Shallots Web

Shrimp n' Grits

I don’t know who originally came up with the idea of shrimp and grits for breakfast, but I think it may be one of the most beautiful things you can look forward to in the morning.  There is something familiar about the texture of the grits, even to people who aren’t used to eating grits for breakfast.  For me, it brings me back to the days in my childhood where my mum would go through the extra effort of making cream of wheat for me before school.  Those mornings always seemed so warm and comforting, even if it was an ice storm outside.   The savory grits in this dish, studded with bacon crumbles, take comfort to another level.

As far as the shrimp component is concerned, I have to think that it was just a matter of what some southern American cook had on hand.  Sure, we eat pork and corned beef for breakfast all the time, but why not seafood?  It is kind of about honing your understanding of food origins, and thinking about cooking regionally.  If inland cooks are serving grits with fresh eggs from their chickens and cured bacon from their smokehouses, why wouldn’t low-country cooks serve them with some fresh-caught shrimp?  It is our luck now that these recipes have been distributed so widely, for we have the opportunity to gain the knowledge of cooks from everywhere, and from almost every time (I guess it would be culinary anthropology).  In other words, they did a lot of work in developing recipes, and now we can just enjoy making them.

That said, I am not a huge fan of writing recipes, but I do it when I feel it is warranted.  I am not sure, in this case.  What I bring to this dish is nothing more than a few extra flavorful touches, including bacon in the grits and a good, healthy dose of Old Bay seasoning on the shrimp, which are just sauteed quickly in some olive oil, butter, and garlic and tossed with some freshly chopped parsley at the end.  In the recipe shown in the picture, I left the shrimp shells on, but I highly suggest removing them, as they make for a mess when you eat them.  However, the shells do retain a lot of the seasoning, so if you are making this dish for only yourself or some people who’ll not mind sticky, gritsy fingers, go for it.

If readers are interested in more details about how to make this dish, I’ll be happy to post an official recipe.  Just let me know!

WOW!  What a great response!  Here’s the recipe, kids!  If you have questions, let me know.

I just got a question from my lovely friend Jessica about weeknight pork chops and how to cook them.  There is a stand-by method I use that I picked up from Cooks Illustrated a few years ago that yields the juiciest pork chops I make.  You end up sacrificing a little on the browning, but you can make up for that with a quick pan sauce.  Basically, start your pork chops (seasoned with salt and pepper) in a cold pan (add some olive oil before the chops) that you keep covered as you bring them up to medium-high heat.  This allows the chops to cook gradually, preserving some of the juiciness.  Depending on thickness, I do about 7-10 minutes for the first side, covered, and 5-7 minutes for the second side.  Once the pork is cooked, remove it to a plate and cover to rest while you put together a quick sauce. 

You should have some liquid in the pan that you can quickly turn into something tasty with a dollop of dijon mustard, some chopped fresh herbs (thyme and rosemary are great), and a little pressed garlic, if you are in the mood for that.  If you need more liquid, I suggest you use a little of the vermouth you have lying around that you are not using in martinis; it is a cheap and flavorful way to add some brightness to the sauce.  White wine or a little lemon juice will work here, too.  Adjust for seasoning with salt and pepper and spoon over chops.  Serve with your favorite sides and a nice chilled Italian white.  Heaven.

Chicken Skewer Plate

Skewers are a testament to the fact that a little planning ahead can yield super-satisfying results.  Though marinating your protein before cooking is not absolutely necessary, it does make for a much tastier end result, especially if you are cooking in a broiler or grill pan, which impart none of the additional flavor you get from a real grill.  I have a few marinades that I can pull together from items in my pantry and fridge, which allow me to control things like saltiness and sweetness, but you should feel free to use whatever you like. (more…)