A Composed Appetizer made For Grace #MoviesandMunchies

This Tunatini is a beautiful, elegant, tasty start to your dinner party.  It could also be served as a light lunch with some crusty bread.

Layers of fresh Ahi Tuna, Cucumber, and Avocado, layered in a slightly Spicy Sauce, in a Martini glass. Compose a dish as beautiful as it is delicious. 

Chicken Buffalo Dip #FoodieHoliday

This dip has all the flavors of your favorite wings without the sticky fingers.  I served this up with scoopable corn chips but it would be delicious with celery sticks too.  This is perfect game day fare.

Today is Hot and Spicy Food Day and we have some recipes to help you beat the Winter chill.......

Pork Satays #SummerGamesWeek

Strips of tender pork tossed in a spicy sauce and threaded onto skewers before being grilled to perfections.  These Satays are a classic Thai street food.

Shrimp Etouffee #OurFamilyTable

Succulent shrimp in a spicy vegetable sauce made with roux and the New Orleans trinity, this stew like dish is just in time for Mardi Gras.

Join the bloggers over at From our Dinner Table as we share our favorite Seafood Recipes.......

Pumpkin Seafood Curry #Pumpkin Week #FishFridayFoodies

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Beautiful tender shrimp and chunks of white fish cooked up  in a curried pumpkin sauce.  This delicious stew can be on your table in less than an hour.  Perfect for your next Fish Friday meal.

Please join me today as I celebrate the final day of Pumpkin Week with the Fish Friday Foodies team.......

Kung Pao Shrimp #FishFridayFoodies

Our friend, Karen of Karen's Kitchen Stories, is hosting this month's Fish Friday Foodies.  Karen has chosen the theme Asian Flavors.

It's like Karen looked into my pantry and fridge before making her choice.  I love making stir fry and more often than not that stir fry contains seafood of some sort.

Fish Friday Foodies is a neat group that I started in January of last year.  That means next month we will be celebrating our two year anniversary.  I never dreamed, that when I asked if some of my blogging friends would be interested in a group like this, it would get such an immediate and positive response.

I couldn't have asked for a better group of participants.  They all jumped in with both feet, volunteering to host, making our group logo, inviting friends, setting up files.

They are all very talented chefs and come up with amazing, creative recipes each and every month.  You can find all those recipes by searching #FishFridayFoodies on social media.  Fair warning though, once you start reading their blogs, you are going to be caught....hook, line and sinker.  See what I did there?  Fish Friday Foodies......Hook, Line and Sinker?  Sorry, I sometimes get carried away.

I found this recipe, for Kung Pao Shrimp,  in a Cuisine at Home issue.  Each issue contains a section called Cuisine for Two.  I am having a difficult time learning to cook for just the two of us so I really appreciate this section each month. 

I took it easy on the amount of crushed red pepper that I added, as Frank is spice sensitive, feel free to add a full teaspoon if that is more to your liking.  This recipe would be easily doubled to feed a family.

Kung Pao Shrimp

slightly adapted from Cuisine at Home

12 oz. large shrimp, peeled and deveined

2 T. dry sherry, divided

2 T. soy sauce, divided

1/3 c. chicken stock

1 t. rice wine vinegar

1 t. sugar

1 t. cornstarch

1 T. olive oil

1/3 c. dry roasted peanuts

1/4 t. crushed red pepper

1 red bell pepper, sliced

3 scallions, white and light green sections, thinly sliced

2 garlic cloves, minced

1 T. minced ginger root

Toss shrimp, with 1 tablespoon of the sherry and 1 tablespoon of the soy sauce.  Set aside to marinate for about 10 minutes.

Combine the chicken stock with the remaining sherry and soy sauce.  Add the vinegar, sugar and cornstarch, whisk to combine.

Heat the oil in a wok over high heat.  Add the shrimp (discard marinade) peanuts and crushed red pepper.  Cook for a couple of minutes until shrimp is nearly opaque.  Add the bell pepper and cook for another minute or two.  Add the scallion, garlic and ginger.  Cook and stir for a few seconds, until fragrant, then add the chicken stock mixture.  Cook for another half a minute or so until sauce is thickened.

