Shrimp and Grits

I had the best Shrimp and Grits at a wedding yesterday. Had to have a good recipe.  I think this  one qualifies.  

For the sauce:

• 2 teaspoons vegetable oil
• 3 ounces tasso ham or pancetta, small dice
• 1/4 medium red onion, small dice
• 1 tablespoon tomato paste
• 2 medium garlic cloves, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 2 tablespoons all-purpose flour
• 3 tablespoons dry white wine
• 3/4 cup clam juice
• 1/2 chicken bouillon cube, crushed into small granules
• 1/2 chipotle in adobo sauce, minced
• 1/3 cup heavy cream
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For the grits:

• 1 1/2 cups water
• 3/4 cup whole milk, plus more as needed
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground white pepper, plus more as needed
• 3/4 cup yellow grits (not instant)
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To finish:

• 1 tablespoon vegetable oil
• 1 (3-ounce) andouille sausage, medium dice
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon minced fresh chives

INSTRUCTIONS

For the sauce:

1. Place the vegetable oil and ham or pancetta in a medium frying pan and cook over medium heat, stirring occasionally, until the fat has rendered and the ham is crispy, about 5 to 7 minutes. Add the onion and cook until softened, about 4 minutes. Add the tomato paste, garlic, curry, cumin, cayenne, and paprika and stir until evenly incorporated. Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture darkens and a coating forms on the bottom of the pan, about 1 to 2 minutes.
2. Add the wine and cook, stirring occasionally, until nearly evaporated, about 30 seconds. Add the clam juice, bouillon cube, and chipotle and whisk, scraping up any browned bits from the bottom of the pan. Add the cream, whisk to combine, and cook until simmering, about 2 minutes. Remove from heat and set aside.

For the grits:

1. Combine the water, milk, cream, butter, salt, and white pepper in a medium saucepan with a tightfitting lid over medium heat and bring to a simmer.
2. Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cover, remove from heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and white pepper as needed. Whisk in additional milk as needed to reach the desired consistency. Set aside.

To finish:

1. Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes. Add the sausage to the pan and cook, stirring occasionally, until browned on all sides, about 4 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside.
2. Add the shrimp to the pan in a single layer and cook, flipping once, until just pink on both sides, about 1 to 2 minutes (the shrimp will not be fully cooked). Add the reserved tasso sauce, stir to combine, and reduce the heat to low. Cook, stirring occasionally, until the sauce is bubbling and the shrimp are fully cooked, about 1 to 2 minutes. (If the sauce is too thick, stir in a little water until it reaches the desired consistency.)
3. To serve, divide the grits among 4 serving bowls, top with the shrimp and sauce, and garnish with the reserved sausage and chives.

Sweet Chicken Bacon Wrap

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

chocolate souffle

traditional valentine dessert...

•2 teaspoons unsalted butter, softened

•1/2 cup sugar
•8 ounces semisweet chocolate, finely chopped
•4 large egg whites
•3 large egg yolks
•1/4 cup, plus 1 1/2 teaspoons orange-flavored liqueur (recommended: Grand Marnier)
•1/4 cup heavy cream
•3/4 ounce semisweet chocolate, finely chopped
•Confectioners' sugar

Preheat the oven to 400 degrees F. Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.

In a large metal bowl, set over a pot of simmering water (not touching the bottom of the metal bowl), melt 8 ounces chocolate, stirring it with a whisk from time to time. Remove the bowl of melted chocolate from the heat.

In another bowl, beat the egg whites with 1/4 cup of the sugar until stiff and glossy.

Whisk the egg yolks into the chocolate one at a time, add 1/4 cup orange-flavored liqueur, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended.

Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until they are puffed and somewhat firm, for about 20 to 25 minutes. Remove the ramekins from the oven.

While the souffles are baking, prepare the chocolate sauce, and cover to keep warm.

For the chocolate sauce: Heat the cream in a small saucepan over high heat. Add the remaining 1 1/2 teaspoons orange-flavored liqueur. Start whisking in the 3/4 ounce chopped chocolate and bring to a boil, whisking constantly. Remove the chocolate sauce from the heat. Serve immediately.



To serve: Place a ramekin on each of 4 plates and sift confectioners' sugar over the top of each souffle. Break the tops of the souffles and spoon in the warm chocolate sauce, allowing it to drip over the sides.



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molten chocolate cake

another valentine idea...

•For the cakes
•2/3 cup butter, plus more for greasing
•4 ounces dark chocolate, chopped
•4 eggs
•2/3 cup sugar
•1/2 cup all-purpose flour

•For the caramel sauce, optional
•2/3 cup sugar
•1/4 cup butter
•1/3 cup plus 2 tablespoons cream
•Squirt lemon juice, to taste

For the cakes:

Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.

Just before serving, preheat the oven to 400 degrees F.

Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.

For the caramel sauce:

Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.



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snicker pie

Need a valentine dessert...here's one...love snickers.

•2 (8 oz.) pkgs. cream cheese, softened

•2 eggs
•1/3 cup sour cream
•1/2 cup creamy peanut butter
•1 tsp. vanilla
•10.3 oz. Snickers candy bars
•1/4 cup peanut butter
•1 cup semisweet chocolate chips

Preheat oven to 425 degrees. Bake pie crust for 5-7 minutes until just set. Remove from oven and cool completely on wire rack. Reduce oven temperature to 325 degrees F.

In medium bowl, combine brown sugar and cream cheese and beat well until smooth. Add eggs, one at a time, beaten well after each addition. Add sour cream, 1/2 cup peanut butter, and vanilla, and beat again until smooth.

Cut candy bars into 1/4" slices. Spoon 1/2 cup of the cream cheese mixture in bottom of pie crust; top with candy bars. Pour remaining cream cheese mixture over candy bars, making sure to completely cover all the candy. Bake at 325 degrees for 30-40 minutes until center is set when you gently jiggle the pie. Cool completely on wire rack.

In small saucepan, combine 1/3 cup peanut butter and semisweet chocolate chips and heat gently until chips are melted, stirring constantly. Carefully spoon and spread over top of pie. Refrigerate pie 2-3 hours before serving; store in refrigerator.

chocolate vinaigrette

Can I have chocolate on my salad? Of course!

1/4 cup red wine vinegar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.
Yield: about 1/2 cup

chocolate almond brickle

Brickle is different from brittle...it's softer. delicious. could eat my weight in this...

2 1/2 cups almonds, toasted and coarsely chopped, divided

1 cup (2 sticks) butter
1 1/2 cups packed brown sugar
1 3/4 cups (from 11.55-ounce package) milk chocolate morsels

Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
Refrigerate for about 20 minutes. Break into bite-size pieces.