Category: entertaining

“Holy moley!” Shrimp and Parmesan Grits

The only way to enjoy grits is to add butter and cheese. Then add more butter and cheese. ¬†This was the first time I made this dish, and while it’s delish, it’s also decidedly not heart healthy. Which makes this recipe perfect for sharing!

For our first Friends-giving this week, B and I each made a memorable dish. His German Potato Salad¬†is practically legendary now, but¬†my shrimp and grits held their own in the taste test. I’d make this again. In fact, the hubby declared, “Holy moley! These are good!” Thanks for the recipe, Aunt Judy¬†–¬†and Southern Living.

PARMESAN GRITS:
1 tsp salt
2 cups uncooked quick-cooking grits
14 oz. grated Parmesan cheese (not the powdery stuff)
1 tsp freshly ground pepper
3 TBS butter
SHRIMP SAUCE: shrimp n grits
At least 2 pounds unpeeled, medium-size, raw shrimp
pepper and salt
vegetable cooking spray
2 TBS olive oil
2 TBS all-purpose flour
1 tsp corn starch mixed with 1 TBS water til smooth
2 1/2 cups low-sodium chicken broth
1/2 cup chopped green onions
4 garlic cloves, minced
4 TBS fresh lemon juice
1/2 tsp grated lemon rind
1/2 tsp hot sauce
2 cups fresh baby spinach
parsley and lemon slices for topping
DIRECTIONS:

1. Prepare Parmesan Grits: Bring 1 tsp. salt and 8 cups water to a boil in a medium saucepan. Gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper and butter until smooth. Taste and keep warm. TIP: Use a whisk Рit helps the fluffiness factor.2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein and/or detail, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt РI tossed them with salt and pepper in a colander. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet with slotted spoon.
3. Keep the skillet on the stove. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth, green onions, grlic, lemon juice, half of the lemon rind and all the hot sauce. Bring to a boil and cook 2 to 3 minutes or until thickened. TIP: If the roux never thickens add the corn starch mixture and boil one minute. Stir in shrimp until heated through. Taste broth and add salt, pepper and/or more hot sauce as desired.
4. Pour grits into serving dish. Add spinach leaves. Top spinach with shrimp and sauce. Sprinkle with parsley, lemon slices and lemon rind. Serve immediately or keep warm. TIP: Nobody likes congealed grits.
This made a LOT of grits — more than one 9×13 pan could handle. Next time I’ll serve in two pans, but in the meantime, who is excited about leftovers? This girl!

Impress-Your-Guests Chocolate Bundt Cake

This easy breezy chocolate cake is a total hit. Every time. Everywhere. With everyone.

I first sampled¬†this delectable happiness when a¬†friend made it for bookclub. She, in turn, says, “I got the recipe from my Aunt. She makes it for special occasions. It is probably a¬†cake¬†doctor recipe from 10 years ago. It’s always a hit with chocolate fans!”

IngredientsImage

1-¬†Devil’s food¬†cake¬†mix (make sure it does not already have pudding in the mix)
1-¬†5.9¬†oz pkg chocolate pudding (if you can only find the 3.9 oz, that’s fine, just reduce the bake time 5 minutes)
4 eggs
1/2 cup vegetable oil
1 cup regular or light sour cream
12 oz semi-sweet mini morsel chocolate chips (you can use regular chips but the minis distribute a bit more evenly)

Directions
Mix the first five ingredients together. Stir in the chips and mix another minute or so. Pour batter into a greased bundt pan. Bake at 350 degrees for 50-60 minutes. Cool at least 15 minutes in the pan before inverting and removing the cake from the pan. Sprinkle with powdered sugar if desired. Ooh and ahh. 

Saying the word “bundt” brings to mind this vignette from “My Big Fat Greek Wedding”:¬†https://www.youtube.com/watch?v=WPvO53JHnmY¬†

Winter White Cosmopolitan

Thanks to Bonefish Grill, I have a new favorite holiday drink: winter white cosmopolitan. I tossed back two of these and could happily have finished an entire pitcher.

TIP: Don’t skimp on the shaking and martini glass presentation –¬† the icy chill makes this drink sparkle.

Ingredients
2 oz. cranberry vodka
2 oz. white cranberry juice
.75 oz Cointreau
1 oz. sweetened lime juice (mixture of lime juice and simple syrup)
3-4 raw cranberries, for garnish

Directions: Fill a cocktail shaker with ice. Add cranberry juice, vodka, Cointreau and lime juice. Shake to combine well. Strain into a chilled martini glass and top with 3-4 cranberries.

