Grand Prize Winner of the Taste of the South Recipe Competition which was judged by the critically acclaimed, bestselling Southern food experts, the Lee Brothers. NowPublic.Com Food Editor. Passionate foodie.
Fri
31
Oct '08
- Eerie Eyeballs from Britta.Com
Looking for something to do with all that leftover Halloween candy? Here’s some nice recipes that will help you make the most of your extra goodies.
Thu
30
Oct '08
Red velvet cake is one of those Southern specialties that don’t often see the light of day anywhere else. If you’ve never had it before, a slice of red velvet layer cake could be, visually speaking, a bit disturbing. The color is surprisingly intense. Once you’ve tasted it, though, you’ll forget all about the unnatural color and just enjoy the unexpected chocolatey hit.
Originally, it was unprocessed cocoa powder that gave the cake a reddish color. Now, in these days of Dutch-processed cocoa, the color is ‘enhanced’, but the end result is still wonderfully rich. Be warned, though: the color of the batter is like nothing you’ve ever seen, except maybe on C.S.I.!
Because this recipe uses a standard cake mix and frosting, it would be an easy way to serve an unusual dessert on Halloween without too much trouble. The thicker-than-normal batter is piped into a dog bone shape; you can either freehand it or, if you have a dog bone cookie cutter, trace the outline on the parchment. If you don’t have a piping bag, spoon some cake batter into a ziploc bag, seal the air out, and cut a very small tip off one of the bottom corners. (Remember, you can always make the hole larger, but it’s tough to make it smaller!)
Here’s a photo of one of the Red Velvet Devil Dawg Sandwich Cookies.
Ingredients:
1/4 cup unsweetened cocoa
1 box Duncan Hines red velvet cake mix (18.25 oz box)
White, vanilla, or cream cheese frosting (I used Pillsbury White Frosting)
Powdered sugar
Red icing (optional)
PREPARATION:
Preheat oven to 350 degrees. Add the cocoa to the dry cake mix and prepare according to package directions, reducing water to 1 cup and oil to 1/4 cup.
Line a cookie sheet with parchment paper. Spoon some of the cake batter into a piping bag with a medium hole tip or a ziploc with the corner cut off. Pipe the outline of a dog bone shape about 3-1/2 inches long on the parchment and fill in a single layer. Bake at 350 degrees for 15 minutes or until firm. Cool on wire rack.
Make a cookie sandwich using your choice of frosting, dust the tops with powdered sugar, and decorate with red icing, if desired.
Enjoy!
You Can Read More of Doug’s Recipe Corner Here.
Note: This article is now also available in the following convenient format(s)…
Please join us tomorrow to enjoy our special Halloween Recipe Roundup.
Wed
29
Oct '08
This is without doubt one of my favorite meals. I first had Spanish style garlic shrimp many years ago in a Spanish restaurant in the Ironbound section of Newark, NJ and have maintained an abiding love for them ever since.
The classic version is simpler, but (and I wince at the immodesty here) I honestly think this version is a superior expression. It doesn’t stray into heterodoxy; it simply brings in a few more authentic flavors from the palette of Spanish cuisine. The resulting combination of flavors not only infuses the shrimp, but creates a sauce that is delicious almost beyond the range of mortal words to describe. It is the sauce that crusty bread was put on this earth to absorb.
BTW, a recipe for the classic version can be found in The Foods and Wines of Spain by Penelope Casas (if you don’t own it, I strongly suggest you consider adding it to your collection right away. It’s a brilliant book; comprehensive and an absolute delight to read.)
To make up for my apostasy, I send the talented Ms Casas a deep bow and a courtly kiss on the hand, and a humble request that she try this version just once. The truth is in the tasting, que no?
Here’s a photo of the Spanish Style Garlic Shrimp With Capers below which were originally made as part of our special Hand to Mouth Series that focused on the joys of shrimp.
Ingredients:
3 Tbsp olive oil (a full-flavored Spanish olive oil is best)
1 large bay leaf
4-6 cloves garlic, minced
1/2 tsp red pepper flakes
1 Tbsp small capers
1 Tbsp brandy
1 lb large shrimp, peeled and deveined (dry well on paper towels)
(watch our video which shows how to easily peel, process, and devein shrimp)
1/2 tsp smoked paprika (see Cook’s Note)
1/2 tsp sweet paprika
2 Tbsp minced parsley
Sea salt, if needed
PREPARATION:
In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
Cook the shrimp until opaque and just firm.
Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping. Serves four as an appetizer.
