Tags: chicken marengo, Dinner
Before I prepared this dish, I googled Chicken Marengo. Wikipedia was the first result with the history of Chicken Marengo: An Italian savoury dish, so named for being the dish that Napoleon Bonaparte ate after the Battle of Marengo.
According to history Napoleon demanded a quick meal after the battle and his chef was forced to work with meager ingredients. Chicken sliced up with a saber and crawfish were among the choices. Napoleon reportedly liked the dish and (having won the battle) considered it lucky. He refused to have the ingredients altered on future occasions. If you’d like the rest of the story, you can click HERE
After the history lesson, I reviewed about 10 different Chicken Marengo recipes. I guess we’re not as superstitious as Napoleon as each recipe I reviewed offered a different set of ingredients. Not once did I see crawfish listed, but the common theme for Chicken Marengo is chicken braised in a tomato sauce.
For my final plan I referenced one of my most trusted sources, Dairy Hollow House Bed and Breakfast and found a less tomato-ey version. Perfect.
This definitely turned out to be a rich-sauced delicious dish. It took a total of about 3 hours from start to finish, but what better way to spend a cold and rainy afternoon? Elegant enough to serve to guests for a dinner party, I believe this could be prepared in advanced and easily reheated for an impressive meal. Serving the Marengo with a simple green salad with a flavorful vinaigrette and a delicious dessert should result in some impressed guests.
Here’s what I did:
In a large fry pan add 2 T each butter and olive oil.
Add one frying chicken that has been quartered.
As the pieces brown, transfer them to Dutch oven. In the same pan that the chicken was browned, saute:
1 chopped onion
When onion softens, add
4 cloves of chopped garlic
Whisk in 1/3 C. flour
Cook for about 1 minute, stirring constantly, then add:
1 C. white wine and 1 1/2 C. Chicken Broth
Stir constantly for about 3 minutes until the pan is deglazed and the sauce is smooth and creamy. Then stir in:
3 roughly chopped medium tomatoes
Pour over the browned chicken in the Dutch oven. Sprinkle the chicken and sauce with:
- 1/2 C. golden raisins
- 1/2 t. fresh ground black pepper
- 1/4 t. each thyme and basil and rosemary
- 1 bay leaf
Stir well to combine, bring to a boil, turn down heat and let simmer partially covered for about an hour.
Meanwhile in 2 T. olive oil saute:
- 1 dozen small white onions, peeled and left whole
- 1/2 pound sliced mushrooms
- 2 large carrots, sliced
When vegetables are slightly softened, remove them from heat and put them into a greased ovenproof casserole and the one you intend to serve from. Sprinkle the vegetables in the dish with:
the juice of one lemon
1 C. large pitted black olives, sliced in half
Preheat oven to 350 degrees. Remove the chicken pieces from the sauce and lay them among the vegetables in the casserole dish. Return the sauce to a boil, stirring often for about 15 minutes. This will reduce and intensify the flavor of the sauce.
Pour the reduced sauce over the chicken in the casserole and sprinkle with
1/4 C. brandy
Pop the casserole into the oven and bake covered 10 minutes, and then 10 minutes uncovered.
Serve piping hot over buttered egg noodles or mashed potatoes, drizzling sauce over all.
It’s What’s for Dinner or a Dinner Party!
I am taco-crazy and need to warn you that there are more taco posts on the way…
Everywhere I turn, magazines, blogs, newspapers…I’m seeing beautiful soft corn tortillas oozing with scrumptious inventive fillings. I suppose Cinco-de-Mayo is to blame. I’m dizzy and loving every minute of it. Here’s my latest creation, taco truck inspired, I changed it up a bit and also added sunny side up eggs.
Pretty straight forward, no quirky ingredients this time, just some potatoes and chorizo that meld into a delicious flavor sensation when wrapped inside a steamy white corn tortilla.
Here’s what I did.
I boiled about three of those delicious and creamy Yukon Gold Red Skinned Potatoes for about 30 minutes until tender. I melted some butter in an omelet sized skillet and without peeling, roughly smashed the potatoes in the pan. This formed the smashed potatoes into somewhat of a pancake shape…
I topped them with some fully cooked chorizo sausage. Simmering on medium, and as soon as the potatoes where golden brown on the bottom, I flipped the mixture to brown on the other side.
