Wish Upon A Chef

"When you work in a small office, there are very few places to hide the crazy."

This is my favorite quote of the week from one of my coworkers.  She's fairly new to the office and is just now finding out what I've known for five years now - our office is a Monday through Friday psychopathic roller coaster ride.  It's a running joke that my job reminds me so much of my second marriage and I partly think that fact has helped me cope with the office full of crazy for so long.  After a while you learn how to spot the subtle (and not so subtle) signs of who is having a bad day, when to keep your head down and when it might be time to sign the separation papers and find the door.

For the most part, I love my job but there's only so much intimidation you can take before something you like and enjoy becomes a dread. Only so many days that praying that the boss doesn't come in actually pays off.  So much disappointment when you pull into the parking lot each morning and realize the place isn't totally engulfed in flames (I've actually witnessed one of my jobs burn nearly down to the ground before.)

Wielding power through intimidation is a mighty thing - a rush of addictive adrenaline.  And I only know this because I occasionally get to be the office intimadator - it's a very rare occurrence, but it happens.  And it happened last week.

A few of us were discussing lunch plans - who's going where and eating what and I announced that I was going home (I have that luxury since I only live 5 minutes away) and having leftover crawfish etouffee for lunch.  They looked at me in disbelief.

You're having what?

Crawfish etouffee. 

Where did you get it?

I made it.

That sounds so intimidating.

I tried to explain that my version of the bayou delicacy was one of the easiest things in the world to make but they would have no part of my trying to bully them into thinking that.  They rushed off to eat their fast food and talk about who does she think she is and can you believe she actually said that??  Meanwhile this office outcast went home to enjoy the simplest, most delicious lunch and felt no remorse for lording her cooking skills over the office minions. 

Seriously, folks.  Don't be intimidated or feel bullied by the title of food.  This is the simplest dish ever.  It is by no means authentic Creole cuisine and does not have a roux base because I'm taking steps to cut processed foods from my diet (in this case white flour), but there is still plenty of flavor and the simplistic nature of this dish makes it appear regularly on my menus. 


Rouxlessness Crawfish Etouffee
(Get it??  Rouxlessness = Ruthlessness.  Sounds intimidating, huh?)

Serves 4

1 package frozen crawfish meat, thawed
1 large onion, diced
1 cup green bell peppers, diced
1 cup celery, diced
1/2 cup scallions, sliced
1/2 cup fresh parsley, chopped
1 stick butter
Tony Cacheres Seasoning
Rice, cooked*

Melt butter in saute pan over medium high heat.  Saute onions, celery and bell pepper until clear, about 7 minutes.  Add crawfish and scallions.  Heat, stirring occasionally, until crawfish is heated through and begins to curl, about 10 minutes.  Season to taste with Tony Cacheres.  Remove from heat and stir in green onions and parsley.  Serve over rice.

*For every 1 cup of rice, boil 2 cups of water.  Add rice and stir once.  Cover and turn heat to lowest setting.  Do not disturb for at least 15 minutes.  Fluff with fork. 

Since I pledged to participate in the October Unprocessed 2013 challenge, I've been searching for recipes with lots of bang for the buck when it comes to flavor.  This Rachael Ray recipe for mussels simmered in a dirty martini sauce fit the bill for me.

This may not fit the "real food" model for some people with the addition of alcohol, but it does pass the "kitchen test" and alcohol is addressed in the FAQs.  It wasn't my intention to cut alcohol out of my diet anyway, because the thought of no alcohol forever (let alone for a whole month) fills me with absolute terror. 

I used frozen mussels from the frozen seafood section of my grocery store because I've never had good luck with the fresh mussels actually being fresh.  Plus, I barely have time to shave my own legs in the mornings, so where would I find time to scrub and de-beard a couple dozen crustaceans?  I keep a couple of packs of mussels in my freezer for the occasions when I crave the mussels in spicy tomato sauce or this delicious paella.  

And just like a perfectly mixed martini served in a frosty glass after a hard day's work, this recipe didn't disappoint.  I loved the olive pesto so much that I skimped on adding it all to the dish and ate some with cheese and crackers during the week for a snack.  

Rachael Ray may drive me to drink, but the woman has awesome mussels!


Dirty Martini Mussels
Serves 4

From rachaelraymag.com

1 cup packed flat-leaf parsley
¾ cup pitted green olives
3 tablespoons olive brine
4 cloves garlic, pasted or grated
1 lemon, zested and juiced
6 tablespoons extra virgin olive oil
2 small onions, chopped
Salt and Pepper
½ cup good quality gin
¼ dry vermouth
3 pounds medium mussels (about 4 dozen) scrubbed and de-bearded
3  tablespoons butter
Warm crusty bread, torn in chunks for mopping sauce

Using a food processor, finely chop the parsley, olives, garlic and lemon zest.  Pour in ¼ cup EVOO and the lemon juice and process into a pesto.

In a large pot or deep skillet with a tight fitting lid, heat the remaining 2 T of EVOO, 2 turns of the pan, over medium high heat.  Add the onions and cook until softened, 5 to6 minutes.  Season with salt and pepper.  Stir in the pesto.  Add the gin and vermouth and cook until reduced, about 1 minute.

Add the mussels, cover and steam until opened, 6 to 8 minutes; discard any unopened shells.

Add the butter to the mussels and shake the pan to melt it into sauce.  Serve with the bread for mopping.

I'm convinced that cherry tomatoes are going to one day take over the world as they certainly took over my garden this year.  I even noticed rogue plants springing up in the flower containers where I've used my compost as fertilizer.

I've eaten a ton of them in salads. I've whizzed up countless ones for fresh salsa. My freezer is full of them to be used later for soups and stews.  Tomatoes were taking over my life and I was running out of ideas.  But even with the overrun, I'm sort of sad to see them dwindle away - my plants are still loaded with bright green orbs but I doubt they'll ripen much now that the weather is turning cooler. 

I found this little gem of a recipe in the August 2013 issue of Eating Well magazine and it was the perfect way to finish off my bounty of cherry tomatoes.  I'm too cheap to buy "real" lobster meat and I didn't want shrimp, so I used langostino for this recipe.  It's a lobster-like crustacean and very similar to crayfish (or crawdaddy, if you're from the South.)