Cook’s Note: Smoked paprika, with its unique and delightful flavor, is the secret ingredient of classic Spanish cuisine and is well worth seeking out. It can be found at many gourmet shops, specialty food stores, or online. Though there is no direct substitute, an equivalent amount of good quality regular paprika with 2-3 drops of mesquite smoke flavoring added can be used with good results.
Enjoy!
You Can Read More of Doug’s Recipe Corner Here.
Note: This article is now also available in the following convenient format(s)…
Please join us tomorrow to find out more about our new Halloween inspired recipe with a Southern twist, Red Velvet Devil Dawg Sandwich Cookies.
If You Liked This Post, Here Are a Few Other Links You Might Enjoy:
Mac and Cheese Paella With Shrimp and Scallops
Coastal Carolina Shrimp and Grits Tart
Four Cheese Mac-A-Rita Cocktails
Sun
26
Oct '08
INTRODUCTION:“Hand-To-Mouth Meals” is a special series of blog posts where I will be engaged in all the processes (harvest, handling, transport, menu development, and meal preparation) that transform an ingredient into food. For the first in this series, I’ve chosen America’s favorite seafood, shrimp, which is harvested right here off the coast of Charleston, SC.
Thanks so much to FoodBuzz for choosing this inaugural “Hand-To-Mouth Meal” to be part of their 24 Meals, 24 Hours, 24 Blog Posts project.
Part One: Queasy Rider
Imagine for a moment what a patch of water with a hundred or so giant sharks caught up in a massive feeding frenzy would look like. That’s what I was seeing up ahead of us as we plied through the cool, blue, and deceptively serene waters of the Folly River.
I tried not to sound as nervous as I felt. “Fred,” I said, pointing to the approaching, blood-chilling turbulence, “What the hell am I looking at?”
“That? That’s a sandbar. Tide’s coming in pretty good. It’s probably going to be kinda lumpy out there.”
Lumpy. Oh joy.
Just past the sandbar, the remnants of a long-neglected dock jutted out into the river. On it, dozens of pelicans watched silently as we passed. I may have been imagining things, but it seemed like a couple of them were looking at me and shaking their heads sadly:
Pelican One: “What do you think, Stan? Think he’ll make it through?”
Pelican Two: “I don’t know, Bert, I just don’t know.”
Moments later, big swells started rising, seemingly coming from every direction and bouncing Fred’s small but sturdy boat, The Catherine, up and down and side to side and occasionally slamming it down with a filling-loosening crash. I was trying to look casual while keeping a deathgrip on the rail, and I wondered, with a sense of mild horror, if this was what my whole day was going to be like.
Fred must have noticed my white knuckles. “Have I ever taken you through the Washing Machine before?”
The Washing Machine? Oh yeah, that sounded about right.
“It’s not too big,” Fred said, “We should be out of it another fifteen, twenty minutes.”
Oh good, I thought. It’s always nice to have something to live for.
Fred Dockery is the triple-threat of local commercial fishermen. He’s a crabber mainly, but he shrimps during the season and hold an oyster license, too. He also works with the SC Department of Natural Resources doing conservation research on such things as turtle excluder design for nets and traps.
In the research I’m doing for my book, Hugging The Coast, Fred’s wealth of knowledge related to seafood and the commercial fishing industry has been absolutely invaluable. He’s also a heck of a good guy, a patient teacher, and in all the times we’ve been out together on his boat, he’s never chided me too badly about my little secret: I have a terrible motion sickness problem and it takes every medication known to science to keep me from sharing my breakfast with the pelicans.
In spite of that inconvenient truth, I truly enjoy being out on the water. But rivers and creeks and inlets are more my speed. Today, though, we were heading out into the big, bad Atlantic Ocean to net some shrimp for the first Hand-To-Mouth meal.
275 years later, we passed through the Washing Machine and out into the ocean which, my stomach told me, was only marginally less ‘lumpy’ than the Washing Machine. Fred throttled back, and he and Rich Brown (his friend and fellow fisherman) went into game mode, expertly feeding the net off the stern, along with the ‘tickler chain’ (which makes the shrimp jump up off the bottom), and the ‘doors’, the large wooden slabs that angle out from the front of the net to keep the wide horizontal mouth of the net open and near the bottom as it’s dragged through the water.
Here in South Carolina, shrimping season runs from about mid-May to December and sometimes beyond, depending on how warm the water stays. Most shrimping is done from large trawlers that have dual nets lowered on enormous booms and are dragged for four or five hours at a time through likely areas. To determine if they’re in a good location, the large boats use ‘try nets’, smaller versions that are pulled up every hour or so to see what’s going on down below. If the try net comes up full of shrimp, that means the big nets are filling up, too.