Dividing into 4ths, I patted the potato/chorizo pancake into double-layered steamed white corn tortillas. Add a sunny side up egg on top, a sprinkle of cilantro, chopped tomato and a couple of rings of sweet onion and you’ve got yourself a breakfast taco. Don’t forget to pass a bowl of your favorite salsa for drizzling.
I didn’t have the nerve to pick these up and eat them with my hands. I suppose it could have been done, but I played it safe with a fork and knife.
The only thing I’d do different next time? How about a squeeze of fresh lime.
It’s What’s For Breakfast.
Tags: chicken salad, Strawberry salad, strawberry surplus
In the last 24 hours in Colorado we’ve seen rain, hail, tornadoes, sleet balls, lightening, thunder, street flooding, it’s currently snowing like the dickens and I think I just spotted a swarm of locust fly through. And as one of my friends on Facebook said “cue volcano”.
What does all of this mean? It’s Springtime in the Rockies and it’s salad season.
Speaking of floods, strawberries are everywhere right now.
It seems you can’t walk into any market in Denver without a big display of baskets of perfect strawberries pleading to be adopted.
But from where did this glut of strawberries come?? It seems that the strawberry harvest in Florida was delayed due to lousy weather, and now their harvest is coinciding with the California harvest resulting in 80 million pounds of strawberries distributed in the U.S. all at once. Results? Oh-so sweet prices.
A recent trip to Costco found a large flat of strawberries in my cart, in my car, and now in my refrigerator. Let’s make a salad!
Not really using a recipe, I just used what I had on hand.
Strawberry Fields Forever Salad ..no eye-rolling please, it’s my creation and I can call it what I want! 🙂
- Two chicken breasts, sliced, lightly breaded and sautéed in olive oil until golden and cooked through.
- 2 fist-fulls of those beautiful spring greens
- Strawberries, washed, tops cut off and sliced in half
- A few grapes cut in half
- A sprinkling of golden raisins
Any dressing will do, but here’s what I did
- 4 T. toasted sesame oil
- 2 T. seasoned rice vinegar
- 1/4 t. sugar
- salt and pepper
- 1/4 t. sesame seeds
Combine dressing ingredients in a jar and shake until blended. Build your salad with the greens, the warm chicken tenders, arrange strawberries and grapes over the top, sprinkle with raisins and drizzle with the dressing.
A fabulous mid-week light dinner.
These strawberries are beautiful and perfect, they taste fine, but I feel “strawberry ruined” after traveling to Oregon and feasting on Oregon Strawberries. You haven’t lived until you’ve had the real thing. No comparison. Can’t even begin to describe the difference. A moment of silence please.
Strawberry and Chicken Salad…
It’s What’s for Dinner.
Sending this over to Deb in Hawaii for her fabulous segment, Souper Sunday
Tags: Fish Tacos, Food and Wine Magazine, taco trucks, tilapia
Have you ever found yourself preparing dinner and during the process begin rehearsing negative descriptions for your blog because you’ve obviously chosen a bad recipe? Phrases like “looked good on paper”, “what was I thinking?” “overpowering odd crazy sauce”, or “I’ve never liked tilapia and still hate it”…
That was me while preparing this recipe last Friday night. As I was stirring up the sauce and after a small taste test I just knew the recipe was a quirky flavored dud. I mean c’mon hoisin, mayo and sweet pickle relish sauce for tacos??? I could hear my Mother’s voice scolding “Would you jump off a cliff if Food and Wine Magazine told you to? ”
After plated and upon first bite, I was stunned, Bob swooned and this is now in my recipe data base with the comment section reading “kick-ass tacos”. I don’t know how, but when this taco is assembled in its steamy shell, everything comes together and all ingredients are quickly on a first name basis. Here’s the recipe and I still love Food and Wine and hope the June issue doesn’t include any cliff jumping recipes.
Food and Wine Magazine
Pairing Suggestion Margarita made with 100-percent agave tequila: Patrón Silver. (Since I drink hard alcohol about once a year and it’s a martini, you’ll find a glass of red wine paired with this.)
