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What do I do with shrimp & grits??
- Thread starter mhercury
- Start date
This time of year I would have some wonderful sliced tomatoes and maybe
some steamed haricot verts.
Do you make your grits with milk/cream and cheese? Just served it for Sunday brunch on our beach trip and added some really good country ham redeye gravy. We didn't have the beans but did have tomatoes.
some steamed haricot verts.
Do you make your grits with milk/cream and cheese? Just served it for Sunday brunch on our beach trip and added some really good country ham redeye gravy. We didn't have the beans but did have tomatoes.
Roasted asparagus...I'll never go back to boiled.
1 lb medium thick asparagus, not pencil-thin
1-2 Tbl olive oil
Fresh ground pepper
Kosher salt
Heat oven to 450 to 500 degrees.
Break off tough bottom, drizzle oil on cookie sheet and roll asparagus around to coat.
Bake 7-10 minutes until crisp/tender.
Enjoy,
1 lb medium thick asparagus, not pencil-thin
1-2 Tbl olive oil
Fresh ground pepper
Kosher salt
Heat oven to 450 to 500 degrees.
Break off tough bottom, drizzle oil on cookie sheet and roll asparagus around to coat.
Bake 7-10 minutes until crisp/tender.
Enjoy,
Easy elegant dessert. Joe's Tarte au citron, link. and Gazpacho Salad Rec:
GourmetDecember 2002
JULIA CHILD'S GAZPACHO SALAD
(from Julia Child & More Company)- serves 8
3 cups diced tomato (slice in half first and
squeeze the seeds out before dicing)
salt & red wine vinegar as needed
3 cucumbers, peeled, cut in half lengthwise,
seeds scooped out, then diced.
1/4 tsp sugar
2 green sweet peppers, diced
2 red sweet peppers, diced
1 large mild red onion, diced
3 celery stalks, diced
about 2 cups lightly pressed down, fresh bread
crumbs
Dressing:
3 large cloves garlic, peeled & crushed
1 tsp salt
zest of 1/2 lemon
fresh basil leaves
2 tsp dijon mustard
3 tbsp lemon juice
1/2 cup good olive oil
wine vinegar if needed
freshly ground pepper and drops of hot pepper
sauce (tobasco)
5 tbsp fresh minced parsley
Tomatoes: when diced, add 1/2 tsp salt and 1
tsp wine vinegar and let sit in a bowl for
about 5 minutes. Turn into a sieve to drain.
Cucumbers: when diced, toss in a bowl with 1
tbsp wine vinegar, 1/2 tsp salt and 1/4 tsp
sugar. Let stand 5 minutes then turn into a
sieve to drain.
Peppers, onion, celery: When diced, mix all
together and add drops of wine vinegar and
salt to taste (note: Julia says to drop the
onion in boiling water for several seconds to
take out the "bite" but I always leave the
onion raw)
Dressing: Pound the garlic in a morter with
the salt. Mince the lemon zest, add it to the
mortar and pound until pureed. Add some basil
and pound that too. Beat in the mustard with a
whisk then add the lemon juice and the oil by
droplets. Season well with more salt, drops of
vinegar if needed, pepper and hot pepper sauce
to taste.
Arranging the salad- 4-6 hrs before serving:
Pick a straight-sided glass bowl if possible
because the colors are so pretty in this
salad.
Spread 1/4 of the breadcrumbs evenly on the
bottom of the bowl. Cover with 1/3 of the
pepper-onion mixure, then 1/3 of the tomatoes,
1/3 of the cucumbers, then 1/4 of the
dressing. Continue with crumbs, pepper-onion
mix, tomatoes, cucumbers, dressing and so on,
encing with a layer of crumbs, then the
remaining dressing. Spread the parsley over
the top. Cover with plastic wrap and
refrigerate.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19130
GourmetDecember 2002
JULIA CHILD'S GAZPACHO SALAD
(from Julia Child & More Company)- serves 8
3 cups diced tomato (slice in half first and
squeeze the seeds out before dicing)
salt & red wine vinegar as needed
3 cucumbers, peeled, cut in half lengthwise,
seeds scooped out, then diced.
