Fleur de Lis

Fleur de Lis

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Monday, January 16, 2012

Lechon Asado (Cuban Roast Pork) & Classic Cuban Style Black Beans

Smoked some Boston Butts this weekend and decided to try a completely different dish for the leftovers. This recipe is based on this one.  http://ediblearia.com/2009/10/30/lechon-asado-cuban-roast-pork/

But here's my version:

2 T. olive oil
2 medium onions, diced
1 large green bell pepper, diced
4 cloves garlic, minced
2 cups chicken stock
Juice of three oranges
Juice of one lemon
Juice of one lime
2 T. cumin
2 T. dried oregano
3 cups shredded cooked pork
salt and pepper to taste

Heat olive oil in a small Dutch oven over medium heat. Add onions, pepper and garlic and cook 7 - 8 minutes until softened. Add stock, juices and seasonings. Cook for 10 minutes until mixture has reduced by a third and thickened slightly.

Add shredded pork and let simmer for 5 minutes or so. Add salt and pepper if needed. Serve over rice.

Added bonus!  Here's the recipe for the black beans served as the side dish.

Classic Cuban Style Black Beans
2 cups dried black beans
1 green bell pepper, seeded and quartered
2 cloves garlic, crushed
1 bay leaf
1/2 cup olive oil
1 large onion, peeled and finely chopped
1 green bell pepper, seeded and chopped
1 T. minced garlic. 
2 t. ground cumin
1 t. salt
1/2 t. ground black pepper
1/4 t. ground cinnamon
1 - 2 T. red wine vinegar
1 T. light brown sugar

Pick over beans and rinse under cool running water. Place the beans in a large non-reactive pot and enough cold water to cover them by about 2 inches. Soak the beans overnight.

After soaking, drain beans and refill with water to cover by 2 inches. Add the bell pepper, garlic and bay leaf. Bring to a boil over medium high heat.

Lower the heat and simmer, uncovered, stirring occasionally, until the beans are tender, 1 - 3 hours. If more water is needed during cooking, add hot water, as cold water tends to toughen the beans.

While the beans are cooking, make the sofrito: In a large skillet over medium heat, warm the oil. Add the onion and bell pepper and saute until the onion turns translucent, 3 - 4 minutes.  Add the garlic, cumin,salt, pepper and cinnamon and cook for 1 minute more, then remove from the heat.

Place 1 cup of the cooked beans and half of the sofrito in a blender or food processor and pulse until pureed. 

Stir the puree and the remaining sofrito into the pot of beans. Taste; add vinegar and sugar, if necessary, and, if you like a drizzle of oil to complete the seasoning. Bring the beans to a boil again, then reduce the heat to low and simmer, uncovered, stirring frequently to avoid sticking for about 10 minutes to blend flavors.

From Eating Cuban

Wednesday, January 11, 2012


I would like more participation from our group.  With that in mind, if you'd like to submit a recipe and picture for consideration to be published on Fleur de Lolly, send me an email at fleurdelolly@yahoo.com.

Add a little info about yourself and your dish, i.e., how many times you've made it, what changes you've made etc. 

I expect to see emails coming in!


Sunday, January 8, 2012

Smothered Cabbage

This is just one of those tasty, rustic dishes that you can serve from the cooking pot on the table.  Even if you don't care for cooked cabbage, give this one a try.  If you want to up the flavor and heat, use Rotel tomatoes instead of plain diced.  You could also add some chopped bell peppers or diced jalapenos.  I love this dish. 

Cabbage (usually about 2 heads, depending on size) , cut into 8ths
1 onion, diced
Several garlic cloves, diced
2 carrots, diced
1 can petite diced tomatoes (or use Rotel)
salt and pepper, rosemary, thyme, oregano or Tony Chatcherie's

Brown the ham in a little bit of oil in a Dutch oven over medium high heat.  Let the edges get crusty brown.  Add onions until they start to caramelize just a bit, stir in garlic, carrots and undrained tomatoes and cook for 5 -10 minutes.

