BBQ Shrimp & Charred Corn-Goat Cheese Grits with Roasted Rainbow Cherry Tomatoes, Country Ham, & Red Eye Gravy

BBQ Shrimp & Charred Corn-Goat Cheese Grits with Roasted Rainbow Cherry Tomatoes,
Country Ham, & Red Eye Gravy

Sorry I haven't posted anything in like a week. We've been up at the mountain house since Thursday and we aren't coming back until Tuesday. But, I will try to post a recipe the next two days to make it up to y'all. Meanwhile, I'll keep enjoying the peace and quiet, along with bonfires, s'mores, fried chicken, pumpkin carvin', hikes, and spiked apple cider. Today, I decided to post a new Shrimp & Grits recipe because well, it's one of our favorites as y'all know. In fact, my these shrimp and grits are one of my favorites meals, ever. This time though, I wanted to make a kinda-sorta "brunch version" that would be perfect on a late Sunday morning. The grits are loaded with lots of good stuff... goat cheese, charred corn, and cream. And then, they are topped with a southern sauce called Red Eye Gravy, which gives the dish a nice acidity and sweetness. Also, we all know of my obsession with anything-roasted-tomato, so I piled the plate with some roasted rainbow cherry tomatoes. I decided to toss the shrimp in my favorite BBQ spice rub for a sweet & smoky taste, and it was perfect. And don't you forget to garnish with country ham, green onions, and a little more crumbled goat cheese for good measure!! Enjoy :)

For the Barbequed Shrimp:

1lb Wild Georgia Shrimp, Peeled & Deveined

Your Favorite BBQ Rub

Butter or Oil, For Sautéing

For Charred Corn-Goat Cheese Grits:

1C Stone-Ground Grits

1 ½C Heavy Cream

½C Milk

1 ½C Chicken Stock 

1C Fresh Corn, Grilled or Charred

6-8oz Creamy Goat Cheese, Room Temperature (plus extra for garnishing)

4T Unsalted Butter

Salt & Pepper, To Taste

Roasted Rainbow Cherry Tomatoes:

2C Rainbow Cherry Tomatoes, Cut in Half

Olive Oil, For Drizzling

Salt & Pepper

Fresh Rosemary Sprigs

For the Red Eye Gravy:

4oz Thinly Sliced Country Ham, Cut into Pieces

1T of Reserved Fat (any fat can be substituted)

½C Coffee

¼C Coke

1T Maple Syrup (plus extra if you want it a little sweeter)

1 Beef Bouillon Cube

2T Unsalted Butter

Salt & Pepper, To Taste

A Splash of Water (it may be needed, this is optional)

For the Shrimp & Grits:

Prepared BBQ Shrimp, Cooked

Prepared Charred Corn-Goat Cheese Grits

Prepared Roasted Rainbow Cherry Tomatoes

Prepared Red Eye Gravy

Thinly Sliced Green Onions, For Garnishing

Crumbled Goat Cheese, For Garnishing

Directions:

1. For the BBQ Shrimp: Toss the shrimp in your favorite BBQ dry rub until coated. In a large sauté pan, melt some butter or oil. Add the seasoned shrimp and cook until just done and still tender (don’t overcook). Remove the shrimp from the sauté pan and set them aside on a plate until ready to serve.

2. For the Charred Corn-Goat Cheese Grits: Bring heavy cream, milk and chicken stock to a gentle boil in a heavy saucepan. Add grits and reduce heat to medium low. Whisk occasionally at first, then whisk more frequently as the grits begin to thicken, watching carefully to make sure the bottom of the pot does not scald. Cook until the grits are thick and creamy, about 45 minutes to an hour. Add more liquid if you feel they are too thick, and continue cooking until desired consistency is reached. Season generously with salt and butter, adjusting to personal taste. Stir in the corn and goat cheese into the grits. Add salt and pepper to taste. Keep warm until ready to serve.

3. For the Roasted Rainbow Cherry Tomatoes: Preheat oven to 400 °. Toss tomatoes with olive oil and kosher salt and arrange on a sheet pan cut side up. Top the tomatoes with a few sprigs of rosemary. Cook for approximately one hour until they are soft, shriveling, and turning golden brown.

4. For the Red Eye Gravy: Heat a skillet over medium-high heat. Add in the ham and renderuntil golden brown. Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee, coca cola, and maple syrup and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butterand the bouillon cubeand stir to incorporate. Reduce the sauce in half to thicken slightly. Taste the sauce and season with salt & pepper to taste and possibly a splash of water.

