The Penalty Box

Five minutes for attempted world domination

Adventures in Foodland - Shrimp and grits

March 20, 2014 at 09:40 PM | categories: Culinary Capers | View Comments

Here's a two-fer, since I haven't posted in a while. I had some leftover cornmeal from a cornbread experiment that went rather poorly (pro tip, burning cornbread is bad). Baking and me don't get along so well. What's one to do with cornmeal that doesn't involve cornbread? Grits! There were some shrimp that had to be used as well so I went southern for this meal. Admittedly I didn't go full out southern and deep fry the shrimp, but butter was used!

Shrimp and grits

Ingredients:

  • 20 medium shrimp
  • Butter
  • 1 cup of cornmeal
  • 3 cups chicken broth
  • 1 cup milk
  • 1/2 cup parmesan cheese, grated
  • Olive oil
  • 1/4 tsp cayenne pepper
  • Salt, pepper
  • 3 medium tomatoes
  • 1/2 cup sliced mushrooms
  • 2 tbsp flour
  • Salt, pepper

Directions:

  1. Toss shrimp with 1 tbsp olive oil, salt, pepper, cayenne pepper.
  2. Dice tomatoes.
  3. Heat 2 tbsp butter over medium high heat.
  4. When it stops bubbling, sear shrimp on both sides, a couple minutes each side. Don't crowd the pan, do it in batches if you need to.
  5. Bring broth and milk to boil. Don't cover, milk tends to boil over and make a mess.
  6. Once boiling, add cornmeal. Stir constantly.
  7. Set shrimp aside when done.
  8. When the cornmeal has absorbed most of the liquid, add two tbsp butter and the parmesan cheese. Keep stirring.
  9. Add another tbsp of butter to the pan. Brown mushrooms.
  10. Add tomatoes. Cook them down, let the liquid reduce a bit. Salt and pepper to taste.
  11. Add flour, mix to thicken the gravy. If it gets too thick, add some water or chicken broth.
  12. Add shrimp to bring to temperature.
  13. Put grits down first, arrange shrimp on top. Pour some tomato gravy on top of that. Garnish with some minced parsley.

Probably not something you want to eat all of the time, because of the butter (and cheese), but hey, fat is flavour. Happy eatings.

May the food be with you.

Read and Post Comments

Adventures in Foodland - Black sesame soba

March 20, 2014 at 09:19 PM | categories: Culinary Capers | View Comments

So that whole updating thing, uh, yeah. It's been five months, eh? I never really improved on that "remember to take pictures" thing when I cook. This time I did remember though, so that's some progress. Probably about the same amount of progress that the Edmonton Oilers are making in their "rebuild" but hey, it's a nonzero amount, right? (Yes I realize the irony as the Canucks spin into the abyss)

My parents came home from Hong Kong in February and brought a couple of presents. One was soba noodles, the other was ponzu sauce. I decided to finally get around to doing something with them. The result? Black sesame soba noodles with crispy kale.

Black sesame soba

Ingredients:

  • 300g soba noodles (two and a half bunches)
  • 1 bunch of kale
  • 1/2 cup black sesame seeds
  • 1 tsp white sesame seeds
  • 1 tbsp sugar
  • 1.5 tbsp ponzu
  • 1 tbsp mirin
  • 1.5 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp chili oil
  • 1/8 tsp chili powder or cayenne pepper
  • pinch of red pepper flakes
  • 1 leek, sliced into rings
  • Olive oil
  • Salt, pepper
  • 1 egg per serving
  • Chives

Directions:

  1. Toast sesame seeds over medium heat. Stir. Takes about 5 minutes.
  2. Rip apart kale into bite sized pieces. Sprinkle with oil, salt, pepper.
  3. Roast in oven at 350F for 10-15 minutes.
  4. Pour sesame seeds into your food processor. Pulse until gritty.
  5. Add sugar, ponzu, mirin, rice wine vinegar, chili oil, sesame oil, pepper flakes. Pulse until incorporated.
  6. Boil water for soba
  7. Cook soba until al dente. Reserve 1/3 cup of the noodle water.
  8. Rinse soba with cold water to stop cooking process.
  9. Mix reserved noodle water with sesame mixture.
  10. Fry egg, sunny side up.
  11. Plate noodles in bowl. Arrange egg on top, kale on top of that, chives on top of that.
  12. Break egg yolk over noodles and eat.

Nom happy.

May the food be with you.

Read and Post Comments