This Seaside Tomato Gazpacho would be great for a light meal during the hotter months of summer or a fun party appetizer served in small shot glasses.


Seaside Tomato Gazpacho
Eating Well magazine, August 2013

serves 4 (1-1/2 cup each for entree) or 6 (1 cup each for appetizer)

printable recipe

3 cups low-sodium vegetable juice, such as V8 or R.W. Knudsen Very Veggie
1 orange bell pepper, diced
1 1/2 cups diced fennel bulb or celery, plus 1/4 cup fennel fronds or celery leaves, divided
1 cup diced tomato
1/3 cup finely diced red onion
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Old Bay seasoning
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups chopped cooked lobster from two 1- to 1 1/4-pound live lobsters or 2 cups chopped peeled cooked shrimp
1 avocado, chopped

1.  Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.

2.  Top each serving of gazpacho with 1/2 cup lobster (or shrimp) for an entree portion or 1/3 cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.

"I only hope that we don't lose sight of one thing - that it was all started by a mouse." Walt Disney, 1954

My first visit to Disney World was in 1971 when I was a whopping 6 months old.  A few years later, my family bought a summer home in Florida and we visited the parks almost every summer.  Then adulthood and life kicked in and the little house was sold and it would be nearly 15 years before I visited the happiest place on Earth again. 

The Boy Toy, his two kids, his father and I were at Disney World in August and it occurred to me that the whole "happiest place on Earth" tag line may very well be just a marketing ploy.  While standing in lines for what seemed like eternity for a ride that lasts 4-1/2 minutes, I started observing people around me.  Adults were weary and hot.  They had that look in their eyes that said they were tired of keeping up with kids, tired of standing in line, and beyond tired to know they still had two of the six lands to visit in order to get their (lots of) money's worth out of the day.  Kids were hot, moody and in desperate need of a nap.  Their attention span rendered them incapable of understanding why they had to wait in a long line for instant gratification.  The most ironic thing I overheard was a pushed-to-the-limit parent telling their pouty kid, "It cost alot of money to come here.  You're going to have a good time and I. MEAN. IT!"

The happiest place on Earth?  It is questionable for some.

Like everyone else, we were tired, hot and sweaty.  The kids were impatient at times, but I'm pleased to report that we had a really great visit.  We came away with good memories of a nice family vacation and I scored some really sweet souvenirs!

Anyone have the time?

The Mickey watch was a splurge for me and I picked up a really nice Christmas ornament at the Christmas shop in Liberty Square but there was one more thing I wanted - a cookbook to add to my already overburdened cookbook shelf.  It wasn't until we wandered through the Emporium on Main Street on our way out of the park that I found the one that I wanted.  Chef Mickey Treasures from the Vault & Delicious New Favorites contains recipes from various restaurants and resorts from both Disneyland and Disney World as well as from their cruise line.  I liked that it contained recipes from places that no longer exist within the Disney empire. 

It was hard to choose which recipe I wanted to try first, but I settled on Grilled Chicken with Sun-Dried Tomato and Goat Cheese Polenta ('cause you know I love me some goat cheese) as featured at Mama Melrose's Ristorante Italiano at Disney's Hollywood Studios.  I made it as written once (you can find that recipe here) but then changed it up by using shrimp and basil pesto from my freezer and decided it was one of the best meals I'd created in a long time. 

A great vacation, fun souvenirs and an awesome meal....it is the happiest place on Earth!




Sauteed Shrimp with Sun-Dried Tomato and Goat Cheese Polenta
Inspired by Chef Mickey Treasures from the Vault & Delicious New Favorites
Serves 4

Printable Recipe


Sun-Dried Tomato and Goat Cheese Polenta
1 cup chicken broth
1/4 cup heavy cream
1/2 cup water
1/2 cup cornmeal
1 small clove of garlic, chopped
1/2 teaspoon chopped thyme
1/4 cup chopped sun-dried tomatoes
1/4 cup goat cheese
1 tablespoon butter
1/2 teaspoon chopped basil
1/2 teaspoon salt

Shrimp and Asparagus
1 pound medium shrimp, peeled and deveined
Extra Virgin Olive Oil
16 fresh asparagus spears
Coarse salt and freshly ground black pepper, to taste
1/4 cup diced tomatoes
1/4 cup basil pesto, prepared or make your own

For Asparagus:

Preheat oven to 400.  Lay asparagus on baking sheet in a single layer.  Drizzle with olive oil (about a tablespoon or so) and season with salt and pepper.  Roast for approximately 15-20 minutes. 
 
For Sun-Dried Tomato and Goat Cheese Polenta:

Combine chicken broth, heavy cream, and water in a large pot over medium heat and bring to a simmer.

Slowly whisk in cornmeal, stirring constantly until thickened.  Don't whisk too fast or lumps will form.

Stir in garlic, thyme and tomatoes; add goat cheese and butter, stirring until cheese and butter melt.

Add basil and season to taste with salt and pepper.  Continue to stir and cook until cornmeal is creamy.

For Shrimp:

Heat olive oil (about a tablespoon) in a saute pan over medium high heat.

Add shrimp, tomatoes and 2 -3 tablespoons basil pesto.  Cook, stirring occasionally, about 7-10 minutes or until shrimp turn pink and tomatoes have cooked down a bit.

Put 4 spears of asparagus on each plate and top with 1/2 cup polenta.  Place shrimp and tomatoes on top of polenta. 

If you're looking for something a little different but still yet quick and easy to prepare as an appetizer during this holiday season, try this crawfish dip from the February 2012 edition of Southern Living.

I prepared this for Boy Toy's Halloween party but feared that it wouldn't go over very well if people had never eaten crawfish.  You just never know what people are afraid of when it comes to food.   I advertised it as "seafood dip" and all those who tasted and enjoyed probed further for what was in it so I gave up my secret ingredient.   Hopefully I've spread the love and joy about the deliciousness of crawfish - it really can be likened to lobster meat, in my opinion, because it's equally as buttery and rich tasting. 