5. For the Shrimp & Grits: Scoop some of the Charred Corn-Goat Cheese Grits into a deep bowl, and then spoon on some of the Red Eye Gravy over the top. Add on the roasted rainbow cherry tomatoes and BBQ shrimp. Garnish with green onions, crispy country ham, and crumbled goat cheese. Enjoy immediately.

Crab Cake & Pepperjack Grit Cake with Shrimp Etouffee Gravy & Green Onion Vinaigrette

My Mountain Man loves him some Shrimp & Grits, so of course, that's what he requested for his birthday dinner. I didn't want to make him something that I had already made before because well, it's his birthday. So, I came up with a new version of his favorite dish. It included a crazy grit cake, topped with a crab cake,  and then it's surrounded by a classic shrimp etouffee sauce and a green onion vinaigrette. It was everything he would ever want in a meal. And he absolutely loved every bite. You could easily leave out the crab cake, and just top the grits with the delicious shrimp etouffee (and it would be a lot simpler too). It's a great ole' Southern meal for my great ole' Southern boy!! Enjoy :)

Crab Cake & Grit Cake with Shrimp Etouffee Gravy & Green Onion Vinaigrette

For the Pepperjack Grit Cakes:

2 ½C Chicken Stock

1C Heavy Cream

1C Stone Ground Grits

2T Butter

1 ½C Pepperjack Cheese, Shredded

Salt & Pepper, To Taste

1C AP Flour

1 Egg + 2T Milk

1C Panko Breadcrumbs

Vegetable Oil, For Frying

For the Green Onion Vinaigrette:

1C Green Onions, Coarsely Chopped

¼C Red Wine Vinegar

2 Serrano Chiles

2T Mayo

Salt & Pepper, To Taste

½C Olive Oil

For the Crab Cakes:

1lb Crabmeat, Picked Free of Shells

½C Crushed Crackers

¼C Fresh Chives, Finely Sliced

½C Red Bell Pepper, Finely Chopped

¼C Mayo

1 Egg

1t Worcestershire Sauce & Dry Mustard

1T Lemon Juice

¼t Garlic Powder & Cayenne

Salt & Pepper

½C Flour

1 Egg + 2T Milk

1C Panko Breadcrumbs

Vegetable Oil, For Frying      

For the Shrimp Etouffee Gravy:

½lb Shrimp, Peeled & Deveined

1T Unsalted Butter

2 Garlic Cloves, Minced

½C Sweet Onion, Chopped

½C Red & Green Bell Pepper, Chopped

3T Tomato Paste

  

Directions:

1. For the Pepperjack Grit Cakes: Bring the chicken stock and heavy cream to a boil. Add in the stone ground grits in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer and cook for 15 minutes (adding salt & extra liquid if needed). When the grits are done, whisk in the butter and pepperjack cheese. Season with salt and pepper, and serve with the shrimp. Pour the grits into a buttered dish and chill in the refrigerator until solidified and compact. Using a biscuit cutter, cut the grits into rounds. Now, place the grit cakes into the flour mixture, then into the egg wash, and finally into the panko (making sure they are completely covered). Heat the vegetable oil over medium-high heat in a deep sauté pan. Fry the cakes until golden brown and crispy, about 2-3 minutes on each side. Remove the cooked cakes from the oil and place on a paper towel to drain. Keep them warm while you cook the other components.

2. For the Green Onion Vinaigrette: Blend the green onions, vinegar, chiles, mayo, salt, pepper, and oil in a blender until emulsified. Refrigerate the vinaigrette until ready to serve.

3. For the Crab Cakes: In a large bowl, mix together all of the ingredients, except for the flour, panko, and peanut oil. Shape into patties and dust with the flour. Put the crab crakes onto a baking sheet and chill in the refrigerator for an hour. Make a battering station, one container with the egg and milk and another with the panko breadcrumbs. Once chilled, coat the crab cakes in the egg wash and follow with a crust of panko. In a large skillet over, heat the oil over medium high heat. When the oil is hot, carefully place the crab cakes, in batches, and fry until browned, about 4-5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about another 4 minutes.

