Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!

This is my first time participating in Brunch Week, so thank you for accepting me into the group! I’m thrilled to be here. We have some lovely sponsors for the week, including the one I’m highlighting today: Cabot Cheese.

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

But, and I say this with one hundred percent seriousness, I had already committed to the idea of sharing a version of shrimp and grits even before finding out about Cabot’s participation. I absolutely adore shrimp and grits, in pretty much any form. Except maybe the overcooked shrimp versions. Those we can all do without. Anywho…

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

There are about as many variations on shrimp and grits as there are fiends for the dish, and while I have zero complaints about a well-executed stripped down version, for Brunch Week I decided it had to be a bit more complex and special. This particular recipe features spicy Andouille sausage mingling with the shrimp which forms a bit of a saucy topping for the firmer-yet-luscious grits, and then it’s drizzled with an even spicier yet creamy actual sauce on top.

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

This was so delicious, so special and completely perfect to kick start Brunch Week. Stay tuned, there is much excitement to come! Enjoy!

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

Source: slightly adapted from Nathalie Dupree’s Shrimp and Grits by Nathalie Dupree

Ingredients:

CREAM SAUCE:
1/3 cup green vinegar-based hot sauce, such as green Tabasco
¼ cup dry white wine
1 shallot, chopped
1 tbs fresh lemon juice
1 tbs white wine vinegar
½ cup heavy cream
Salt and black pepper, to taste

SHRIMP:
Drizzle of olive oil, plus more as needed
8 oz. raw Andouille sausage, casings removed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ cup minced onion, such as Vidalia
4 tsp chopped garlic
30 large raw shrimp, peeled and deveined
4 plum tomatoes, seeded and chopped
1 tsp Cajun seasoning
1 tsp Old Bay seasoning
Kosher salt and black pepper, to taste

GRITS:
5 cups water
3 cups whole milk
½ cup heavy cream
8 tbs unsalted butter
2 cups coarse grits, not instant
8 oz. sharp white Cabot cheddar cheese, shredded
Salt and black pepper, to taste

Directions:
Start with the CREAM SAUCE: combine the green hot sauce, wine, shallot, lemon juice, and vinegar in a medium-sized saucepan. Boil over medium heat until liquid is reduced to ½ cup, about 15 minutes. Stir in the heavy cream. Set aside.

Now make the SHRIMP: heat a drizzle of olive oil in a large skillet over medium-high heat. Add the sausage and crumble it with a wooden spoon or potato masher. Cook, stirring frequently, until no traces of pink remain. Add the peppers, onion, and garlic and saute until veggies are tender. Add the shrimp, tomatoes, Cajun seasoning, and Old Bay seasoning. Saute, stirring, until shrimp are pink and just cooked through. Season to taste with salt and pepper. Be aware of how much salt your Cajun and Old Bay seasonings may already have. Turn off the heat and set aside.

Now make the GRITS: bring the water, milk, cream and butter to a simmer in a medium-to-large stockpot. Gradually whisk in the grits. Stir frequently, until the grits are soft and thickened. This will take at least 15 minutes, and up to 1 hour depending on what brand of grits you are using. When the grits are ready, turn the heat to low and stir in the shredded cheese until it melts. Taste for seasoning and adjust with salt and pepper as necessary.

To serve, rewarm the cream sauce and shrimp. Spoon the grits into bowls and top with the shrimp and andouille sauce. Now top with the hot pepper cream sauce and serve immediately.

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Check out my fellow #BrunchWeek bloggers! Some very tasty recipes here!

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Intro to #BrunchWeek + GIVEAWAY!!

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

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Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consist performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Coconut Custard Pie

Coconut Custard Pie

Well, my friends, I have had one goat rodeo of a week. Between a sick kitty, computer hackers, a car that won’t cooperate with the inspection people, and red tape tying up our lease renewal, suffice it to say I didn’t submit my recipe for this week’s Sunday Supper in time for the deadline. Which is really sad, as I’d been so looking forward to this week’s theme! Mom’s Favorite Recipes, in a nod to upcoming Mother’s Day, of course.

Coconut Custard Pie

So, I pestered my mom several times for her favorite home cooked meals, she patiently gave me several good options, and I decided upon this coconut custard pie! I actually remember her making one from time to time when I was growing up, and seeing how I hated coconut then, I rarely partook.

