Category Archives: breakfast

Not your DFAC’s Shrimp and Grits

I have no standing room as a grit expert. For years, the only grits I had had, were  from the army dining facility, or waffle house. They were grey, lumpy, lacking actual texture. So imagine my surprise when a good friend ordered them at a local brunch joint and they were a beautiful golden red color, teaming with flavor and artistically presented. Who woulda’ thunk that something I had previously referred to as gruel would turn into such a beautiful swan of dish.

So, along with my experience eating grits, is my experience making it. So, if you have any amazing suggestions in the fine art of making grits please, don’t hesitate to send me down the right path.

For the grits

2 cups water

1 cup chardonnay

1 cup chicken broth

juice of one lemon

1/4 cup butter

1 cup stone ground grits

Melt your butter, add in the water chardonnay, chicken broth and lemon juice. Slowly pour in your grits, while stirring. Continue to stir until they thicken up. Then start on your shrimp, occasionally giving the pot a stir while everything is simmering away.

Quick note, A lot of the shrimp flavor is hidden in its shell, after shilling them, retain half of those shells to simmer with your shrimps for an added boost.

For the shrimp

1/2 cup butter

1/2 cup wine

1 red pepper

1 shallot

6 cloves garlic

1 tsp chili flakes

1 lb shrimp

1/2 cup shrimp shells in a cheese cloth or large tea strainer

A handful of chopped  fresh dill

A dash of salt and pepper

Melt the butter, and add in the wine. Place your shells in the cheese cloth or strainer to get that tasty shrimp flavor out of them. Add in the red pepper, garlic and pepper flakes. Once the pepper has softened add in the the shrimps. Cook them until the tails curl inward and they turn red and add in your dill.

Remove the grits from the burner, and serve them into bowls, placing the shrimp mixture over each and adding in a healthy serving of the sauce.

Tada! Amazing, flavorful, shrimp and grits, that don’t make you feel like you’re in prison.. Yay!

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Cupcake Rage, and a Low Carb Beni, with a Fancy Bacon Lattice for two

This weekend I went to the Ginkgo petrified prison… I mean forest. Its what appears to be around 22 logs, set in holes all over  Wanapum recreational area. They are firmly secured under grates so that the hippies don’t steal them to make their tea. The rest is just interesting kinds of animal scat, and the rolling hills of Washington’s lovely desert. And this one (literally one) really cool wild flower…

DSC_0013 (Note: not a single F**K was given about the prison logs. Nothing is pretty about log jail.)

Its been a slow two months, don’t get me wrong, I’ve been cooking, but blogging took a back burner to living life and having a good time. That and I’ve been on a diet. While its wonderful to make all of the tasty treats that my little brain dreams up, sometimes I need to slow my roll. So here’s some diet food. If you still want your bread, might I suggest going the biscuit route… a big fluffy biscuit… with loads of butter, and tiny bits of finely minced garlic and onions spread all throughout it…  Ps. Thats the kind of torture this has been for me. If you walk by me with a cupcake right now I will knock you out, with what I call my fists of hanger, and step on your throat while I slowly eat the whole thing.. Smooch.

6 pieces of bacon cut in half

6 eggs

2 cups arugula

1/4 cup hot melted butter

juice of half a lemon

salt

pepper

cayenne pepper

Preheat your oven to 400 degrees. Arrange your bacon in two tightly woven lattices. Bake for 25 minutes, then switch to broil for 5 minutes to get the top extra crispy.

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Poach four eggs, (bring the water to a light simmer, pop them in for 3-4 minutes and spoon them out once they have solidified to your liking.

Take the two remaining eggs, and whisk them with a little salt and lemon juice until they thicken. I like to pretend I’m making a mayo. That way my hollandaise doesn’t separate.  Take the hot butter, and slowly pour it in, while whisking the eggs with all your might. Once your mixture has thickened add in some cayenne and a little pepper. You can use a blender for this too, but I broke mine. So do it the hard way. Like me. All the time.

Arugula does something very tasty to hollandaise and eggs benedict. This isn’t just a pretty green garnish. Toss the arugula on a plate, gently set your bacon lattice over the top, followed by the poached eggs, and heavy smattering of hollandaise sauce.

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This was good enough to curb the cupcake rage. Remember kids, if you give up your cupcakes, you can have tasty tasty butter…

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Crispy Roast Potatoes with Pimenton and eggs. A Little Food Porn for Your Sunday Morning

I’m still pretty obsessed with pimenton sauce, and I fully admit that this mornings breakfast was a little involved, but it was so worth it. The potatoes came out extra crispy, and the pimenton made my day. Goodbye drawer full of carbs, Hello delightful morning breakfast!

Roasted Potatoes

4 medium potatoes cubed

1 tbs vinegar

salt

pepper

bacon grease or butter

Preheat the oven to 450, and parboil your potatoes for about 10 minutes. While I did that, I popped on a couple slices of bacon to get my hot little hands on the grease (keeping it on hand in a gross little jar gives me the heebs). Drain the potatoes from the water, and add a little salt pepper, and the bacon grease. Mix that around until the edges of the potatoes begin to bruise, and put them on a baking sheet. Pop them in the oven for 15 minutes, give them a stir, and put them on a low broil for another 15 minutes, checking them ever so often to make sure they don’t burn.

For the Pimenton Sauce

1/2 an onion

2 cloves of garlic

1 tbs butter

3/4 cup water

1 bay leaf

2 tbs smoked paprika

the juice of 1/2 a lemon

salt

Saute the onion and garlic, in butter, in a small pot until blanched. Add in water, lemon juice and a bay leaf. Let that simmer for a few minutes, and put in the paprika. Stir until well combined, remove the bay leaf, and puree.

Make your eggs in your favorite fashion, put them on top of your crispy potatoes, drizzle a healthy smattering of the pimenton on your potatoes and enjoy.

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