Monday, September 22, 2008

Recipe- Shrimp and Grits

inspired by Emeril Lagasse
2 pounds medium shimp, peeled and deveined
3 teaspooons creole seasoning
Salt
8 ounces country ham-diced
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
Grits- see recipe below

Season the shrimp with 1 teaspoon creole seasoning and salt. Heat a large, heavy saute pan over medium-high heat and sear the country ham, cooking for about 3 minutes. Remove the ham to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 teaspoons creole to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the ham and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over grits.
Makes 4-6 servings

Tyler Florence
Grits:
2 cups chicken stock
1 cup stone-ground grits
1 cup heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.
Makes 6-8 servings
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Thursday, September 11, 2008

Last Supper?

OK- So they fired up the giant LHC atom smasher yesterday (straight out of a Dr. Who episode in my opinion) and the question comes up. Forget last lecture, if this is the end of the world- what would your last supper be?
Mine would be my mother's meatloaf, as a leftover, sliced and fried in a frying pan. She has no recipe, but it always tastes the same. I don't know what she does to the ketchup, but it forms a thick crust packed with flavor over the top. It's the only dish I can't duplicate- and the one I will one day tell my grandkids about.
http://www.cnn.com/2008/TECH/09/10/lhc.collider/index.html

Wednesday, September 3, 2008

Recipe: Cap'n Crunch French Toast


It’s the only day you get to sleep in, so skip that early breakfast and enjoy a champagne brunch.

Crunch-atize Me Cap’n!
It’s the new rebel yell of anyone who caught the Comfort Food episode of Guy Fieri’s Diners, Drive-ins and Dives on Food Network. This episode featured a decadent double stack of French toast that had been dipped in Cap’n Crunch before it was grilled in butter, then topped with an avalanche of whipped cream and berries. Anyone who can capture the crunchy sweetness of a cartoon Saturday morning and serve it up on a plate is pure genius. They gave out ingredients on the show, but not quantities. Here’s my version of the Baltimore’s Blue Moon Café Cap’n Crunch French Toast.

Cap’n Crunch French Toast Melanie Knight- inspired by Blue Moon Café
4 cups Cap’n Crunch original cereal (no Crunch Berries)
10 slices Texas bread (thick sliced bread)
4 eggs
1/2 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
10 tablespoons butter
Whipped cream for topping
1 pint strawberries
½ pound seedless grapes

Place the cereal in a casserole dish and crunch it into crumbs with the bottom of a glass.
Mix the eggs, heavy cream, sugar, vanilla and cinnamon together and place in a shallow dish. Melt 1 tablespoon butter in a frying pan over medium heat. Take 1 slice of brad, dip both sides in the egg mixture, then coast with the Cap’n Crunch crumbs. Cook each side 2-3 minutes until light brown. Repeat for the other 9 slices of bread.

Stack 2 French toasts on the center of the plate. Top with a generous helping of whipped cream and strawberries and grapes.
Makes 5 servings.
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Tuesday, September 2, 2008

Recipe: Turkish Delight

This is a dainty after dinner dessert. So light, you won't notice you just ate 10!