Coconut Custard Pie

Coconut Custard Pie

Now I’m grown up, and it was TOUGH keeping my paws off this pie. I have long since recovered from my aversion to coconut, and thus found this pie to be insanely delicious. It was so creamy, studded with lots of chewy coconut and a flaky crust…

Coconut Custard Pie

Seeing as we live a couple thousand miles apart, I wasn’t able to share it with my mom (BOO!), but I’m quite confident she would have loved it. I hope you will too. Enjoy!

Coconut Custard Pie

Source: The King Arthur Flour Baker’s Companion

Ingredients:
1 (9-inch) single crust unbaked pie crust, fitted into a regular 9-inch pie plate and chilled until ready to use
1 egg yolk, beaten
1 ½ cups whole milk
1 cup heavy cream
¼ tsp salt
4 large eggs
2/3 cup granulated sugar
½ tsp vanilla extract
½ tsp coconut extract
1 (7 oz.) package sweetened shredded coconut

Directions:
Preheat your oven to 425 F. Prick the bottom of the pie crust with the tines of a fork. Line the pie with parchment paper and weight it down with pie weights or dried beans. Blind-bake for 15 minutes, then remove from the oven. Remove the pie weights and parchment paper, brush with the beaten egg yolk, and return to the oven for 5 more minutes.
While the crust is baking, make the custard. Scald the milk and cream with the salt. In a medium mixing bowl, whisk together the eggs and sugar. Slowly pour about a quarter of the hot milk mixture over the eggs, whisking constantly. Slowly pour the egg mixture into the pot with the hot milk mixture, stirring constantly until completely combined. Add the extracts and stir to combine.
Scatter the shredded coconut over the baked pie crust. Pour the custard over the coconut until it’s very full but not overflowing. You may not need every last bit of the custard. That’s okay.
With your oven still at 425 F, bake the pie for 10 minutes. Turn off the oven, but do not open the door, and bake the pie another 5 minutes. At this point, check for doneness. What you want to see is the pie filling be jiggly but not liquidy when you gently shake the pie plate. If it’s not done (mine wasn’t!) close the oven door and let it go another 5 to 10 minutes (mine needed the full 10 minutes). Check for doneness again, it should be there. If not, let it go another 5 minutes, or until it is done.
Cool the pie several hours before serving. I think it tastes best chilled, but you can also serve it at room temperature just fine.

Halal Cart-Style Chicken and Rice with White Sauce #SundaySupper

Halal Cart-Style Chicken and Rice with White Sauce

Welcome to another Sunday Supper – our theme this week? Regional Specialties. Of where we currently live. Since moving last summer, I only barely live in New Jersey (I can literally see NYC from my outside my building), so I’m calling upon my nearly nine years living in Queens for this week’s recipe.

Halal Cart-Style Chicken and Rice with White Sauce

Queens is a very large and very diverse borough/county, and I lived in a particularly diverse neighborhood. Unlike some parts of Queens (i.e. Astoria, Jackson Heights, etc.) it was hard to pin down a predominant ethnicity in my area. But if I had to do so, I’d say it was Middle Eastern. We had two grocery stores within blocks of each other that featured halal meat sections, and a couple of halal street carts, which are also abundant all over Manhattan.

Halal Cart-Style Chicken and Rice with White Sauce

This is the typical meal you get from those halal street vendors. Spiced buttery rice topped with chopped chicken thighs, doused with a delicious yet mystifyingly simple white sauce, and dotted with harissa if you want it spicy. Shredded lettuce and chopped tomatoes always adorn it on the side. It’s SO New York.

Halal Cart-Style Chicken and Rice with White Sauce

And this homemade version is hands down, the absolute best I’ve ever tasted. As Matt put it, “you’ve now ruined halal carts for me.” So bottom line, wherever you live, you must, must try this recipe, because it is unbelievably delicious. Enjoy!

Halal Cart Style Chicken and Rice with White Sauce

And don’t forget to check out the regional fare from the rest of my Sunday Supper crew! We’re from all over the place so this should be quite fun!