Serve with steamed rice.  Print Recipe

More Asian Fish/Seafood Recipes

An InLinkz Link-up

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.

How the White House celebrated Washington's Birthday #PresidentsDayRecipe

Happy President's Day.  I remember when we celebrated this day as Washington's Birthday and also celebrated Lincoln's Birthday.  Now we set aside this day to honor all of our Presidents.

I received this cookbook as a gift and was very excited when Sue of A Palatable Pastime and a fellow member of our Holiday Fun with our Food Bloggers group decided to host a President's Day event. Sue asked us to share  a recipe that was President's Day related by theme, a POTUS family recipe or perhaps a recipe served to the POTUS by White House Staff.

This book was perfect for this event.  It not only includes tons of recipes, it also includes menus for special occasions such as Washington's Birthday!  This book contains an index of "Varieties of Seasonable Food to be obtained in our markets during the year" along with instructions on how to butcher, process, prepare and obtain said foods.  Much of the meat is game as is indicative of the times.

They also have a section for "Menus: Breakfast, Luncheon and Dinner for the Holidays and for a week in each month in the year".  I, of course, turned to February and discovered this menu for Washington's Birthday.  As you can see I had a huge selection of items I could make and they all came with recipes, even for coffee and tea.

I had some pork stew that I had taken out of the freezer for a dinner that didn't get cooked so when I saw the recipe for Country Sausage, I knew I was golden.  I adapted this recipe to use the two pounds of stew meat which eliminated the need to add any chine fat.  

If I lived in 1887 when this edition of this cookbook is dated, I would have minced the meat as instructed.  Fortunately, I live in 2017 and have a handy dandy Kitchen-Aid.  I ground my meat twice, first using the large grinding plate and then again using the smaller grinding plate.  I mixed in the seasonings with my hands as instructed but instead of encasing it in intestines or muslin, I simply made them into patties and fried them up.

To be honest with you, this pork sausage could have used a little bit of the chine fat.  I would definitely use country ribs or pork shoulder with a little more fat content next time I make this sausage.

But we enjoyed it none-the-less.  I served it up with a Tortilla Espanola that I had made for this month's FoodnFlix.  They are spicy and wonderful.  I ended up with 12 patties from 2 lbs of meat. Served two each with this dinner and put the rest in the freezer.  We have been enjoying them on breakfast sandwiches and mixed in with scrambled eggs.

I am linking this post to Foodies Read.  You can see what other foodie books people are reading by clicking on the link.  I am also excited to see the other recipes that my blogger friends made for this event.  You will find links to those recipes right below mine.

Country Pork Sausage

adapted from The Original White House Cook Book, 1887 Edition.

2 lbs pork stew meat

1 T. salt

1/2 T. black pepper

1 T. rubbed sage

1 t. ground savory

Run the pork stew meat through your meat grinder twice, using the large plate the first time and the small plate the second grinding.  Add the salt, pepper, sage and savory to the ground pork and mix in thoroughly using clean hands and 1/4 water to the mixture and continue to knead with your hands until water is absorbed and the seasonings are evenly distributed.  Form into patties of desired size. Place patties in a dry skillet over medium heat and cook for 3-4 minutes per side, depending on the thickness of the patty, until golden brown and an internal temperature of 150-160* is met.  Print Recipe

Happy #President's Day We are sharing recipes that honor our past presidents and their birthdays.

• Bush Family Cowboy Cookies from Palatable Pastime
• Country Sausage from A Day in the Life on the Farm
• Extra Creamy Stovetop Mac and Cheese from Amy's Cooking Adventures
• President Nixon's Secret Meatloaf Recipe from Frugal Pantry
• Presidential Blueberry Bundt Cake from Cooking with Carlee
• President's Day Cherry Almond Squares from Family Around the Table
• Washington's Cherry Breakfast Cobbler from The Tip Garden