Fred’s operation is on a different scale. “That’s our try net right there,” he said pointing to one of the seagulls following the boat as it whirled down to scoop up a snack in the boat’s wake, “If they’re picking up shrimp, we’re in the right spot.”
With the net in the water, it was just a matter of spending an hour or so traveling back and forth over a section of water in parallel rows, like a farmer driving a harvester over a field. Only a lot wetter.
Since there was some time to kill, Fred and Rich broke out a late breakfast. The very idea of eating was giving me shivers, but I was doing a good job of not turning green until Fred held out a ziplock bag containing gnarled, brownish strips.
“Anyone like to try some homemade fish jerky?”
My knees, already weakened from trying to keep from falling overboard, turned gooey and I broke out in that tell-tale icy sweat.
“Ummm, Maybe later. I, uh, I think I’m just gonna sit down for a while…”
I positioned myself carefully on the narrow framework of the forward winch and put my head down on a bouncing steel crossbeam and promptly passed out. No, wait…I mean fell asleep. Yeah, I fell asleep. That’s my story and I’m sticking to it.
I awoke to the sound of the engine slowing. It was time to ‘haul back’ the net and see what we had. After my “nap” I was feeling a lot steadier and somewhat less violently nauseous. Still, I doubted I’d be dipping into the fish jerky anytime soon.
As the net was rising, the seagulls went into full-tilt begging mode. ‘Want!’ they implored, hovering just over the glistening lines, ‘Want! Want!’ They weren’t exactly pitiful, sad-eyed dogs, but they’d be rewarded soon enough anyway.
A plain old net dragged through the water would come up with any number of different creatures both large and small, but shrimping nets are very carefully designed to draw in the small and exclude the large. Which is why, when the nets are emptied onto the deck, there are no large fish or turtles, but there are plenty of little things in with the shrimp. This ‘bycatch’, which included baitfish, small crabs, and icky round creatures called jellyballs, is sorted out from the shrimp and tossed overboard. The quick ones swim away; the seagulls take the hindmost. It’s a circle of life thing.
It wasn’t a big haul, only a few dozen pounds, but the shrimp themselves were big and beautiful. We headed back, having done a good morning’s work and, one of us at least, having not puked on anyone’s shoes.
And that, by my standards, is one of the defining characteristics a good day.
To give you a taste of what commercial small scale shrimping is like, here’s a video featuring highlights from my day shrimping off Kiawah Island with the ever-patient Fred Dockery and Rich Brown which you can see below or here.
Shrimping Off Kiawah Island, South Carolina
Heading home with my shrimp, I couldn’t figure out why the shock absorbers in my old pickup seemed so much better, why the road itself seemed like glass. Then it dawned on me: the road wasn’t bouncing up and down and side to side. The planet may be spinning at 10,000+ miles an hour and hurtling through space at blinding speed, but for all that it’s still a pretty smooth ride.
Part Two: Handle With Care
Before I came to the Carolina Lowcountry, I’d eaten plenty of shrimp. Or so I’d thought.
It wasn’t until I tasted the shrimp harvested right here in these temperate waters that I’d realized what I’d been missing. These aren’t your standard imported farm-raised shrimp; South Carolina shrimp have real flavor, and a substantial texture that’s satisfying as good steak. They taste like shrimp ought to taste, and maybe did before we became inundated and then placated by cheap, watery imports. In my opinion, these beautiful shrimp could be the official mascot of the locavore movement.
Like any high-quality local ingredient, capturing their flavor means using or processing them right away. Shrimp are iced down on the boats and are kept cold all through the cleaning, grading, and other processes that take place before they’re sold. Most shrimp are sold head-off, but the closer you get to the source, the more likely it is that you’ll have to head the shrimp yourself. It’s not a particularly neat process, but it’s not at all difficult (although years ago I tried to head shrimp without any idea of how it was properly done and turned it into a legendary fiasco.
(The piece I wrote about the experience, The Never-Ending Jumbo Shrimp Death March, will be posted here in the near future.)
A few of things to remember about head-on shrimp:
- You’ll find them at surprisingly low prices, but that’s because 35-40% of the weight of the shrimp is in the head. To be on the safe side, buy 40% more than you need.
- On the plus side, if you buy fresh head-on shrimp, you’ll find that they aren’t waterlogged and will give you more real ‘meat’ for your money.
- Heading shrimp can be a messy business until you get the hang of it. You might want to wear vinyl gloves if it’s your first time.
