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shrimp and grits
country captain with coconut rice
german meatballs
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cranberry oatmeal muffins
egg nog bread pudding with hot buttered rum icing
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i'm p.c., and i have studied food and cooking around the world, mostly by eating, but also through serious study. coursework at le cordon bleu london and intensive courses in morocco, thailand and france have broadened my culinary skill and palate. but my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas. i live, mostly in my kitchen, in my hometown of memphis, tennessee. more from the spoon breads breakfast/brunch christmas cinco de mayo condiments cooking with friends drinks easter farmers market food philosophy fruit halloween holidays international mardi gras meat new years now cooking pasta poultry salads seafood sides slow cooker snacks soups southern specialties st. patrick's day starters sweets thanksgiving uncategorized vegetables shrimp and grits shrimp and grits, technically the child of the south carolina low country has been adopted by southerners as their own. you will find shrimp and grits in homes and on menus from florida to misssissippi, and of course here in tennessee. i bet most southerners would put it on a grand list of southern classics without even realizing its specific geographic origin. and i imagine there are as many recipes for shrimp and grits as there people who cook it. you’ll find it in simple cafes and in upmarket restaurants. i have seen versions with mushrooms, burgundy wine, yellow tomatoes or hot chili peppers. i have seen grits flavored with all manner of things. when i was planning weddings, there was one venue whose most popular item was the shrimp and grits bar. martini glasses with your choice of plain grits or cheese grits, covered in gravy and shrimp, with bacon, onions, herbs, hot sauce and the like that you could sprinkle on top. i started making shrimp and grits as a dinner for myself, nothing fancy, no real recipe and it often depended on what i happened to have in the fridge. but when i decided to make it company-worthy, i tinkered around until i hit on this version, which is what i think shrimp and grits ought to be. it may not be truly authentic or the way you’ve had it at your favorite restaurant, but it is good. so i hereby claim these shrimp and grits for tennessee, but hope you’ll share them with the world. it’s important to use good grits and good shrimp. you need stone ground grits, not instant or quick-cooking. i know there are many brands available, but my preferred version is delta grind, made in mississippi on an old grist mill. if there is a good source close to you or online, please share it with us. i buy fresh gulf shrimp when i can (i freeze extras when it’s available in abundance) or buy frozen wild american shrimp from reputable stores if i have to. personally, i never use asian farmed shrimp. the taste is not as good and they are questionably raised. shrimp and grits 2017-01-18 17:36:12 serves 4 save recipe print ingredients shrimp and grits for the grits 2 cups chicken broth 2 cups heavy cream ¼ cup ( ½ stick) butter 1 cup stone ground grits (i use delta grind) 2 ½ teaspoons salt several grinds of black pepper for the shrimp 1 pound large shrimp, peeled and deveined (i prefer fresh gulf shrimp or frozen wild american) 1 teaspoon paprika ½ teaspoon regular mustard powder ¼ teaspoon smoked paprika ¼ teaspoon salt a few grinds of black pepper dash of cayenne pepper 6 strips of bacon, cut into small pieces 1 green bell pepper, finely diced ¾ cups chopped green onion, white, light green and a little dark green (from a big bunch) 1 can (14.5 ounces) diced tomatoes 2 tablespoons flour 1 cup chicken broth 1 quarter of a large lemon finely chopped parsley for garnish for the grits in a deep-sided large pan (grits tend to spatter), stir the broth, cream and butter together over medium high heat until the butter is melted and it all comes to a low boil. stir in the grits, salt, and pepper and reduce the heat to low, cover and cook for 30 – 45 minutes, stirring frequently to prevent scorching. the grits should be tender and the liquid absorbed. you may add a bit more broth if needed. when cooked, the grits can be kept covered for an hour or so, then slowly reheated over low, stirring in a little broth. for the shrimp mix together the paprika, mustard, smoked paprika, salt, pepper and cayenne. pat the shrimp dry if necessary and place on plate. sprinkle the spice mix liberally over both sides of the shrimp, turning over to get a good coating. leave the shrimp in the fridge for 30 minutes to an hour. when the shrimp are ready, sauté the bacon pieces in a wide skillet over medium high until crispy. remove the bacon to a plate lined with paper towels using a slotted spoon. pour the bacon grease into a small bowl. spoon 2 tablespoons of grease back into the pan and heat over medium high. sear the shrimp briefly – just a few seconds per side – to seal in the spice mixture. you do not want to cook the shrimp. remove the shrimp to a plate (you can scoot the bacon to one side and use the same plate). reduce the heat to medium and add more bacon grease to the pan so that you have about 4 tablespoons, then drop in the green pepper and the green onion. sauté until the pepper and green onion are soft. as they release some liquid, you can scrape the tasty brown bits from the bottom of the pan. while the vegetables are cooking, drain most of the juice from the tomatoes into a