Source: Serious Eats, recipe by Kenji Lopez-Alt

Ingredients:

CHICKEN:
2 tbs lemon juice
1 tbs chopped fresh oregano
1/2 tsp ground coriander
3 garlic cloves, roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 lbs. boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tbs vegetable or canola oil

RICE:
2 tbs unsalted butter
1/2 tsp turmeric
1/4 tsp ground cumin
1 1/2 cups long-grain or Basmati rice
3 scant cups chicken broth
Kosher salt and freshly ground black pepper

WHITE SAUCE:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tbs sugar
2 tbs white vinegar
1 tsp lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper

To serve:
Romaine or iceberg lettuce, shredded
1 large tomato, cut into wedges, or cherry tomatoes halved
Harissa-style hot sauce

Directions:
For the CHICKEN: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade. Do not marinate the chicken longer than 4 hours or it will turn mushy.

Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes. Cook in batches if necessary, as you don’t want to crowd the pan and steam the chicken. You want them well-browned.

Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.

For the RICE: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to low, and cook for 15-18 minutes without disturbing. Remove from the heat and fluff the rice with a fork. Taste for seasoning and adjust as needed.

For the WHITE SAUCE: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 tsp black pepper. Whisk to combine. Season to taste with salt.

To SERVE: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, and tomato evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce, if desired. Serve immediately, passing extra sauce at the table.

Appetizers:

Beverages:

Breakfast:

Salads:

Sauces:

Side Dishes:

Soups:

Main Dish:

Desserts:

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Asparagus, Goat Cheese, and Rhubarb Salad #SundaySupper

Asparagus, Goat Cheese and Rhubarb Salad

Welcome to Sunday Supper, where our theme is Welcome Spring!! This weekend is the first real, authentic, pleasant spring weather I’ve personally had, so I’ve spent most of my time outside by the Hoboken waterfront instead of writing up this post. Oops. I regret nothing.

Asparagus, Goat Cheese and Rhubarb Salad

If we’re talking spring in the culinary realm, which of course we are, nothing says spring more to me than two produce items: rhubarb, and asparagus. So combining them both in a light salad simply could not be more perfect for today’s theme. This salad is light yet filling, and incredibly delicious. The flavors marry perfectly, the texture is ideally contrasted to come together in one amazing bite – though you’ll take many more bites than one, trust me on that.

Asparagus, Goat Cheese and Rhubarb Salad

In short, I loved this. And now I’m going back outside before we get days upon days of April rains again. Enjoy! And be sure you check out the Spring recipes from my Sunday Supper crew!

Asparagus, Goat Cheese and Rhubarb Salad

Source: Girl in the Kitchen by Stephanie Izard

Ingredients:
1 cup white balsamic vinegar
½ cup granulated sugar
1 lb. rhubarb, sliced
¼ cup olive oil plus 2 tbs
2 lbs. fresh asparagus
Kosher salt and black pepper
4 cups baby arugula
2 oz. crumbled goat cheese
¾ cup slivered almonds, toasted

Directions:
Combine the vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved. Pour the hot liquid over the rhubarb in a medium bowl and let sit until the liquid has cooled and the rhubarb is slightly tender.
Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tbs of the rhubarb liquid with ¼ cup olive oil in a small bowl. Discard the remaining liquid or keep in the refrigerator for another use.
Preheat your grill or indoor grill pan to medium-high. Trim the asparagus spears and toss with the remaining 2 tbs olive oil. Season to taste with salt and pepper.
Grill the asparagus until tender, 5 to 7 minutes, turning once or twice. Let the asparagus cool slightly, then chop into 2-inch pieces.
In a large salad bowl, combine the asparagus pieces with the arugula, goat cheese, almonds and reserved rhubarb. Drizzle in the vinaigrette, toss to coat, and serve immediately.

Breakfast:

Appetizers:

Beverages:

Main Dish:

Side Dish:

Dessert:

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Chaat Tostadas

Chaat Tostadas

I recently breezed through Padma Lakshmi’s recently published memoir, and while part of me wishes I’d waited for a beach to plow through it (it would be SUCH a perfect beach read!), I must recommend it to all the Top Chef fans out there. Yes, much of it is salacious and juicy as you might expect, but I truly loved the food writing. Everyone knows Lakshmi is from India, and I thoroughly enjoyed learning more about their culinary habits and traditions.