Most of us have been stuck at one time or another by the sharp, pointy bit (the telson) at the tail-end of the shrimp. Head-on shrimp have another pointy bit at the front (the rostrum) which is easy to see and thus avoid. Just be careful not to grab a handful of them the way you would head-off shrimp – or you’ll learn a valuable lesson!
Unlike head-off shrimp, you’ll have to deal with long antennae, googly eyes, and lots of legs. Expect that it will take some getting used to, start with small amounts (not ten pounds, like I did!), and take a break if it gets to be too much.
Just remember: when we make the (sometimes difficult) effort to process our foodstuffs from their most elemental form, it shows true respect to the source of our nourishment.
Here’s a video I put together that shows you how to easily process head-on shrimp, as well as quickly devein them, which you can see below or here.
How to Head and Devein Fresh, Local Shrimp from Doug Ducap on Vimeo.
Part Three: Shrimpendipity!
After heading my shrimp, I sorted them by approximate size: the biggest ones for the dishes with just a few, very visible shrimp; medium ones for dishes where they would be in a bunch together; and the smaller ones for the dishes that would use them as an ingredient.
I’d had some general ideas in mind for what I wanted to cook, but during the sorting I decided to try and open up over the next few days and be guided by instinct in my menu planning. I wanted to find the best expression for these little marvels, the best way to express their flavor and texture, and along the way find some new flavor combinations that my guests (some friends from the local fishing community who’ve eaten these amazing shrimp since childhood), would find novel.
The Menu
FIRST COURSE: Shrimp, Snow Pea, and Rose Quartz Radish Salad with Blueberry-Tarragon Butter
I wanted to open the meal with a dish that would convey the purity and exquisite freshness of a perfectly boiled, lightly chilled shrimp. I also wanted this dish to be an elegant color story that would bring together flavorful ingredients that harmonized visually with the color of the shrimp.
I remembered Rose Quartz Radishes, which was an idea that I’d developed and liked very much, but never got around to making again.
They were the perfect choice, since they combine an interesting flavor with a unique shape and color.
The technique is simple: start with red radishes (the elongated French type work very well), pare off the sides into a random polygon, ’sharpen’ the ends in the same manner, then simmer the radishes and all the parings in just enough lightly salted water to cover.
When just tender, turn off the heat and let them cool for a while in the liquid. They will take up the color during this cooling period, so be patient. Remove and chill.
The Blueberry-Tarragon Butter brings together the bright mint notes of a familiar tarragon butter with the warm sweetness of dried blueberry. I layered it for contrast and also to create an opportunity for each guest to experiment with the flavors.
SECOND COURSE: Coconut Chipotle Mojo Shrimp with Pomegrante Relish
I’ve always had a special love for mojo, the marinade that infuses many of my favorite Cuban dishes with garlicky goodness. On a recent trip to the store, I found a chipotle mojo next to the regular and didn’t hesitate in grabbing one. This was the first time I’ve had occasion to use it and it is exciting stuff.
I added it to coconut milk and let the shrimp marinate for longer than usual to allow the flavors to penetrate.
I grilled them quickly over hot coals to crust them and then dredged the skewers in crushed, roasted sesame seeds.
The result? An addictive combination of flavor and crunch that may well enter the pantheon of shrimpy greatness.
The relish, a combination of tangerine, Vidalia onion, pomegranate, and lemongrass was a sweet and refreshing companion for the spicy skewers.
You can see the recipe for the Coconut Chipotle Mojo Shrimp with Pomegrante Relish here.
THIRD COURSE: Shrimp, Braised Fennel, and Apricot Medallions with Cilantro Pomegrante Tartar Sauce
This seafood sausage was a complete, spur-of-the-moment creation. I had planned on five courses, but I had a fennel bulb on hand, and the thought of shrimp paired with fennel braised in a little brandy just seemed right.
I added some soft dried apricot to unite the flavors, and parsley and a little lemon zest for brightness. After poaching,
I rolled it in sweet Hungarian paprika and served it warm with a jalapeno-infused cilantro tartar that had a touch of sweetness from the pomegranate.
Altogether, the dish had a subtle complexity that was pleasantly satisfying.
FOURTH COURSE: Spanish Style Garlic Shrimp with Capers
The first time I had Spanish-style garlic shrimp was, oddly, in the Ironbound section of Newark, NJ. But the Ironbound is home to many excellent restaurants that serve some of the finest Spanish and Portugese food on this side of the Atlantic. I fell head over heels in love with garlic shrimp, and was never able to truly improve on the classic recipe provided by Penelope Casas in her outstanding book The Foods and Wines of Spain – until now.