4. For the Shrimp Etouffee Gravy: Heat the butter in a large sauté pan over medium-high heat. Add the shrimp and cook until browned, about 2 minutes. Remove the shrimp from the pan, and then add in the garlic, onion, and pepper and cook until softened. Whisk in tomato paste and thyme and cook for 3 minutes. Add reserved 2 cups of shrimp stock; reduce heat to a simmer, cook for 5 to 7 minutes or until sauce has reduced to desired consistency. Season with salt and pepper to taste. Keep warm until ready to serve. When you are ready to serve, add the shrimp back into the gravy mixture and spoon it around the cakes (this is so the shrimp won’t overcook).

5. Assembling the Dish: Place a crispy grit cake in the center of a serving plate, and then stack a crab cake on top of the grit cake. Spoon some of the Shrimp Etouffee Gravy around the cakes. Drizzle the Green Onion Vinaigrette on top of the plate.

Short Rib Chili with Creamy Pimento Cheese Polenta & Crispy Onion Strings

The weather has been sort of erratic here in Savannah. It's hot one second, and in the next it's freezing cold. Unfortunately this weekend it has been miserably cold. So, I had to switch from fresh summery ingredients back to winter food. This hearty stew is inspired from one of my favorite recipes, Turkey Chili, which is unique in that it has dark cocoa powder and peanut butter as secret ingredients. Instead of using ground turkey, I braised short ribs in the mixture until fall-off-the-bone tender, and then I shredded the meat and returned it to the gravy. I also added in some chipotle peppers in adobo sauce for a richer, spicier flavor. Serve this chili on top of one of my favorites, creamy pimento cheese polenta, and top with some crispy onion strings and fresh chives. This meal is so satisfying and warming to the soul on a cold day. Even though I do love this meal, I really hope the weather improves, so I can survive outside. It's just truly yucky here. Oh well, at least there is an excuse to eat delicious food like this!! Enjoy :)

Short Rib Chili with Creamy Pimento Cheese Polenta & Crispy Onion Strings

For the Short Rib Chili:

3lbs Meaty Short Ribs (with bone)

2T Olive Oil

2T Unsalted Butter

1 Medium Onion, Chopped

1T Garlic, Chopped

2 28oz Can of Crushed Tomatoes

1C Water or Beef Stock

1 Can of Chipotle Peppers in Adobo

2T Chili Powder

1t Paprika

½t Dried Oregano

½t Pumpkin Pie Spice

1t Cumin

1t Onion Powder

1t Garlic Salt

1T Brown Sugar

¼C Creamy Peanut Butter

2T Unsweetened Cocoa Powder

1t Hot Sauce

1t Worcestershire

For the Creamy Pimento Cheese Grits:

3C Chicken Stock

1 ½C Heavy Cream

1C Stone Ground Grits

2T Butter

1C Pimento Cheese

Salt & Pepper, To Taste

Directions:

1. For the Short Rib Chili: Heat the olive oil in a big pot on medium-high heat. Brown the short ribs in batches and brown all sides, about 5-6 minutes per batch. Transfer the browned ribs to a plate while you make the liquid base. Melt the butter in the same pot that you had browned the short ribs in over medium-high heat. Add the onions and sauté until tender, and then add in the garlic cook for about 2 minutes. Add in the water, crushed tomatoes, and chipotle peppers. Let this mixture cook for about 10 minutes, then stir in chili powder, paprika, oregano, cayenne, cumin, salt, onion powder, garlic salt, and brown sugar. After it has simmered, stir in the creamy peanut butter, cocoa powder, hot sauce, Worcestershire, and cinnamon. Return the browned short ribs to the pot; stir to coat. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 2-3 hours or until the meat is fall apart tender and the liquid is thick like a chili. Tilt the pot and spoon off any fat that rises to the surface. Using tons, transfer the ribs and any loose bones to a cutting board. Carefully cut the meat off from the bones and membranes. Roughly cut the meat into small cubes. Return the chopped meat into pot. Season to your tastes and let it simmer while you make the grits.
2. For the Creamy Pimento Cheese Grits: Bring the chicken stock and heavy cream to a boil. Add in the stone ground grits in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer and cook for 15 minutes (adding salt & extra liquid if needed). When the polenta is done, whisk in the butter and pimento cheese. Season with salt and pepper.
3. Serve the chili hot and on top of a pile of the grits. Garnish it with crispy onion strings and sliced green onion or chives. 