Chaat Tostadas

I thought it would be a bit crass and tone deaf for a Caucasian American to wax purple prose about another culture’s food traditions, especially from a country I’ve never visited and to whose food I was only introduced about a decade ago (grew up in Dallas suburbs in the ‘80’s yo), so I’ll just leave it at recommending the book to Top Chef fans and saying that although I’m an outsider and a novice, I do quite enjoy Indian food.

Chaat Tostadas

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So when I ordered Seven Spoons a couple weeks ago, this mostly Indian dish jumped out at me, and became the first thing I made from the book. It’s such a beautiful dish, it really is. Chaat is the all-purpose word for Indian street food, and it means that all the different tastes and textures are combined in one dish. You have crunchy, spicy, sweet, savory, sour/tangy, creamy, etc. all on one plate. There’s admittedly a lot going on here, but it all works together seamlessly and is so worth your time to put together. A wonderful meal. Enjoy!

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Source: slightly adapted from Seven Spoons by Tara O’Brady

Ingredients:

CHICKPEAS:
¼ cup canola oil
2 cloves garlic, peeled and smashed lightly
½ tsp ground cumin
Generous pinch of sweet paprika
Generous pinch of cayenne
1 (15 oz.) can chickpeas, drained and rinsed
Kosher salt and black pepper, to taste

GREEN CHUTNEY:
1 bunch of cilantro, stems and leaves, divided
2 tsp water
1 to 2 limes
2 tsp peeled grated ginger
2 cloves garlic, peeled
2 green chiles, seeds left in for a hotter chutney
¼ tsp raw sugar
1 tsp kosher salt
1 big handful of fresh mint leaves

TO SERVE:
8 corn tortillas, shallow fried in canola oil until browned and crispy, drained on paper towels
1 cup plain yogurt, Greek-style or regular
A sweet chutney, for drizzling (can be tamarind, mango, apricot, whatever you want – but puree it if it’s really chunky)
Chaat masala, a spice mix found at specialty grocery stores, OR combine ½ tsp each ground cumin, cayenne, and ground coriander
1 small red onion, minced
A couple handfuls sprouts, such as mung bean, alfalfa, or radish
Sev (crispy fried Indian noodles); or if you can’t find those, sub in crunchy chow mein noodles
A handful of cilantro leaves
Lime wedges

Directions:
To make the CHICKPEAS: Pour the oil into a large skillet over medium-high heat. Add the garlic, cumin, paprika and cayenne. Stir until you can smell the spices, 30 to 60 seconds. Add the chickpeas and turn them through the hot oil to coat. Continue to cook until chickpeas are crisped, 7 to 10 minutes. Season well with salt and pepper, then set aside.
To make the GREEN CHUTNEY: add the cilantro stems, water, and juice of 1 lime to your blender. Process until pureed or mostly pureed. If nothing is happening, add a little more water or lime juice. Scrape down the sides, then add the ginger and garlic. Process again, scrape down the sides again, then add the chiles, sugar, and salt. Process again, then add the cilantro leaves and mint. Puree again, and this time it should get really smooth. Again, add a touch more water or lime juice if not. Taste for seasoning and adjust as necessary.
TO SERVE: place 2 tostadas on each of 4 dinner plates. Top with the spiced chickpeas, followed in order by the yogurt, sweet chutney, green chutney, a couple pinches of chaat masala or the spice mix you made in lieu of it, the onion, the sprouts, sev or chow mein noodles, and lastly cilantro. Serve with lime wedges and eat immediately.

Spanish-Style Chicken, Morcilla, and Sherry One-Pot

Spanish-Style Chicken, Morcilla, and Sherry One-Pot

So of course you all know that I used to be a horrifically picky eater as a child, and that only began to change about ten years ago. Not only did I expand my horizons to embrace formerly icky mainstream ingredients like say, broccoli, or cabbage, I’ve also become quite an adventurous eater as well. I’ve tried, and liked, some weird stuff over the past decade – veal brains, grasshoppers, duck tongue, kangaroo meat, shrimp heads, Rocky Mountain oysters (Google it if you think it’s seafood)…

Spanish-style Chicken, Morcilla, and Sherry One Pot

And yet, there are still lines I have trouble crossing. Like raw oysters. If you cook or fry the oyster, fine, I’ll eat it. But raw oysters are essentially loogies of the sea, and I just can’t do it. Blood sausage, politely known as morcilla, is another one I have real trouble with. I first tasted it about eighteen months ago, when Matt and I vacationed for a week in Buenos Aires, Argentina. One night we dressed up to the nines and dined at an authentic Argentine steakhouse, where our appetizers were Provoleta (best thing ever) and a link of blood sausage. Oh, and in case you’re wondering, “blood sausage” is not a euphemism. It’s exactly what you think it is.