1/2 cup mayonnaise
1/4 cup hoisin sauce
2 Tbs sweet pickle relish
1 1/2 tsp fresh lemon juice
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 Tbs kosher salt
1 tsp freshly ground white pepper
1 lb tilapia fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving (I added a sliver of avocado and of course some cilantro.)
1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
2. In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
3. Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper–lined platter.
4. In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.
Total Time: 1 hour
Not to worry, I’m about out of corn tortillas and Food and Wine Taco Truck recipes. But for now:
Crispy Tilapia Tacos…
It’s What’s For Dinner.
Tags: Chicken Fried Steak, Steak and Eggs, Tony's Market
Hang on to your hats…fasten your seatbelts (but then loosen them a bit)…stop the presses…
Why all the idioms? Because I found a great recipe from a local Denver Chef and I can’t wait to share it with all of you.
I am very fortunate to have a speciality meat and food market just a few miles from home called Tony’s Market. I remember shopping at Tony’s when it was nothing but a butcher shop. Over the years, Tony’s has evolved into a wonderful upscale market offering speciality foods, a fabulous deli, carry-out items to reheat and make dinner a breeze, and of course an extensive and impressive meat and seafood counter. It’s a beautiful store, wildly popular and I’m a regular customer.
Tony’s son, Chef Mick (Michaelangelo) Rosacci is a local celebrity offering cooking segments on our Channel 7, and now has a blog that I follow called Supper Is Ready. This recipe came across recently and I couldn’t get to the store quick enough to buy cube steaks. You’ll find Chef Mick’s recipe below.
I can’t describe how delicious this is. You’ll have to try it for yourself. I especially appreciate the recipe for the Green Chili Gravy. Oh my. And I can see using it in many other creations. So take a look at Tony’s Web Site HERE, visit Mick’s blog HERE, and don’t let the lengthy list of ingredients keep you from making this recipe. Just a couple of times reading the instructions and getting organized found this on the table in around 30 minutes.
Chicken Fried Steak with Green Chili and Egg
2/3 cup masa harina
1/3 cup flour
3/4 tsp ground cumin
3/4 tsp dried oregano
3/4 tsp granulate garlic or garlic powder
1/4 tsp black pepper
1/4 tsp Kosher or fine sea salt, plus more for finishing as desired
pinches of chile powder or ground chiles (optional)
6 extra-large eggs, separated
2 TBS butter (optional)
2-3 TBS canola or peanut oil
4 thin beef or pork cube steaks, about 6 oz each and 1/4 inch thick
1-2 pints Tony’s Green Chili (warmed) or Green Chile Gravy (recipe link follows)
Place four plates in oven and preheat to 150 degrees.
Combine the masa harina, flour, cumin, oregano, garlic powder, pepper, salt and chiles (if using) in a wide shallow bowl. Lightly beat 2 of the eggs in another wide shallow bowl.
Dredge cube steaks in flour mixture and shake off excess, dip in beaten egg and then coat evenly in the flour mixture.
Heat a large, heavy frying pan over medium high heat (about 340-360°) melt the butter with the oil (or use all oil). Add breaded cube steaks to pan two at a time. Brown first side well, turn and repeat until browned and cooked through – about 3-4 minutes per side depending on conditions and thickness. Transfer to a shallow pan with a rack or lined with paper towel. Sprinkle lightly with salt (optional) and hold in oven until ready to serve.
Meanwhile heat chili and cook eggs sunny side up or over easy. Spoon green chile onto warmed plates, top with chicken fried steak and crown with a soft cooked egg (optional). Serve immediately for breakfast with potatoes and fruit or for supper with Mexican rice and guacamole salad – flour or corn tortillas on the side. Serves 4.
Green Chile Gravy
Fast, easy and perfect for smothering dishes.
1 TBS each butter and oil
2 TBS. All purpose flour, or masa
1 clove garlic, minced
1/2 to 1 small onion, minced
8-12 roasted chiles, peeled, seeded and chopped
2 cups rich chicken stock (More Than Gourmet’s Glace de Poulet suggested)
cumin and oregano to taste
pinches of sea salt, black pepper
pinches of sugar to taste (optional)
other: tomato cubes, corn kernels, minced squash, bell peppers, beans, leftover potato cubes.