Revamped: The Most Ridiculous Blackened Cajun Shrimp & Pimento Cheese Grits with Tomato-Tabasco-Andouille Gravy, Collard Green Pesto, Crispy Soft Poached Egg, & Candied Bacon

Welp, we're saving the best for the last. This will be the last "new" recipe for the year. I can't believe it's almost been a year since I started this blog. So crazy to me. I will be posting a list of our top ten favorite recipes from 2011 tomorrow, so please tune in to see what we loved the most. Anyway, back to this delicious meal that we made. I really can't put into words how much we are obsessed with it. I had made Shrimp & Pimento Cheese Grits in my first month of blog, and this new recipe kicks that recipe out the window if anyone is concerned. I added a bunch of different components that just makes it a knockout. This revamped version of shrimp & grits features blackened cajun shrimp, pimento cheese grits, tomato-tabasco-andouille gravy, collard green pesto, a crispy soft poached egg, and candied bacon. And if you are in culinary shock right now, you read the whole sentence correctly, it wasn't a dream. I know it's the most bizarre combination of ingredients, but it all comes together amazingly. I mean can this dish get any more Southern? I don't think so. The crispy soft poached egg was the game-changer for sure. I perfectly poached an egg, breaded it in panko, and then fried it until golden brown & crispy on the outside. But the glory of it all... when you cut into the center, the egg yolk is still deliciously runny. Next up, the tomato-tabasco-andouille gravy would be amazing on just about anything, I'm thinking about topping some homemade biscuits with it next. And for the collard green pesto (similar to a spinach pesto), it's acidity proves to be spectacular in balancing with all of the other creamy & spicy components. I can't wait to top some bread or chicken with this stuff. And don't forget the candied bacon, this was possibly the most important addition because it adds an unbelievable sweetness to the dish that can not be missed!! So please, I beg of you, make this. Make it on a birthday or celebration, make it for your husband, or just make it on a Wednesday night for all I care. Just make it. Because it is hands down the most delicious meal that we have ever had. It's so worth the heart attack in the future!! Enjoy :)

Here are the changes (if I lost you in my description):
1. I used a blackening cajun spice blend on the shrimp to make it extra-spicy
2. I used high-quality stone ground grits that are thick & hearty (I prefer Anson Mills' Grits)
3. I made a Southern tomato gravy with tabasco & andouille that adds a nice creaminess and heat
4. I made a collard green pesto that gives the dish some balance
5. I soft-poached an egg, and then breaded it & fried it until crispy and golden brown (uh-may-zing)
6. I garnished the plate with candied bacon and fresh chopped chives

Here's the view from the top!!

Blackened Cajun Shrimp, Pimento Cheese Grits, Tomato-Tabasco-Andouille Gravy, Collard Green Pesto, Crispy Soft Poached Egg, Candied Bacon, & Fresh Chopped Chives

Don't forget the candied bacon garnish... it's crucial!!

The Most Ridiculous Shrimp & Grits with Crispy Soft Poached Egg (look at that runny yolk)

For the Candied Bacon:

8 Strips of Thick Applewood Smoked Bacon

2t Light Brown Sugar (per slice of bacon)

For the Collard Green Pesto:

5C Fresh Collard Greens, Washed & Chopped

3 Cloves of Garlic

¼C Pecans, Toasted

½C Olive Oil

1/3C Parmesan Cheese, Grated

Salt & Pepper, To Taste

For the Tomato-Tabasco-Andouille Gravy:

1 (15oz) Can of Diced Tomatoes

1T Onions, Finely Chopped

4oz Chopped Pimentos

1C Chicken Stock

½C Butter or Rendered Fat (I used Andouille fat)

½C Andouille Sausage, Cut into Small Cubes

½C AP Flour

1C Half & Half

¼C Tabasco Hot Sauce

Salt & Pepper, To Taste

For the Crispy Soft Poached Egg:

1Q Water

1 ½t White Vinegar

1T Salt

4 Fresh Eggs

¼C AP Flour

¾C Panko

Canola Oil, For Frying

Salt, For Sprinkling 

For the Pimento Cheese Grits:

3C Chicken Stock

1 ½C Heavy Cream

1C Stone Ground Grits

2T Butter

1C Pimento Cheese

Salt & Pepper, To Taste

For the Blackened Cajun Shrimp:

1 ½lbs Wild Georgia Shrimp, Peeled & Deveined

2t Cajun Seasoning

1t Paprika

1t Dried Italian Seasoning

Fresh Black Pepper

For Garnishing:

