Archive for the ‘Seafood’ Category

Recipe: American Beach Tomato Gravy

May 11, 2010

image by S.J.Carter

This recipe has been adapted from The American Beach Cookbook by Marsha Dean Phelts, University Press of Florida, 2008.

2 tablespoons rendered bacon fat

1/4 c all-purpose flour

1 pound ripe tomatoes, small-dice, seeds and skins removed

1/2 c milk

salt and black pepper, to taste

Add bacon fat to a cast iron frying pan over medium-low heat.  As the bacon fat slowly becomes warmer, sprinkle in the flour.  Stir constantly.  Cook until flour and bacon fat mixture is brown.  Add some salt and a generous amount of pepper.  Once the mixture is a deep brown, add the diced tomatoes.  Once the mixture becomes slightly thicker, add milk to reach the desired consistency.

Serving Suggestion:  Serve over grits and pan-fried trout, or on a biscuit.

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Recipe: New Orleans BBQ Shrimp with Truffle Bleu Cheese Grits

February 1, 2010

In January, Chef Hosie Bourgeois of  Beau Chene Country Club in Mandeville, Louisiana, presented a cooking demonstration at the Southern Food and Beverage Museum.  If you missed the event, here is the recipe.  For more information on events at the Southern Food and Beverage Museum, sign up for our newsletter.

BBQ Shrimp

2 lbs. large peeled shrimp

1 cup tomato sauce

¼ cup Worcestershire

¼ cup lemon juice

1 tbsp Creole/Cajun seasoning blend

¼ tsp ground bay leaf

4-5 fresh rosemary sprigs

1 tbsp minced garlic

6 oz beer

2 oz. butter

2 oz. extra virgin olive oil

Truffle Bleu Cheese Grits

16 oz quick grits

16 oz heavy cream

1 qt. water

2 oz truffle oil

6 oz bleu cheese crumbles

1 tsp salt

Method:

For the grits… bring cream and water to boil. Whisk in grits and salt. Slowly stir over a medium heat for five minutes. Turn off fire and stir in truffle oil and bleu cheese.

For the shrimp… combine all ingredients except shrimp into a sauce pan and simmer for ten minutes. Add shrimp to sauce and cook on high for one minute or just until shrimp are done.

Serve shrimp and sauce over grits and garnish with micro greens. Bon Appétit!