I made this on the stove and then held it in a small crockpot during the party. It worked out well for an hour or so but if you leave the crockpot turned on too long, it will eventually get too hot and become a bit too liquidy which makes for a messy dip (but as a side note, it makes for a tasty and quick dinner when tossed with pasta!)  

Hot Crawfish Dip
from Southern Living, February 2012

1/2 cup butter
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Creole seasoning (add more to taste)
1 (8-oz.) package cream cheese, softened
French bread baguette slices
Garnishes: sliced green onion, chopped flat-leaf parsley

Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

Just before the weather turned blistering cold cool, Boy Toy and I headed out for another one of our NC winery excursions.  With a loaded picnic backpack and a freshly printed Groupon in hand, we set out for one particular winery but found that it didn't quite have the ambiance or types of wines that we were looking for.  There were two other wineries listed close by and since we had the day to kill, we plugged the address into the (sometimes) trusty TomTom and headed toward the second one.  We didn't even pull the car over for this one because it was more of a storefront than a winery so fearing that we'd go home early and empty handed, we decided to at least check out the other listing. 

And aren't we glad we did!

Morgan Ridge Vineyards was truly a great place to spend one of the last lovely warm afternoons - we stayed much longer than we intended simply because it was so nice.  We were greeted at the door by two of these friendly and lovely creatures and they kept a watchful eye on us while we enjoyed our picnic on the patio just in case we wanted to share a bite of our food or indulge them in a back scratch or belly rub. 

Photo courtesy of Morgan Ridge Vineyards Facebook page

Morgan Ridge's wines are not muscadine wines which thrilled the Boy Toy because he doesn't much care for the sweet stuff and they serve food from their on-site kitchen.  On this particular day they had a nice lunch buffet and they also do wine and dinner pairings on occasions but we didn't partake in the food because we had taken the picnic backpack.  After the wine tasting, Boy Toy and I spilled out onto the patio and enjoyed our munchies almost as much as we enjoyed watching these nosey and comical guys. As were the dogs, they were quick to run over hoping for a scrap of food anytime someone approached the fence. 


We ordered up a second glass of wine and meandered down to the pavilion for a closer look at the pond when we noticed a man sitting alone in one of the rockers.  We struck up a conversation with him and soon realized he was the husband portion of the husband and wife owners of the winery.

Tommy was kind enough to let us invade his quiet time and the three of us talked quite a bit about wine and food.  Being from New Orleans, Tommy told us about some of his favorite Cajun recipes, one of them being crawfish etouffee.  As he talked I remembered that I too had a recipe that was very similar to what he was describing.  Since that day I've craved the Cajun specialty until I couldn't hold out any longer.

If you've never tried crawfish meat, don't be afraid.  It is very similar to lobster meat - rich and buttery tasting.  You can find it in the frozen seafood section of Walmart and maybe even your grocery store.  I do occasionally find it at some Harris Teeter stores here in Charlotte.  I season this with just a bit of the Creole seasoning while I'm preparing it and then pass the seasoning around the table and let everyone continue to season to their taste. 

If you find yourself with a day to kill, I suggest making a trip to Morgan Ridge Vineyards for a relaxing day of sipping wine and enjoying the fresh air.

Crawfish Etouffee
Serves 4

1 pound crawfish tail meat, thawed
2 large onions, diced
1 cup green onions, sliced
1 cup celery, diced
1 cup bell pepper, diced
1/4 cup fresh parsley
1 stick butter
Tony Cachere's Creole Seasoning
Salt and pepper, to taste
Cooked white rice

Place butter in medium saucepan and melt until starting to boil.  Saute onions and celery until translucent, about 5 minutes.  Add bell peppers and crawfish.  Cook and stir occasionally until crawfish curls or is heated through, about 5 minutes.  Season to taste with creole seasoning and salt and pepper.  Remove from heat and stir in green onion.  Serve over cooked rice and garnish generously with parsley. 

I'm tired. 

Tired of handing over money for a long list of supplies for one recipe.

Tired of a pantry full of only-used-once ingredients.

Tired of spending precious time on a complicated recipe to only have it turn out just okay. 

Sick. And Tired.  

Time and time again I'm proven that simple and fresh is best when it comes to preparing food.  I'm always happiest when I can prepare a meal, enjoy it and clean the kitchen all in about an hour or so.  I no longer even consider trying a recipe if it has more than 10 ingredients and especially if I don't already have most of them in my pantry.  And forget about something that takes half the day to prepare and the other half of the day to clean up. 

Sometimes, though, I feel the need to prepare these types of things for the sake of this blog so I can show you something pretty and exciting.  But the pressure gets to me because I don't eat like that on a regular basis and I end up never making most of what I had planned because I don't have the time or the money.  And I'm pretty sure those of you out there don't necessarily eat like that either for the same reasons.  Throw in a few picky-eater children and we're all just looking for something really good, moderately healthy and really quick. 

I love this Cilantro Lime Shrimp recipe that I found on Pinterest (which seems to have become my new virtual cookbook).  It originated from a blog called Never Enough Time written by Lana Stuart and I plan to spend a bit more time perusing Lana's recipes.  Here's what she has to say about her style of recipes/cooking:

"For me, it’s essential to be authentic. I try to always remember that traditional southern cooking is humble food. For some of us it is a reminder of where and from whom we came. The simple, satisfying food that our farming ancestors provided for their families. Humble food graciously prepared and gratefully received by hard-working, families."

And I feel the same way.  If I want fancy shmancy I'll go to a nice restaurant and pay someone else to do the hard work.  In the meantime, I'm going to keep it simple!  You must try this recipe though, because it takes less than 30 minutes and combines simple ingredients that come together for a complex tasting dish.  I served this over rice and a green salad but probably would have preferred it tossed with pasta.  A good crusty bread is a MUST for soaking up all the juicy flavors. 

Cilantro Lime Shrimp
courtesy of Never Enough Time
Serves 2-3

• 1 tblsp. butter
• 1 tblsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 Roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 tblsp. chopped cilantro

1. Melt the butter and oil in a heavy skillet over medium-high heat.
2. Add the garlic, onion and jalapeno.
3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
4. Add the red pepper flakes and oregano.
5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
6. Add the tomatoes.
7. Cook, stirring occasionally, until the tomatoes are soft.
8. Add the shrimp, zest and lime juice, salt and black pepper.
9. Cook until the shrimp are just opaque. Be careful not to overcook.
10. Remove the pan from the heat and stir in the cilantro.

