Mexican Pizza with Ground Pork

There were leftovers from last night's ground pork burritos.  I mixed the remaining refried beans in with the seasoned meat before putting away in the fridge.

Tonight I decided to incorporate the leftovers into a Round 2 meal and make a Mexican pizza.   It's a good idea to keep pizza crusts in the pantry.  On "those" nights with a few simple ingredients you can have a meal on the table in much less time than ordering delivery.

While the pizza stone preheated with the oven to 400 degrees, I brushed a ready made thin pizza crust with olive oil and then spread the meat/bean mixture over the crust.

Next, spoon your desired amount of salsa over the meat and beans.  Not too much or your crust will be soggy.

Top the pizza with 1 1/2 cups shredded Mexican blend cheese.

Bake in a 400 degree oven for 8 - 10 minutes.  If you're using a thicker crust, cook for a few minutes longer.

Add a few dollops of sour cream and/or chopped cilantro.

Ground Pork Burritos

I was in the mood to cook something Mexican.  Thought about tacos, enchiladas and then saw the ground pork while at the grocery store.  Yes, ground pork burritos are exactly what I'm hungry for right now.  

Let's make our seasoning blend first.  This will make a nice amount to store in an airtight container in the pantry.  

3 T. chili powder

2 T. ground cumin

1 t. granulated garlic

1 t. onion powder

1/2 t. dried oregano

1 t. sea salt

1 t. freshly ground black pepper

1/2 - 1 t. cayenne (you decide your heat level!)

2 t. smoked paprika

2 t. cornstarch

Mix together in a small bowl and store in an airtight container.  And remember the heat level is relative here.  I love cumin and cayenne.  You can always more, you can't take away!  Adjust to your taste please.

For the burritos:

1 pound ground pork

1 medium onion, chopped

1 t. minced garlic

2 1/2 - 3 T. of the seasoning mix recipe listed above

2/3 cup water

Brown the pork and onions in a medium skillet over medium high heat.  

Add seasoning mix and water and bring to a boil.  Reduce heat and let cook for 3 - 4 minutes until mixture thickens.

To make the burritos you'll need:

Large flour tortillas
Refried beans (heated over low heat in a small saucepan)
Salsa
Shredded Mexican style cheese
Sour cream
Cilantro

Heat the tortillas according to package directions.  Add meat mixture and your choice of fillings.  Roll up the tortilla and add additional salsa and/or cheese on top.

Shrimp, Andouille and Okra Gumbo

The shrimp stock we made in the last recipe posted?  Thanks to that delicious pot full of goodness, we're able to make a BIG pot of gumbo.  All gumbos need a roux. What's a roux?  A mixture of equal parts of flour and oil or bacon drippings, stirred over low heat until the flour darkens.  The darker the roux, the deeper the flavor.  The lighter the roux, the more it will thicken your gumbo.  But for seafood gumbo, you'll want to make a dark roux.  It only takes a few seconds for the roux to go from perfect to ruined.  Ruined as in, dump it in the trash and begin again.

For the roux:

3/4 cup all purpose flour

3/4 cup vegetable or peanut oil or bacon drippings

For the gumbo:

3 - 4 medium yellow onions, chopped

2 green bell peppers, chopped

4 ribs celery, chopped

12 cloves garlic, chopped

1/2 t. dried thyme

1/4 t. cayenne pepper

1/2 t. dried oregano

1/2 t. dried basil

1/2 salt

1/2 freshly ground black pepper

3 quarts shrimp stock

1 pound Andouille sausage, sliced into 1/2 inch pieces

1 pound okra, trimmed and sliced into 1/4 inch pieces

1 1/2 pounds medium shrimp, shelled and deveined

Let's begin with our roux.

Over low heat, in a medium saucepan, stir together 3/4 cup all purpose flour and 3/4 vegetable oil or bacon drippings.  Stir continuously until the roux reaches a deep caramel color.

When the roux is ready, add the trinity (onions, peppers, celery) and stir quickly to cool down the roux and let the vegetables begin to soften.

Now add the garlic and stir in well, too.

Now add the roux & vegetable mixture to the simmering stock.  Add salt and pepper.

And now it's the Andouille's turn to shine.  In a non-stick skillet, over medium high heat, brown the sausage in batches and as they brown, add them to simmering gumbo.

