it to your desired level of doneness. Once cooked, let the steak rest for 10 minutes—this allows the juices to redistribute, resulting in a more tender and flavorful steak.
  4. Assemble the Tacos: Thinly slice the rested steak against the grain. This helps to ensure that each bite is tender. Serve the slices of steak in the warmed corn tortillas, and top with Cajun Pico de Gallo. Add dollops of guacamole, crumbles of queso fresco, and a squeeze of fresh lime juice. If you’re a cilantro fan, sprinkle some on top for a fresh, herbaceous finish.

To round out your meal, consider serving these Grilled Flank Steak Tacos with a few complimentary side dishes. Mexican Street Corn (Elote), with its creamy, cheesy, and slightly spicy coating, is a perfect match for the bold flavors of the tacos. Black Bean Salad offers a refreshing contrast, with its mix of black beans, corn, red bell peppers, and a lime-cilantro dressing. For something lighter, a simple Green Salad with Avocado and Lime would balance the richness of the steak.

These Grilled Flank Steak Tacos with Cajun Pico de Gallo are more than just a meal—they’re an experience. The fusion of flavors from the Southwest and the South creates a dish that’s both familiar and exciting. Whether you’re making them for a quick weeknight dinner or serving them at a weekend cookout, these tacos are sure to be a hit. Their adaptability and ease of preparation make them an ideal choice for any occasion, from casual family dinners to lively gatherings with friends. Don’t forget to experiment with different toppings and side dishes to make the meal truly your own. With every bite, you’ll savor the perfect blend of smoky, spicy, and tangy flavors that will leave your taste buds craving more.

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Gulf Coast Delight: How to Make Crawfish Cornbread

If you’re seeking a mouthwatering dish that embodies the heart of Southern cuisine, look no further than this recipe for Crawfish Cornbread from LouisianaCookin. Bursting with flavors from the Gulf Coast, this cornbread marries the richness of crawfish with the comforting texture of classic cornbread. It’s a dish that’s perfect for gatherings, potlucks, or as a hearty side to a soulful meal.

Ingredients:

  • 1 pound cooked crawfish tail meat
  • ½ red bell pepper, chopped
  • 4 green onions, thinly sliced
  • 1 teaspoon granulated garlic
  • 1 large egg, beaten
  • 1¾ cups whole milk
  • ½ cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • ¼ cup bacon drippings
  • 1¼ cups unsalted butter, divided
  • ¼ cup salted butter, melted
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon plus ½ teaspoon plus 1 pinch salt, divided
  • ¼ teaspoon ground black pepper

Directions:

  1. Preheat and Prepare Skillet: Begin by placing a deep 10-inch cast-iron skillet in your oven. Preheat the oven to a scorching 450°F. This high heat ensures a crisp crust on your cornbread.
  2. Prepare Crawfish: Place your crawfish tails in a colander to drain. Gently squeeze them to remove any excess liquid, which helps prevent a soggy texture in the cornbread.
  3. Cook Vegetables and Crawfish: In a medium skillet, melt ½ cup of unsalted butter over medium-high heat until it starts to foam. Add the chopped red bell pepper, thinly sliced green onions, a pinch of salt, and ground black pepper. Cook, stirring occasionally, until the bell pepper softens, which should take about 5 minutes.
  4. Sprinkle in ½ teaspoon salt, the ground black pepper, and the crushed red pepper, and cook for an additional 30 seconds, allowing the spices to release their flavors. Stir in the crawfish tails and granulated garlic. Continue cooking until most of the moisture evaporates, roughly another 5 minutes.
  5. Melt Butter: In a small microwave-safe bowl, place 7 tablespoons of unsalted butter and melt it in the microwave on high for about 45 seconds. Set this aside for later use.
  6. Mix Dry and Wet Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking soda, baking powder, and the remaining tablespoon of salt. Gradually stir in the whole milk and honey, ensuring a smooth mixture. Add the melted unsalted butter and beaten egg, stirring until everything is well combined. Finally, fold in the crawfish mixture, making sure it’s evenly distributed.
  7. Prepare Skillet for Baking: Carefully remove the hot cast-iron skillet from the oven and place it over high heat. Add the bacon drippings and let it cook until it begins to smoke slightly. This step infuses the cornbread with a smoky flavor. Add the remaining ¼ cup of unsalted butter to the skillet, swirling it around to coat the bottom and sides thoroughly.
  8. Bake Cornbread: Pour the batter into the hot skillet, smoothing the top with a wooden spoon or rubber spatula. Reserve the last tablespoon of unsalted butter for another use. Bake in the preheated oven until the cornbread turns a beautiful golden brown, about 10 to 15 minutes. Once done, carefully turn the cornbread out onto a cutting board. Brush generously with the melted salted butter, cut into pieces, and serve hot.