Add cabbage and seasonings to your taste.  Cover with a well fitting lid and reduce heat to a simmer. Stir occasionally from the bottom to mix in the ham/onion/carrot mix from the bottom of the pot and make sure nothing is sticking and burning to the bottom of the pot.  Return the lid to "smother" it.  Cook until the cabbage is tender.

Serve with cornbread.  Great for New Year's Day!

Saturday, January 7, 2012

Shrimp Magazine

During our visit to New Orleans last week we enjoyed a wonderful meal with friends at Joey K's on Magazine Street. Several of the diners chose Shrimp Magazine as their meal. I thoroughly enjoyed mine and decided to attempt to recreate it at home last night. Here's my version.

8 oz. finely diced ham
1 14 oz. can artichoke hearts, quartered, drained well
1 medium bunch of green onions, washed, sliced on a thin diagonal
red pepper flakes
2 T. butter
12 oz. chicken broth or dry white wine
1 lb. large shrimp, peeled, deveined and butterflied
12 oz. angel hair pasta, cooked according to package directions

In a large skillet, add 1 T. olive oil and heat over medium heat. Add ham and cook until lightly browned, stirring occasionally. Add artichoke hearts and green onions and mix in well. I usually add about 1 t. red pepper flakes. Adjust to your taste and heat sensors. Add butter and let melt and then stir in chicken broth or wine and bring to a boil. Reduce heat and let cook until liquid is reduced by half.  Add shrimp and cook only until pink and opaque. Season with salt and pepper.

Place drained pasta in a large bowl and pour the ham/shrimp mixture over and mix well. Top with chopped parsley and parmesan cheese if desired. Divide onto individual plates.

Here's a pic of the Joey K's version. I liked mine just as well!

Shrimp Stuffed Pork Loin with Andouille Cream Gravy

Easy enough to make anytime, but elegant enough for company. You can't mess up with that combination, now can you?

1/2 lb. peeled, small raw shrimp, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 T. Cajun seasoning, divided
1 (3 1/2 lb.) boneless pork loin
1/4 cup butter, softened
Andouille Cream - recipe to follow

Preheat oven to 450 degrees. Toss together shrimp, pepper and 1 T. Cajun seasoning.  Place mixture on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until shrimp turn pink and peppers begin to caramelize. Let cool 10 minutes.

Meanwhile, trim pork loin roast. Butterfly pork loin by making a horizontal cut (about one-third down from top) into one side of pork, cutting to within 1/2 inch of other side. Do not cut all the way through meat.

Unfold top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two third portion of pork loin, beginning at top or bottom of inside cut.

Place pork loin between two sheets of heavy duty plastic wrap, and flatten to a 1/2 inch thickness, using a rolling pin or flat side of a meat mallet. Spread 2 T. butter over pork; sprinkle with 1 T. Cajun seasoning. Spread shrimp mixture over pork, leaving a 1/2 inch border. Roll up, starting at 1 long side, and tie with kitchen string, securing at 2 inch intervals. Rub remaining 2 T. butter over roast; season with remaining 1 T. Cajun seasoning. Place roast on a lightly greased rack in a roasting pan.

Bake at 450 for 20 minutes. Reduce oven temperature to 325 and bake 1 hour or until a meat thermometer inserted into thickest portion registers 155 degrees. Cover with aluminum foil, and let rest 20 minutes. Slice pork into 1 inch pieces. Serve with andouille cream.

Andouille Cream Gravy

1/2 lb. andouille sausage, chopped
4 cups heavy cream
1 T. Creole mustard

Cook sausage in a large skillet over medium high heat, stirring often, 5 to 6 minutes until browned.

Add cream and cook over medium heat for 30 minutes stirring occasionally, or until cream is thickened and reduced by half. Stir in mustard. Remove from heat.

Thursday, January 5, 2012

White Cheese Grits with Mustard Greens and Bacon

I fell in love with this side dish and I don't even LIKE mustard greens.  The goat cheese added the perfect zing to the grits.  Try this one.  You'll be glad you did.

