Barefoot at Quail Hollow

Today started out as one of those dreary, cold days in the South. The skies were overcast and the damp wind was a sure sign that my days of blogging outside were numbered! But what started out as a nasty day, turned into a warm afternoon and evening. This could possibly be my last blog on the back porch until spring.

Dinner tonight was delicious, thanks to the Barefoot Contessa's Back to Basics book. The menu was simple, Roasted Tomato Caprese Salad and Baked Shrimp Scampi served over Grits Cakes. I always gauge the success of a meal by Kenny's comments. I was pleasantly surprised that he loved the tomatoes since they weren't from the garden. I followed the recipe as written and Ina was right, the long roasting brings back memories of a good summer tomato.

The Baked Shrimp Scampi was easy and tasty thanks to Mike the Shrimp Man. Mike delivers the shrimp fresh from the coast of Georgia and they were perfect in Ina's recipe. The Grit Cakes were made from leftover Nora Mill's Stone Ground Grits. The leftovers from last night's supper were pressed into a pan and refrigerated. For tonight, I cut them into wedges and browned in a non-stick pan and served with the shrimp to soak up the juices. After a meal with new recipes, I always ask Kenny if I can make it again and tonight his response was "Absolutely!"

Thanks Ina and Mike for a great dinner!

Jalopeno Cheese Grits Two Ways

For many years, Jalopeno Cheese Grits have been a family favorite. Served for breakfast, as a side with smoked chicken or BBQ, or the base for Shrimp and Grits, this is one recipe that can't be beat. This year I decided to try topping the grits with fresh tomatoes from the garden and it was definitely worth the effort. When fresh tomatoes are available, I will be adding them.

Jalopeno Cheese Grits

3 cups water
1/2 cup evaporated milk
3/4 cups quick cooking grits
2 beaten eggs
3/4 stick of butter
8 ounces sharp cheddar cheese, grated
8 ounces pepper Jack cheese, grated
1 - 4 ounce can chopped green chilis
3 or 4 shakes tabasco sauce
Optional: 3 - 4 cups fresh tomatoes, chopped

In a large saucepan, bring the water and evaporated milk to a boil. Gradually add the grits, stirring until thick, about 5 minutes. Add eggs and bring to a boil. Add butter, chilis, tabasco sauce, pepper Jack cheese, and all but 1 cup of the cheddar and stir until blended. Pour into a grease baking pan and top with tomatoes, if using, and 1 cup cheddar cheese. Bake at 350 degrees F. for 30 minutes.

Shrimp and Grits

During our recent trip to the Georgia coast, we brought home some fresh shrimp. With Doug here to work on our bonus room, this was the ideal time to fix Shrimp and Grits. I usually make Tomato Grits and saute the shrimp in butter, olive oil and garlic and serve over the grits. Tonight I decided to try something different. I began by peeling and deveining the shrimp and using the peelings to make shrimp broth. The broth was used as the liquid for the grits along with the evaporated milk. For the shrimp, bacon is cooked and then the shrimp are cooked in the bacon drippings. The crunch of the crisp bacon served over the shrimp and grits adds flavor and texture. Doug declared the recipe "off the chain" and I would have to agree. Serve with collard greens for a true Southern treat.

Shrimp and Grits

4 cups water or shrimp stock (see below)
1 cup stone-ground grits
1/4 cup evaporated milk
2 tablespoons butter
2 cups grated sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced green onions
2 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup white wine

Bring the water or shrimp stock to boil in a large saucepan. Add grits, salt and pepper. Reduce to a simmer and cook for 20 to 25 minutes, stirring frequently. Remove from the heat and stir in butter, cheese and evaporated milk.

While the grits are cooking, fry the bacon in a large skillet until browned. Remove bacon and drain on paper towels. Pat shrimp dry and cook in the bacon drippings until lightly browned, 1 to 2 minutes per side. Don't over cook! Remove shrimp as they are done. Add onions and garlic to skillet and saute for 3 minutes. Add lemon juice and wine and cook over high heat for 3 to 5 minutes, or until reduced by half. Add shrimp to skillet to reheat and serve over grits and top with bacon.

Shrimp Stock
To add flavor to the grits, make stock from the shrimp peelings.

Peelings and tails for 1 pound shrimp
1 stalk of celery, cut into pieces
1 carrot, cut into pieces
1/2 onion, cut into pieces
4 1/2 cups water

Put all ingredients in a sauce pan and simmer for 1 hour. Strain before adding to grits.

Tomato Grits

Tomato Grits is a family favorite. This spicy dish packs a punch and is delicious as a side dish for barbeque and smoked chicken.

Tomato Grits

2 cups water

1 1/4 cups 2% milk

1 teaspoon Kosher salt

1 cup quick cooking grits

1/2 cup butter

1 tablespoon butter

1/3 cup green onions, diced

4 ounces Velvetta cheese, diced

1/2 teaspoon garlic powder

2 1/2 cups grated extra sharp cheddar cheese

1 can lime and cilantro Rotel tomatoes

Preheat oven to 350 degrees F. In a saucepan, bring the water and milk to a boil. Add salt and grits and bring to a boil, stirring constantly. Reduce heat, cover and cook over low heat until the grits are creamy, about 3 to 5 minutes. Remove from heat and stir in 1/2 cup butter. Saute onions in 1 tablespoon butter until tender. Add onions, Velvetta, 1 1/2 cups grated cheddar cheese and garlic powder to grits and stir until the cheeses are melted. Add the tomatoes and mix well. Pour into a greased 8"x11" casserole pan. Bake for 40 minutes. Top with remaining cheddar cheese and bake an additional 5 minutes, or until cheese is melted. Serves