Side Dish Suggestions:

Crawfish Cornbread is a versatile dish that pairs well with various Southern favorites. Here are some ideas to complete your meal:

  • Collard Greens: A traditional Southern side, collard greens cooked with ham hocks or bacon add a savory depth that complements the cornbread.
  • Fried Catfish: Crispy fried catfish with a squeeze of lemon makes a delightful main course paired with the rich cornbread.
  • Red Beans and Rice: This hearty dish is perfect with the spicy and savory notes of the Crawfish Cornbread.
  • Southern Slaw: A tangy coleslaw can provide a refreshing contrast to the warm, buttery cornbread.

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This Recipe for Pecan Pie Will be Your Best Yet

This classic recipe is sure to be a dessert time favorite that’s also perfect for your next upcoming holiday. This classic pecan pie recipe from Louisiana Kitchen and Culture is easy to make, guaranteed to satisfy your sweet tooth, and minimize any kitchen cleanup.

One of the features of this recipe is the instruction to begin by “blind baking” the pie crust. Simply put, “blind baking” a crust is a term for partially baking a pie crust before adding in the pie filling. This baking process is perfect for recipes where the pie filling takes less time to cook than the crust itself. Additionally, it helps to prevent a soggy bottom crust, thus ensuring a perfect texture to your pecan pie through and through.

Ingredients for your crust:

Ingredients for your filling:

  • 1 ½ cups of fresh pecan pieces
  • 1 stick of unsalted butter, sliced into small pieces
  • 5 large egg yolks
  • 1 large egg
  • ½ cup of heavy cream
  • 1 teaspoon of vanilla extract
  • ⅔ cup of cane syrup
  • ⅔ cup of light brown sugar
  • ¼ teaspoon of salt

 Directions:

  1. In order to start making the pie crust for this recipe, know that you can either purchase a pre-made pie shell if you’re running low on time or follow the following directions. If making your own, you’ll want to pulse your flour, sugar, and salt together in the bowl of your food processor until the ingredients are combined.
  2. Then, add in your butter and continue to pulse until the small butter pieces are approximately the size of corn kernels, which should take about 10-12 pulses.
  3. Add about 5 tablespoons of water and continue to pulse the dough until it’s no longer dry. When the dough is squeezed into your hand, it should form a ball and hold its shape if it’s no longer dry. If your dough is still dry, you can add another tablespoon or two of the ice-cold water.
  4. Spread some flout onto your baking surface and turn your dough out, forming it into a disk. Then, wrap the dough in plastic wrap and chill it for at least one hour and no longer than three days. If you’re freezing your dough, know that you can freeze it for up to a month and that you should defrost it in the refrigerator overnight before using it.
  5. When ready to bake, preheat your oven to 325°F, remove your dough from the refrigerator, and allow it to sit out at room temperature for five minutes in order for it to soften.
  6. Once again, flour your work surface and roll your dough into a 12-inch circle that’s about  ⅛ inch thick. Then, fold the dough into quarters and transfer it to a 9½-inch pie plate.
  7. Unfold the dough, fit it into the pie plate, and then trim off all but a ¼ inch of the overhang. Pinch the edge of the dough together to form a crimp by using your thumb and index finger. Chill while you begin to make the pecan pie filling.
  8. Begin the filling by whisking your egg and egg yolks together in a large bowl. Set this aside and combine your cane syrup, sugar, cream, and salt in a medium saucepan.
  9. Add your butter into the saucepan and melt it over medium heat. Once your butter has melted, continue to cook the mixture until it stops bubbling. This should take approximately 1 minute.
  10. Whisk the sugar mixture into the egg yolks gradually, just until the bottom of the bowl is warm to the touch, and then add in your remaining sugar mixture and stir in your vanilla.
  11.  Take your chilling pie plate out of the refrigerator, sprinkle the pecan pieces into the pie crust, and then carefully pour your filling on top. Spread an additional layer of pecan pieces atop the filling to cover the surface and then set the pie into the oven.
  12. Bake your pecan pie until its center has a little resistance, similar to a soft-setting custard, which typically takes about 30 to 40 minutes. Once finished, remove the pie from the oven and allow it to cool for at least 1 hour prior to serving.
  13. Enjoy!

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Healthier Version of Smothered Chicken

Healthy eating can still resemble good, Southern comfort food despite its low-calorie count. Take for instance this recipe from EatingWell, the health-focused food blog; their recipe guide for cooking, preparing, and serving “Smothered Chicken Breasts in Onion Gravy” focuses on a gravy-heavy meal that doesn’t stack up the calories because a minimum amount of oil is used to make the roux base for the dish.

This recipe was penned for EatingWell Magazine by James Beard Award-winning cookbook author Virginia Willis. Willis commented on the misconception that gravy automatically categorizes a meal as unhealthy by saying, “I love gravy; in my mind, there are rivers of it in heaven! Using a minimum amount of oil to make the roux reduces calories. The result is good, country-style cooking—always welcome on my weight-loss plan.”

