Cajun Crawfish and Jumbo Shrimp with Cheesy Grits

seafood | November 11, 2015 | By

 

crawfish1

Cajun Crawfish and Jumbo Shrimp with Cheesy Grits

Some school nights are more hectic than others.  Last night was one of those hectic ones! Both chefs had TONS of homework, and the Sous chef had several work deadlines to meet.  Despite the chaotic evening, we were able to make this amazing dish.  What made it most delicious was Chef Fresh’s decision to add different elements to this classic comfort recipe.  He really prides himself on being the seafood expert in this house. 🙂

Chef Fresh opted not to use cheddar in the grits (The Sous Chef’s go-to favorite), and instead used smoked guyere and camembert cheeses.  The richness, creaminess, and the smokiness really complimented the spice in the shrimp and crawfish sauce….which was honestly good enough to eat alone like a fish stew.   I (Sous Chef) was simply floored by how yummy it was, and was reprimanded for “taste testing” (aka, sampling) too much. LOL!  While Chef Jess had a lesser role, she definitely made her mark by adjusting the Cajun seasoning and suggesting a touch of fresh basil. 

You would honestly think that the chefs spent hours preparing this, but it took far less than an hour!  Busy moms and dads can surely whip this up any day of the week.  Who doesn’t love that?  So, add this to your regular menu because your family and guests will definitely thank you!

 

Bon appétit, latest favicon

Together Three Chef signature

 

 

 

Cajun Crawfish and Shrimp with Cheesy Grits
The Cajun Crawfish and Jumbo Shrimp are a perfect compliment to the creamy guyere and camembert cheesy grits. It's comfort food with a dash of elegance.
Write a review
Print
For Grits
  1. 2 cups heavy cream
  2. 2 cups vegetable Stock
  3. 1/4 cup butter
  4. 2 cups shredded Smoked Guyere cheese
  5. 4 oz camembert cheese
  6. 1 tsp onion powder
  7. Salt and black pepper to taste
  8. 1 cup stone-ground grits
For Crawfish and Shrimp
  1. 1 pound of crawfish tails (Find in seafood freezer section of grocery store)
  2. 1 pound jumbo shrimp (deshelled and deveined)
  3. 1/2 lemon
  4. salt and black pepper to taste
  5. 6 bacon slices
  6. 1/2 yellow onion, finely-chopped
  7. 5 cloves garlic, minced
  8. 2 TBSP tomato paste
  9. 1 cup vegetable stock
  10. 3 TBSP chopped fresh parsley
  11. 1 tsp chopped Basil
  12. 2 TBSP Cajun seasoning (or more. Add to your liking)
  13. 2 tsp smoked paprika
  14. 5 stems chopped green onion for garnish
  15. Hot sauce
For Grits
  1. In a large saucepan over medium-high heat, combine cream, and stock; bring to a gentle boil. Add butter and onion powder. Slowly add grits, stirring constantly. Reduce heat to medium-low. Cook for 20 minutes, stirring occasionally until the grits are tender. Finish by stirring in cheeses, and adding salt and pepper (to taste). Add additional stock if your grits begin to harden. The consistency should be creamy. Keep warm.
For Crawfish and Shrimp
  1. Sprinkle crawfish and shrimp with salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until crisp. Remove from heat and coarsely chop. Put aside. Keep about 5 tablespoons bacon grease in the frying pan. Add onion, and garlic; saute 10 minutes or until the onion is transparent. Add tomato paste to pan and stir to coat onions. Add stock; stir well. Add paprika, Cajun seasoning, basil, parsley and lemon juice. Taste sauce to determine if it has the right level of heat. Add Cajun seasoning as desired, a little at a time. Turn heat down and add crawfish and shrimp. Allow shrimp to cook in the sauce. Do not overcook Remove from heat.
  2. To serve, ladle the grits into individual bowls. Spoon the crawfish/shrimp mixture over top the grits. Sprinkle with chopped bacon, and garnish with green onions.
Notes
  1. We are big fans of spicy food, so we add a couple dashes of our favorite hot sauce. However, you can easily omit this is your palate doesn't care for heat.
Together Three Chef http://togetherthreechef.com/

 

Please follow and like us:

Best Pancakes Ever

bacon, breakfast, pancakes | November 8, 2015 | By

 

 

 

 

 

 

 

 

Bacon and Chocolate Chip stuffed Pancakes

www.togetherthreechef.com

 Need a breakfast/brunch inspiration?  Try these savory yet sweet buttermilk pancakes, stuffed with crispy bacon and chocolate chips.  Sooo incredibly fluffy!  Top them with homemade granola for a delectable crunch!  How many ways can you say yum????  (BTW..If you don’t feel up to making granola you can absolutely use store bought.  However, just know that it is super easy to make.)  🙂

 

Pancake2

 

 

 

 

 

 