Crispy Candied Bacon Lardons

Prepared Tomato-Tabasco Gravy

Crispy Soft Poached Eggs

Prepared Pimento Cheese Polenta

Blackened Cajun Shrimp

Fresh Chopped Chives

Directions:

1. For the Candied Bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on a baking sheet lined with a silicone mat. Sprinkle each slice of bacon with 2t of brown sugar. Bake for 12-16 minutes. Midway, flip the bacon over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until it is as dark as mahogany. Remove from the oven and cool the strips on a wire rack. Once the bacon is cool and crisp, chop into cubes.
2. For the Collard Green Pesto: Cook the greens in boiling water for 3-4 minutes or until tender. Plunge into ice water to stop the cooking process, and then drain well. Process the garlic and pecans in a food processor until finely ground. Add the greens, oil, cheese, salt & pepper, and ¼C water. Pulse into smooth. Set it aside. 
3. For the Tomato-Tabasco Gravy: In a small pot, sauté the sausage on medium heat until all the fat has been rendered. Drain the sausage onto a plate, and then add the chopped onions to the fat and cook until tender. Whisk in the flour and let it cook for 2-3 minutes. Slowly pour the stock, while constantly whisking, until smooth. Add the tomatoes and its’ juices and chopped pimentos. Stir in the half & half and Tabasco hot sauce and let it simmer for 5-15 minutes or until thickened. Season with salt and pepper. Keep warm until ready to serve.
4. For the Crispy Soft Poached Eggs: Pour 1 quart of water into a saucepan that holds about 1.5 quarts. Add the vinegar and salt and heat the water to 205 to 208 degrees. (If you don't have a thermometer, bring the water just to a boil and then turn the heat down so that the bubbling stops. If the water is boiling when the eggs go in, the egg whites will tend to fly apart). Meanwhile, place a fine strainer over a custard cup, small ramekin or bowl. Crack one egg into it and let the egg sit, undisturbed, for 3 to 5 minutes. Remove the strainer (with the egg still in it) and pour out any accumulated thin white from the cup. Carefully tip the egg into the cup. Repeat with the other egg and another cup. (If you have two small strainers, you can do the two eggs simultaneously). When the water is hot, tip the eggs, one at a time, into the pan. This works best if you place the lip of the cup right at the surface of the water and tip it quickly so the egg goes in all at once. The eggs will sit at the bottom of the pan for a minute or so, then start to bob toward the surface. For barely set whites and runny yolks, cook the eggs about 3 ½ minutes, depending on the temperature of the egg. If your eggs have been out of the refrigerator just long enough to strain, they'll still be cool. If they're at room temperature, then 3 minutes may be enough time. Check the first egg at 3 minutes. If the white around the yolk still looks translucent, give it an additional 30 seconds. Remove the egg with a slotted spoon and, if desired, drain very briefly on a paper towel. (If the egg sits on the paper towel more than a couple of seconds, it may stick. Set up a battering station. I use 3 pie tins. For the first station, I mix the flour. For the second station, I whisk the eggs together. For the third station, use the Panko breadcrumbs. Now, place the soft poached eggs into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered, but still doing it softly with your hands). In a medium sauté pan, heat about 2 inches of olive oil over medium-high heat. Once the oil has heated, fry the goat cheese medallions for 45 seconds to 1 minute until golden-brown & crispy on all sides. Place them onto a baking sheet & sprinkle with salt.
5. For the Pimento Cheese Grits: Bring the chicken stock and heavy cream to a boil. Add in the stone ground grits in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer and cook for 15 minutes (adding salt & extra liquid if needed). When the polenta is done, whisk in the butter and pimento cheese. Season with salt and pepper, and serve with the shrimp. Keep the grits warm in the pot while you prepare the other components. 
6. For the Blackened Cajun Shrimp: In a small bowl, mix together all of the seasonings until combined. Toss the shrimp in spice mixture until coated. In a large sauté pan, melt some butter or oil. Add the seasoned shrimp and cook until just done and still tender (don’t overcook). Remove the shrimp from the sauté pan and set them aside on a plate until ready to serve.
7. Assembling the Shrimp & Grits: Scoop some of the pimento cheese polenta into a deep bowl, and then spoon the Tomato-Tabasco gravy around the outside edge (surround the outside of the polenta). Place the crispy soft poached egg on top and in the center of the polenta and scatter some of the blackened Cajun shrimp around it. Garnish with the candied bacon pieces and fresh chopped chives. Serve warm and enjoy!!