After bashing Rachael Ray's magazine a few weeks ago for not having any recipes that I'd actually want to try, lo and behold here was this one beckoning me from the pages of another edition.  Years ago I took a summer cooking class at the community college and one of the dishes we made was lobster bisque.  It wasn't until then that I knew the answer to one of life's biggest mysteries: 

I've taken several vacation cruises in my life and there is always a "surf and turf" night on the menu.  I noticed that no sooner had I cracked my lobster tail out of its shell, the wait staff came around with shiny silver tongs and plucked the shell off of my plate.  Now you might think it was just a sign of excellent service and the fact that they don't want you sitting there having to look at a discarded crustacean body part while you dine, but if you notice that lobster bisque appears the next day on the menu and know that the shells are a vital part of preparing bisque, then you have the answer to the big mystery of why they snatch that shell up so quickly.

I dunno....maybe I'm the only one who ponders such things??  Either way, shrimp bisque is prepared in the same manner as lobster bisque and this recipe from RR is fairly easy and not so time-consuming.  Try it and free your mind of worrisome questions.

Shrimp Bisque
Serves 4
courtesy of Rachael Ray magazine

3 tablespoons EVOO 
1 pound medium shell-on raw shrimp
Salt 
4 large sprigs thyme 
1 onion, chopped 
1/2 cup chopped celery
Cayenne 
2 tablespoons tomato paste 
1 cup white wine 
2 tablespoons long-grain rice 
1/2 cup heavy cream 

In a large saucepan, heat 2 tbsp, EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2- minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard the shells. 

Add the onion, celery and remaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour. 

Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender, puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls; garnish with the reserve shrimp and the remaining thyme.

After spending a (not nearly) long (enough) weekend at the beach, I now have a craving for all things seafood.  My family rented this gorgeous beach house in Georgetown, SC for a week as a surprise for my grandmother's 80th birthday and we all traveled from near and far to spend some time with her.  We had worked really hard to keep it all a secret so she would think she was going to enjoy a leisurely week at the beach with just my parents, but even at that we worried that maybe she was on to us and was really just pretending she didn't know what awaited her.  I mean, after raising my mother and her three siblings and dealing with the antics of all us grandchildren, she has to be a pretty smart woman.  Needless to say, we pulled one over on her. 

As Boy Toy, his daughter and I headed to Georgetown, we were oblivious to the fact that tropical storm Alberto was swirling around out in the Atlantic and even though we didn't get to do typical beach activities once we got there, we still had a fabulous time.  Check out these awesome photos of our little one enjoying the turbulence of the waves crashing onto the deck of the house. 



Dude, I have a 13-year-old brother...this tropical storm is NOTHING!



She didn't get to go to the beach, so the beach came to her!

Halibut is one of my favorite types of fish to prepare because its flavor is mild and you can dress it up with almost any kind of sauce or topping.  I love this recipe for Halibut with Pineapple Salsa because it's super easy and the jalapenos give it just the right amount of zestiness.  Even better is the fact that this entree can be prepped and ready in about 15 minutes.  The salsa is also great spooned over grilled chicken or you could make it in a larger quantity and scoop it up with tortilla chips as part of a Mexican feast.



Halibut with Pineapple Salsa
Serves 4

1/2 cup dried pineapple, diced
1/2 cup red bell pepper, diced
1/4 fresh cilantro, chopped
2 teaspoons jalapeno pepper, minced
1/8 teaspoon salt
1/4 cup fresh lime juice
1 teaspoon vegetable oil
4 halibut steaks (4 oz each)
1 teaspoon vegetable oil
salt and freshly ground black pepper
Non-stick cooking spray

Combine first 7 ingredients in a bowl and stir well.  Let stand for about 15 minutes, stirring occasionally.

Brush fish with 1 teaspoon oil and season with salt and pepper.

Place fish on a grill pan coated with cooking spray and cook about 5 minutes on each side over medium high heat until fish flakes easily with a fork.

Serve with salsa.

In an effort to eat healthier, I've lately found my shopping cart filled with items that I don't purchase on a regular basis, scallops being one of them.  I've probably eaten scallops only twice in my life because they don't rank very high on my list of seafoods that I enjoy.  That's not to say that I entirely dislike them, it's just that I don't think about preparing them very often.  That's about to change. 

I recently learned that a three ounce serving of steamed scallops packs a whopping 22 grams of protein and only 1 gram of fat.  They also have omega-3 fatty acids and are loaded with vitamins and minerals ~ magnesium, zinc, phosporous, and B-12 just to name a few.  It's so hard to know these days if what we are eating is, in fact, good for us but that sounds pretty darn healthy, don't you think?

I prepared this  scallop recipe for my Charlotte Healthy Food Examiner column (What?! You didn't realize those awesome articles were coming from me??) and even though I've never been much for curry, I enjoyed it enough that I'll start looking for other ways to use a little bit of curry in my recipes. I guess we just never really know if our tastes have changed unless we keep trying things. 

This recipe for Lemon Caper Scallops from Rachael Ray is quick and easy and only dirties up one pan which is my kind of cooking on a busy weekday evening.  The combination of simple ingredients created a rich and delicious satisfying meal and granted the 1 gram of fat from the scallops was offset by adding the butter, but when I realized that I had only eaten 5 scallops and was completely full, I was okay with that.  I'd rather have added fat from a natural substance like butter instead of  margarine which is highly synthesized and in no way natural because our body does need a source of some fat in the diet.  I had picked up some tomatoes from the farmers' market earlier in the week and served a lovely salad caprese along with this.  A heathy, unprocessed meal! 

Discover (or rediscover) the easiness and deliciousness of scallops with these recipes and keep stepping outside the box by trying foods you haven't in awhile....you may just surprise yourself!

