Low Country Fisherman’s Breakfast
That iconic Shrimp & Grits recipe, the original “fisherman’s breakfast” from the Carolina Low Country, gets a makeover with the addition of Mexican chorizo.
The traditional recipe by Southern Chef Bill Neal that gained well-deserved popularity in the early 80s included bacon and Tabasco hot sauce, 4 shakes to be exact.
The late chef is known for elevating Southern cuisine and credited with putting shrimp and grits “on the map” after his dish was glowingly reviewed by New York Times writer Craig Claiborne.
My version includes chorizo instead of bacon, and smoked paprika for a different spice profile. For a twist on texture, the grits are sautéed in butter in a cast iron pan to get a crispy edge while keeping that soft creamy interior. Not better, just different. Thanks for the inspiration, Chef!
Shrimp and Grits with Chorizo Recipe
Continue reading “Shrimp and Grits with Chorizo”
Scrambled Eggs, Caviar, Crème Fraîche, Chives
Last but not least in a series of 4 Holiday Entertaining Dishes, scrambled eggs with caviar is a wonderfully extravagant way to celebrate Christmas morning or New Year’s Day brunch.
Served in charming mini Lodge cast iron skillets, this breakfast is simultaneously elegant and rustic. Fluffy scrambled eggs paired with puffed popovers and butter are irresistible, but for the ultimate breakfast experience, add creamy-tangy crème fraîche and burst-in-the-mouth pearls of rich-brown nutty ossetra caviar .
Holiday Entertaining Series
Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)
First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)
Holiday Side Dish: Asparagus, Hollandaise, Caviar (here)
Scrambled Eggs and Caviar Recipe
Continue reading “Holiday Entertaining: Scrambled Eggs, Caviar, Crème Fraîche”