In a skillet over medium-high heat stir together flour and oil to produce a golden roux. Stir in chiles, stock and remaining ingredients and simmer to soften ingredients and thicken, about 15 minutes, taste and adjust – adding more stock or seasonings to taste.
Use as a smothering sauce over chicken fried steak, grilled meats, burritos, etc.
Chef Mick Rosacci, Tony’s Market
Chefs Note: 1) Great with veggies; such as corn, summer squash, beans, bell peppers, etc. 2) For a more textured gravy; reserve items such as corn and tomatoes until the end of cooking. 3) Stocks can be very salty, so be careful adding salt. I suggest More Than Gourmet stocks – natural, concentrated, and low sodium. 4) Pinches of sugar can help control excessive heat.
About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News. For more recipes, visit www.TonysMarket.com and/or join Tony’s Culinary Club.
Tags: chicken tacos, Dinner
This recipe is a combination of three ideas.
1. First of all, a finishing sauce created by Chris over at “Nibble Me This” caught my eye. He simply combined sour cream and a fajita marinade to create a sauce to drizzle over his fajitas. I found this so simple and hopefully versatile that I combined 1/2 C. sour cream with 3 tablespoons of canned jalapeno salsa for my finishing sauce for these chicken tacos. It worked and man was it delicious. Just think of the possibilities using sour cream as your base.
2. This month’s Food and Wine Magazine has a great article on taco trucks which includes some tantalizing photos and unique taco combinations. A brining technique for grilled chicken tacos looked easy and interesting, so I used this method before firing up my Weber.
3. My refrigerator was incredibly inspiring. Yup, need to use up some of that expensive produce sitting in the vegetable bin.
Hence, my (Highlands) Ranch Grilled Chicken Tacos were born. I served it with a simple side of black beans topped with sour cream and cilantro and I must admit this was a very tasty meal. Take a look:
Highlands Ranch Grilled Chicken Tacos
For the Chicken:
- 2 bone-in, skin on chicken breasts
- 3 medium tomatoes
- 1/2 C. fresh lime juice
- 1 C. water
- 1 t. salt
- 1 T. sweet paprika
- vegetable oil
Combine tomatoes, lime juice, water and salt in a blender and puree. Place chicken breasts in a Ziploc bag along with the puree and marinate/brine overnight or for at least 8 hours. Remove chicken from bag, pat dry, rub with oil and then paprika. Grill until done.
In the meantime prepare the fillings for your tacos:
- Finely shredded cabbage
- Thin sliced red and yellow bell peppers
- Thin sliced onion
- Avocado wedges
- Mexican Queso crumbling cheese and chopped cilantro for topping
Sautee bell pepper and onion strips in olive oil until tender.
- 1/2 C. sour cream
- 3 T. Jalapeno Salsa (canned)
Rick Bayless instructs this method for heating corn tortillas: On a clean kitchen towel sprinkle 3 T. water. Place a stack of corn tortillas on the towel and fold the towel around the tortillas. Place into a large Ziploc bag, folding the top of the bag. Do not seal. Cook in microwave 4 minutes at 50% power and then let rest two minutes.
To plate: Thinly slice chicken breasts. Place fillings and chicken slices onto warm tortillas, add a wedge of avocado, drizzle with the finishing sauce. Provide a wedge of lime to squeeze over the beans and the tacos. Delicious.
A side note about those bowls in my photo. They are called “rice bowls”. Take a look at the rice shaped design. Grains of rice are placed on the bowl before firing, creating translucent rice designs. Cool!
Highlands Ranch Grilled Chicken Tacos.
It’s What’s For Dinner!
Tags: Chicken, Dinner, easy
Just a quick post.
I’ve felt a little overwhelmed this past week. Extreme worries with my mom, long work hours, a small home remodeling project, three lost sales (which I took personally and hardly ever do), paint chip decisions, a dog throwing up all day, an exhausting full day trade show in downtown Denver, a failed Dish Network converter box during Dancing With The Stars, a mild backache all culminating into a quick “I can’t do anything right” burst into tears small fit breakdown. Follow that up with a big comforting bear hug from Bob, my favorite go-to quick middle of the week recipe and I was good to go.
