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Dinner Tonight: Shrimp and Grits with Bacon
I'm not hugely into grits, but my wife is and I officially have to make this.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
It's profoundly close between the Porterhouse and the Ribeye, but I think a Bone in Ribeye just wins it.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Sear a nice, think chunk of ham until it has a little char, put on a sandwich with whole grain mustard and swiss. Press the sandwich.
Heaven.
::c::
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2nd Ave Deli's Pastrami Sandwich
Posted by ultraclay, February 28, 2009 at 9:55 AM
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2nd Ave Deli's Pastrami Sandwich
Posted by ultraclay, February 28, 2009 at 9:55 AM
Where to Eat (and Drink) in Washington, D.C. During Inauguration Week
Posted by Adam Kuban, January 20, 2009 at 11:45 AM
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Recent Comments | Response to Comments
Looking for a suckling pig
I don't know Seattle, (although I'm going there for the first time in a couple weeks - recommendations welcome!) but in Brooklyn, I find that the best place to find something like that to be the Latin Carnicerias. Ask for a lechon.
Dinner Tonight: Shrimp and Grits with Bacon
I'm not hugely into grits, but my wife is and I officially have to make this.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
It's profoundly close between the Porterhouse and the Ribeye, but I think a Bone in Ribeye just wins it.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Sear a nice, think chunk of ham until it has a little char, put on a sandwich with whole grain mustard and swiss. Press the sandwich.
Heaven.
::c::
Seriously Delicious Holiday Giveaway: Southside Market Sausage
There are so many in NYC these days, but I guess I'll have to pick Hill Country.
Whole Foods Pork Sale
My favorite is a cuban pork recipe that marinades the pork in grapefruit, orange and lime juice with vinegar, garlic and onions for up to three days. The longer the marinade, the more intense the citrus flavor. It's great in cuban sandwiches or just shredded and served with rice and beans.
If you want something quicker, a milk braise is always pretty easy. Saute some garlic in olive oil until it browns. Brown the pork. Cover with whole milk. simmer until the milk thickens and curdles and the pork is falling apart.
It cooks quicker if you slice it into chunks instead of cooking it on the bone. I like to keep the bone in the pot though to add some more flavor.
Cook the Book: Cassoulet
I made this last night and loved it.
I followed the recipe step by step, but made a lot of variations in ingredients. I like the macguyver approach, piecing everything together with what you can find on hand.
It came out very well - which is good because I'll be eating it all week.
My substitutions:
-pork confit instead of duck
-home cured & smoked bacon and canadian bacon instead of belly
-lamb leg instead of shoulder
-farmers market italian turkey sausage instead of pork sausage
Cook the Book: 'Fat'
Pork Confit, definitely. I prefer to make it with hocks.
At Porchetta, the Namesake Dish Is Just About the Whole Deal
Nice. My friend and I were there when you got there (we're in the window in the outside shot). Your photos beat the hell out of what I got from my cameraphone.
The Porchetta Sandwich was awesome. I agree, it could have been more moist, but the fennel pollen added an ethereal scent of licorice that I loved.
I'll definitely be back to try out the platter.
Food Network Renews Anne Burrell’s TV Show
I love the recipes, hate all the cutesy bs. The hand gestures and sound effects need to go.
It's the biggest problem with FN, they have to make everything prettified and silly. Why does a real chef have to act like Rachel Ray and work in a crappy set when showing us tips of a professional kitchen? It doesn't make any sense.
Cook the Book: Win a Copy of 'Cook with Jamie'
It took a village:
Family, friends, magazines, websites...
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Ooooh Crispy is so good, but pliant can work too.
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
I just had some incredible tortas in Mexico, so that's my favorite for the moment:
queso fresca, avocado, tomatoes and a smear of chipotle paste.
mmmm.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Porterhouse definitely. The first real steak I ever had was a Luger's Porterhouse. That said, I've had some great Ribeyes as well. . .
Cook the Book: 'Beyond Nose to Tail' Contest
Love Tongue, also sweetbreads.
Dinner Tonight: Shrimp and Grits with Bacon
I made these tonight, they were great!
Dinner Tonight: Shrimp and Grits with Bacon
I had shrimp and grits for the first time last Fall at a friend's wedding and instantly fell in love. When I saw this recipe, I just had to make it! I lightened it up a bit using reduced fat cheese, turkey bacon, etc. but it turned out really well! Thanks for the recipe :)
You can see my version here:
http://thenotsoskinnykitchen.wordpress.com/2009/02/24/shrimp-and-grits-with-bacon/
Dinner Tonight: Shrimp and Grits with Bacon
I make this often. So tasty. My version has mushrooms and a little lemon juice, that really makes it zing! My recipe is posted here, have a look. Flfarmgirl. http://www.barnappetit.com
Dinner Tonight: Shrimp and Grits with Bacon
@Lorenzo
I don't think the author was intending to say that grits aren't a southern dish. That is precisely what the term "roots in" means; something is from somewhere. I don't think he meant that we Chicago has taken grits from the South. It is impossible to take a recipe from a part of the world and not also leave it there, so I have no fear that I will head across the Mason-Dixon line and nary a grit will be left thanks to us northerners and our stealin' recipes off the internet.
