Celebrating Mardi Gras with #SundaySupper

gril·lade :
/ɡriˈläd,ɡrēˈyäd/ noun
 plural noun: grillades
 a kind of meat stew usually made with beef steak, typical of French regional and Cajun cooking.
source: Google Search

Tender Spicy Morsels of Beef Tenderloin in Gravy

 served over Cheese filled Grits

 and topped with a Bacon and Tomato Relish!!

Can you think of a better way to celebrate Fat Tuesday?  I certainly can't.  Mardi Gras (Fat Tuesday) is celebrated on February 28th this month.  March 1st is Ash Wednesday and the beginning of our Lenten Season so we are getting ready for our last hurrah before the fasting and alms giving commences.  

Our host, Marion of Life Tastes Good, wisely asked us all to bring our favorite Mardi Gras recipe to the table this week.  This way all of our readers have a couple of days to plan their menu for their Mardi Gras celebration on Tuesday.

Keeping in mind that many of my readers will be working on Tuesday, I wanted to share a dish that is quick, easy and filled with the Cajun flavors you would find if you were lucky enough to be celebrating Mardi Gras in New Orleans.  When you read this, I will be in Dominica, celebrating Carnival.  I'm so excited.

This entire meal is ready in less than an hour.  Be forewarned that, in true Cajun fashion, this dish is very spicy.  I cut way down on the amount of Cayenne pepper and it still had a great bite.  A little too much bite for Frank who is very spice sensitive so if this is the case with your family you may want to reduce the Cayenne pepper even more.

Once you have seared the tenderloin and are letting the gravy thicken and reduce it is time to make your cheesy grits.  I used quick cooking grits which take only 5 minutes.  Stir in the cheese and butter and set aside while you rewarm the steak in the gravy and throw together the Bacon and Tomato Relish.

You are now ready to serve.  Plate the grits on one side of a shallow plate or bowl.  Ladle the stew onto the other side and top with a healthy dose of the tomato and bacon relish.

This elegant and delicious dinner is on the table within an hour making it perfect for a weeknight dinner but beautiful and tasty enough to serve to guests.  I adapted this recipe from one found in my latest issue of Cuisine at Home.  I made my own cajun seasoning adapting this recipe from Food.com. 

Tenderloin Grillades with Cheesy Grits and Tomato/Bacon Relish

adapted from Cuisine at Home, Issue #122

Stew:

1 lb beef tenderloin, slice into strips

3 T. flour

1 t. white pepper

1 t. garlic powder

1 t. onion powder

1/2 t. cayenne pepper ( more or less to taste)

1 t. paprika

4 thick slices of bacon, diced

1 yellow pepper, cut into chunks

1 med. red onion, sliced

2 cloves garlic, minced

1 T. tomato paste

2 c. beef broth

1 t. worcestershire sauce

Grits:

3/4 c. half and half 

1 1/4 c. water

dash of cayenne pepper

1 cup grits

1 c. colby jack cheese, shredded

2 T. butter

Relish:

4 slices diced bacon, cooked 

1 large tomato, seeded and diced

1/4 c. chopped fresh parsley

1 t. red wine vinegar

Combine the flour, pepper, garlic powder, onion powder, cayenne and paprika in a large plastic bag. Add the beef strips and shake to coat.

Cook bacon in large skillet over med heat until crisp.  Set aside to drain on a paper towel lined plate.

Add olive oil to the bacon grease in the skillet to equal 2 tablespoons.  Heat over med high heat.  Sear the seasoned tenderloin, in two batches, for a minute on each side, reserving any seasoned flour left in the bag.  Set aside on a plate.

To the same skillet, still over med high heat, add 1 more tablespoon of olive oil.  Add the onion and peppers to the skillet and cook for 5 or 6 minutes, stirring occasionally, until softened.  Add garlic, tomato paste, and remaining seasoned flour.  Cook and stir for a minute or two until fragrant.  Stir in the broth and worcestershire sauce.  Bring to a boil, scraping up any browned bits sticking to the bottom of the skillet.  Let cook until thickened and reduced, 5 minutes or so.