6 thick bacon slices
5 cups packaged, fresh chopped mustard greens, sliced
salt and pepper to taste
4 cups chicken broth
2 cups uncooked quick cooking grits
4 oz. goat cheese, crumbled
2/3 cup whipping cream or half and half
2 T. butter
 1/2 t. freshly ground pepper

Cook bacon in a skillet over medium heat until crisp.  Remove bacon and drain on paper towels; reserving drippings in skillet.  Crumble bacon.

Saute mustard greens in hot drippings 6 - 8 minutes or just until tender.  Season with salt and pepper to taste.  Set aside.

Meanwhile, bring broth and 3 cups water to a boil in a large saucepan over medium heat.  Gradually whisk in grits, bring to a boil.  Reduce heat to medium-low; cover and simmer, stirring occasionally 5 - 7 minutes or until thickened.  Add cheese and next 3 ingredients; stirring until cheese and butter are melted.  Transfer grits to a serving bowl; spoon greens down center of grits and sprinkle with bacon.

From:  Southern Living Christmas 2011

Browned Butter Carrots

Candied carrots are one of Sweet Harold's favorite vegetables. These are a different variation in that they have vinegar and black pepper. This my new favorite carrot recipe.

3 lbs. carrots
1/3 cup butter
1 t. salt
1 t. freshly ground black pepper
1/3 cup firmly packed dark brown sugar
1/3 cup cider vinegar
2 t. vanilla extract
Garnish:  fresh herbs such as flat leaf parsley or thyme

Cut carrots in half lengthwise; cut into 2 inch pieces. Cut thick pieces in half lengthwise. Melt butter in an extra large skillet over medium heat; cook, stirring constantly, 3 minutes or until butter begins to turn golden brown. Add carrots, salt and pepper; cook 8 to 10 minutes stirring occasionally or until carrots are barely tender.

Add 1/2 cup water; cover and cook 10 minutes. Uncover and add brown sugar and vinegar and cook 8 to 10 minutes until carrots are glazed and most of the liquid evaporates. Remove from heat and stir in vanilla. Garnish, if desired.

Christmas Dinner - Entree' & Sides: Shrimp stuffed pork loin with andouille cream gravy, browned butter carrots, goat cheese grits topped with mustard greens and bacon

Here's a picture of the entree' and sides. I'll post the individual recipes separately.

Christmas Dinner - Soup: Creamy Pecan Soup

As soon as I saw this recipe, I was intrigued.  I am so glad I decided to try it!  Smooth, creamy and the taste of the toasted pecans was a perfect combination.

1/2 cup butter
3 celery ribs, coarsely chopped
2 sweet onions, chopped
1 large baking potato, peeled and coarsely chopped
4 cups chicken broth
3 cups heavy cream
1 t. salt
1/2 t. ground white pepper
1 lb. pecan halves, toasted
Garnishes:  creme fraiche, chopped chives, additional pecan halves

Melt butter in a Dutch oven oven medium heat; add celery and onion.  Saute' 20 minutes or until translucent.

Add potato and next 5 ingredients.  Bring to a boil; reduce heat to medium-low and simmer, uncovered, 30 minutes or until slightly thickened and potato is very tendered.  Remove from heat; cool slightly.

Process soup mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed.  Ladle into serving bowls.  Garnish, if desired.  Serve hot.

From Southern Living Christmas 2011

Christmas Dinner - Salad: Field greens with country ham cornbread croutons & muscadine vinaigrette

I try to like muscadine wine.  I really do.  That being said, this was not my favorite homemade salad dressing.  But the croutons were great!

Country Ham Croutons

2 T. butter
1 cup chopped onion
1/2 cup finely chopped country ham
2 cups buttermilk
1 large egg, lightly beaten
1 3/4  cups plain yellow cornmeal
1 t. baking powder
1 t. baking soda
1 t. salt

Preheat oven to 450 degrees.  Melt buter in a large skillet over medium high heat.  Add onion and ham.  Saute' 6 minutes or until ham is browned and onion is tender.  Remove from heat; cool slightly.