Spanish-Style Chicken, Morcilla, and Sherry One Pot

I gave it the ol’ college try, but it just weirded me out so much. Gave me the willies, even though it really doesn’t taste bad at all. It was purely a mental thing. So imagine my surprise when we move from Queens to Hoboken, NJ, only to find that our local Shop Rite, of all grocery stores, regularly stocks morcilla. I promised Matt, who doesn’t share my squeamishness on this issue, that I’d cook it eventually. Nine months after we settled in, I delivered.

Spanish Style Chicken, Morcilla and Sherry One Pot

This chicken dish is quite lovely, rich and light at the same time, creamy and flavorful; I’m happy to report that Matt loved it! And I happily ate the chicken and did eat a few bites of the sausage. I tried, people, I tried. If you are like me and just can’t do it, I’d sub in some Spanish chorizo. Enjoy!

Spanish-Style Chicken, Morcilla, and Sherry One Pot

Source: A Bird in the Hand by Diana Henry

Ingredients:
1 tbs olive oil
Kosher salt and black pepper, to taste
4 skin-on, bone-in chicken thighs
8 slices of morcilla (blood sausage), or Spanish chorizo
½ large onion, thinly sliced into half-moons
¾ cup dry sherry, plus more if needed
3 ½ tbs heavy cream
1 tbs toasted pine nuts
1 tbs chopped flat-leaf parsley

Directions:
Preheat your oven to 350 F.
Heat the oil over medium-high heat in a cast iron or other oven-proof skillet that can hold the chicken and sausage pieces in a snug, even layer. Season the chicken with salt and pepper on both sides and brown in the skillet on both sides for color. Don’t cook it through. Remove from the pan and set aside. Add the sausage pieces to the pan and cook in the chicken drippings lightly on both sides, then remove it and set it aside with the chicken. Discard all but 1 tbs fat in the pan, if necessary, but don’t dislodge any brown bits stuck on the bottom.
Add the onion to the pan and brown it lightly. Lower the heat if it’s browning too fast. You don’t need it to soften. Deglaze the pan with the sherry, scraping the bottom with a wooden spoon to get those flavorful browned bits off and into the sauce. Return the chicken and sausage to the pan in a snug, even layer and place the skillet into the oven. Bake 30 to 40 minutes, until a meat thermometer inserted into the center of a chicken thigh registers 165 F.
There should still be sherry left in the pan mixing with the juices, but if not, add up to 4 tbs more and stir it into the juices. Put the skillet over medium heat and pour in the cream. Heat until it bubbles, then shut off the heat, scatter in the pine nuts and parsley, and serve immediately.
Serves 2.

Thai-Indian Beef Lettuce Cups #SundaySupper

Thai-Indian Beef Lettuce Cups

Welcome to another Sunday Supper, where we are having Finger Foods for Dinner! I think we’d all agree that our inner children rejoice at any opportunity to not have to pick up a fork, right? I chose to make lettuce cups, one of my new favorite foods, and helpful that it’s lighter fare made delicious, too.

Thai-Indian Beef Lettuce Cups

Certainly not always, but lettuce cups are often of the Asian persuasion, and this one fuses the heat and ginger of Thailand with the curry of India for one delicious and SPICY hand-held meal. Spicy enough, in fact, that you should not congratulate yourself on eating low-carb until AFTER you’ve managed to get through this without guzzling a beer to cool off your burning lips and tongue. I deserve absolutely zero back pats on this front.

Thai-Indian Beef Lettuce Cups

But, it’s wickedly delicious, with incredible and complex flavor and the perfect texture. Oh, and you can totally back off on the heat level if you want. Combining lean beef (which I’d highly recommend for this purpose) and a drizzle of sesame oil at the end makes for the perfect pleasantly oily texture to complement the heft of the ground beef and soft lettuce leaves. This is one of my few repeat meals. Enjoy!