Lemon Caper Scallops
Every Day with Rachael Ray, May 2012

10 large scallops 
5 tablespoons butter 
1 large lemon, peeled, 4 segments chopped and remainder juiced 
2 tablespoons capers, drained 
2 tablespoons chopped parsley

Season scallops. In a large skillet, melt 1 tbsp butter over medium-high. Add scallops; cook until golden, 3 minutes. Transfer to plate. Brown remaining butter. Add remaining ingredients; season. Spoon over scallops.

What truly Southern person doesn't like the combination of shrimp and cheese grits? Add some bacon into the mix and I'd almost bet that anyone within a 1,000,000,000 mile radius of the Mason-Dixon line would come running for a hefty helping of the delicious goodness.

I make a pretty awesome spicy shrimp and cheese grits casserole myself, but I'm not opposed to trying something new and different like this recipe from Food & Wine for Shrimp and Cheese-Grit Cakes with Bacon Vinaigrette. This recipe tested my true Southernness ~ let it be known right now that I cannot fry a grit cake. Frying is an inherently must-know-how-to-do Southern trait and I failed miserably. If I make this recipe again, I'll probably use a skillet instead of a grill pan and fry them in a bit of vegetable oil just like I do when I make Chicken Parmesan. My grit cakes stuck to the pan and the crust peeled right off when I tried to flip them. They weren't attractive at all and thank goodness they were smothered in vinaigrette so no one noticed.

I liked the combined flavors of the tangy balsamic vinegar, the smoky bacon, and the sweetness of the shallot in this recipe. I had a bit of the vinaigrette left over and mixed it with ziti pasta, leftover steamed broccoli and a pinch of Parmesan cheese for an awesome lunch the next day.


Shrimp with Cheese-Grit Cakes and Bacon Vinaigrette
Food & Wine, August 2009
Serves: 6

3 1/2 cups milk
5 garlic cloves -- minced
1 cup quick grits
1/2 cup shredded sharp cheddar
Salt and freshly ground pepper
Tabasco
2 Tbs vegetable oil -- plus more for brushing
4 oz lean bacon -- cut into 1/2-inch dice
2 small shallots -- minced
1 small celery rib -- minced
1 scallion -- finely chopped
1/2 red bell pepper -- minced
1 Tbs chopped parsley
1 tsp chopped thyme
1/4 cup balsamic vinegar
2 Tbs Dijon mustard
1 Tbs Worcestershire sauce
Barbecue spice mix or Cajun seasoning -- for dusting (I used Tony Chachere's)
1 lb large shrimp -- shelled and deveined

Lightly oil a 9-inch-square glass baking dish. In a medium saucepan, bring the milk to a simmer with half of the garlic. Slowly whisk in the grits over moderate heat until very thick, 3 minutes. Remove from the heat and whisk in the cheddar. Season with salt, pepper and Tabasco. Pour into the dish and press plastic wrap directly onto the surface. Let stand until firm, 30 minutes.

Meanwhile, in a small skillet, heat the 2 tablespoons of oil. Add the bacon; cook over moderate heat until crisp. Add the shallots, celery, scallion, red pepper, parsley, thyme and the remaining garlic and cook, stirring, until the shallots are softened, about 2 minutes. Off the heat, stir in the vinegar, mustard, Worcestershire and a few dashes of Tabasco. Season with salt and keep warm.

Heat a grill pan and brush with oil. Cut the grits into 12 squares and dust on both sides with barbecue spice mix. Cook over moderate heat until crisp, about 2 minutes per side. Keep the grit cakes warm in a low oven; keep the grill pan hot.

Brush the shrimp with oil, season with salt and pepper and dust with barbecue spice mix. Grill the shrimp in the pan over moderately high heat until lightly charred and just cooked through, about 1 1/2 minutes per side. Arrange the shrimp and grit cakes on plates, drizzle the bacon vinaigrette on top and serve right away.

I always have a plethora of shrimp in my freezer, partly because I fall victim to the "Buy Three, Get Two Free" scam advertising at my favorite Harris Teeter grocery store and also because it's so quick and easy to use to prepare a meal in a pinch. It makes no difference that I probably already have 10 pounds of crustaceans in my freezer when that sale rolls around ~ my grocery cart is bellied right up to the seafood counter for more.

I purchase the 16-20 count EZ-Peel frozen shrimp and on those nights that I'm running short on time or I've forgotten to plan for dinner, I can grab a bag and thaw it quickly under cool running water and throw dinner together in a snap (therefore I eat ALOT of shrimp!) The 16-20 are a good substantial size after cooking (it means it takes anywhere from 16 to 20 shrimp to equal a pound), but they are a tad more expensive than the smaller ones.

This meal was pulled together in less than 20 minutes ~ that's less time than you can get in your car and make a run to the fast food drive-thru and much healthier too! I served it over white rice.

Spanish Sherried Shrimp
Cooking Light Annual Recipes 2000

1 tablespoon all-purpose flour
2 1/4 teaspoons chopped fresh -or- 3/4 tsp dried thyme
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound medium shrimp, peeled & deveined
1 tablespoon olive oil
1 1/2 cup chopped onion
1 1/2 cup chopped red or green bell pepper
3 garlic cloves, minced
1/3 cup medium dry sherry
1 (14.5 oz) can no-salt-added whole tomatoes, undrained & chopped
2 teaspoon sherry vinegar or white wine vinegar

Combine flour, thyme, 1/4 tsp salt and pepper in zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large non-stick skillet over med-high heat. Add the shrimp, saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry, cook one minute. Add 1/4 tsp salt and tomatoes, cook 4 minutes. Stir in shrimp and vinegar. Yield: 4 servings

With this being the third Creole/Cajun themed dish that I've posted in as many weeks, it appears that I've subconsciously been in the mood for low country cuisine.  Most people initially associate Creole or Cajun dishes with spiciness and while they can certainly contain an element of heat, the dishes are mostly composed of several layers of complex flavors derived from the combination of  various ethnic backgrounds.  Most are roux-based and use spices and seasonings that are not typically used in everyday cooking.