And ladies don’t you agree, that the quick minute and a half “burst into tears” can be so cleansing? It’s out, it’s over, we move on…let’s cook.
Please don’t get out your violin because then you wouldn’t have enough hands to copy and paste this recipe into your database. I’ve had this recipe for years. I’m not sure where it came from but it does seem a little “Taste of Home-ish”. I’ve changed it up a bit from the original and it’s really really good with a nice combination of flavors.
It’s best served over hot cooked white rice, but when I’ve had my quota of “white” for the week, a side of green vegetables or a small tossed salad works just fine.
Here’s this sooooo good recipe.
Tangy Pineapple Chicken
2 whole chicken breasts without skin
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 tsp vegetable oil
1/2 can pineapple chunks in juice
1 Tbs cornstarch
1/8 cup Dijon mustard
1/8 cup honey
1 clove garlic — minced
Rice — cooked
Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.
Meanwhile, drain pineapple reserving the juice. Combine cornstarch and 2 Tablespoons juice until smooth. set aside.
Combine mustard, honey, garlic and remaining 1/2 of the can of pineapple juice; mix well.
Add to pan, bring to boil, reduce heat; cover and simmer for 15 – 20 minutes. Remove chicken and keep warm.
Stir cornstarch mixture and add to pan; bring to boil for 2 minutes.
Return chicken to pan, top with a few of the pineapple chunks and heat thoroughly. Serve over rice.
One of these days when I’m not so preoccupied I’m going to take a better photo and replace this bad one.
Tangy Pineapple Chicken…
It’s What’s For Dinner.
My gosh, where has the time gone???
I’m such a tardy griller! It’s been about six weeks since I’ve fired up those coals for one of my “Just Grilled” blogger interviews, so let’s get out our rakes and learn more about Larry over at Big Dude’s Eclectic Ramblings.
I don’t know exactly when Larry landed on my radar, I just remember reading a comment one day on my blog and thinking “hmmmm…who’s Larry?”
Clicking on his name sent me over to his blog where I found a breakfast-food foodie friend and some great posts. I mean c’mon ya gotta love chicken fried steak for breakfast! 🙂 Larry can cook up a mean breakfast so let’s take a quick walk down memory lane:
You know how I can really tell Larry loves breakfast? Just head over and take a look at this index of blog posts. Breakfast comes in first at a whopping 42 entries with BBQ and Nature coming in 2nd with a tie score of 23 each. I do have to admit one of my favorite posts of his was Dippy Eggs (top right). You can review that by clicking HERE.
First let’s consult dictionary.com regarding the title of Larry’s blog.
Eclectic: Collecting and choosing from various sources
Ramble: To talk or write in a discursive, aimless way
Without consulting dictionary.com, Big Dude reminds me of one of my favorite movies, The Big Lebowski, and dictionary.com tells us dude is slang for fellow, or an Easterner who vacations on a ranch.
Ok, let’s get down to business and find out more about this collecting, discursive, vacationing ranching Easterner.
Larry would you step to the microphone please.
Name: Larry Doolittle
City: Greenback TN, a village would be closer and I live outside of it.
Blog url: http://bigdudesramblings.blogspot.com/
How long have you been blogging? Since August, 2009, so I’m still a rookie.
Six words to describe the food you like to cook: Smoked, grilled, comfort, breakfast, Italian, low-mess.
Six words to describe you: Brilliant, handsome, great bod, rich, modest – oh you meant seriously. Friendly, take charge, moral, fair, diverse, overweight – sorry that’s seven.
Proudest moment in the kitchen: When I was growing up a favorite family dish was fried cornmeal mush and my grandmother could cook it perfectly – so it would stay together when fried without being breaded. The key was to cook just the right amount of water out of it and I was proud when I finally learned how to get it just right.
Most embarrassing moment in the kitchen: When I was a teen, I put a skillet of grease on to fry some green tomatoes, but went off and did something else. Had a grease fire that scorched the cabinets above pretty bad.
Rules of conduct in your kitchen: We remodeled our kitchen a couple of years ago and installed a bar between it and the dining area for the watchers – my main rule now is be cooking or be at the bar.
Favorite Ingredient: I like to put onion, garlic and sweet pepper in just about everything.