The small changes in technique and the addition of a little fine Spanish brandy, a few capers, and a pinch of smoked paprika really send this dish soaring into the heavens on crusty bread wings.
(The recipe for Spanish Style Garlic Shrimp and Capers is available here.)
FIFTH COURSE: Seared Wild Mushroom Dusted Shrimp and Scallops with Spaghetti Squash, Porcini Oil, and Grana Padano Shavings
This was my ‘pasta’ course – with a twist. The shrimp and the scallop medallions were dredged in a finely-milled mix of dried wild mushrooms and seared in brown butter and a little olive oil.
The spaghetti squash ‘pasta’ was dressed with a fragrant porcini oil and the plate flecked with shavings of rich Grana Padano cheese. It was a very graceful Italian dish with real depth of flavor.
SIXTH COURSE: Coastal Carolina Shrimp and Grits Tart
I told my guests that the next course would be a tart, allowing them to assume that dessert was coming. Not so fast, though. I had one more shrimp dish up my sleeve!
This Shrimp and Grits Tart is a remix of the classic Lowcountry dish, although there are so many different recipes for Shrimp and Grits that I really think it’s more of an idea or a concept than a particular dish.
In any case, no matter what else it includes, if a recipe’s got shrimp and it’s got grits, well then, you’re off to a good start.
Grits are polenta by another name, and are just as fancy, even if the name isn’t. When just made, they’re creamy and smooth, but leave them alone for a while and they ’set up’ into a solid mass that presents new opportunities, such as this crust.
Inside is a combination of peppers, onions, bacon, chives, cheese, and lots of tasty shrimp. A slice of this for breakfast, lunch, dinner (or even for ‘dessert’) is Heaven on a June-or-any-other day.
You can read the recipe for the Coastal Carolina Shrimp and Grits Tart here.
For the actual dessert course, I opted for a variety of fruits to refresh and revitalize after what was a large but thoroughly satisfying meal. My guests, some of the hardest working and most dedicated people I’ve ever known, enjoyed the opportunity to sit together and drink wine and talk while being surprised, amused, and pleased by what was coming out of the kitchen, and I thoroughly enjoyed the opportunity to please and surprise them.
It would be hard to say what their favorite dish was, because they did fair justice to everything I brought out. There was a moment, however, just after we’d broken bread together over bowls of garlic shrimp, where we all just sat back in the afterglow and kind of looked around to just gather in the real camaraderie of the event.
My friend Scott summed it up for all of us. “This is great,” he said, stretching, “We should do this again.”
Sounds good to me.
If You Liked This Post, Here Are a Few Other Links You Might Enjoy:
Please join us on 10/29/08 to find out more about our recipe for Spanish Style Garlic Shrimp With Capers, which was made as part of the above feast.
Sat
25
Oct '08
Foodbuzz has made a wonderful video which captures the excitement of a global food blogging event we were lucky to participate in (along with 23 other great blogs) which you can see below (or here). Enjoy!
There’s a special buzz in the air! Please join us on Sunday for a very special blog feature we’re doing to launch our new Hand to Mouth Series!
As part of our Hand to Mouth Series, we’ll be engaged in all the processes (harvest, handling, transport, menu development, and preparation) that transform an ingredient into food, and share it here with original recipes, photos, video, and commentary on HuggingtheCoast.Com.
Tomorrow’s ingredient features delicious local shrimp from the waters of Charleston, SC!
Fri
24
Oct '08
Last week, we shared with you a video of Chef Paul Prudhomme making a Muffaletta.
On a related note, here’s a wonderful video recipe for Shrimp Po-Boys from Scooter S. McGee which you can watch below (or here).
How to Make Shrimp Po Boy Sandwiches
See More of Hugging the Coast’s Fish For Friday Recipes
Thu
23
Oct '08
Perfect for parties and special meals, this twist on Spanish paella is sure to be a hit at your next gathering!
Here’s a photo of the Mac and Cheese Paella With Shrimp and Scallops below.