While gravy is thickening, make the grits by bringing the cream, water and cayenne to a soft boil over med high heat in a large saucepan.  Gradually stir in the grits, reduce heat and cook, stirring often until thickened, about 5 minutes.  Stir in the cheese and butter, set aside.

Turn the heat off under the gravy but leave on burner.  Add the reserved tenderloin and allow to gently rewarm. 

Toss together the reserved bacon, tomatoes, parsley and red wine vinegar.

Place a quarter of the grits on one side of a shallow plate or bowl.  Ladle a fourth of the stew along side the grits and top with 1/4 of the Tomato/Bacon relish.  Print Recipe

More Recipes Celebrating Mardi Gras

Appetizers

• Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffaletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Slow Cooker Jambalaya by The Crumby Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Not So Dirty Rice by Simple and Savory
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cake Bites by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?

It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pork Dumplings to kick off #SundaySupper

We are celebrating Fancy Appetizers today at Sunday Supper.  Wendy of Wholistic Woman thinks that with "Award Season just around the corner it is the perfect time to throw an elegant dinner party".  She invited us to share our "best show-stopping appetizers Bperfect for feeding a crowd".

Believe it or not.....I am not a huge Oscars fan.  I very rarely watch them and if they are on I am usually using it as background noise while I blog, read, cook, clean....whatever.  I just am not interested in them enough to give them my undivided attention.  Further....I am not a fashion hound....I have no fashion sense.....give me jeans and a t-shirt and I am happy.  I could care less what they are wearing to the Oscars....sorry folks.

But I do love dinner parties and I love cooking for a crowd so I am more than happy to join in this week's Sunday Supper Party.  I am planning a dinner party for Valentine's Day and I have a wonderful first course planned that I will be sharing later but that doesn't help me today. 

For today's recipe, I am going back to my last dinner party, Chinese New Year, that we celebrated on January 28th.  These dumplings were the perfect appetizer for that dinner as they denote wealth and who doesn't want more wealth this year?  But they are also perfect for anytime you have a gathering, be it a dinner party, a game day party or an Oscar night.

They can be made ahead of time and frozen so that on the day of your party you can pull them out and cook them up.  You don't even need to defrost them, simply add a few minutes to the cooking time.  Now that, is a perfect appetizer to have on hand!!

Of course, you don't have to make them ahead of time.  It only takes a moment to make the filling and they cook up very quickly.  However, making the dumplings does take some time so if you are making them the day of the party, start early.  They hold in the refrigerator very well until it is time to cook them.  You are going to want to cook them up right before serving but, again, it only takes minutes and is mostly hands off.

I adapted this recipe from one for Potstickers from Cuisine at Home.  As far as I can tell the only difference between Dumplings and Potstickers are the shape.  I used wonton wrappers that I gathered around the filling to make these little flower shaped dumplings.  The sauce that you toss them with before serving is what makes these dumplings so special, just the right amount of heat to get your attention but not enough to linger, making you go back again and again....these little dumplings are very addicting!

Feel free to make them in any shape you like. If you get Potsticker wrappers, which are round instead of square, as opposed to the wonton wrappers they may be easier to form and take less hands on time.  I don't know.  I would allow at least an hour though for making the dumplings themselves.  I would also double this recipe and make two batches one for the party and extras for in the freezer for unexpected company or to take out and add them (without the sauce) into a chicken broth base flavored with scallions and ginger for a great soup.  

Pork Dumplings

adapted from Cuisine at Home, Issue #55

Dumplings:

2 1/2 c. thinly shredded Napa Cabbage

1 t. salt

1/2 lb ground pork

1/4 c chicken broth

1 T. soy sauce

1 T. corn starch

2 scallions, white and light green parts, minced

1/2" piece of fresh ginger, peeled and minced

dash of white pepper

Wonton wrappers

2 T. vegetable oil, divided

2/3 c. water, divided

Sauce:

3 T. soy sauce

2 T. seasoned rice wine vinegar

2 T. sweet chili sauce

2 t. hot chili oil

2 t. cilantro leaves, minced

1 clove garlic, minced

1/2" piece of ginger, peeled and minced

Sprinkle the cabbage with the salt and let stand for 15 minutes.  Squeeze out any liquid and place in a large bowl.

