Shrimp and Grits

My Southern-at-Heart gentleman loves this dish. Takes me back to Savannah every time!

You will need:

• 12 peeled, deveined jumbo shrimp
• 4-6 mini bell peppers (all colors) thinly sliced
• 1 TBS butter
• 1 shallot thinly sliced
• salt and pepper to taste

For the grits:

• 4 cups boiling water
• 1 cup quick grits
• 6 oz processed cheese, cut into cubes
• 1/4 cup heavy cream
• 2 TBS jarred pimientos
• salt and pepper to taste

Make the grits: Boil the water and slooooooowly add the grits. Reduce heat, stir well. As the grits thicken, add the heavy cream, processed cheese, and the pimientos. Reduce heat to low or set aside until you’re ready to serve!

Melt butter in a shallow skillet. Add thinly sliced shallots and sautee until soft and brown, about 5-7 minutes. Add the thinly sliced peppers and sautee until soft. Add the shrimp, sprinkle with salt and pepper and sautee until firm, only about 5 minutes!

To assemble: Give yourself a generous bed of cheesy, thick, delectable grits in a shallow bowl. Top with your desired amount of the buttery shrimp/pepper/shallot mixture. Garnish with thinly sliced green onions and you’re eating the rainbow, baby!

Pan-Roasted Lemon-y Potatoes

• 1 1/2 lbs tri-color potatoes, quartered
• 4 TBS olive oil
• the juice and zest of 1 lemon
• 2 TBS fresh rosemary, roughly chopped
• salt and pepper to taste

Preheat the oven to 375. Spread potatoes out on a baking sheet in a single layer and drizzle with 2 TBS olive oil, and desired salt and pepper. Mix with clean hands and bake for 30-35 minutes. Remove potatoes to a large mixing bowl. Drizzle with remaining olive oil. Add chopped rosemary, lemon zest and juice. Add desired salt and pepper. Stir and enjoy! Garnish with more rosemary if desired.

Maple Crème Brulee

• 6 egg yolks
• 1/2 cup sugar
• 4 cups heavy cream, simmered then cooled
• 1 tsp maple extract
• 1 TBS maple syrup
• ½ tsp vanilla extract
• 3 cups boiling water

1/4 cup sugar, 1/2 tsp cinnamon mixed together

Preheat oven to 325. Put a kettle of water on the stove to boil, approximately 3 cups. Add heavy cream to medium saucepan and simmer on the stovetop until it just bubbles around the edge. Cool, and set aside. Add 6 egg yolks to stand-mixer bowl. Add 1/2 cup sugar. Beat until mixture becomes light yellow. Slowly add cooled heavy cream, removing any skin that has formed on the surface. Add maple extract, maple syrup, and vanilla extract. Pour (ever so gently) into 6 shallow ramekins on a baking sheet. Place in the oven, and with the door open, pour in boiling water from the kettle until the water reaches halfway up the sides of the ramekins. Bake for 45 minutes until the custard is set, but centers are still trembling.

Carefully remove the baking sheet from the oven. Place the custards in the fridge to chill for two hours.

Gently pour sugar and cinnamon mixture onto the surface and gently melt the surface with a kitchen torch or under the broiler. Impress your guests and serve immediately!

Farm-Fresh Wedge Salad

Iceberg, you don’t have to be so plain! Let’s get you all dressed up!

You will need:

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 3 TBS lemon juice
• 1 pinch paprika
• 1 pinch pepper
• 1 tsp dill purée
• 2 TBS fresh, chopped dill
• 1 TBS fresh, chopped parsley

Make the dressing: Combine mayonnaise and buttermilk in a large bowl, whisk until smooth. Add lemon juice, paprika, garlic salt, pepper and fresh herbs. Drizzle on a wedge of iceberg lettuce. Top with additional veggies, grated cheese, sunflower seeds, and chopped bacon bits. This works great as a dip for your veggies, or chips, or crackers, yum!