Shrimp and Grits
Ingredients:
Grits:
4 tablespoons of (1/2 stick) butter
2 teaspoons salt
2 cups quick grits
Gravy:
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
36 medium shrimp, peeled, tails removed, and deveined
3/4 cup flour
1/2 cup dry white wine
1 quart heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Directions:
In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.
For the gravy, saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all of the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened. In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste. Serve the shrimp gravy over grits.
Tip: For creamier grits, add a small amount of heavy cream.
Grits:
4 tablespoons of (1/2 stick) butter
2 teaspoons salt
2 cups quick grits
Gravy:
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
36 medium shrimp, peeled, tails removed, and deveined
3/4 cup flour
1/2 cup dry white wine
1 quart heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Directions:
In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.
For the gravy, saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all of the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened. In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste. Serve the shrimp gravy over grits.
Tip: For creamier grits, add a small amount of heavy cream.
French Toast Panini with Grilled Bananas
Ingredients:
6 large eggs
1 cup of whole milk
1/2 cup of heavy cream
1/4 cup of fresh orange juice (from about 1 medium orange)
2 tablespoons of vanilla extract
2 tablespoons of cognac (optional)
2 tablespoons of granulated sugar
1/2 teaspoon of ground cinnamon
Pinch of freshly grated nutmeg
Salt
8 slices of Texas toast or other thick white bread
3 large ripe bananas
2 tablespoons of unsalted butter, melted
3 tablespoons of vegetable oil
Confectioners' sugar, for garnish
Pure maple syrup, for garnish
Directions:
Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
6 large eggs
1 cup of whole milk
1/2 cup of heavy cream
1/4 cup of fresh orange juice (from about 1 medium orange)
2 tablespoons of vanilla extract
2 tablespoons of cognac (optional)
2 tablespoons of granulated sugar
1/2 teaspoon of ground cinnamon
Pinch of freshly grated nutmeg
Salt
8 slices of Texas toast or other thick white bread
3 large ripe bananas
2 tablespoons of unsalted butter, melted
3 tablespoons of vegetable oil
Confectioners' sugar, for garnish
Pure maple syrup, for garnish
Directions:
Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
Pizza Omelet Recipe
Ingredients:
2 eggs
2 tablespoons milk
1 tablespoon butter
1/4 cup pizza sauce
10 slices pepperoni
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Directions:
In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat.
Spread pizza sauce over half of the eggs; top with pepperoni and mozzarella cheese. Fold in half; sprinkle with Parmesan cheese. Serve immediately.
2 eggs
2 tablespoons milk
1 tablespoon butter
1/4 cup pizza sauce
10 slices pepperoni
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Directions:
In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat.
Spread pizza sauce over half of the eggs; top with pepperoni and mozzarella cheese. Fold in half; sprinkle with Parmesan cheese. Serve immediately.