Shrimp and Grits in Mini Cast Iron Skillets

Shrimp and Grits in Mini Cast Iron Skillets

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

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Most Pinned in 2014

At the start of 2015, Pinterest continues to be a whole lot of fun! You can follow me here, and please send me a link to your Pinterest boards so I can follow you too! Below is a compilation of images with over 45,000 combined pins from Taste With The Eyes. Here’s to sharing and collecting recipes that inspire us! Bon Appétit 2015…Happy pinning!

 

PIN LOVE ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Scallops, Lemon Basil Sauce

With Farro, Micro Greens, Tomato, Borage

Scallop, Farro, Micro Greens, Lemon Basil Sauce

Lemon Basil Sauce

Over 10,000 pins. Recipe here.

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Sea Urchin Bisque

Sea Urchin Bisque

Sea Urchin Bisque

With its salty, clean ocean scent and hues of gold, yellow and orange, its sweet, crisp, lingering taste and creamy, buttery texture – the captivating sea urchin roe makes for an elegant bisque and its skeleton provides the vessel for a most dramatic presentation… perfect for New Year’s Eve dinner!

Sea Urchin Bisque

How to Clean a Sea Urchin

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Hanukkah Brisket Tamales

Hanukkah Brisket Tamales
Hanukkah Brisket Tamales

Sending my warmest wishes to you at Hanukkah
May you be blessed with joy, good health, peace, and tender brisket….

Hanukkah Brisket Tamales

Oh how we adore our brisket. And since the cooking process takes over eight hours, I usually make enough for leftovers and extra to freeze for later too. This year – the intersection of Hanukkah, brisket in the freezer, spying some mouth-watering tamales at LA’s Grand Central Market, and a tamalada (my Latino friends’ traditional Christmas season tamale-making party) – led to a unique holiday treat…Hanukkah Brisket Tamales. Made with my super-tender beef brisket, from a recipe that we have been making for many years. It is so good it’s one of the few recipes that I never adjust. The addition of carrots sautéed in olive oil and seasoned with a bit of cumin, salt and pepper plus a medley of sautéed onion and jalapeño adds fresh flavor and spiciness. The (optional) gouda cheese brings another dimension of smokiness and creamy texture. And lastly, who could resist the adorable little packages all wrapped up like a present, representing the age-old Jewish custom to give gifts of gelt to children on Hanukkah.

Note: Omit dairy or replace with non-dairy vegan substitutes for your Observant guests who follow the laws of kashrut (Jewish dietary laws).

Hanukkah Brisket Tamales Recipe

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My Exquisite French Martini, Macaron Garnish

My Exquisite French Martini, Macaron Garnish

My Exquisite French Martini, Macaron Garnish

St-Germain Liqueur is created in the artisanal French manner from freshly hand-picked elderflower blossoms. Its sublime taste hints at pear, peach and grapefruit, yet none of them exactly. It is a flavor as subtle and delicate as it is captivating. Dolin Vermouth de Chambéry is made of fine wines and botanicals found in the Alpine meadows above Chambéry. Together they impart a fresh and elegant nose, with a subtle and complex palate. Each batch of Grey Goose Vodka begins with soft winter wheat grown on farms of Northern France, using the same wheat used in the finest French breads and pastries. After the wheat grain is fermented and distilled into a high-proof spirit, it travels south to the Cognac arrondissement where it is blended with the remarkably pristine water found there. The result is a vodka with an elegant floral and citrusy nose, and a soft smooth palate with a hint of almond, and a fresh bright finish.

Now, I ask you – with these three fine French ingredients, is there any way to improve upon this cocktail? Yes, I can think of one…Garnish it with a fabulous French macaron! Exquisite, indeed.

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