Earlier in the week I posted a tribute to the lovely Becky Shauberger Turner and this post is dedicated to her as well.  It was hard for me to choose just one recipe from Becky's website so I chose several to pay homage to her.  Becky's home state was Louisiana and she grew up eating Creole cuisine so she was well versed in preparing it as well.  This recipe for Cajun Etouffee was prepared for her by her sister during a time when she wasn't feeling well.  The recipe came together quickly and easily with few ingredients but it was loaded with deep, rich flavors.  Where the recipe states "add water to cover," I used about 6 cups but in retrospect I should have stopped with 4 or 5.  My etouffee was a bit thin but it was still delicious.  I only had 4 pounds of shrimp on hand, so if you use the full 5 pounds, you may in fact need 6 cups of water.  Just use your best judgement. 

My etouffee was served in pink and blue Fiestaware, no doubt just the way Becky would have served it up.  

Real Cajun Étouffée

1 1/4 cups oil
1 cup flour
4 large onions, peeled and chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
salt, to taste
cayenne pepper, to taste
5 pounds peeled and cleaned crawfish tails or shrimp
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1 bay leaf
1/2 lemon, juiced
8 cups hot, cooked rice

Make a roux of oil and flour. Cook it until tan, not brown. Add onions, bell pepper, garlic, salt and cayenne. Stir over low heat until vegetables are tender. Add crawfish or shrimp, and water to cover. Add green onions and parsley. Turn up heat, cover and bring to boil, stirring often. Reduce heat and cook about 15 minutes. Add bay leaf and lemon juice. Stir and let stand 15 minutes. Remove bay leaf and serve over rice.

No doubt that where ever you are located, the outside temperatures are just as hot (maybe even hotter) than they are here in the Carolinas. It's been miserable here for days on end and quite frankly, so have I. The heat just seems to zap all my energy and social motivation, so I find myself declining most invitations to go out with friends and sticking primarily to the confines of my air-conditioned house.

One would think that I need to stay home more often, what with the mile-long list of things that need to be done around my house. But most of those things take time and money ~ one of which I have alot of and the other, I don't. I've gotten a few chores knocked off my list, including painting my laundry room a lovely shade of "Wild Wisteria" and I've even started stocking the freezer with meals for those impending cold and dreary days that are (fortunately?) right around the corner. The 100 degree temps should be enough to make me shy away from stoking the fires in the kitchen but dealing with all the food in my freezer and pantry has been a priority lately.

I am a bulk food and buy one/get one free shopaholic. My grocery bills probably come close to equalling those for a family of four.  At the moment, my freezer inventory contains no less than 6 pork tenderloins, 10 lbs of shrimp, 5 lbs of bacon, and at least 5 bags of Tater Tots (what can I say??  The tots were a good deal!).  I haven't found the chicken just yet to know what size Army platoon I can serve with that.  Once I get a stock pile of "raw" ingredients, I set about cooking up mostly entrees and some sides to be pulled out for lunches and dinners later on.  I eat home-cooked meals almost every meal on every day of the week, but I only do any major cooking once or twice a month.   I think if more people subscribed to the OAMC (once a month cooking) theory, there would be less focus on fast food and fewer unhealthy eating habits.  There are several great websites dedicated to OAMC and I highly recommend that you check them out.  In the end, I truly believe it's not only a time-saver but saves you money as well. 

This Shrimp Creole is a perfect recipe for making ahead and freezing.  Just pull together the rice (you can even go so far as to make the rice ahead and package it separately for the freezer) and a green salad and Viola! you have a delicious dinner in a matter of minutes without much effort.  Enjoy this tasty dish while I contemplate 101 uses for Tater Tots.

Shrimp Creole

Servings: 4    
Categories: Seafood

3 slices cooked bacon
1/2 cup  chopped onion
1 clove  garlic -- minced
1/4 cup  chopped green pepper
1/4 teaspoon  gumbo file powder
1-1/2 tablespoons  flour
28 ounces  diced tomato -- in puree
1/4 cup  chopped celery
2 teaspoons  Worcestershire sauce
1 teaspoon  Tabasco sauce
1 teaspoon  salt
1 bay leaf
2 tablespoons  chopped parsley
2 pounds  shrimp -- cleaned and deveined

Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings.
Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree.

Add remaining ingredients except shrimp, and cook over moderate heat 10 minutes, stirring occasionally.

Add shrimp and crumbled bacon; cook 5 to 10 minutes longer, until shrimp are tender. Serve over hot cooked rice.

Makes 4 servings.

The sweltering hot summer months find me steering away from preparing heavier cuts of meat such as beef or chicken for dinner and opting for more seafood entrees. Fish and shrimp are super quick and easy to prepare so you're in and out of the kitchen in a flash and not slaving over a hot stove for so long. I was even surprised to learn that some of the flash-frozen fish can be cooked from a frozen state, so thawing is not necessary. Am I the only person who didn't know this?

And you guessed it ~ this is yet another recipe containing fresh garden vegetables (I seriously think my squash is multiplying like rabbits.)  Halibut is my fish of choice for most recipes because it's firm and mild in taste, but feel free to use any firm, white fleshed fish in this recipe from an old back issue of Cooking Light.   I like sea bass too, but since it's over-fished and politically incorrect to buy I have to keep that little secret to myself.  When I see it on a restaurant menu, I sometimes order it just for the hell of it. 


Halibut with Summer Vegetables

Serving Size : 4
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 - 6 oz. striped halibut fillet
1/2 teaspoon salt -- divided
1/4 teaspoon black pepper
1 tablespoon olive oil -- divided
cooking spray
1 cup yellow squash -- julienned
1 cup zucchini -- julienned
1 cup carrot -- julienned
1 cup red onion -- vertically sliced
3/4 cup fennel stalk -- julienned
1/4 cup fresh basil -- chopped
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
3 cloves garlic -- minced

Sprinkle fish with 1/4 tsp salt and black pepper.

Heat 1 tsp olive oil in large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily with a fork. Remove from skillet; keep warm.

Combine 1/4 tsp salt, 2 tsp oil, squash, and next 8 ingredients and toss well. Wipe skillet with paper towel; recoat with cooking spray. Add veggie mixture; and saute 4 minutes or until crisp-tender. Serve fish over veggies.

Source:
"Cooking Light"

Imitation is the sincerest form of flattery.