Thai-Indian Beef Lettuce Cups

And make sure you check out all the fun Finger Foods brought to you by my fellow Sunday Supper bloggers!

Source: Tangy, Tart, Hot and Sweet by Padma Lakshmi

Ingredients:
2 heads butter lettuce, or Boston lettuce
3 tbs canola oil
1 ½ lbs. lean ground beef
1 cup diced yellow onions
1 tsp minced garlic
1 tbs minced fresh ginger
4 serrano chiles, or 20 green Thai chiles, chopped (you can seed the serranos if desired)
1-2 tbs soy sauce
1 generous tsp curry powder
1 tsp amchoor (dried mango powder), optional
1 cup rough chopped fresh mint
1 cup rough chopped fresh basil
1 ½ tbs fresh lemon juice
Salt, to taste if needed
1 tbs toasted sesame oil

Directions:
Separate the lettuce leaves, discarding any that have browned or wilted. The inner leaves tend to be sturdier and better suited for lettuce cups. Dry the leaves well if needed and set aside.
Preheat a large skillet over medium-high heat. Add the oil, then the beef, crumbling and cooking until no traces of pink remain. Lower the heat to medium and add the onion, garlic, ginger, and chiles. Cook, stirring frequently, until the onions are soft, 5 to 7 minutes.
Now add the soy sauce, curry powder, and amchoor if using. Stir to combine then turn the heat to low and let it simmer very gently for a few minutes to let the flavors marry well.
Stir in the mint, basil and lemon juice. Taste for seasoning and add salt if needed.
To serve, spoon the mixture into the prepared lettuce cups and lightly drizzle sesame oil over each cup. Serve immediately.

Pinky Appetizers

Manual Mains

Digit Desserts

Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Nashville Hot Chicken

Nashville Hot Chicken

I promise you I’ve done tons of cooking and baking the past week, but for some reason writer’s block has struck hard. I think partially because I’d been so excited to share this recipe with you, but researching this dish’s origins isn’t a completely pretty undertaking. Let’s just say the word “segregation” came up a lot, and served as a reminder of some of our country’s uglier moments in history.

Nashville Hot Chicken

However it may have gotten here, Nashville Hot Chicken is all the rage right now, and people of all colors and stripes flock to its city of origin to try it. Well, the brave ones with iron stomachs do, anyways. It seems this isn’t just a meal, it’s an experience. One that leaves most sweating, panting, and cursing all the while asking for more. From what I read, it’s not just me and Matt who behaved that way.

Nashville Hot Chicken

The “Hot” in the title is most definitely not lying. Yikes. I’m a big chile-head, I’ve eaten both my and your shares of hot and spicy stuff, but this knocked me on my heels a bit. And yet – it’s frickin’ delicious. Make sure there’s plenty of beer and ice cream on hand to tame the flames that inevitably rise in your mouth, but this chicken is some of the best fried chicken I’ve ever had. (And I’d highly prefer you didn’t ask me how much fried chicken I’ve had in my lifetime.)

Nashville Hot Chicken

If you like your foods hot and fiery, you’ve just got to try this icon. Basically, you’ve got your usual fried chicken, but then you whisk some of the frying oil into a mixture of spices which is mostly cayenne pepper, and then toss the fried chicken pieces in it. Serve with a pickle to “help” tame the heat, and a slice of white bread to soak up some juices. Unbelievable. Enjoy!

Nashville Hot Chicken

Source: Epicurious

Ingredients:
3 1/2-4-pound chicken, cut into 10 pieces (breasts halved)
1/2 tbs freshly ground black pepper
1 tbs plus 2 tsp kosher salt
2 large eggs
1 cup buttermilk or whole milk
1 tbs vinegar-based hot sauce, such as Tabasco or Texas Pete
2 cups all-purpose flour
Vegetable oil, for frying
3 tbs cayenne pepper
1 tbs dark brown sugar
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
White bread and pickles*, for serving

Directions:
Toss chicken with black pepper and 1 tbs salt in a large bowl. Cover and chill at least 3 hours.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 2 tsp salt in another large bowl.
Fit a Dutch oven with thermometer; pour in oil to measure 2″. Alternatively, heat your deep fryer according to manufacturer’s instructions. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1/2 cup frying oil. Gently toss fried chicken with spicy oil. Serve immediately with bread and pickles.
*In Nashville, it’s customary to serve this dish with crinkle-cut sliced pickles. My favorite brand only makes spears, so spears is what I used. Still tasty!

