Gettin' my Southerness on with Shrimp and Grits

People either love or hate grits, which is primarily based on which side of the Mason-Dixon line they call home. In the south, grits are an absolute staple and present at nearly every breakfast table. In the north, they are thought to be as bland as cardboard and are nearly impossible to find (yes, you will get weird looks from the grocery clerk if you ask for them). Personally, I love 'em. But I do recognize that they are really a vehicle for all kinds of yumminess (cream, cheese, butter, salt), and that the grits alone are a little less than fabulous. And don't even get me started on those instant types. Yuk! The first time I decided to make grits up here in NYC, the only kind I could find was a box of instant that looked like they had been there since the beginning of time; totally covered in dust and totally icky.

Now when grits are treated with respect and gussied up a little, they can be one of the most fantastic things you will ever put in your mouth (don't believe me? Take a little trip down to the Fish House in Pensacola, FL for the grits a ya ya, and then lets talk). For our rehearsal dinner, we decided to do a southern theme, since we were in the middle of GA and more than half the guest were yankees or Canadians (i.e. super yankees), and the shrimp and grits absolutely stole the show. People couldn't believe how good they were!

This recipe is just like that. It's delicious, hearty, and a true tribute to Mr. Florence's southern roots. Serve it up with a big glass of sweet tea and a side of cornbread and you will be totally set. Just don't blame me when you start throwin' around a few ya'lls. 

Ultimate Shrimp and Grits

Adapted from Tyler Florence

For Grits:

3 cups milk

3 cups heavy cream

1 cup stone-ground white cornmeal (or grits, just not the instant kind)

2 tablespoons unsalted butter

salt and pepper

• Place a large pot over medium-high heat, and add milk and cream.
• Slowly whisk in cornmeal.
• When grits start to bubble, turn heat to medium low and let cook for 10-15 minutes, stirring frequently.
• Remove from heat and stir in butter and extra cream to thin out a bit.
• Season with salt and pepper.

For Shrimp:

2 tablespoons extra-virgin olive oil

1 onion, minced

1 garlic clove, minced

1 pound andouille sausage, cut into chunks 

1/4 cup ap flour

2 cups chicken stock

3 bay leaves

2 pounds large shrimp, peeled and deveined, tails on

1/2 lemon, juiced

salt and pepper

2 tablespoons flat leaf parsley, chopped

4 green onions, sliced

• Place a deep skillet of medium heat and add olive oil.
• Saute onion and garlic for a few minutes to soften.
• Add sausage and cook until browned.
• Stir in flour.
• Slowly pour in chicken stock and stir to avoid lumps.
• Add bay leaves.
• When stock begins to simmer, add shrimp and cook for 2-3 minutes until firm and pink.
• Add lemon juice, parsley, green onion and season with salt and pepper.
• To serve, spoon grits onto plate and top with shrimp mixture.

Skillet Cornbread

For the past few weeks, I have been absolutely smitten with a new cookbook - The Cornbread Gospels. This lovely book is written by Crescent Dragonwagon, and is the result of years of research and just an all-out passion for cornbread. It is loaded with history, storytelling and of course, many wonderful recipes. This is one of those cookbooks that you read like a novel. By the end, you not only have a greater appreciation for cornbread, but also for the many people and generations that have helped evolve it and add to its rich history.

This book doesn't miss a beat. There are recipes and descriptions for traditional northern, southern and southwestern cornbreads, as well as ones found world wide. It is full of new and eventful ways to use cornmeal, in addition to ways to use up leftover cornbread. Recipes for things like baked beans and cooked greens are included to make sure you have the perfect accompaniment to each and every type.

So where is one to begin? I will admit, there are more little flags coming off of this book than you will find at the UN. Nearly every recipe appealed to me in some way. Most people already have a love affair with cornbread (of some variety), but hearing the history behind each recipe only entices you to try it more. I decided to start in a rather natural spot, with the same cornbread that Miss Crescent served up in her very own restaurant in Arkansas, the Dairy Hollow House.

This cornbread was simple to make using a cast-iron skillet. For those of you a little intimidated to use your cast-iron, this is a great starter recipe. All you do is heat some butter up in the skillet, add the mixture of ingredients and pop it in the oven. The cornbread comes out with a buttery, thin and crisp outer crust that is in perfect contrast to the soft and airy center. If I have ever tasted a cornbread that I would call "authentic" this would be it. It's neither sweet nor spicy, but has a true corn flavor that shines through beautifully. My husband and I alone cleared off half the skillet with dinner, and I finished off the rest with a big smear of butter for breakfast the next morning. If you like non-sweetened cornbread, I would give this a try. And if you are a cornbread fan in general, I would definitely recommend checking out this book.

A big Thanks to Sam over at My Carolina Kitchen for this very thoughtful award. Sam writes a food column for the Murphy, NC paper and has tons of great recipes. She also has been spending time in the south of France, and has some amazing posts on the food and her experiences there. I'm sure you would really enjoy hearing all about it - I know I am super jealous!! :) Over the past months I have made some great friends through the food blog community, so I want to share this award with all of you!!

The hubs and I are taking a little trek down south for all of next week, so I hope everyone has a wonderful Easter! I can't wait to spend some time on the golf course and in the sun, and of course, wear white pants!