Combine buttermilk, egg and saute'ed  ham mixture in a medium bowl.  Combine cornmeal and remaining ingredients in a separate bowl.  Gradually add buttermilk mixture to cornmeal mixture, whisking until blended.  Pour batter into a lightly greased 13 x 9 x 2 inch pan.

Bake for 15 minutes or until golden brown.  Cool in pan on a wire rack 10 minutes.  Run a knife around edges to loosen cornbread from sides of pan.  Remove cornbread from pan; cool slightly on a wire rack (about 20 minutes).  Reduce oven temperature to 400 degrees.

Cut cornbread into 1 inch cubes.  Place cornbread cubes in a single layer on a large rimmed baking sheet.  Bake at 400 degrees for 18 minutes, stirring occasionally, until toasted.  Cool completely on wire rack.  Top salad greens with croutons.

Muscadine Vinaigrette

1 1/4 cup sweet muscadine wine
1 T. country dijon mustard
1 large shallot, minced
1/2 cup olive oil
1/2 t. salt
1/2 t. freshly ground pepper

Bring wine to a boil over medium high heat in a small saucepan.  Cook 15 minutes or until wine is reduced to 1/2 cup.  Let cool completely about 20 minutes.

Combine wine reduction, mustard and shallots in a 2 cup glass measuring cup.  Gradually add oil in a slow, steady stream, whisking constantly.  Whisk in salt and pepper. 

Drizzle over salad greens.

From:  Southern Living Christmas 2011

Christmas Dinner - Appetizer: Pickled shrimp with lemons, red onions and capers

This was just delicious. I can't wait until the hot days of summer to mix up a large bowl of this goodness to enjoy on the deck while sunning!

2 lbs. unpeeled, large raw shrimp (26/30 count)
3 large garlic cloves, sliced
3 bay leaves
2 large lemons, thinly sliced
1 small red onion, thinly sliced
1/2 cup olive oil
1/4 cup white wine vinegar
2 T. Old Bay seasoning
2 T. drained capers
1 T. whole black peppercorns
1 T. Worcestershire sauce
1 T. hot sauce
2 t. kosher salt
1 t. sugar
1/2 t. dried crushed red pepper flakes
1/4 cup chopped fresh parsley

Peel shrimp and devein. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink. Drain. Rinse with cold water.

Combine shrimp and next 4 ingredients in a large bowl. Whisk together oil and next 9 ingredients, pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Remove and discard bay leaves. Stir in parsley just before serving. 

From Southern Living Christmas 2011

Christmas Dinner - Amuse Bouche - Pimento Cheese & Shrimp on Toasted Bread Bite

An amuse bouche is just the one little bit of goodness to begin a meal. I went with a somewhat Southern touch for this Christmas meal. Let's begin with a little dollop of pimento cheese on toasted bread rounds topped with baby shrimp.

Of course, I made just a very small amount of pimento cheese since it was just the two of us. To make enough for sandwiches or to eat with crackers start with at least 2 cups shredded sharp cheddar cheese.

I'll just list the ingredients.  Mix enough mayo to get a thick dip like consistency. 

Sharp Cheddar Cheese
Diced Pimentos
Duke's Mayonnaise
S and P
A dash of cayenne

Lightly toast bread and cut into a bite sized piece. Top with a little pimento cheese. Broil a few baby shrimp and gently place on top of pimento cheese.

Christmas Dinner for just the two of us

For the past several years I have given Sweet Harold a Christmas Dinner as part of his Christmas present.  Here are pics of the menu and our table.

A nice glass of Prosecco to begin the festivities!

Fiestaware Christmas

Yes, I love Fiestaware.  I really enjoyed having these place settings to welcome in the Holiday Season. The fresh fruit and greenery added such a special touch to the table, don't you think?

Christmas Dinner Party 2011

It's time to play catch up on the blog.  December is always rushed and hectic for everyone.  We had out of state company to visit mid-December and then a wedding and a trip to New Orleans!  Here's a few pictures of the dining room tabled all decked out for a dinner party mid month.