Most over-rated ingredient: Nutmeg – I notice many of the food channel cook’s like to use it, but we’re not big fans.
If I were President who would I appoint as my Chef: Chez John over at Fat Johnny’s Front Porch. I’d probably weigh a ton at the end of my term, but I like the way he cooks.
In my opinion my best blog post was: Let me first say, my blog has become more food oriented than I intended and I need to work on that. I can’t come up with a best but I think my favorite is this one: http://bigdudesramblings.blogspot.com/2009/10/my-morning-drive.html, because it shows the beauty of the area we’re lucky enough to live in.
So there you have it. Thanks for letting me rake you over the coals interview you Larry! If you don’t follow Larry’s blog on a regular basis, this would be a great time to head over to Almost Heaven, which is the name of Larry’s homestead. Larry is also a Master Gardner and I have a feeling we’re going to learn a lot this Spring.
Tags: Egg salad, left over hard boiled eggs, Sandwich
This is how I used those left over hard-boiled pink and green Easter Eggs.
Let me start off my telling you, I’m a HUGE curry fan. Love those gravy-style Thai and Indian inspired dishes.
Curry is a general term to describe a variety of spice blends and more likely a gravy type dish. We are most familiar with the blend of turmeric, coriander, cumin and fenugreek that we find in a jar on our American grocery store shelves. But there is a such a wide variety of curry styles, blends and flavors available to us from so many cultures. It seems each culture has adopted spices to suit its own unique tastes.
As we speak, in my pantry you’ll find Yellow, Massaman and Green curries. I can’t wait to put on my white mad scientist coat, get out those lab tubes and bubble away new experimental brews, but for now I just used the regular ground curry from Whole Foods to put a little twist on our mayonnaise based traditional egg salad.
This made a great little dinner served with a tossed salad.
Lea Ann’s Curried Egg Salad Sandwiches
1/2 cup mayonnaise
1/2 tsp honey
1/2 tsp curry powder
1 dash ginger
6 hard-boiled eggs, peeled and coarsley chopped
3 whole green onions sliced and diced
8 slices of your favorite bread
2 T. celery, finely chopped
1/4 tsp dijon mustard
Salt and pepper to taste
In a bowl combine mayo, honey, curry and ginger and blend well. Stir in eggs and green onions. Season with salt and pepper. Spread egg salad onto bread slices and top with lettuce if you wish. I top with a slice of tomato when I have fresh from the garden.
Makes 4 sandwiches
Curried Egg Salad Sandwiches
It’s What’s For Lunch or Dinner
Tags: Barbeque Shrimp, Gheese Grits
Saturday night was BBQ Shrimp, grits and a fresh green salad for a side. Great little meal. This is a recipe that I found in Food and Wine Magazine. The first time that I made this was also the first time I’ve ever eaten grits. And as you can imagine I found myself wondering “why“. Delicious.
I love the quote from the creator of this recipe: “I seriously have received three marriage proposals over a bowl of my cheese grits,” says Huffman. “I’ve accepted none so far.”
Here’s what Food and Wine has to say about the recipe: By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce.
My quote in my recipe data base simply reads “This is crazy good“. You’ve got to love those cheesy grits, but oh-my that barbeque sauce is divine. I’ve used it in other recipes. It’s a keeper. You’ll find the complete recipe below.
For breakfast Sunday morning those cheesy grits became the perfect vessel for poached eggs. With a couple of shakes of Tapatio Hot Sauce and a side of link sausage, it made a wonderful and hearty breakfast.
Here’s your recipe for Barbeque Shrimp with Cheese Grits.
2 Tbs unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup bourbon
3 Tbs cider vinegar
2 Tbs molasses
2 Tbs honey
2 tsp Tabasco
1 tsp chopped thyme
1/2 tsp cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 lbs peeled and deveined large shrimp
1 Tbs vegetable oil
Cheese Grits, for serving
1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
3. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Total Time: 1 hour and 20 minutes
- 4 cups low-sodium chicken broth
- 1 garlic clove, minced
- 1 cup old-fashioned grits
- 4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- Kosher salt and freshly ground pepper
- In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.
It’s What’s For Any Weekend