Now it's the okra's turn.  Add a little bacon grease to the skillet and cook the okra to get rid of some of its natural slimy factor.  And then add it to the gumbo as well.

Cover and let the gumbo simmer for 2 - 3 hours. Taste and check for seasoning. You may want/need to add additional salt or a little Cajun/Creole seasoning.  Add the shrimp within the last five minutes or so of cooking.  As soon as the shrimp are pink, you're done!

Serve over rice and with lots of crusty bread.  And provide a little hot sauce on the side for those who may want to spice it up a little.

Shrimp Stock

The beginning step of any delicious seafood gumbo is the stock.  Yes, you can buy packaged shrimp or seafood stock.  But if you have time, it's really an enjoyable process.  The next time you buy shell on shrimp, save the shells after peeling and put them in a freezer bag and stash them in the freezer.  When you have 6 - 8 cups of shells, you have the perfect base to begin your stock.

4 - 6 cup shrimp or crab shells

1 large yellow onion, quartered

3 ribs celery, chopped in half 

2 carrots, chopped into thirds

1 t. black pepper corns

1 t. salt

3 bay leaves

1/4 cup parsley 

1/2 t. dried thyme

water to cover

In a large Dutch oven or stock pot, place all ingredients.

Bring the water to a boil.  Then reduce the heat to a bare simmer.  DO NOT STIR. Stirring the mixture will make the liquid cloudy.  Very carefully skim off any scum that comes to the surface of the liquid.

Let the stock-to-be simmer for at least an hour or so.  See the onion slice at the bottom right.? See how clear the liquid is?  That's the way you want your stock to look.  DON'T STIR!    Thank you.

Now very carefully strain the liquid into another deep pot.  If stock can look gorgeous, I dare say, this is gorgeous.

You are now ready to make some seafood (shrimp, crab, oyster) gumbo!

Limoncello Martini

1/2 ounce Limoncello
1 ounce vodka
lemon wedge or twist

Shake with ice in a cocktail shaker.  Pour into a martini glass and garnish with a lemon wedge or twist.

Red Snapper with Lemon

These beautiful red snapper fillets also made an appearance on the dinner table this weekend.  For many years, red snapper was on the endangered list in the Gulf of Mexico.  Thank goodness, they are available now for us to enjoy once again.

This recipe is from Randazzo Seafood

4 T. olive oil

2 T. chopped garlic

1/3 cup white wine

3 - 4 T. lemon juice

4 red snapper fillets, about 6 ounces each

salt and pepper to taste

3 T. chopped parsley

Preheat oven to 400 degrees.

Prepare the marinade by coming the olive oil, garlic, white wine, oregano and lemon juice in a medium sized bowl.

Place the fillets in a shallow baking dish that's large enough for the fillets to be arranged in one layer (9 x 13).  Pour the marinade on top of the fish.  Season with salt and pepper and bake for 18 - 2 minutes or until the center is opaque.  

Sprinkle the parsley on top and serve.

Baked Grouper Fillets with Dijon Lemon Caper Sauce

Served alongside the creamy Parmesan risotto, these beautiful grouper fillets were amazing.  I so enjoy the flavor combination of Dijon mustard and lemon juice and the briny taste of the capers complimented the sauce very well.

1 lb. grouper fillets

3 T. unsalted butter

3 T. capers, drained

1 T. Dijon mustard

juice of one lemon

freshly ground pepper

chopped parsley for garnishing

Preheat oven to 400 degrees.  Place grouper in an oven proof baking dish and when oven is preheated baked fish for approximately 13 - 15 minutes or until it flakes easily with a fork.  Cooking time will be dependent on the thickness of the fish.  If you'd like the fillets to be a little more browned, you can simply put the baking dish under the broiler for a few minutes.  Watch carefully!

Meanwhile, make the sauce.

In a small saucepan, melt the butter.  When it begins to sizzle add the capers, Dijon, lemon juice and black pepper.  Stir until the sauce is smooth and thickened.  

Remove the fish to a serving plate and carefully pour the sauce over the fillets. Top with chopped parsley and additional lemon wedges.  Serve immediately.

Creamy Parmesan Risotto

There are few things as comforting as a nice serving of risotto. Yes, it takes a little time. No, risotto is not a "throw in the microwave" dish. It takes patience and gentleness and is a very relaxing meal to prepare.

