Tag Archives: dinner

Shrimp & Andouille Sausage with Asiago Grits

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EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

In honor of Mardi Gras, I figured I’d include some awesome recipes I found that remind me of my Birthday trip to New Orleans. I had the honor of eating at Jon Besh’s restaurant AUGUST which was phenomenal!

EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

Before we left NOLA, we stopped at this restaurant that was off the beaten path and I had the best grits of my life! My crappy phone photo above really doesn’t do it justice, but you can see the lovely pool of butter around the plate which made it so amazing! I found the recipe below on Southern Living and it reminded me of the  wonderful grits I had in NOLA. Hope you enjoy!!

Courtesy of Southern Living

Courtesy of Southern Living

Shrimp & Andouille Sausage with Asiago Grits

6 Servings

Asiago Grits

INGREDIENTS

  • 2 (14-oz) cans Chicken Broth
  • 3/4 C uncooked Quick-Cooking Grits
  • 1/2 (8-oz) container Chive-and-Onion Cream Cheese
  • 1/2 C Asiago or Parmesan Cheese (freshly grated)
  • 1/4 t Ground White Pepper

PREPARATION

  1. Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheese and pepper, stirring until melted.

Shrimp & Andouille Sausage 

INGREDIENTS

  • 1 1/2 pound Medium-size Raw Shrimp (unpeeled)
  • 1 T Butter
  • 1/2 pound Andouille Sausage (diced)
  • 3/4 C Whipping Cream
  • 1/3 C Chicken Broth
  • 1/3 C Dry White Wine
  • 1/2 C Asiago or Parmesan Cheese (freshly grated)
  • 1/4 t Ground White Pepper

PREPARATION

  1. Peel shrimp; de-vein, if desired.
  2. Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
  3. Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits.
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Top 10 Most Romantic Restaurants in Houston

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Still trying to figure out what to do for Valentine’s Day?

Well… here’s a little help from The Houston Press’ 10 Most Romantic Restaurants in Houston! Valentine’s Day is only a week away so you better start calling if you want to get into any of these AWESOME restaurants!!

10. Backstreet Cafe – 1103 S. Shephard, Houston, TX

Cuisine: American

Courtesy of Backstreet Cafe

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9. Latin Bites – 5709 Woodway Dr., Houston, TX

Cuisine: Peruvian

Courtesy of Houston Culture Map

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8. Dolce Vita – 500 Westheimer Road, Houston, TX

Cuisine: Italian

Courtesy of Houston Press

Courtesy of Houston Press

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7. Brasserie 19 – 1962 W. Gray St., Houston, TX

Cuisine: French

Courtesy of Houston Press

Courtesy of Houston Press

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6. Jasper’s – 9595 Six Pines Dr., The Woodlands, TX

Cuisine: Southern/American

Courtesy of Jasper's

Courtesy of Jasper’s

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5. Brennan’s of Houston – 3300 Smith St., Houston, TX

Cuisine: Cajun/Creole

Courtesy of Brennan's of Houston

Courtesy of Brennan’s of Houston

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4. Cafe Rabelais – 2442 Times Blvd., Houston, TX

Cuisine: French

Courtesy of Zagat

Courtesy of Zagat

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3. Mockingbird Bistro – 1985 Welch St., Houston, TX

Cuisine: Mediterranean/American

Courtesy of Mockingbird Bistro

Courtesy of Mockingbird Bistro

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2. Rainbow Lodge – 2011 Ella Blvd., Houston, TX

Cuisine: American

Courtesy of Rainbow Lodge

Courtesy of Rainbow Lodge

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1. Etoile – 1101 Uptown Park Blvd., Houston, TX

Cuisine: French

Courtesy of Etoile

Courtesy of Etoile

Check out Houston Press for more information!

Holiday Giveaway – Little Black Dress

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EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

There is nothing like looking cute and pretty in the kitchen while you are serving your Thanksgiving meal! So… I am giving away this beautiful ‘Little Black Dress’ Apron courtesy of Flirty Aprons! They have a huge selection of cute aprons that you can choose from. Check them out at http://www.FlirtyAprons.com!

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You can enter the contest by doing one or all of the following (Hint: If you do all 3 the better chance you have of winning! :))

Subscribe to my Blog by entering in your email here ———>

Like me on Facebook ————>

Follow me on Twitter ————>

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Once you’ve done the above, email me at: EsteeEatz@gmail.com

Include: FULL NAME (First/Last) AND MAILING ADDRESS
Include: Your FACEBOOK & TWITTER name

(Subject Line: Little Black Dress)

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 No purchase necessary. Only U.S. residents over age 18 are eligible to participate. Winner will be chosen randomly and contacted via email. This promotion will end November 22, 2013 at noon (central time). EsteeEatz.WordPress.com and other promotional partners are not responsible for lost, stolen, or misdirected mail. Giveaway provided by FlirtyApron.com.
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Blood Orange, Beet, and Fennel Salad

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Courtesy of Bon Appetit

Bon Appetit’s orange salad has been my favorite so far because it has a great combination of flavors. The beets give it hearty flavor along with the fennel adding that licorice bite… and of course the orange’s add that awesome sweetness. Do not be scared to try this recipe… and if you do not like beets, try sweet potatoes.

Servings: Makes 4–6

INGREDIENTS

  • 2 medium red beets (tops trimmed)
  • 2 medium golden beets (tops trimmed)
  • 3 blood oranges
  • 1 medium navel orange
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons fresh lime juice
  • 1/2 small fennel bulb (very thinly sliced crosswise on a mandoline)
  • 1/4 red onion (very thinly sliced on a mandoline – about 1/3 cup)
  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
  • 1/4 cup loosely packed fresh cilantro and/or chervil leaves
PREPARATION

1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Nutritional Information
One serving contains: Calories (kcal) 89.1- %Calories from Fat 14.6 – Fat (g) 1.4 – Saturated Fat (g) 0.2 – Cholesterol (mg) 0 – Carbohydrates (g) 19.0 – Dietary Fiber (g) 4.1 – Total Sugars (g) 11.9 – Net Carbs (g) 14.9 – Protein (g) 2.0 – Sodium (mg) 58.2