Secret Recipe Club: Beef and Seafood Gumbo with Cheese Grit Cakes

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As usual, I had a tough time trying to pick a recipe for this month's Secret Recipe Club. I'm also having a hard time typing this, as Itty von Kat has decided that the computer desk is her new favorite place and keeps walking around my keyboard in circles and sitting on my mouse.

Secret Recipe Club


For this month, I was assigned Parsley, Sage, Desserts and Line Drives. Lisa has a ton of delicious looking recipes on her blog including Apple Cider Caramels, Pomegranate Ribs, and Beef Wellington. How was I supposed to pick just one recipe? I lingered over the desserts for longer than I care to admit, but then realized that I could make two recipes in one if I made the Beef and Seafood Gumbo with the Cheese Grit Cakes.

I've never had gumbo or grits before so I figured this was the perfect excuse to try them both out.


Beef and Seafood Gumbo with Cheese Grit Cakes
Slighted Adapted from: Parsley, Sage, Desserts and Line Drives
Servings: 4-6
Time: 2 hours, 30 minutes
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Gumbo Ingredients:
    • 1/2 cup vegetable oil
    • 2 tbs. olive oil, divided
    • 1 1/2 lb. beef cubes
    • 1/2 cup flour
    • 1 large onion, diced
    • 2 stalks celery, diced
    • 1 red pepper, chopped
    • 1 yellow pepper, chopped
    • 2 cloves garlic, chopped
    • 1 tsp. thyme
    • 3 cups chicken stock
    • 3 cups beef stock
    • 16 oz. diced tomatoes, drained
    • 2 bay leaves
    • 1 tbs. Worcestershire sauce
    • 1 lb. shrimp, peeled and deveined
    • 1 lb. scallops
    • 2 1/2 tbs. creole seasoning
    • 1/2 tsp. hot sauce 
    Cheese Grit Cake Ingredients:
    • 3 cloves garlic, minced
    • 3 1/2 cups milk
    • 1 cup quick grits
    • 2 tbs. green onions, diced
    • 1 cup shredded cheddar cheese
    • 1/2 tsp. hot sauce
    • 2 tbs. vegetable oil
    • salt and pepper

Gumbo Directions:
1. Preheat the oven to 300. Add the olive oil to a dutch oven over medium-high heat.
2. Season the beef cubes with 1 tablespoon of the creole seasoning. Add to the dutch oven and brown on all sides. Transfer the beef to a plate.
3. Add the vegetable oil to the dutch oven and when it begins to sizzle, whisk in the flour. Reduce the heat to medium and continue to whisk the roux until its brown, about 12 minutes.
4. Add the onions to the dutch oven, stirring with a wooden spoon. Reduce the heat to medium-low and continue to stir until the roux becomes a dark brown color and is glossy, about 10 minutes.
5. Add the celery, peppers, garlic and thyme to the dutch oven. Cook for 10 minutes stirring ocassionally.
6. Return the beef to the dutch oven and stir until combined. Cook for another 2 minutes, then pour in the chicken and beef stock while scraping the brown bits from the bottom of the pan. Add the bay leaves, Worcestershire, 1 tablespoon of the creole seasoning, hot sauce, salt and pepper. 
7. Place the lid on the dutch oven and put it in the oven. Cook for two hours. (*In the last hour, start the grits)
8. When you have about 10 minutes left, heat a skillet over high heat with 1 tablespoon oil. Season the scallops with the remaining creole seasoning and sear on both sides, about 3 minutes per side.
9. Remove the dutch oven from the oven, add the shrimp and return to the oven for 10 minutes.
10. Remove from the oven again, add the scallops and let sit for a few minutes before serving.

Cheese Grit Cake Directions:
1. Lightly oil a 9x13 baking dish.
2. In a medium pan, bring the milk and garlic to a simmer over medium-high heat.
3. Reduce the heat to medium and slowly whisk in the grits, stirring constantly until the grits have thickened, about 5 minutes.
4. Remove from the heat and stir in the cheese, green onions, hot sauce, salt and pepper.
5. Pour into the baking dish and cover with plastic wrap, letting the plastic wrap touch the surface. Let stand for 40 minutes until firm.
6. Using the same pan as the scallops, add the oil over medium heat. Cut the grits into squares (or circles).
7. Cook over medium heat for 2-3 minutes per side or until crisp.

Assembly:
Place the grit cake into the center of a bowl. Spoon the gumbo around the grits. Enjoy hot!

This was delicious! As you can see, my grits didn't turn out so well. They're that unfortunate-looking lump in the center of the bowl. I think I should have let them set longer because they started to fall apart as I was scooping them out of the dish and into the pan. But even though they don't look very pretty, they tasted great and definitely added to the flavors of the gumbo.

Since this is a time consuming recipe, I decided to include the total time (including prep) just so you're aware of what you're getting into. Lisa calls the recipe easy, but only after you do this, this, this and that. (You picked up on the sarcasm there, right?)

Another reason I chose this recipe is because I wanted to cross grits off my 30 by 30 list, but since they didn't turn out as nicely as I wanted them too, I'm going to make them again before calling it a success. If I had chosen gumbo instead of bouillabaisse or jambalya I'd have two to cross off. Oh well.

Anyway, I'd definitely make this recipe again and I think it'd be a great one to show off for some dinner guests.

1 comment:

  1. It is hard to choose just one recipe sometimes! Especially when you come into contact with a blogger who likes to cook a lot like you! I have never had gumbo or grits before either! Looks like you made a great choice.

    ReplyDelete

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