3 - 4 cups low sodium chicken broth

4 T. unsalted butter

1 medium onion, finely chopped

1 clove garlic, minced

1 1/2 cups Arborio rice

1 cup dry white wine, such as Sauvignon Blanc

1/2 t. kosher salt

1/4 t. freshly ground black pepper

3/4 cup freshly grated Parmesan, plus more for serving

In a medium saucepan, bring the broth to a simmer and keep over low heat.

In a separate, shallow saucepan or braiser, melt 2 T. of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes.  

Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 - 5 minutes.

Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally until all the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 25 - 30 minutes total.

Add the remaining butter and the salt, pepper and 3/4 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste if desired. Serve immediately, topping with additional Parmesan.

Adapted from www.realsimple.com

Baked Citrus Shrimp

I've seen the lemony shrimp recipe on Facebook for months.  I had a pound of Gulf shrimp that were begging me to be used in an appetizer recipe.  I made my own citrus styled shrimp and served them with toasted Asiago cheese bread.  Every one of these shrimp were devoured within minutes.  I'd say that is a ringing endorsement.

1 pound medium shrimp, peeled and deveined

1 stick butter, melted

1 small orange, very thinly sliced

I small lemon, very thinly sliced

1 small lime, very thinly sliced

1/4 t. dried basil

1/4 t. dried oregano

1/4 t. lemon pepper

Preheat oven to 350 degrees.  Line a baking sheet with foil.  Pour melted butter onto baking sheet and using the back of a spoon, distribute butter evenly.  Place sliced citrus on baking sheet and then place shrimp over fruit.

Sprinkle basil, oregano and lemon pepper over shrimp.

Place in oven and bake for 12 - 14 minutes until shrimp are opaque.

Place on serving tray and carefully pour the butter/citrus juice over shrimp and fruit.

Gruyere Grits

It's a cool, comfort food craving breakfast Saturday here in North Alabama.  I have been very lax in grocery shopping this week.  Which means I haven't been to the grocery store this week.  No eggs, no bread, no breakfast meat.  Hmmm.  I searched through the pantry and uncovered some quick grits.  And then I remembered there's some Gruyere cheese in the refrigerator.  10 minutes later, breakfast is served.

2 2/3 cup water

1/4 t. sea salt

2 T. butter

2/3 cup quick cooking grits

2/3 cup finely grated Gruyere cheese, plus more for garnishing

Bring water, salt and butter to a boil in a medium saucepan.  Add grits and stir well.  Cover and lower heat and let cook for 5 minutes.  Remove from heat and add cheese.  Stir to mix in the cheese.

Divide into serving bowls and add a little extra butter, some pepper if you'd like, and a little extra cheese on top.

Makes 2 servings.  

The temperature rose above freezing today for the first time in over 60+ hours!

So how better to celebrate THAT event than with champagne.  I often have people ask me if we ever have a "non-event" meal.  Just simple and easy and no prep.  Last night we enjoyed Round II of the chili over hot dogs with, what else, champagne.  

Crazy Johnnie's Steakhouse

Last week I had a wonderful lunch at Crazy Johnnie's with a group of delightful women who are some of my best friends.  How blessed am I to have friends who will stop their busy lives to have lunch with Lolly when she visits New Orleans?  

Due to lots of talking and laughter at the lunch table, I neglected to get pics of all the other food which was ordered.  However, here are a few shots of some of our lunch choices.

Yummmm.  Shrimp and okra gumbo.  ($4.95) Look at that dark roux.  I should have ordered a bowl instead of a "cup."

Crab cakes were well seasoned and had lots of crab, but were a little greasy for my taste.  ($5.95)

Crazy Johnnie's Potatoes were the side dish for the crab cakes.  

Stuffed Artichoke ($8.95)

BBQ Prime Rib Po'boy and Crazy Potatoes ($9.95)

Overstuffed Filet Mignon Po-boy ($9.95)

Bread Pudding ($4.95)

Crazy Johnnie's Special Coffee with 4 liqueurs and whipped cream with souvenir mug $8.00

Peanut Butter & Chocolate Pie $4.95

Service was prompt and friendly.  As a group, we never felt rushed and our server was more than happy to take (numerous) photos of our lively bunch!