My Serious Eats colleague Nick Kindelsperger recently posted an excellent recipe for shrimp and grits. And though I love to cook, I've been busier than Rachael Ray at a cookware convention these days. Though, with my appetite whetted for the southern classic, I did what every red blooded American male does when he can’t do it for free: I paid for it. Not just any sandy, goopy mass topped with rubbery frozen shrimp would do. I turned to a guy I could trust for my fix: Chicago chef Randy Zweiban of Province. Zwieban lards Anson Mills organic grits with creamy Manchego and tops them with plump farm raised, perfectly cooked shrimp. The Anson Mills grits are both soft and creamy...
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It's early as I write this. Strike one. My mind is fried from all the turkey coverage of the last two weeks. Strike two. But when I look at this "breakfast of champions" created by Rebecca of Ezra Pound Cake, I experience a moment of clarity. A singularity of purpose. And that purpose is to procure the ingredients for this cheese-grits chile relleno dish and knock one out of the park. I mean, look at that thing. Based on a recipe by Matt Lee and Ted Lee, it's all roasted poblano peppers (yum) filled with cheese grits (also yum), topped with roasted tomato gravy (oh, yeah). Plus, don't you love it when a food also serves as a serving...
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