where the image is meant to titillate and inspire the cook
As an old magician friend of ours used to say, “I’m going to blow your mind!”
How about a mouth-watering, restaurant-quality dish of braised lamb shanks with a pomegranate-fig sauce over boursin cheese polenta on the table in about 10 minutes?
Is it magic?
Continue reading “Slow-Braised Lamb Shanks, Boursin Cheese Polenta”
Shrimp and Grits in Mini Cast Iron Skillets
Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the chef.
Serve it as a savory breakfast like they do in the South, or on the brunch buffet, an appetizer, lunch, dinner, or even a midnight snack. Creamy cheesy grits and large pink shrimp are highlighted by flavors of tangy lemon, piquant hot sauce and chiles, while scallions, garlic and mushrooms balance out the flavors in the not-too-heavy buttery sauce. Delightful – any time of day!
Shrimp and Grits Recipe
Continue reading “Shrimp and Grits in Mini Cast Iron Skillets”