Ingredients:
1 lb - orzo pasta
3 Tbsp - olive oil
2 - large bay leaves
2 Tbsp - minced garlic, divided
1 lb - uncooked small or medium shrimp (51-60 or 41-50 count), shelled & deveined (watch our video which shows how to easily peel, process, and devein shrimp)
1 lb - bay scallops
1/2 tsp - salt
1 tsp - small capers (optional)
2 Tbsp - Spanish smoked sweet paprika, or equivalent (see Cook’s Note)
1/4 cup - white wine
1 - large sweet onion, chopped
3 Tbsp - chopped sun-dried tomatoes
3 Tbsp - butter
2 Tbsp - all-purpose flour
1 cup - half & half (or milk)
1 cup - chicken broth
1 cup - frozen peas, thawed (about 4 oz)
8 oz - sharp cheddar cheese, shredded (about 2 cups)
Additional salt, if needed
8 oz - pepper jack cheese, cut into 1/2 inch cubes
3 Tbsp - minced fresh parsley, divided
2 Tbsp - sliced green olives with pimento (optional)
1/4 cup - roasted red pepper strips
Lemon for garnish (optional)
PREPARATION:
Cook orzo according to package directions to the ‘al dente’ stage. When done, drain, rinse (to stop the cooking process) and set aside.
While the pasta is cooking, bring 3 tbsp olive oil & the bay leaves to medium heat in a large heavy skillet. Add half the garlic and saute until just beginning to color (do not let garlic brown). Add the shrimp, scallops, and 1/2 tsp salt; toss to coat. Add the capers (if desired) and the smoked paprika and stir until shrimp & scallops are well coated. When just cooked through, remove shrimp & scallops from pan, leaving the bay leaves and as much sauce behind as possible. Set shrimp & scallops aside and keep warm.
Add the wine to the pan and stir, letting the alcohol cook off for a minute or two. Add the remaining garlic, the onions, and the sun-dried tomatoes and cook until the onions have softened (about 5-7 minutes). Discard bay leaves.
Melt the butter in the pan with the onions. Add the flour, stirring for 2-3 minutes to cook the flour, then add the half & half and chicken broth gradually, continuing to stir as the mixture thickens.
When all the milk has been incorporated, add the peas and bring sauce to a simmer. Reduce heat to medium-low and gradually add the shredded sharp cheddar cheese, stirring until melted. Adjust salt.
In a large non-stick paella pan or baking dish, combine the cheese sauce with the orzo and stir thoroughly to coat. Gently fold in half of the shrimp/scallop mix, the pepper jack cubes, and half of the parsley. Bake in 350 degree oven for 10 minutes. Top with remaining shrimp/scallop mixture, olives (if desired), and red pepper strips and return to oven for 5-7 minutes. Remove from oven and sprinkle with remaining parsley.
Garnish with thinly sliced lemons or lemon wedges, and serve with a lightly-dressed green salad.
Serves 8.
Cook’s Note: Smoked paprika, with its unique and delightful flavor, is the secret ingredient of classic Spanish cuisine and is well worth seeking out. It can be found at many gourmet shops, specialty food stores, or online. Though there is no direct substitute, an equivalent amount of good quality regular paprika with 2-3 drops of mesquite smoke flavoring added can be used with good results.
Enjoy!
You Can Read More of Doug’s Recipe Corner Here.
Note: This article is now also available in the following convenient format(s)…
Wed
22
Oct '08
Shrimp & Grits, the most famous dish of the South Carolina Lowcountry, is really more of a concept than a particular dish, and there are dozens of variations on the theme.
My version is a “re-mix” of the classic ingredients into something that’s elegant enough for a weekend dinner party, but simple enough to make for a weekday family dinner. It can even be prepared ahead to the point where final cooking time is about 15 minutes!
Here’s a photo of the Coastal Carolina Shrimp and Grits Tart below.
Ingredients:
4 cups water (or 3-1/2 cups water & 1/2 cup milk)
1 cup regular or “quick” (not “instant”) yellow grits (or substitute an equal amount of polenta)
1 tsp salt
1/4 tsp white pepper
½ tsp celery seeds (optional)
1 Tbsp canola or light olive oil
1 - 16 oz bag frozen multicolor pepper & onion mix
1 clove garlic, minced
1/4 tsp seasoned salt or Cajun-style spice blend
1/2 tsp dried marjoram
1 Roma tomato, diced (juice reserved)
2-3 Tbsp toasted sesame seeds (optional)
2 Tbsp butter
1 large clove garlic, minced
1 Tbsp minced chives
1 lb large shrimp, peeled & deveined (watch our video which shows how to easily peel, process, and devein shrimp)
1 tsp sweet paprika
1 Tbsp minced parsley
2-3 dashes hot pepper sauce (optional)
2 oz sharp cheddar cheese
2-3 Tbsp real bacon bits (or smoked ham bits; see Cook’s Notes)
2 scallions (green parts only), sliced in thin diagonal strips (about 2 Tbsp)
PREPARATION:
Cook the grits (see Cook’s Notes) with the salt, white pepper and celery seeds (if using), stirring often, until well thickened and creamy.
