So as we post one of my all-time favorite recipes I thought it would also be a good time to unveil our redesigned blog. This was long overdue and is a ongoing update. When we started this blog I was really new to blogging and what platforms to use but ended up choosing Blogger in the end, due primarily to the easier interface. Having immersed ourselves over the past year and a half to this blogging/foodie culture I wish I would have chosen to set up a Wordpress blog instead. It just seems that there are so many more hacks, widgets and templates available for Wordpress. However I have deep faith in Google and feel strongly that they will remain a blogging force or simply buy out the competition. Google recently released a new page feature in their dashboard which allows users to create static pages as seen here in Chef Fresco 2.0. We have also set up a fan page on Facebook for you to follow up on us as well. 2.0 has a new about and contact page for you to use and features a search bar (which I'm still having some issues with in earlier versions of Internet Explorer). Anyways enough about all that and on to the food!
Growing up in the south and being raised by a stock of eastern North Carolina mothers and their wonderful cooking has given me a deep-rooted respect for the grit. What a great food, grain, whatever you call it—I love it! Stone ground though... that's the only way to go. What better way to to top this southern delicacy then to put shrimp and bacon on it. Always remember that the key to success with this recipe is in the grits. Buy quality stone ground grits that have to be soaked before cooking. Then simply cook with a lot of unhealthy butter and milk until it bubbles into a thick mass of goodness. This is a great recipe that I cherish and would probably be my last supper if given the choice. I always make extra grits to reheat in the morning with eggs. That's all for now enjoy the new blog design. One other thing - click the images on new posts to see a larger version. -Michael
- 2 cups stone-ground grits
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 5 1/2 cups chicken stock
- 3 1/2 cups 2% milk
- 3 tbsp butter
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 pack bacon, chopped
- 1 red bell pepper, chopped
- 2 lb large shrimp
- Put grits in a large bowl. Add enough water to cover. Soak for 45 minutes, then drain.
- Heat olive oil in a large pot over medium-high heat. Saute garlic and onion until onion is softened, about 4-5 minutes.
- Add grits, stock, milk, butter, salt and pepper. Simmer until thickened, approximately 20-30 minutes, stirring often to prevent grits from sticking (caution: this bubbling deliciousness will splat and burn you, so stir carefully).
- Meanwhile, heat a large pan over medium-high and add bacon pieces. Brown until almost done and drain a majority of the oil (leaving about 1-2 tbsp). Add peppers and cook until beginning to soften. Add shrimp and cook until cooked through.
- Spoon grits onto plates and top with shrimp mixture. Try to not eat the whole pot - believe me grits expand in your belly and you'll have to ride the couch all night.