measuring cup. you can just hold the top of the can askew and drain out what you can – no need to dirty a strainer. add enough chicken broth to make one cup of liquid and set aside. when the green vegetables are soft, add the tomatoes and cook until the tomatoes are heated through and start to soften. break up any large pieces. sprinkle the flour over the vegetables and stir to coat. there should not be any white flour visible. pour in the broth and tomato liquid and stir, scraping the bottom of the pan. lower the heat a little and let the mixture bubble away until it is nice and thick, stirring to avoid scorching. squeeze over a quarter of a lemon (making sure you’ve removed seeds) and stir. add the shrimp to the sauce in the pan, cover and cook for 5 to 8 minutes, until the shrimp are cooked through. you can add a bit more broth if you like a saucier version. spoon the grits into shallow bowls and spoon over the shrimp and sauce. sprinkle over the crispy bacon pieces and chopped parsley. serve immediately. the runaway spoon http://therunawayspoon.com/blog/ january 22nd, 2017 | tags: bacon, grits, shrimp, southern specialties | category: seafood, southern specialties | leave a comment country captain with coconut rice country captain is an old low country dish that dates from the days when charleston and savannah were important stops on the spice route, and the british influence on trade with india held sway. early dishes from the southern repertoire include lots of interesting spices, and the older the recipe, the more exotic it […] january 15th, 2017 | tags: chicken, coconut, curry, rice, southern specialties | category: poultry, southern specialties | leave a comment german meatballs […] january 8th, 2017 | tags: beer, bratwurst, german, meatballs, rye bread | category: international, meat | leave a comment creamy gorgonzola one pot pasta the one pot pasta trend has been all over the internet for a while now. the idea is appealing – just one pot to clean with a complex pasta result. i’ve had some hits and misses, but landed on this as a delicious, creamy treat packed with tangy flavor. these recipes are often touted […] january 1st, 2017 | tags: goat cheese, gorgonzola, mascarpone, one pot, pasta, sage | category: pasta | leave a comment cranberry oatmeal muffins the holidays are filled with so much sweet and sugary (not that i’m complaining), so sometimes it’s nice to have a treat that’s seasonal and festive, but not as cloying or overly sweet. these muffins hit the spot. hearty with oatmeal and moist from yogurt, these muffins are filling and comforting with a nice holiday […] december 18th, 2016 | tags: breakfast, christmas, cranberries, muffins, oatmeal | category: breads, breakfast/brunch, christmas, fruit | leave a comment egg nog bread pudding with hot buttered rum icing you have to love a dessert that ticks all the holiday entertaining boxes – feeds a crowd, can be made ahead and is full of festive flavor. and this dish does that in spades. not to mention that is easy to prepare, but impressive in taste and presentation. and i’ll be honest with you, it’s […] december 11th, 2016 | tags: bread pudding, christmas brunch, cranberries, dessert, egg nog, rum | category: breakfast/brunch, christmas, holidays, sweets | one comment liptauer many years ago, as a kid, i saw a recipe and photo for liptauer in a cookbook or magazine, and i remember that it looked impossibly elegant and sounded so exotic and sophisticated to me. i didn’t understand all the ingredients –capers and caraway sounded foreign and out of reach. the picture showed a fancy […] december 4th, 2016 | tags: capers, caraway, cream cheese, international, paprika | category: international, snacks, starters | 6 comments festive finds 2016 holiday shopping season is upon us once again, and i love to share gift ideas for the food lovers in your life. as always, these are just some ideas about personal favorites – no one has asked me to promote any products. i’m a huge fan of melissa bridgman’s pottery, and she now offers […] november 27th, 2016 | tags: festive finds, gifts | category: christmas | one comment cranberry turkey casserole leftovers, leftovers, leftovers. one of the most important thanksgiving traditions. and i love them. i purposely make a bigger turkey than we will ever eat so i have lots of extra for sandwiches and soups and all manner of things. truthfully, i make extra everything, and though i share a great deal of it with […] november 20th, 2016 | tags: cranberry, leftovers, sage, thanksgiving, turkey | category: poultry, thanksgiving | leave a comment thanksgiving sausage bites with cranberry mustard dip thanksgiving involves a lot of food. but even when i know how much will end up on the table, i like to put out a little nibble for guests before the main event, while we finish cooking the turkey, have a few friendly drinks and settle in with each other. sausage balls are one of […] november 13th, 2016 | tags: gruyere, sage, sausage, snacks, southern specialties, thanksgiving | category: breakfast/brunch, meat, snacks, southern specialties, thanksgiving | leave a comment older entries » yum enter your email address:delivered by feedburner pimento cheese: the cookbook represented by the lisa ekus group, llc 57 north street hatfield, ma 01038 413.247.9325 phone 413.247.9873 fax lcecooks@lisaekus.com copyright © 2017 the runaway spoon - all rights reserved created by tamburrino


Here you find all texts from your page as Google (googlebot) and others search engines seen it.

Words density analysis:

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