Best Pancakes Ever
The most amazing fluffy pancakes stuffed with chocolate and crispy bacon.
Write a review
Print
For Granola
  1. •½ cup brown sugar
  2. •½ cup honey
  3. •¼ cup coconut oil
  4. •4 cups old fashioned oats
  5. •½ tsp nutmeg
  6. •¼ tsp salt
  7. •1 cup dried cherries
For Pancakes
  1. •2 cups flour
  2. •3 Tbsp white sugar
  3. •1½ tsp baking powder
  4. •1 tsp baking soda
  5. •¼ tsp salt
  6. •2 cups buttermilk
  7. •1½ tsp vanilla extract
  8. •½ tsp ground nutmeg
  9. •1 egg
  10. •¼ cup melted butter
  11. •8 slices of cooked and rough chopped Bacon
  12. •1 cup Chocolate Chips
For Granola
  1. 1.Preheat oven to 250 degrees.
  2. 2.Combine brown sugar, honey and coconut oil in a small sauce pan over medium heat, and cook, stirring often until sugar is dissolved.
  3. 3.In a separate bowl, pour brown sugar mixture over oats and add nutmeg, dried cherries, and salt. Stir until oats are evenly coated.
  4. 4.Spread granola mixture over a cookie sheet (sprayed with pam) and press mixture down.
  5. 5.Place in oven and bake for 1 hour, stirring every 15-20 minutes.
  6. 7.Remove from oven and allow to cool completely before breaking apart and into pieces.
  7. 8.Store in air tight container.
For Pancakes
  1. 1.Melt the butter and set aside to cool down slightly.
  2. 2.To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
  3. 3.In a separate bowl, combine buttermilk, vanilla, nutmeg, and egg. Whisk to combine. Add melted butter and whisk again.
  4. 4.Slowly pour the wet ingredients into the dry ingredients. Add cooked bacon, and chocolate chips (leave a little of both for garnishing), whisking and stirring to mix it all together. Once it's combined, stop mixing. If you mix too much, the pancakes won't be light and fluffy.
  5. 5.Heat a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
  6. 6.Use a ¼ or ⅓ cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
  7. 7.Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
  8. 8.Place the cooked pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
  9. Plate your yummy and fluffy pancakes by topping with crumbled bacon, chocolate chips, granola, and syrup.
Notes
  1. Make the granola days before and store. The kids can eat it as cereal for breakfast before school, or as a healthy snack. You will also have it handy to add to your most amazingly fluffy buttermilk pancakes on the weekend!
Together Three Chef http://togetherthreechef.com/
Please follow and like us:

Surf-n-Turf Lo Mein

dinner, pasta, seafood | November 4, 2015 | By

 

Surf-n-Turf Lo Mein
Better than take out Chinese Food. Homemade Beef and Seafood Lo Mein is sure to please EVERYONE! Why order out???
Write a review
Print
Ingredients
  1. 1 (8 ounce) package Lo Mein noodles
  2. 1 teaspoon dark sesame oil
  3. 1 tablespoon peanut oil
  4. 4 cloves garlic, minced
  5. 2 tablespoons minced fresh ginger root
  6. 1 green pepper, chopped
  7. 1 orange pepper, chopped
  8. 2 cups String Beans,
  9. 6 scallions, chopped
  10. 1/2 small red onion, chopped
  11. 1/4 cup cilantro
  12. 1 pound flank steak, thinly sliced
  13. 1 pound Scallops
  14. 3 Small Lobster Tails
  15. 1/3 cup reduced-sodium soy sauce
  16. 4 tablespoons brown sugar
  17. 1 tablespoon oyster sauce
Instructions
  1. Mix soy sauce, sesame oil, brown sugar, oyster sauce, and a pinch of the ginger in a bowl. Cover, and let sit.
  2. Heat peanut oil in a wok or large skillet over medium-high heat. Sear scallops on each side for 1 1/2 minutes. Remove and cover. Add steak to pan , and cook for 3-5 minutes, or until cooked through. Remove from skillet and set aside. Cook garlic and ginger in the same skillet until fragrant. Add vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture, and turn off heat.
  3. Boil Lobster tails until appropriately cooked. Remove and chop. Let sit.
  4. Cook Lo Mein noodles in the boiling water until cooked through but firm to the bite. Drain and transfer to a large bowl. Drizzle sesame oil over it, and toss to coat. Add to beef and veggie mixture.
  5. Add soy sauce mixture to noodle/veggie mixture. Toss until everything is coated.
  6. Plate by adding scallops and lobster on top of pasta mixture! Garnish with scallions and Enjoy!!!
Notes
  1. Make it spicy if you want! 🙂
Together Three Chef http://togetherthreechef.com/
Who needs or wants Take-Out when you can make something better!

Who needs or wants Take-Out when you can make something better!

Please follow and like us:

Enjoy this blog? Please spread the word :)

  • Follow by Email
  • Facebook
  • Google+
    http://togetherthreechef.com/2015/11/">
  • YouTube