Tuscan Porterhouse with Rosemary-Balsamic Steak Sauce and Seared Radicchio #SundaySupper

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

Ah, Italy. That romantic, boot-shaped European country known for a seemingly unfixable corrupt government, the inability to mass produce a decent car, and some of the most beautiful, delicious, well-crafted food in the entire world. Yep, it’s Sunday Supper, and our theme this week is Italian Feast!

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

Though I’ve only been to Italy once, back in college when my foodie palate was … unsophisticated, to say the least … I have absolutely adored and relished getting to know real-deal Italian cuisine the past ten or so years. Italian food is all-around wonderfully superlative: it’s regionally diverse, skillfully crafted, maturely restrained, honest, and incredibly romantic.

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

I had a difficult time deciding what to share for today’s post. Gelato, the best frozen treat ever? One of the many classic and delicious pasta dishes? A pizza from Naples? I went around and around in my head before deciding that a Tuscan porterhouse, also known as bistecca alla fiorentia, was my calling for today.

seared radicchio with gorgonzola

What a stunning meal. Thick juicy steak, doused in a sharp, tangy, earthy homemade steak sauce, and some of the best radicchio I’ve yet tasted as a side dish. So, we all know that radicchio is BITTER. It’s almost too much for me, but I found that searing it in the meat drippings then tossing with a lovely gorgonzola really tamed the almost-too-bitter part. So delicious and perfect. Enjoy!

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

And do not forget to check out all the Italian Feast recipes from my Sunday Supper crew!

Source: adapted from Bobby Flay’s Barbecue Addiction by Bobby Flay

Ingredients:
2 tbs olive oil, plus more for drizzling
2 garlic cloves, peeled and smashed
1 large sprig of fresh rosemary
1 (16 oz.) porterhouse steak, about 1 ½ inches thick
Kosher salt and black pepper
1 small to medium head of radicchio, outer leaves peeled, quartered, cored, and thickly sliced lengthwise
2-4 oz. crumbled gorgonzola

STEAK SAUCE:
1 cup balsamic vinegar
2 garlic cloves, smashed
2 fresh rosemary sprigs
6 tbs low-sugar ketchup
1 tbs prepared horseradish
1 tbs honey
3 tsp Worcestershire sauce
½ tbs olive oil
1 tbs red wine vinegar
Kosher salt and black pepper to taste

Directions:
Marinate the steak: whisk together 2 tbs olive oil, smashed garlic, and rosemary in a small baking dish just large enough to hold the steak. Add the steak and turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Bring the steak to room temperature before cooking.
Preheat your oven to 375 F. Remove the steak from the marinade and brush off any pieces of garlic or rosemary. Season the steak generously with kosher salt and black pepper. Preheat a cast iron skillet over very high heat. Add a drizzle of olive oil. Once it is very hot, add the steak to sear. Don’t touch it and let it sear very nicely on one side, then flip and let it sear on the other side. Insert a meat thermometer into the center of the meat, then transfer the skillet to the oven. Cook to your desired doneness. Remove from the oven and transfer the steak to a cutting board. Tent with foil and let rest for 5 minutes.
While the steak is in the oven, make the STEAK SAUCE: add the balsamic vinegar, garlic, and rosemary to a small saucepan. Boil over high heat until reduced by half. Let the mixture cool a bit, then add the remaining steak sauce ingredients. Whisk to combine. Taste for seasoning and adjust as needed. Let the steak sauce cool to room temperature before using, for best results.
Once the steaks are out of the oven and resting, place that same cast iron skillet over medium heat. Do not wipe it out. Add the radicchio and toss it around with tongs to sear and wilt it. Once it has wilted to your desired preference, add the gorgonzola and let it slightly melt, for about 1 minute. Taste the radicchio and see if it needs any salt; season accordingly to taste.
Slice the steak and serve with the steak sauce drizzled over and the radicchio on the side.

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement