Shrimp and Grits

Ingredients:
1.5 cups stone ground grits, cooked according to directions
and seasoned well
2 lbs raw shrimp, peeled and deveined
1 lb Andouille sausage, diced
1 cup diced bell pepper
1 cup diced onion
3/4 cup diced celery
1 T freshly chopped thyme or 1/3 tsp. dried thyme
cayenne to taste
2 tsp Worcestershire
juice from 1/2 lemon
1/3 cup flour
1/3 cup butter
4 T butter
1 T vegetable oil
1 cup chicken stock (if needed)
Directions:
Cook grits according to instructions. Pour into a greased, 9×13 casserole while still hot.

Heat oil in a large skillet on medium-low heat. Add sausage, bell pepper, onion, celery, garlic and thyme. Cook slowly until veggies are soft. Add shrimp […]

Chef Jenn Quick Weeknight Pasta

Weeknight Pasta (serves 8)
Ingredients
1 lb Campanelle pasta

1 rotisserie chicken (allow to cool before pulling meat so it doesn’t shred)

1 10.5oz container grape tomatoes

12oz brussels sprouts, cut in half or quarter if large

1/2 cup toasted pine nuts

1  4oz container blue cheese crumbles

4 cloves garlic, sliced thinly

4 T butter

3/4 cup of reserved pasta water

Salt and pepper
Directions
Preheat oven to 400.  Cut Brussels sprouts.  Place in large enough dish such that sprouts are in one layer, toss in olive oil, and season generously with Kosher salt and pepper.  Toss tomatoes in olive oil and season generously with Kosher salt and pepper.  Place in a separate dish. Roast Brussels sprouts for […]

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    Pork Tenderloin with Maple Glazed Brussels Sprouts, Bacon, Mashed Acorn Squash and Toasted Acorn Squash Seeds

Pork Tenderloin with Maple Glazed Brussels Sprouts, Bacon, Mashed Acorn Squash and Toasted Acorn Squash Seeds

Pork Tenderloin with Maple Glazed Brussels Sprouts, Bacon, Mashed Acorn Squash and Toasted Acorn Squash Seeds. (Serves 4-6)
Ingredients:
1 pork tenderloin
Your favorite pork rub
2 medium size acorn squash
4 strips of thick cut bacon
4 cups Brussels sprouts, cut in half vertically
1 T bacon grease
3 T butter, divided
3 T Maple Syrup
Olive oil
Pinch of cayenne pepper
Salt
Pepper
Directions:
Preheat oven to 375.

Season tenderloin with salt and pepper. Coat in a small amount of oil then cover with dry rub.  Roast in oven safe dish for approximately 30 minutes.  Set aside and cover.

Meanwhile, cut acorn squash in half and remove seeds.  Set seeds aside.  Place skin side […]

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    Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches

Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches

Another way to use fresh peaches…. Quick and delicious weeknight meal…

Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches (serves 2)

2 double cut pork chops

1/2 cup raw grits, cooked according to directions and seasoned well

1 T bacon grease (or just use 2 T vegetable oil)

1 T vegetable oil

1/2 cup ap flour

1 T butter

2 large peaches, peeled and cut into 3/4 inch wedges

1-2 jalapenos, cut into thin rings

3 T Jack Daniels

2  T brown sugar

2 T honey

1/4 cup thinly sliced basil

Salt and Pepper
Directions:
Season chops generously with salt and pepper.  Coat chops in flour on all sides.  Tap to remove excess […]

Pan Roasted Grouper with Crab & Sweet Corn Risotto

Ingredients:

4 Grouper fillets

vegetable oil

1/2 cup diced, peeled tomato (seeds removed)

1/3 cup minced shallots

2 cloves garlic, minced

6 T butter, divided

1 cup corn

1/2 cup dry white wine

1 cup Arborio rice

8 oz. jumbo lump crab meat

Approx. 3 cups warm shrimp stock (recipe follows)

handful of fresh chives, minced

pinch of crushed red pepper flakes
Instructions:
Preheat oven to 450 degrees.

Cook corn in saute pan using 1T butter and 3 T water.  Cook until corn is no longer raw but still has a nice crunch.  This should only take a few minutes.  Water should be absorbed. season with s&p.  DO NOT OVERCOOK.  Set aside.

Sweat shallots and garlic in 2 […]

Chile & Lime Grilled Corn with Cotija Cheese

(Serves 8)
Ingredients:
8 ears corn

1 T unsalted butter

1/4 teaspoon hot chili powder

1/4 teaspoon black pepper

1/2 teaspoon sea salt

Juice of one lime

1/2 cup crumbled Cotija cheese

1T cilantro
Directions:
Bring butter to room temperature.  Mix with salt, pepper, chili powder, and lime juice.  Set aside.

To prepare the corn carefully peel back husk from the ears, without detaching husk from the bottom.  Remove  silk from corn, fold the husk back around the ears and soak in water for 30 minutes. Make sure the ears stay fully submerged.

Preheat a grill to medium heat. Remove ears from water, drain, bend husks back, dry ears with paper towel and […]