While grits are cooking, heat the oil in a large, non-stick saute pan or skillet over medium-high heat. Saute the pepper & onion mix, garlic, seasoned salt, and marjoram until vegetables are just tender (about 10-12 minutes.) Stir in the diced tomato and juice. Remove from heat.
When the grits are done, remove from heat, uncover, and allow to “set up” for 10 - 15 minutes. Meanwhile, pre-heat oven to 425 degrees and lightly coat the inside of an 8 or 9 inch non-stick springform pan with cooking spray and sprinkle the sides with the sesame seeds, if desired.
Using a flexible spatula, spread the grits in the springform pan, making an even layer on the bottom and spreading a “crust” up the side about 1 inch above the bottom layer.
Don’t worry about getting the sides exactly even (rough is good!) Distribute the pepper & onion mix over the bottom and gently press into the grits. Bake for 15 minutes.
**Note: This recipe can be made ahead to this point and refrigerated. (When ready to finish, re-warm in oven for 10 minutes while preparing shrimp.)**
While grits are baking, melt the butter in a large, non-stick saute pan or skillet over medium-high heat and saute the garlic and chives for a minute or two. Add the shrimp, sprinkle on the paprika, parsley, and the hot pepper sauce (if using), stir well and saute until shrimp have just turned opaque (3-5 minutes.) Taste for salt.
Spread the shrimp evenly on top of the pepper & onion mix and grate the cheddar on top using a large hole grater. Sprinkle on the bacon or ham bits and the scallions; bake for 5 minutes more. Remove from oven and let rest for 10 minutes.
Makes 6 Servings.
Cook’s Notes:
An easier method for cooking grits (and polenta, too): thoroughly whisk all the grits into the cold water right at the beginning. Continue to whisk regularly as the water heats up and they’ll turn out creamy and lump-free every time.
Also, don’t worry about overcooking – grits improve with a longer cooking time than the package directions call for.
A tasty alternative to real bacon: cut very lean smoked ham into small pieces and saute until nicely browned.
Enjoy!
You Can Read More of Doug’s Recipe Corner Here.
Note: This article is now also available in the following convenient format(s)…
Please join us for tomorrow’s edition of our special Seafood and Pasta Series when we’ll share our original recipe for Mac and Cheese Paella With Shrimp and Scallops.
Tue
21
Oct '08
Featuring succulent shrimp, Parmesan, white cheddar, pepper jack, and cream cheese, this may just be the most sophisticated (and delicious) macaroni and cheese you’ll ever have!
Here’s a photo of the 4 Cheese Mac-a-Rita Cocktail below.
Ingredients:
1 - large lime, halved
40 - jumbo shrimp (about 1-1/2 to 2 lbs)
(watch our video which shows how to easily peel, process, and devein shrimp)
1 Tbsp - minced garlic
1/2 tsp - salt
1/4 tsp - sugar
8 - small bamboo skewers
1 lb - small shell pasta
3/4 cup - half & half or milk
1/4 tsp - white pepper
8 oz - cream cheese, softened
1/4 tsp garlic powder
8 oz - white cheddar cheese, shredded
8 oz - pepper jack cheese, shredded
1/4 cup - sun-dried tomatoes, cut into very thin strips
3 Tbsp - minced chives (divided)
2 - large eggs, beaten
6 oz pkg - shredded Parmesan
8 - Margarita glasses (See Cook’s Note)
1 tsp paprika (for dusting)
PREPARATION:
In a large bowl, squeeze a lime half over the shrimp (reserve the other lime half for garnish.) Add the garlic, salt, and sugar. Put the bamboo skewers in water to soak.
Cook the pasta according to package directions until just done. Drain the pasta and return it to the pot. Add the milk and white pepper and stir over medium-low heat until the milk is hot. Mix the cream cheese into the pasta until smooth, then gradually stir in the garlic, white cheddar, and pepper jack until completely melted. Fold in the sun-dried tomato strips and 1 tablespoon of the minced chives. Keep warm.
Set oven to Broil. Drain shrimp and thread on skewers. Put beaten eggs and shredded Parmesan in separate shallow dishes. Dip shrimp skewers in beaten egg, drain well, and dredge in Parmesan. Broil for a few minutes until cheese is melted and just golden, turn skewers over, sprinkle with additional Parmesan, and broil a few more minutes until golden.
