Smoky Shrimp and Grits

A wise man* once said, "Instead of writing a post about how you've been too busy to update your blog, just delete your f'ing blog."  Ouch, but so very true as I sit here trying to think of what to say after a 3 month hiatus!  Is anyone actually reading these words?  Does anyone still care?  Well, if you've stuck around this long (and thanks to those of you who inquired whether I went on vacation and decided never to come back), here's an action packed update on my life since my last post:  Visited Indonesia. Bought a new house. Lived in an empty house in San Diego. Moved to DC/Virginia.  Flew the world's best dog across the country. Unpacked.  Spent good chunk o' money on knick knacks, new water heater and vanity for new house.  Finally started cooking again.

Whew.


Clearly the list goes on (and on and on), but I figure that's more than enough personal mumbo jumbo.  On to the good stuff!

Since moving I've attempted to embrace local cuisine - some of which I've never even seen before.  Grits may be a quintessential southern food that I fully admit that I've never even seen before, save a Paula Deen episode.  I spotted this recipe in the latest issue of Food and Wine and figured it'd be worth a shot.  If it's sinful enough for Paula, it's gotta be good, right?

Well, I'd say half of this household is still undecided about grits.  The shrimp, sauce and grits tasted amazing but the texture may be odd to those who are sensitive to well, mushy stuff.  Me?  I love it.  I'm sold.  California girl goes southern?  We'll see about that as I still miss sushi and fish tacos.  But, I'm gettin' there.  Be sure to use a flavorful, smoky paprika to add good flavor.  Otherwise, I thought the recipe was spot on.

Well, I can only hope that it will not be too long until I write again.  After a long hiatus from not only the blog, but from cooking as well I think I'm back in the swing of things. The new kitchen has taken some getting used to (more on that later...) but I think things are on the right track and am looking to purchase some extra storage - post to follow about the progress!

Smoky Shrimp and Grits
Recipe adapted from  Food and Wine

1 pound shelled and deveined medium shrimp
Old Bay Seasoning
3/4 cup quick-cooking grits
Kosher Salt and freshly ground black pepper
2 ounces sharp white cheddar cheese, shredded (3/4 cup)
1 1/2 cups baby spinach, coarsely chopped
1/4 cup snipped chives
1/4 cup canola oil
2 large garlic cloves, thinly sliced
1/2 teaspoon hot paprika
1/4 cup dry white wine

1. Place shrimp in a medium sized bowl. Sprinkle with Old Bay seasoning to taste. Toss & set aside.

2. In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.

2. In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

3. Spoon the grits into bowls, top with the shrimp and sauce; serve.

*Quote from Aaron Karo of Ruminations.  Funny, funny man.

NomNom's Lemongrass Chicken Banh Mi

Today is one of those quintessential picture perfect, sunny San Diego days that remind me why we spend so much money to live here. I want nothing more than to be outside, but I'm realizing that most of my day will be spent inside. Why, you ask? ...because I'm going on vacation (um, and I haven't started packing!)  Don't feel too sorry for me.



Drowning in packing madness, I have no recipes for you this fine day. I have been spending the week trying with all restraint possible to resist that daily trip to the grocery store and basically finish up whatever is left in the fridge. Though this difficult task of mine has not ended up in any gourmet meals, I do have an amazing culinary experience to share with you. Even better, right?

Do you have food trucks in your city? Apparently this is the "new thing" in cities like Portland and San Fran though I haven't found it to be too prevalent here in SD (yet). Well, lucky us - the NomNom Truck based out of LA came for a little weekend visit. I randomly spotted them not once, but twice in one weekend - quite a feat for a banh mi truck that posts its ever changing location on its website, twitter and FB.



The first time I spotted NomNom, I giggled with glee. But, I was basically wearing pajamas out in public. Usually my attire does not prevent me from consuming delicious food, but wouldn't ya know... Food Network had their cameras rolling. No matter how much I love good food, I was not going to be seen on Food Network in my PJs. I sulked away, imagining how good the food must be and cursing myself for leaving the house in my sweats from the early 2000s.

Luckily, I visited the Farmer's Market across from our house the next day, and there they were-- no cameras rolling! I treated myself to this amazingly delicious and tasty Lemongrass Chicken Banh Mi sandwich. I'm embarassed to admit - I've never tried one of these traditional Vietnamese sammmies (usually filled with pork) but now I know, I have been truly missing out. Nom Nom's version is pure bliss: toasty baguette + cilantro + carrot and daikon radish + lemongrass chicken (I skipped the jalapenos). If you can locate this truck, try it. Pajamas or no pajamas -- its worth it.  Plus, the truck is uber cute.

Check it out:
Nom Nom Truck
Location in LA area varies by day!

I'll be out for a few weeks but keep eating good food in my absence!

Black and Tan Guinness Brownies

I have a Thursday confession for y'all. I just don't LOVE brownies. Now that's not to say I won't eat them. I just can't eat a lot of brownie, and perhaps it has to do with the fact that I sneeze profusely on each first bite of strong chocolate. Does that mean I'm allergic? Because if so, let's just pretend like nothing ever happened.



Well, when I first saw this recipe, I couldn't help but feel intrigued. For starters, Guinness in dessert adds a whole new dimension of deliciousness.  To top it all off, this looks like a brownie on top of a blondie. Just like mini versions of food, there's just something cute about combining two desserts and making them sit on each other.  Why, you ask?  I don't know.  Just try it.



The brownie-blondie combo worked well for me - so well, in fact that I dont think I sneezed even once while eating these. If you're a fan of the uber rich chocolately chocolate brownie, this may not be your favorite, but these tasted light enough that I could not just stop at one. Now, is that a good thing or a bad thing? :)  My brownies are a little on the gooey side, but that's how hubby likes them.  If you're more of a well-done brownie connoisseur some extra oven time might do you good.

Black and Tan Brownies
Tan brownies:
6 tablespoons butter,softened at room temp
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 - 1/2 cup chopped pecans
1/4 teaspoon cinnamon
Cooking spray

Black brownies
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness Stout
1 cup all purpose flour
1/4 teaspoon salt

1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.

2. To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine flour, baking powder, cinnamon and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula (mixture will be thick). Bake at 350° in lower third of oven for 15 minutes.

3. To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350° for 25-30 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Source: Cooking Light, March 2010