Author: Michael

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Shrimp and Grits

Shrimp and Grits

Prep Time: 15 min
Inactive Prep Time:
Cook Time: 25 min
Level: Easy
Serves: 4 servings

Ingredients

  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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Bourbon (or Rum) Brown Sugar Sauce

Bourbon-Brown Sugar Sauce
Makes about 1 cup. Published March 1, 2010. From Cook’s Illustrated.
Why this recipe works:
Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally, topping the pudding with extra challah cubes and sprinkling them with sugar gave our bread pudding recipe a crunchy, buttery, sweet crust that made the perfect partner for the luscious custard below.
Rum can be substituted for the bourbon.

Ingredients
• 1/2cup packed (3 1/2 ounces) light brown sugar
• 7tablespoons heavy cream
• 2 1/4tablespoons unsalted butter
• 1 1/2tablespoons bourbon (see note)
Instructions
1. Whisk brown sugar and heavy cream in small saucepan set over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil, about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm; serve with bread pudding.

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Classic Bread Pudding

Classic Bread Pudding

Serves 8 to 10. Published March 1, 2010.
From Cook’s Illustrated.

Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.

Ingredients

  •  2 tablespoons light brown sugar
  •  3/4 cup plus 1 tablespoon granulated sugar (5 1/4 ounces)
  • 1(14-ounce) loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note)
  • 9 large egg yolks
  • 4 teaspoons vanilla extract
  • 3/4 teaspoon table salt
  • 2 1/2 cups heavy cream
  • 2 1/2 cups milk
  • 2 tablespoons unsalted butter , melted

Instructions

  1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.
  2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
  3. Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
  4. Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.