Ingredients for the Smothered Chicken:

Directions for the Smothered Chicken:

  1. You’ll want to start this recipe by preheating your convection oven to 350°F. Then, in a nearby shallow mixing bowl, stir together your flout, onion powder, paprika, cayenne, 1/4 teaspoon salt, and ⅛ teaspoon pepper.
  2. Pat your boneless, skinless chicken breasts down with a paper towel to remove the excess moisture, and then dredge the chicken breasts into the flour mixture so that both sides of the breasts are coated evenly. Shave off the excess flour after you dredge each chicken piece, and save the remainder of your flour mixture to use later on.
  3. Next, heat 1 tablespoon of extra-virgin olive oil in a large oven-proof skillet over medium-high heat. Once the oil is properly spread throughout the skillet and heated, add your chicken breasts and cook them for about 1 to 2 minutes per side. Wait until one side of the chicken is browned, and then flip for the remaining side; you’ll only flip once. Afterwards transfer the chicken to a plate.
  4. Now, you’ll add in your onions, the remaining 1 tablespoon of extra-virgin olive oil, ½ teaspoon of salt, and ⅛ teaspoon of pepper to the pan and reduce the overall heat to medium. Cook the contents of the pan while stirring occasionally. Continue cooking just until the onions are a golden brown color, which normally takes approximately 5 to 7 minutes total. Once they’re browned, add in your minced garlic and cook until the pan’s contents are quite fragrant, which usually takes approximately 45 to 60 seconds.
  5. At this point, you’ll take the remaining flour mixture that you used to dredge the chicken breasts earlier, and you’ll tip the remaining mixture into the onions while stirring to coat them in the flour. Add the chicken broth to the pan and increase your heat to medium-high, bringing it to a complete boil while stirring often.
  6. After the pan is boiling, adjust the heat so that you’re maintaining a simmer. At which point you’ll add in your reserved chicken, any and all juices that have accumulated, thyme, and your bay leaf. Position your chicken so that they’re nestled into the onions, and turn them to fully coat them.
  7. Lastly, transfer your pan to the oven and bake for about 20-25 minutes. You’re going to keep the chicken in the oven until an instant-read thermometer that’s placed into the thickest part of the chicken registers at 165°F. Once it does, you can discard your bay leaf and serve!

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Pralines – The South’s Best Treat

One of the most delicious ways to literally treat yourself in the American South is to enjoy a homemade pecan praline, and with this authentic, heartfelt recipe from House of Nash Eats, it’s never been easier to enjoy the melt-in-your-mouth candy in the comfort of your own home!

Though pecan pralines are found in countless corner stores, gas stations, and kitchen counters across the Southern United States, the tradition of cooking (and enjoying) pecan pralines originated from France in the 17th century and came to the United States by way of French chefs in Louisiana, specifically being associated with New Orleans.

Despite their origins, the southern pecan praline is a sweet candy mixture that is often described as being somewhere between a candy confection and a cookie that’s loaded with a delicious brown sugar flavor amid texture-rich pecans. One of the keys to the praline’s hyper-specific, languid texture is the use of heavy cream or milk in its creation. As with any true southern recipe, the list of ingredients varies, and when it comes to the dairy element of pralines, they can be made with milk, creme, half-and-half, heavy whipping cream,evaporated milk, or buttermilk.

Ingredients

  • 1 cup of granulated sugar
  • 1 cup of brown sugar
  • ½ cup of evaporated milk, heavy whipping cream, or buttermilk
  • 4 tablespoons of unsalted butter, set at room temperature
  • 1 teaspoon of vanilla extract
  • 2 cups of chopped pecans and halves
  • ⅛ teaspoon of salt

Directions

  1. You’ll begin this recipe by lining a baking sheet tray with parchment paper and setting it aside. In a heavy pot, combine your granulated sugar, salt, evaporated milk, and butter over medium heat. Cook this mixture and stir it with a wooden spoon until both the sugars dissolve and the mixture comes to a boil.
  2. Continue to cook until the temperature reaches a key temperature between 235°F and 240°F. Most southern praline makers quote 236°F as the literal “sweet spot.” The best cooking instrument to use for this task would be a candy thermometer. As soon as your mixture is within that temperature range, you’ll want to remove the pot from the heat and allow your praline mixture to cool for about 5 minutes.
  3. At this point, once the contents of the pot have cooled, you will stir in your vanilla extract and (fresh if possible) pecans.  Beat the mixture vigorously by hand with a wooden spoon just until the candy begins to lose its glossiness and starts to thicken slightly, which should take just about 2 minutes. If you beat the candy longer than that, the candy pieces will start to seize and crumble. However, if you don’t beat the mixture long enough, then the pralines won’t set properly and will remain soft and sticky. It’s a delicate process, so be sure to only beat the candy by hand until it thickens ever slightly and not longer than two minutes.
  4. After your two minutes, work quickly and efficiently to drop medium to large-sized heaping teaspoons of pecan praline mixture onto your parchment-paper-lined baking sheet. Consider using a cookie dough scoop for easier distribution. If the mixture begins to harden before you have a chance to scoop all of the pralines from the pot, simply add in a teaspoon of hot water at a time to be able to scoop again.
  5. Once the pralines are set on the parchment paper-lined baking sheet, allow them to cool completely until they are set and firm. You can then store them in an airtight container, where they’ll last up to two weeks, or freeze them for up to 2 months.

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