Verdict: Dangerously delicious

Bangladeshi Pumpkin and Shrimp

As I’ve mentioned before, my book club pairs food themes with our reading materials. For October, we read Max Brooks’  World War Z in honor of Halloween, and since it’s an international tale, our gracious hostess made a plethora of Bangladeshi food. This pumpkin and shrimp dish was everyone’s favorite and we begged for the recipe.
TIP from the hostess and chef: ‚ÄúI am not good at measuring or using recipes. I always just call my mom when I am in doubt.‚ÄĚ

Ingredients

1/2 Pumpkin, cut into slices or large cubes (find it in H-mart or any Asian store), seeded
1-2 lbs uncooked Shrimp
3 TBS Vegetable oil

1/2 tsp Turmeric powder
1/2 tsp Red chili powder
1 tsp Cumin seed paste
1 tsp Ginger paste
1 tsp Garlic paste
1 onion, chopped
1/2 tsp Sugar
Salt
Water

Directions
1. Saute the shrimps in oil in the same pan, then add onion, garlic, ginger and cumin. Stir thoroughly. Then add turmeric powder, chili powder and salt and sugar stir continuously.
2. Pour in 1 cup of water and bring it to a boil. Add sliced pumpkin and cook on high heat for 20 minutes.
3. Stir everything and put a lid on the pot. Keep cooking for another 5-10 minutes on low heat. Test with a fork to see if pumpkin is soft if it is then it is done. There shouldn’t be much water left.
4. Garnish with fresh cilantro and green chillies. Serve over steaming saffron rice.

The Best Vegetarian Chili

This is no ordinary, ho-hum watery veggie bean chili. This recipe is smoky, complex, rich in flavor and texture. We made this for a pumpkin party and everyone RAVED, then asked for the recipe and for seconds. I’m on day 3 of leftovers and am still happy to eat this. I recommend serving it with Pumpkin Cornbread and all of the garnishes your heart desires. Really, make this chili. The recipe serves 12-15. It can be halved, as in the original version from from Saveur.

INGREDIENTS
2 cans dark kidney beans
2 cans pinto beans
1‚ĀĄ2 cup extra-virgin olive oil
24 cloves garlic, minced (I totally used the pre-minced stuff in a jar)
1 can chipotle chiles in adobo sauce (Chop all the chiles except for 3. Reserve the adobo sauce for extra heat if desired.)
4 bay leaves
1 large white onion, chopped
1 large red onion, chopped
1-2 jalapenos, minced
16 oz. button mushrooms, quartered
12 medium tomatoes, chopped
2 cans canned hominy, drained
1 cup tomato paste
4 TBS. red wine vinegar
4 tsp. fresh thyme leaves
2 tsp. dried oregano
3 tsp. ground cumin
¬Ĺ tsp. chili powder
1 package sun-dried tomatoes, chopped
Freshly ground black pepper, to taste
Kosher salt, to taste
Sour cream, to garnish
Minced cilantro, to garnish
Minced red onion, to garnish
Queso fresco, to garnish – Any cheese will work, but this salty, semi-firm option crumbles nicely and looks pretty against the dark colors of the beans and tomatoes.

INSTRUCTIONS
1.¬†¬†¬†¬†¬† Put kidney beans and pinto beans into a large pot and cover with 3″ water; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until beans are tender, about 45 minutes. Set pot aside.

2.¬†¬†¬†¬†¬† Heat oil in a VERY large pot over medium-high heat. Add garlic, chipotle chiles, bay leaves, onions, and jalapenos and cook, stirring often, until onions are golden, 12‚Äď15 minutes. This smells awesome.

3.      Add mushrooms and cook, stirring often, until tender, about 8 minutes. Add tomatoes and cook, stirring, about 5 minutes. Stir in reserved beans and their cooking liquid, stir to combine.

4.      Add the hominy, tomato paste, vinegar, thyme, oregano, cumin, chili powder, sun-dried tomatoes, and season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until chili thickens and flavors meld, about 1 hour. Turn off the heat to help thicken, and/or add more tomato paste.

5.¬†¬†¬†¬†¬† Serve chili topped with sour cream, cilantro, queso fresco and red onions. Prepare for double helpings ‚Äď and filling tupperwares!