To serve, use your fingertip to rub a tiny bit of cooking oil along the rim of each glass. Dip each rim, a section at a time, into the minced chives. Spoon in mac & cheese until half full, set a shrimp skewer in the glass, and add more mac & cheese. Sprinkle the tops with any remaining chives and dust with pinch of paprika. Cut the remaining half lime into four slices and cut each slice in two. Garnish each glass with a piece of lime. Serve with cheesey garlic bread, a green salad, and a good Sauvignon Blanc. Makes 8 servings
Cook’s Note: Other decorative glasses can be substituted for margarita glasses.
Enjoy!
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Please join us for tomorrow’s edition of our special Seafood and Pasta Series when we’ll share our original recipe for a Coastal Carolina Shrimp and Grits Tart.
Mon
20
Oct '08
Having been raised in an Italian household, pasta is, for me, more than a food. It’s a requirement. Sort of a Vitamin P, if you will. If I don’t eat it on a regular basis, I actually become nervous and unfocused, and I begin to wonder if I’m coming down with something. But it’s nothing that a big bowl of linguine won’t cure.
(Incidentally, I’ve made a provision so that when I die, instead of coins, I’ll have round Celantano cheese ravioli placed on my eyes. Sure, I may not be able to pay the ferry man, but at least I’ll have a tasty snack in the afterlife!)
Below are some of the lesser-known pasta shapes that deserve a little time in the spotlight. Give them a try sometime instead of the old standbys and you might find yourself with a new favorite.The last one is a cautionary tale. Take my advice: eat before you read it!
Some of my favorites:
Campanelle
(”Bellflowers”; frilled, flower-shaped pasta cones)
After reading the essay “Spaghetti Carbonara Day”, Calvin Trillin’s persuasive proposal to change the national Thanksgiving dish from Roast Turkey to Spaghetti Carbonara, I was seized by an unrelenting need to cook a heaping batch of it immediately. Miraculously, I had most of the ingredients on hand – pancetta, Fontina cheese, eggs – but, oddly, no spaghetti! I did, however, have a box of a Barilla shape that I’d never tried before, so I gave it a spin. The prettily turned and frilled shape of the “bellflowers” was perfect for the dish, and some sort of magical alchemy took place that evening: it was the very best Carbonara I’ve made, before or since.
Pastina (Flickr Photo)
(Small beads or stars of pasta, similar to acini de pepe)
Many biblical historians are unaware of this, but Jesus carried with him a steaming bowl of pastina in homemade chicken soup into the tomb where Lazarus lay. Coincidence? Maybe. But pastina is just the sort of thing to revive one’s spirit – no matter how separated from it one has become.
It’s also a great way to feed the multitudes. Cook up a small box of it in a large pot of stock and turn your back for a minute: you’ll find that the pastina has done to the stock what a ShamWow does to unsuspecting liquids on those infommercials. Except, of course, the pastina is a lot tastier. After it’s cooked, stir in some butter and you’ve got a world-class comfort food.
Gemelli
(”Twins”; short, twisted strands of pasta)
Gemelli are a fun and underappreciated pasta shape. They are just right for meaty sauces and they hold grated cheese like a magnet holds iron filings. They’re satisfyingly dense and were a favorite of my Italian grandmother.
Ditalini (Flickr Photo)
(Short cuts of tubular pasta)
Ditalini is the go-to pasta for stews and vegetable soups, like minestrone. But Ditalini shines brightest in Pasta e fagiloli (”pasta with beans”, AKA “pasta fazool”.) When you make it, keep it simple: olive oil, garlic, onions, white beans, a little sage, some grated cheese, maybe a little tomato, maybe some pancetta or an unsmoked ham hock for flavor, but not much else. Make a lot of it, though – it’s addictive stuff!
Orzo
(Rice-shaped pasta)
I love orzo so much that I entered an orzo “paella” in Tillamook Cheese’s Macaroni & Cheese Recipe Contest.
They didn’t pick it, but hey, it went over really, really well around here (translation: it was so good, we ate it until we were no longer able to lift a fork. Or ourselves.)
Cavatelli (Flickr Photo)
(Small, folded pasta discs)
There are two types of cavatelli: the hard, dried type you find in a box on a shelf, and the softer type, made with ricotta, that you find in the frozen foods section. If you’ve never had them, seek the latter ones out immediately. They cook up dense and chewy and cheesy and they hold sauce like a mother cradles a newborn: gently, but definitively.
Spaghetti alla Chitarra
(”Guitar spaghetti”; square spaghetti made with egg)
Golden yellow in color and chewier (and more filling) than regular spaghetti, it gets its name from the steel wire device used to cut the dough.
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