Combine the sauce ingredients; soy sauce, vinegar, chili sauce, scallions, chili oil, cilantro, garlic and ginger in a large bowl.  Set aside.

Add the pork, broth, soy sauce, cornstarch, scallions, ginger and pepper to the cabbage and combine thoroughly, using clean hands.

Place about a teaspoon of filling onto a wrapper.  Fold all four corners over the filling, meeting in the center.  Fold the four corners that were made, into the center of the dumpling, using water to seal the edges.  Your dumpling should look like a little flower.

Heat one tablespoon of oil in a large skillet over medium high heat.  Add half of the dumplings, seam side up, and cook until bottoms are golden brown, 3 minutes or so.  Add 1/3 c. water, reduce heat, cover and cook until water is evaporated, 5 minutes or so.  Remove and keep warm while repeating this step with the other half of the dumplings.  Toss the dumplings with the reserved sauce and serve. Print Recipe

More Great Appetizers

Finger Foods

• BLT Crostini Sliders with Avocado Aioli by Casa de Crews
• Easy Caprese Puff Pastry Bites by The Weekend Gourmet
• French Onion Palmiers by Cooking With Carlee
• Ham and Mustard Spirals by Food Lust People Love
• Homemade Mozzarella Cheese Sticks by Grumpy’s Honeybunch
• Middle Eastern Deviled Eggs by A Kitchen Hoor’s Adventures
• Mushroom and Blue Cheese Gougeres by Turnips 2 Tangerines
• Simple Greek Pinwheels with Tzatziki Dipping Sauce by A Mind “Full” Mom
• Soppressata Puffs by Cosmopolitan Cornbread

Hors d'oeuvres

• Baba Ganoush by The Crumby Cupcake
• Baked Fruit and Nut Camembert by Sunday Supper Movement
• Caesar Salad Wonton Cups by Hezzi-D’s Books and Cooks
• Cucumber Bites with Creole Shrimp and Guacamole by Life Tastes Good
• Dates with Goat Cheese, Prosciutto and Truffle Honey by Monica’s Table
• Drunken Asparagus with Feta and Prosciutto by Wholistic Woman
• Italian Chicken Meatballs by Cindy’s Recipes and Writings
• Japanese Meatballs by NinjaBaker.com
• Loaded Hasselback Potatoes Mini Size by Crazed Mom
• Mini Caprese Bites With Balsamic Drizzle by My Sweet Savings
• Pork Dumplings by A Day in the Life on the Farm
• Prosciutto and Blue Cheese Pear Bites by Jersey Girl Cooks

Seafood

• Lime Shrimp Cups by Our Good Life
• Mini Crab Cakes by My Savory Spoon
• Oysters Rockefeller by Caroline’s Cooking
• Scallop Crudo with Citrus by Cricket’s Confections
• Shrimp Martini by Palatable Pastime
• Southwestern Shrimp Spring Rolls by The Freshman Cook
• Tuna Poke Mochi Waffles by Brunch-n-Bites

Sweets

• Gluten Free Champagne Cake Pops by Gluten Free Crumbley
• Loaded Chocolate Dipped Potato Chips by Desserts Required
• Mini S’mores Tarts by That Skinny Chick Can Bake
• Peanut Butter and Jelly Cheesecake Bars by Pies and Plots
• Sweet Dijon Pecan Baked Brie Bites by Soulfully Made
• Wine Gummy Bears by Culinary Adventures with Camilla

Veggies

• Baked Eggplant Fries with Basil Dipping Sauce by Dizzy Busy and Hungry
• Blue Cheese Asparagus Bites by Hardly A Goddess
• Broccoli Pesto Potato Bites by Simple and Savory
• Mushroom Purses by Seduction in the Kitchen
• Roasted Carrot Soup by From the Bookshelf

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.