Growing up, my BFF was a couple of years older than me and those extra years guaranteed that she was the first to advance to more grown-up things. When she showed up astride a shiny red 10-speed and out rode me and my little blue bicycle, I was envious. I wanted one of my own and a few weeks later when I peddled up on my bright yellow Schwinn, she called me a copycat and was less than flattered. I was hurt ~ couldn't she see that I wanted to be just like her? Of course, I was as equally unimpressed a few years later when I caught her kissing my date at a party.

In the world of recipes, alot of time, energy and websites have been dedicated to copying and recreating food enjoyed from favorites restaurants. If you have a hankering for bread sticks from the Olive Garden or Bonefish Grill's Bang Bang Shrimp, check out this copycat recipe source.

But if you're like me and crave the Lobster Martini from Mickey and Mooch and the Gambas al Ajillo (shrimp sauteed in garlic and olive oil) from Miro Spanish Grille then look no further than right here, my friends! These aren't exact replicas (dare I say they may even be better than the real thing?), but they're close enough that I think both restaurants would be flattered to know that I'm reminded of good times long ago spent noshing there with someone special.

Call me a copy cat if you wish ~ I've been called much worse!



Seafood Martini
Serves 4
inspired by Bon Appetit, August 2007

Gazpacho Sauce
8 ounce bottle clam juice
1 cup chopped fresh cilantro
3/4 cup can crushed tomatoes with added puree
1/4 cup unseasoned rice vinegar
2 tablespoons fresh lime juice
2 tablespoons prepared horseradish
hot sauce, to taste
1 garlic clove, pressed

Seafood
1 cup 1/4" cubes seeded plum tomatoes (about 3 large)
1 cup 1/3" cubes peeled pitted avocado
1 cup 1/4" diced seeded cucumber
1-1/2 cups cooked lump crabmeat (5 to 6 oz), cut into 1/2" cubes
16 cooked peeled deveined medium shrimp
1-1/2 cups shelled cooked lobster meat (5 to 6 oz), cut into 1/2" cubes
Lime wedges
Fresh cilantro sprigs

For gazpacho sauce: Combine all ingredients and season with salt and pepper. Cover and refrigerate until cold, about 4 hours or overnight.

For seafood: Divide tomatoes, avocado, and cucumber among 4 large martini glasses or deep goblets. Top with crab, dividing equally. Top with about 1/4 cup gazpacho sauce. Divide shrimp, then lobster among glasses. Divide remaining sauce over top. Garnish with lime wedges and cilantro sprigs.
_____________________________________________________________________________________

Gambas al Ajillo (Shrimp in Garlic)

1 lb. shrimp, 25 count per lb. or larger, if you wish
4 large cloves garlic, pressed
1 teaspoon paprika
1 teaspoon red pepper flakes
2 ounces Cognac or dry sherry
1/4 cup olive oil
3 teaspoons chopped fresh parsley
1 lemon for juice
French bread baguette

Peel shrimp. Heat oil over medium heat. Add garlic and red pepper flakes and saute for about a minute or two or until they begin to brown. Do NOT burn the garlic or you'll have to start over!

Raise heat to high and add shrimp, lemon juice, sherry (or Cognac) and paprika. Stir briskly about 3 minutes or until the shrimp turn pink and curl.

Remove from heat and transfer to a warm platter and season with salt and pepper. Sprinkle with fresh parsley.

Serve with French baguette that has been warmed to sop up the garlic oil.

When I was a kid, if there was ever a time that my mother put something new and unfamiliar on the dinner table that looked even remotely unappealing (beets instantly come to mind), I would try my best to ignore the fact that it was there and the conversation would eventually go like this...

Mom: "Alison, eat a beet."

Me: "Ewwww. No."

Mom: "Try it. Have you ever eaten one before? How do you know you don't like it if you don't try it?"

Me: "I ate one at Mamaw's house."

Even though I'm well past the age of being sent to my room for outright lying to my mother, I still try to get by with that excuse. Not so much anymore because I'm a bit more adventurous than I was at age 12, but my mother still goads me into trying different things. Oysters, for instance.

I tried Oysters Rockefeller once and I won't tell you what I thought of it and I don't care that you can deep fry it in some grease and make it crunchy. Oysters just ain't for me.

Then I ran across this Shrimp and Smoked Oyster Chowder recipe from Food and Wine and normally I wouldn't have a problem substituting one ingredient for another in soup/stew or totally leaving one out, but the recipe verbage talked about how much flavor the smoked oysters added to the stew. So I bought the can of smoked oysters, popped the top, and based on the looks of what I saw, realized my feelings for oysters had not changed one bit since the Rockefeller days. Flavor I can deal with, an actual oyster I cannot. I figured I would add the little buggers for flavor then sift through and leave them at the bottom of my soup bowl. And then a thought struck me...if I chop them up really small, I won't know they're in there!

It doesn't matter that it was minced into the size of a grain of sand, what matters is I can now proudly say I've eaten an oyster!

Shrimp and Smoked Oyster Chowder
Food and Wine, March 2010
Serves 6

3 cups water
1 cup bottled clam broth
1/2 pound medium shrimp—shelled, deveined and quartered, shells reserved
6 garlic cloves—4 smashed, 2 minced
1/4 cup dry sherry
1/2 teaspoon crushed red pepper
2 bay leaves
1 onion, chopped (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
1 small fennel bulb, cored and finely diced (1/2 cup)
1 celery rib, finely diced
1 small green bell pepper, finely diced
One 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved
1 medium baking potato, peeled and cut into 1/2-inch pieces
Salt and freshly ground black pepper
6 ounces skinless grouper or cod fillet, cut into 1-inch pieces
One 3-ounce can smoked oysters, drained and chopped
1 tablespoon Worcestershire sauce
1 cup buttermilk, at room temperature
2 tablespoons chopped flat-leaf parsley


1.In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.

2.In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.

Salmon lead a fascinating life...

