What's With The Plates?

Recipes

Crawfish Tasso Cheesecake

  • 1 sm. Yellow onion, diced
  • 1 rib celery, diced
  • 1 tsp. Garlic, minced
  • 4 oz tasso, diced
  • 8 oz crawfish tails
  • 2 oz butter
  • Tony Cacherie’s seasoning to taste
  1. Saute all above ingredients until tender.
  • 1 lb. cream cheese
  • 2 eggs
  • 1 Tbsp cornstarch
  • 2 oz heavy cream
  1. Whip the cream cheese and cornstarch til smooth.
  2. Add eggs, one at a time. Then add cream.
  3. Fold in crawfish mixture.
  4. Pour pie filling into 9” pie pan lined with your favorite pie dough (uncooked).
  5. Bake at 350 degrees for 60 – 70 min. until nice and brown.
  6. Cool and chill overnight.

Grillades & Grits

Serves 10 – 12

New Orleans Grillades

  • 24 4 oz beef top round steaks
  • ¼ C. Canola Oil
  • 3 Large Yellow Onions, medium dice
  • 2 Red Bell Peppers, medium dice
  • 2 Green Bell Peppers, medium dice
  • 2 Yellow Bell Peppers. medium dice
  • 3 C. Mushrooms, sliced
  • ½ lb. Butter
  • 2 Tablespoons Tomato Paste
  • 2 Cups Flour
  • 2 Cups Red Wine
  • 1 Gallon Beef Stock
  • Salt and Pepper
  • 2 tsp. Fresh Thyme
  1. Season beef well with salt and pepper. Dredge in flour.
  2. Brown beef off in batches in hot pan with canola oil. Place on plate.
  3. Sauté onions in butter til golden, add peppers and sweat down until soft. Add mushrooms.
  4. Whisk in tomato paste and 1 cup of flour. Add red wine and stock.
  5. Bring to a low boil, then reduce heat and simmer 1 hour 30 min.
  6. Add thyme, salt and pepper to taste.

Sweet Potato Grits

  • 2 Sweet Potatoes, peeled and grated
  • 4 C. Whole Milk
  • 4 C. Water
  • 4 C. Quick Grits
  • ¼ C. Sugar
  • Salt & Pepper
  1. Combine milk, water, sugar and seasonings with sweet potato. Bring to a boil.
  2. Whisk in grits and turn fire down.
  3. Simmer grits 10 minutes.

TO SERVE: Spoon out grits on to warmed plates. Place 2 pieces of beef on each plate and spoon gravy over meat and grits.