Thursday, June 3, 2010
White Cheddar Grits
This is the White Cheddar Grits that go with the Shrimp and Grits. And all my pics looked terrible so I took a picture of the magazine (above).
What you need:
2 (32 oz) cartons reduced sodium chciken broth
1 cup heavy whipping cream
1/4 teaspoon salt
1 3/4 cups white stone ground grits
2 cups grated extra sharp white cheddar cheese
What you need to do:
In a large saucepan, combine broth, cream, and salt. Bring to a simmer over medium heat. Slowly add grits, whisking until combined. Reduce heat***, and cook, stirring frequently for 40 minutes, or until grits are done. Stir in cheese. Serve immediately.
***I reduced heat to low but I dont think that was right. The grits did not come out as thick as I wanted, so I called my mom, a grits expert, and she said to keep the heat higher so more of the broth heats off, or to not put as much broth in. Next time I make this I will just heat it on medium or almost medium the entire time. They were still very good, and all 8-10 servings were gone in 3 days, I just like them thicker.
Shrimp with White Cheddar Grits
You guessed it, this is another Paula Deen recipe. Maybe this blog should be called Paula and Bess because thats all I seem to cook, and also because my mom swears we are somehow related. Anyway, this is my first time ever cooking seafood and it was really good!! This serves 8-10.
What you need:
10 strips of bacon, chopped
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup chopped green onion
5 cloves garlic, minced
1 cup dry white wine
1 (14.5 oz) can of petite diced tomatoes, drained
2 teaspoons Old Bay seasoning
1/2 teaspoon salt
2 pounds large fresh shrimp, peeled and deveined
1 tablespoon all purpose flour
White Cheddar grits (recipe will be posted next)
Garnish: sliced green onions
What you need to do:
Convince your husband to peel and devein the shrimp for you because that part is icky. :) Then while he's doing that, get out a large skillet and cook the bacon over medium heat until crisp. using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, green onion, and garlic to drippings; cook over medium heat for 5-6 minutes, until veggies are tender, stirring occasionally. Add wine, and cook for 2 minutes. Stir in tomatoes, Old Bay, and salt.
In a medium bowl combine shrimp and flour, tossing gently to coat. Add to veggie mixture and cook for 2 minutes or until shrimp are pink and firm and sauce is slightly thickened. Spoon shrimp mixture over white cheddar grits.
Wednesday, June 2, 2010
Bacony Potato Salad
This is another Paula Deen recipe that I made at Edisto. Note - it has to refrigerate for 4 hours, so you can't serve this one immediately. We ate it with Tomato Sandwiches which were delicious (as seen in background of picture). Put a little Paula Deen House seasoning on your tomato sandwich and it is perfect. Anyway the original recipe served 8-10, so I halved it and it still made a ton, so here is the HALVED recipe. The below made about 5 servings for us.
What you need:
6 cups (1 inch) cubed baking potato (about 3 large)
6 slices bacon, cooked and crumbled
1/4 cup chopped green onion
3/4 cup Mayo (you may want to add more after its done, to taste. I did.)
1/4 cup Sour Cream (I also added more of this later, but you may like it how Paula makes it.)
1/2 a 1 ounce package ranch dressing mix (i probably used 3/4 of the package to give it more seasoning)
1/4 teaspoon salt
4 ounces shredded cheddar cheese
What you need to do:
In a large saucepan, combine potato and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8-10 minutes, or until potatoes are just tender. Drain well and let cool for 20 minutes. In a large bowl, combine potato, bacon, and green onion. In a small bowl, combine mayo, sour cream, dressing mix, and salt. Add to potato mixture, tossing gently to coat. Gently stir in cheese. Cover, and refrigerate for at least 4 hours before serving. Can be made up to 1 day ahead.
Tuesday, June 1, 2010
Fried Green Tomato Burgers
Ok, YUM. These are great and aren't too much trouble at all. Don't let the lengthiness of this post scare you. I would recommend making an extra fried green tomato slice or two just to eat as a side because they are so good. FYI - this makes 4 BIG burgers. I halved the recipe and made 1 BIG burger for tommy and two smaller burgers for me (one of which I ate for breakfast the next morning - hey I was on vacation!)
What you need:
2 pounds ground chuck
3 tablespoons Worchestershire sauce
3.5 teaspoons Paula Deen House Seasoning, Divided***
.5 cup self-rising cornmeal mix
2 tablespoons all purpose flour
1 large egg
1 large green tomato, cut into 1/2 inch slices
Vegetable Oil for Frying
4 slices Monterrey jack Cheese with Peppers
8 slices bacon, cooked
4 onion rolls, split and toasted
Thousand Island Dressing
***Paula Deen House Seasoning is just one part black pepper, one part garlic powder, and 4 parts kosher salt. You can use this on everything. If you want, combine 1 cup salt, 1/4 cup garlic powder, and 1/4 cup pepper and store for 6 months and use on more recipes.
What you need to do:
In a medium bowl, combine ground chuck, Worchestershire sauce, and 1.5 teaspoons House seasoning, stirring to mix well. Form mixture into 4 (4 inch) patties. Preheat grill to medium high heat (350 - 400). Spray grill rack with Pam. Send your husband down to the grill with the patties and some Budweiser and ask him to cook them for you while you work on the fried green tomato slices. Paula suggests 5-6 minutes per side, but ours took longer for some reason. We were using a charcoal grill.
For the tomatoes, get a medium nonstick skillet and pour oil to a depth of 1/4 inch and heat over medium heat. In a small bowl, combine cornmeal mix, flour, and remaining 2 teaspoons house seasoning mix. In another small bowl, lightly beat egg. Dip both sides of tomato slice in beaten egg, and coat with cornmeal mixture. Add tomatoes to hot oil; cook for 3-4 minutes per side or until golden brown.
Place 1 cheese slice over each patty (we did this while burgers were still on grill so it would melt.) Place bacon on bottom halves of onion rolls, top with hamburger, fried green tomato slice, and desired amount of Thousand Island. Top with other half of bun.
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