Beginning life as tiny eggs hatched in a stream bed, they spend a few years in the streams and rivers before they begin their journey downstream to the ocean. Their bodies change to adapt to life in saltwater and after several years of frolicking in the ocean, their bodies re-adjust to freshwater so they can swim through miles and miles of rugged, upstream rapids and waterfalls to return to their spawning grounds to breed and lay eggs. Those that make the trip back usually die within a week of laying their eggs and those that don't make it back to the spawning grounds end up on a plate smothered with ginger-cilantro pesto.

Okay, so maybe it's not such an exciting life because either way, the end result is belly up. Maybe the lesson to be learned here is that we should make the most of the time spent swimming downstream because we just don't know if we'll make it back. While I continue to feel particularly philosophical today, maybe you should just go lead a fascinating life and enjoy this recipe before we all go belly up.

Grilled Salmon with Ginger-Cilantro Pesto on Sauteed Greens
Holland America's Taste of Elegance Cookbook

Serves 4

1 cup chopped fresh cilantro
1/3 cup chopped scallions, white and light green parts only, plus 1 extra scallion thinly sliced (for garnish)
1/3 cup salted roasted macadamia nuts, roughly chopped
1/4 cup chopped peeled fresh ginger
1/4 tsp cayenne pepper
7 tbls vegetable oil, divided
salt and freshly ground black pepper
4 (6 oz) salmon steaks or fillets, 1" thick
1-1/2 tsp minced garlic
2 tbls extra virgin olive oil
2 bunches arugula or 3 bunches watercress, coarse stems discarded and the greens rinsed but not spun dry

To make the pesto, combine the cilantro, 1/3 cup scallions, macadamia nuts, ginger, and cayenne in a food processor. Blend until the nuts are finely chopped. While processing, slowly add 6 tablespoons vegetable oil until the mixture is well blended. Season with salt and pepper. The pesto can be made 1 day ahead. Cover, chill. Bring to room temperature before serving.

Heat a grill (charcoal, gas, or electric) to medium-high heat. Brush the salmon with the remaining 1 tablespoon vegetable oil and season with salt and pepper. Grill the salmon on an oiled rack until just cooked through, 4 to 5 minutes per side. Alternatively, you can cook the fish in a large hot grill pan over moderately high heat or under a preheated broiler until opaque in the center, about 4 minutes per side.

Meanwhile, in a large skillet saute the garlic in the olive oil over moderately high heat for 30 seconds, or until it is fragrant. Add the arugula and stir the mixture until it is well combined. Cook, covered, for 2 to 3 minutes, or until the greens aer just wilted. Season with salt and pepper.

Put the sauteed greens in the center of serving platter. Top with the salmon, pesto, and sliced scallion and serve immediately.

I hate to be redundant, but some things are just worth repeating ad nausem, like this seafood paella originally posted by Meeta of What's for Lunch Honey?

I've been searching for a good source of mussels ~ either fresh or frozen ~ and short of making a special trip to the ritzy side of town, I haven't had much luck here on this side of the tracks. During the height of the holiday shopping season, I was forced to walk into the one place on Earth that I hate abhor (I know that's a strong word to use, but if you knew how long I lived with having that as my only source for pretty much everything, you'd understand my aversion) and was pleasantly surprised to see the cryovac packages of frozen mussels in the seafood department just like I used to buy from my food purveyor when I had the catering business. I tossed a few in my cart and finished my shopping while visions of paella for dinner danced in my head.

I was so proud of myself for being able to walk through those doors, buy what I needed, and get out without having a panic attack that I called the Greek Goddess and asked if she'd like to partake in the delicious bounty. I don't even need to tell you what her answer was. Paired with a crisp chilled Chardonnay, a fresh green salad and lots of girl talk with your bestest friend, it was a lovely way to spend the evening.

If you'll click here and try the recipe, I promise I'll never speak of it again. Maybe.

Since being founded in 1670, Charleston, SC has provided tolerance for those seeking religious and ethnic diversity, rebuilt itself after being war-torn during both the American Revolution and the Civil War, and has survived devastation brought on by Mother Nature in the form of hurricanes and tropical storms, but most notably Hurricane Hugo.

Today, it is a major tourist and art destination and is by far one of my most favorite places to visit in this surrounding area. My girlfriend Angela and I loaded up the convertible and headed to the low country for a girl's weekend during the Memorial Day holiday. It was only my second time there and I should probably mention that in addition to all of the other devastating acts that Charleston has survived, it is also still standing after the devastation of my own marriage to Captain Sturm. We were married on the balcony of the Palmer Home bed and breakfast in a very heart-felt ceremony nearly 5 years ago now. I won't deny that while planning and travelling, I was of the mind-set that this was going to be a hard trip for me but soon after arriving and partaking of all the excitement of the city, I was well on my way to making new memories and putting all the former sentiments on a back burner. A few sips of a delightful margarita while listening to the sounds of the ocean helped alot too!

Charleston undoubtedly has some of the finest cuisine you will find anywhere....frogmore stew, low country boils, she-crab soup, hoppin' john, and shrimp and grits. Even though Angela and I gorged ourselves for 3 days straight, I came home still yet with an insatiable craving for more low country cuisine.

Grits are met with mixed reviews outside of the southern most states but in the low country area, shrimp and grits has been considered a basic breakfast food for decades during the shrimp season running May through December. Simply called 'breakfast shrimp," the dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter. During the past decade, this dish has migrated from the home kitchen to the fanciest restaurants and is not just for breakfast anymore.

In 1976, South Carolina declared grits the official state food:

Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of south Carolina used to be the site of a grist mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as The Charleston News and Courier proclaimed in 1952: 'An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace'.

Today, I'm declaring this zesty shrimp and grits recipe a real winner but with the addition of Rotel tomatoes, it is not the traditional shrimp and grits that you're likely to find on menus in Charleston. After one taste, though, I think you'll find it appearing on your own menu quite often.



Shrimp & Grits Casserole
inspired by Suzanne Butler

4 C Chicken broth
1/2 t Salt
1 C Grits (not instant)
1 C Sharp Cheddar Cheese - shredded
1 C Pepper Jack Cheese - shredded
2 T Butter
6 Green onions, chopped (reserve some for garnish)
1 Green or Red bell pepper, chopped
1 Garlic clove, minced
2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)
1 (10 oz) can Rotel, drained
1/4 t Pepper
1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.