theme: Bobby Flay

http://bobbyflay.com/recipe.php?id=184
Serves: 4

Ancho Puree

• 3 ancho chiles, stems removed
• 3 cups boiling water
• 1 clove garlic, smashed
• 2 tablespoon chopped fresh cilantro

1. Place the chiles in a large bowl, pour boiling water over and let sit for 30 minutes. Drain well, reserving the soaking liquid.
2. Remove the seeds from the chiles, place in a food processor with the garlic, cilantro and 1/2 cup of the soaking liquid. Process until smooth, adding more liquid if the mixture is too thick.

Blackberry Ancho Sauce (makes a ton extra)

• 1 cup port wine
• 1 cup red wine
• 1 cup cranberry juice
• ½ cup ancho puree (recipe above)
• ½ cup dark brown sugar
• 6 cups chicken stock
• 1 tablespoon black peppercorns
• 1 cup fresh blackberries
• 2 tablespoons cold unsalted butter

2. Increase the heat to high, add the port and red wine and cook until completely reduced. Add the cranberry juice, ancho puree, sugar and stock, peppercorns and cook, stirring occasionally, until reduced by half.

3. Strain the mixture into a clean saucepan, return to the heat and cook until reduced by half again. Fold in the blackberries and cook until softened, about 2-3 minutes. Stir in the butter and season with salt and pepper. Keep warm. Chicken: 1 cup all-purpose flour 2 tablespoons cascabel chile powder Salt and pepper 4 French-cut chicken breasts (I used 5 large bone-in regular breasts) 1/4 cup olive oil

1. Preheat oven to 400.

2. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper, dredge in the flour and tap off any excess.

3. Heat the oil in a large ovenproof saute pan over high heat until almost smoking. Place the chicken in the pan, skin-side down and cook until golden brown. Turn over and cook until golden brown. Carefully drain off the excess oil and place in the oven. Roast for 8-10 minutes or until just cooked through. Remove from the oven and let rest 5 minutes before serving.

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.