I just love Cajun cooking! I love the hot and spicy flavors cooked into the vegetables and meats, then most of the time – thick, brown gravy for everything. Of course, these recipes have been around long before Dr. Atkins ever made the scene!
This quick, satisfying dish is a Louisiana favorite usually served with grits for breakfast. The breakfast version is great, but this dinner adaptation is very tasty – and quick. Steak Grillades [gree-UAHD], are strips of round steak simmered in a rich brown sauce. Round steak is a great cut – it is inexpensive and includes the tender top round and sirloin cuts. These Grillades are spooned over cheesy egg noodles, which are much faster to prepare than grits.
Give this dinner a try, and then end it with a great dessert like Raspberry Cheesecake Truffle Brownies. Oh my gosh – Dr. Atkins, step aside! These are so fudgy and moist, and candy-like. A little more time consuming to make – but definitely worth it! Enjoy!
Steak Grillades
1 lb. round steak, cut into thin strips
2 T. Cajun Spice
2 T. all-purpose flour
4 strips bacon
1 cup onion, chopped
2 cloves Garlic, minced
1 cup bell pepper, cut into
thin strips (any color)
1 cup beef broth
Cheese Noodles
1 1/3 cups diced tomato
1 T. chopped, fresh parsley
Season steak strips with Cajun seasoning; dredge in flour. Sauté bacon in large skillet until crisp; remove bacon from pan and set aside. Add onion, garlic, and peppers to the bacon drippings and sauté about five minutes. Add steak and sauté five to 10 minutes, or until steak strips are medium done. Return bacon to pan; add broth and bring to boil. Simmer three to five minutes, or until gravy is thick. Serve over Chinese Noodles, and top with tomatoes and parsley.
Cajun Spice Mix
Combine:
1 t. paprika
1 t. kosher salt
1 t. garlic powder
1/2 t. black pepper
1/2 t. onion powder
1/2 t. cayenne
1/2 t. dried oregano
1/2 t. dried thyme
Chinese Noodles
1 medium pkg. wide Egg Noodles
1 cup shredded Pepper Jack Cheese
3 T. butter
Prepare noodles as directed; drain. Toss with cheese and butter. Serve immediately.
Raspberry Cheesecake Truffle Brownies
12 oz. semisweet chocolate, broken up
1 1/2 cups sugar
12 T. unsalted butter, cut into tablespoons
1 cup all-purpose flour
1/4 cup cocoa, sifted
2 t. baking powder
1/4 t. table salt
4 eggs, room temperature
1 T. vanilla extract
Topping:
4 oz Cream Cheese, softened
1/4 cup sugar
2 T. fresh Lemon juice
1 Egg, slightly beaten
1 cup fresh Raspberries (frozen will do but do not thaw)
Powered sugar for dusting
Preheat oven to 350 degrees. Spray bottom and sides of a 9” x 13” pan with nonstick cooking spray.
Melt the chocolate, sugar, and butter over low heat or in double boiler. Remove from heat; cool to room temperature. Whisk together the flour, sifted cocoa, baking powder, and salt; set aside. Beat eggs and vanilla until foamy. Add chocolate mixture. Fold half of the flour mixture into chocolate batter. Add remaining flour; fold in completely. Spread batter evenly into prepared pan. Set aside while making topping.
Beat cream cheese, sugar, lemon, and salt until smooth. Blend in the egg then spread over the brownie batter. Top with raspberries and bake one hour, or until cheesecake is set and golden around edges. Cool brownies in pan at least two hours. Sprinkle with Powdered sugar. For ease in slicing, spray knife with cooking spray before cutting.
Contact Kay at The Daily Record, 501-374-5103, or by e-mail
at kaybona@dailydata.com