Dairy Hollow House Skillet-Sizzled Cornbread

Courtesy of The Cornbread Gospels - Crescent Dragonwagon

vegetable oil cooking spray

1 cup unbleached white flour

1 cup stone-ground yellow cornmeal (use organic if you can)

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 cups buttermilk

2 tablespoons sugar

1 egg

1/4 cup mild vegetable oil

2 tablespoons butter

• Preheat the oven to 375℉.
• Spray a 10-inch cast-iron skillet with oil and set aside.
• Sift the flour, cornmeal, baking powder and salt together.
• In a small bowl, stir the baking soda and buttermilk together.
• Whisk in the sugar, egg and 1/4 cup oil into the buttermilk.
• Place the oiled skillet over medium heat, add the butter and cook just until butter has melted and starts to sizzle.
• Turn the pan so that the butter covers the entire bottom and sides of the pan.
• Combine wet and dry ingredients, and stir together using as few strokes as possible.
• Scrape batter into pan and bake for 20 minutes, or until it is golden brown.
• Let it cool slightly, slice and serve.

Apple Brown Betty

Whenever I'm at the store and throw a bag of apples in my cart, I give myself a little mental pat on the back. I mean apples are loaded with fiber and nutrients, not to mention the whole "keep the Dr. away" thing. But, deep down, I know this is not the way the story is gonna play out. Inevitably, I cut them up and top them with cheese or peanut butter. Or I bake them in the oven with butter and cinnamon. Or I make this brown betty. Cause once you make this, well, it's just impossible to be satisfied eating a plain old apple ever again.

We aren't reinventing the wheel here or anything, but this dessert is a classic for a reason. In fact, I'm going to finish off some of the leftovers and continue my day of hibernation. As a girl from FL, I just don't comprehend how anything is supposed to get done when there is snow everywhere. Enjoy!

Apple Brown Betty

Southern Living Best Recipes Vol. 4

8 white bread slices, chopped

1/3 cup butter, melted

1 cup brown sugar

1 tablespoon cinnamon

4 granny smith apples, peeled, cored and sliced into 1/4-inch thick pieces

1 cup apple cider

• Preheat oven to 350℉.
• Lightly grease a 8-inch square baking dish and set aside.
• Place bread in a food processor and pulse until mixture resembles fine crumbs.
• Stir together bread crumbs and butter.
• Stir together brown sugar and cinnamon.
• Lay 1/2 apple slices in bottom of baking dish and top with 1/2 brown sugar mixture and half of the bread crumbs. Repeat for a second layer.
• Pour apple cider over top (allow to sit for 15 minutes if desired).
• Bake for 55 minutes, and let stand for 10 minutes prior to serving.

New Orleans ain't so proud of me....

So the other day when I told you about the amazing fig cake, I neglected to mention the disaster that was the beginning of that meal. A little embarrassing considering we had company over (don't worry, they are good friends and are always given a fair warning that they will be used as guinea pigs). Most of my friends up here have never really had good southern cookin', so when given the chance, I like to introduce them some of my favorites. Since today most of the southern world will be spilling out huge pots of gumbo, I thought this would be the perfect time to share with you my own gumbo experience, and hope that yours will go much better! :)

I should go ahead and let you know that I really have no credentials to be cooking southern food, except for the fact that I've eaten my fair share. I grew up in north Florida, which is a combo of traditional southern types but also a lot of beachy, typical Florida people. Mom is from Tampa & Dad is from the backwoods of North Carolina. So I guess that heritage makes me half qualified. I didn't really get into my "southern roots" until I spent 4 glorious years in the wonderful town of Oxford, MS. People, you just don't get more southern than Ole Miss. If you've never been down there, I suggest you pull up next year's football schedule and book a ticket. You will be happy you did.

Anyways, I've already introduced the majority of my yankee friends (my husband was actually dubbed a "super yankee" by my best friends since he is from Canada) to things like biscuits and gravy and red beans and rice, but I thought I would do something a little more intense for dinner the other night. In the spirit of Mardis Gras, I decided to make a chicken-andouille sausage gumbo.

First off, I had to take apart a whole chicken - which I have no idea how to do. Good thing the chicken was just shredded to bits in the end because it was looking a little scary by the time I was done attempting to butcher it. I boiled the chicken down, creating a really nice stock, and then things began to get a little crazy. The recipe called for cooking oil and flour until it turned a dark caramel color. Well in about half the suggested time, mine had turned totally black (see the picture!). Ooops. Everything else went fine, but this black gunk made the whole dish taste bitter and slightly oily. It also stuck to everything and made for a serious clean-up session.

It's so disappointing when something so labor intensive and promising turns out like this. But I wanted to share since experiences like this, although unpleasant, are just part of learning to cook. Guess I have to get a little more in touch with my southern roots before I try something like this again! I'm not going to post the recipe, because at this point I don't know if it was me or it that caused the debacle, but if you would like it please let me know and I would be happy to add it for you. The one good thing that did come out of this meal, aside from the wonderful company, was some great made-from-scratch cornbread that I will share with you soon!

Hope everyone gets a big slice of King Cake today served up along side of a Hurricane (and no hangover tomorrow)!