Furthermore, as a Philadelphian, we eat grits all the time, as do many Amish folk in the area who don't spend much time in the South, so I'm not entirely sure giving the South full credit is due. But if you really feel jipped, we have no problem sharing scrapple :)
Dinner Tonight: Shrimp and Grits with Bacon
OH YEAH!! I'm making this for dinner tonight!!
thank you thank you thank you for the recipe!
Dinner Tonight: Shrimp and Grits with Bacon
"Roots in the South"? I believe grits are still a southern dish. They have not become a generic dish with "roots in the south" any more than any other foreign dish that has become appreciated in a new region. I grew up in NJ/NY and never saw a grit in my life until I was about 13 and my family took a road trip through the south on our way to Florida. These days I live in Atlanta and see grits plenty. Grits are as Southern as can be, and as far as I know the places that serve grits in the north are serving a southern dish, not a dish "with roots in the south." Tacos do not have "roots" in Mexico, as much as we may love them in the US these days. Paella does not have "roots" in Spain, Peking Duck does not have roots in Beijing (ha, you thought I was going to say Peking), etc.
And shrimp-and-grits is a dish peculiar to the coastal south ("the Lowcountry," as someone above pointed out). Even in Atlanta, shrimp-and-grits, as loved as the dish may be, is considered somewhat of an import from coastal areas.
We have not hijacked shrimp-and-grits and left the Lowcountry with nothing but "roots."
You and Flay can kiss my grits.
Dinner Tonight: Shrimp and Grits with Bacon
I've made this before and garnished with chopped tomato, as well as the bacon, and it is soooo good! Lowcountry comfort food.
Dinner Tonight: Shrimp and Grits with Bacon
This looks so tasty! I will be eating it soon, instead of just salivating while looking at the picture! Yummy!
Dinner Tonight: Shrimp and Grits with Bacon
@Remainder -- that's one of the best cookbooks EVER!
Dinner Tonight: Shrimp and Grits with Bacon
Looks darn tasty! I got this from Serious Eats and will try it not tonight, but soon. Thanks for sharing! dee@cookingwithdee.net
Dinner Tonight: Shrimp and Grits with Bacon
My daughter made this for me and it was freakin delicious !
Dinner Tonight: Shrimp and Grits with Bacon
Sounds so good - it's been a couple of months since I had this! I always use cayenne pepper in my shrimp & grits, though.
Dinner Tonight: Shrimp and Grits with Bacon
Sounds similar to Shrimp & Peppers over Cheese Grits from the River Road Recipes cookbook. I have made it several times, but it's been a while. Time to have it again.
Dinner Tonight: Shrimp and Grits with Bacon
Making this soon...mmmm
Food Network Renews Anne Burrell’s TV Show
I could do without the grunting and "earle," but all-in-all, I like her show. If a food network chef doesn't put out good recipes, then forgot about it. I like her spunk, but more importantly, the three or four recipes of Anne's that I've tried so far, have been delicious, especially the roast chicken. Big flavor for sure. She's liberal with the salt, but that's easy enough to remedy. She's knowledgeable and easy to follow. I've learned a lot of chef tips from watching her show, and will definately keep it on the TIVO schedule.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Thank you for participating, and congratulations to our winner: oneperfectegg. Winner has been notified by email and also appears on our Contest Winners page.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
All cuts, when properly cooked, are delicious. And the Jaccard is a useful tool for tenderizing even the toughest cuts.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
New York Strip is my favorite -- about 1" thick, preferably.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Definetly Porterhouse ~~ Yum
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
t-bone cooked outside on the grill
Recent Posts
2nd Ave Deli's Pastrami Sandwich
Posted by ultraclay, February 28, 2009 at 9:55 AM
Recent Favorites
2nd Ave Deli's Pastrami Sandwich
Posted by ultraclay, February 28, 2009 at 9:55 AM
Where to Eat (and Drink) in Washington, D.C. During Inauguration Week
Posted by Adam Kuban, January 20, 2009 at 11:45 AM
Meet & Eat: Kogi Korean BBQ Taco Truck
Posted by Robyn Lee, February 11, 2009 at 10:00 AM
Mini-Ham Sandwiches at New Amsterdam Market
Posted by ultraclay, July 4, 2008 at 2:00 PM
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About ultraclay
Website: http://www.ultraclay.com/
Location: Brooklyn, NY
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I don't know Seattle, (although I'm going there for the first time in a couple weeks - recommendations welcome!) but in Brooklyn, I find that the best place to find something like that to be the Latin Carnicerias. Ask for a lechon.