1/4 tsp sugar
2 green sweet peppers, diced
2 red sweet peppers, diced
1 large mild red onion, diced
3 celery stalks, diced
about 2 cups lightly pressed down, fresh bread
crumbs
Dressing:
3 large cloves garlic, peeled & crushed
1 tsp salt
zest of 1/2 lemon
fresh basil leaves
2 tsp dijon mustard
3 tbsp lemon juice
1/2 cup good olive oil
wine vinegar if needed
freshly ground pepper and drops of hot pepper
sauce (tobasco)
5 tbsp fresh minced parsley
Tomatoes: when diced, add 1/2 tsp salt and 1
tsp wine vinegar and let sit in a bowl for
about 5 minutes. Turn into a sieve to drain.
Cucumbers: when diced, toss in a bowl with 1
tbsp wine vinegar, 1/2 tsp salt and 1/4 tsp
sugar. Let stand 5 minutes then turn into a
sieve to drain.
Peppers, onion, celery: When diced, mix all
together and add drops of wine vinegar and
salt to taste (note: Julia says to drop the
onion in boiling water for several seconds to
take out the "bite" but I always leave the
onion raw)
Dressing: Pound the garlic in a morter with
the salt. Mince the lemon zest, add it to the
mortar and pound until pureed. Add some basil
and pound that too. Beat in the mustard with a
whisk then add the lemon juice and the oil by
droplets. Season well with more salt, drops of
vinegar if needed, pepper and hot pepper sauce
to taste.
Arranging the salad- 4-6 hrs before serving:
Pick a straight-sided glass bowl if possible
because the colors are so pretty in this
salad.
Spread 1/4 of the breadcrumbs evenly on the
bottom of the bowl. Cover with 1/3 of the
pepper-onion mixure, then 1/3 of the tomatoes,
1/3 of the cucumbers, then 1/4 of the
dressing. Continue with crumbs, pepper-onion
mix, tomatoes, cucumbers, dressing and so on,
encing with a layer of crumbs, then the
remaining dressing. Spread the parsley over
the top. Cover with plastic wrap and
refrigerate.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19130
Do you mean shrimp and grits?
I cook the grits using half milk/cream and water per the instructions on the package. Add 2C (or more!) shredded cheese and melt thoroughly.
Add shrimp that are just barely cooked (i.e., not fully cooked) to the hot grits and mix well. Garnish with country ham bits or crispy fried bacon.
For the redeye gravy, I browned some country ham trimmings and then added some strong black coffee. Continued cooking it at a simmer adding some water and a bit more coffee. My DD proclaimed it the best redeye gravy I had ever made. Ordinarily, it is just the browned bits from frying country ham being gathered up with coffee. This made more gravy and it was very flavorful. I probably had 1/2C of country ham bits.
At the beach I used yellow grits (really yellow grits, not polenta) and it was absolutely wonderful. Otherwise I use the usual white grits.
I cook the grits using half milk/cream and water per the instructions on the package. Add 2C (or more!) shredded cheese and melt thoroughly.
Add shrimp that are just barely cooked (i.e., not fully cooked) to the hot grits and mix well. Garnish with country ham bits or crispy fried bacon.
For the redeye gravy, I browned some country ham trimmings and then added some strong black coffee. Continued cooking it at a simmer adding some water and a bit more coffee. My DD proclaimed it the best redeye gravy I had ever made. Ordinarily, it is just the browned bits from frying country ham being gathered up with coffee. This made more gravy and it was very flavorful. I probably had 1/2C of country ham bits.
At the beach I used yellow grits (really yellow grits, not polenta) and it was absolutely wonderful. Otherwise I use the usual white grits.