Parmesan Grits Toasts with Barbeque Shrimp

The first time I tasted shrimp and grits was in college. While out to dinner with a friend, she ordered the dish and I decided I should try this southern staple myself. The pink shrimp were heaped on top of a bed of creamy grits, which was oozing with pockets of melted cheddar cheese. The shrimp were quickly tossed in smoky barbeque sauce (which I would come to realize later is not traditional), which was slowly sopped up by the grits, infusing every bite with extra flavor. I was floored. Not every subsequent shrimp and grits experience would prove to be as memorable. Still, when I think of shrimp and grits, I use my very first experience as an index for all other versions.

I knew I wanted to serve an hors d'oeuvre version of shrimp and grits for the 24x24 party. In fact, I have a desire to turn nearly every dish into mini version. Cocktails and hors d'oeuvres for dinner every night? Yes please. If I could eat tapas-style every night, I definitely would. I get bored easily with eating a large portion of the same kind of food. Instead, I like to have a variety of tastes to choose from. I found a recipe for parmesan grits cakes, which are cooked grits that are smoothed into a pan, allowed to cool, and then baked in the oven. From there, I improvised with the shrimp, adding barbeque sauce, bacon, and sharp cheddar cheese. Two-bite shrimp and grits, packed with all of the flavor of a big bowl? Check!

Parmesan Grits Toasts with Barbeque Shrimp (adapted from Paula Deen)

3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp
1/2 cup grated cheddar
3-4 slices of bacon, cooked and chopped into pieces
3/4 cup barbeque sauce 

Preheat oven to 400 degrees F. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. 

Place the shrimp, barbeque sauce, cheddar, and bacon into a bowl. Stir together and pile two shrimp onto each grits round. Broil the toasts until the cheese has melted and the toasts are warmed through, about 3-4 minutes. Sprinkle with roughly chopped parsley.

Fried Green Tomatoes

As promised, I will be sharing all of the recipes from my southern feast over the next few days. One of the little bites provided for cocktail hour were fried green tomatoes, in miniature form. I was planning to serve only two hors d'oeuvres and then I stumbled across a small carton of cherry-sized green tomatoes when I was shopping for groceries.They were too perfect to pass up.

After slicing the tomatoes, I dredged them in flour, buttermilk, and a mixture of cornmeal and panko. I fried them for a couple of minutes until they were brown and crispy, and whipped together fresh ribbons of basil, kosher salt, pepper, and crème fraîche to serve with the tomatoes. I garnished the tomatoes with freshly snipped dill.

Petite Fried Green Tomatoes

1 pint of green cherry-sized tomatoes
1 cup of flour
1 cup of buttermilk
2-3 Tablespoons of hot sauce
3/4 cup of cornmeal
1/4 cup of panko breadcrumbs
Salt and pepper
1/2 cup crème fraîche
large handful of fresh basil
1 Tablespoon of fresh lemon juice
Light oil, for frying

Slice the tomatoes horizontally (I sliced each tomato into three pieces). Place flour in one bowl, buttermilk in another bowl, and panko and cornmeal in another bowl. Season the flour and cornmeal/panko with salt and pepper. Add the hot sauce to the buttermilk and stir.
Pour half an inch to an inch of oil into a small skillet and heat over medium-high. Dredge each tomato slice in flour, buttermilk, and then panko/cornmeal. Place a few slices of tomato into the skillet and gently fry until each side is golden brown and crispy. Drain on a paper towel.
Stack the basil leaves together, roll them gently, and then slice them into a chiffonade. Whisk the basil, crème fraîche, lemon juice, salt, and pepper together. Serve the tomatoes and basil crema immediately.

Foodbuzz 24x24: Spring in the South

According to the calendar, it’s spring. The weather, however, is all too reminiscent of another, more frigid season. This weekend, I had my heart set on hosting a quintessential spring picnic, sponsored by Foodbuzz, under the blooming cherry blossoms on the Tidal Basin. The sub-40 degree temperatures forced me to amend my original outdoor plans. My tattersall picnic blanket and wicker basket will have to wait. I injected splashes of sunny yellow into this late afternoon party in order to bring the warmth and color of the season into the dining room. I even folded the napkins into pinwheels, adorned with sprigs of forsythia. I’m ready for spring, even if it’s not ready for me.

The menu I came up with is based on an inspiring meal we had in Raleigh, NC last summer. Friends of ours created a beautiful menu featuring classic southern cuisine presented innovatively and elegantly. It’s absolutely perfect fare for a picnic among flowery pink trees or a fancy supper club meal among crystal and cocktail dresses.

Parmesan Grits Toasts with Cheddar, Bacon, and Barbeque Shrimp

Petite Cornmeal Fried Green Tomatoes with Basil Crema

Grilled Pimento Cheese Sandwiches

Basil Vodka Gimlets

Pork Barbeque with Red-pepper Vinegar Sauce and Fennel Slaw

Scallion-Jalapeno Skillet Cornbread

Warm Dill and Lemon Potato Salad

Roasted Asparagus with Cajun-spiced Hollandaise

Mocha Cupcakes

I love to start any party with a festive cocktail and hors d'oeuvres. Even casual affairs call for two or three bite-sized dishes. Offering an interesting specialty drink is a great conversation starter. For this party, I crafted basil vodka gimlets, a drink I have had many times at a tapas bar in Charlottesville called Mas. I kept the hors d'oeuvres all in the southern realm by frying up miniature green tomatoes and serving the discs alongside a homemade basil crema dipping sauce; baking little rounds of parmesan grits cakes and topping them with barbeque shrimp, sharp cheddar, and smoky bacon; and whipping up a batch of pimento cheese, spreading it on a crusty baguette and smearing the whole thing in butter before throwing it in a hot pan.

For the main event, I cooked pork barbeque in a crushed red pepper-laced cider vinegar sauce. I am a huge fan of smoky tomato-based sauce, but ever since our trip to Raleigh, I have been hooked on the acidic spicy flavors of this barbeque  sauce. When the shredded pork is placed on wedges of moist buttery cornbread and topped with crunchy fennel slaw, the flavors and textures are harmonious. I am not a coleslaw girl normally, but the fennel slaw, which is composed of thinly sliced fennel, a handful of shredded carrots, Duke's mayo, and more of the vinegar sauce, is simply irresistible.

Accompaniments are ever-important and should not be overlooked. I chose to make a warm dill and lemon potato salad and roasted asparagus with cajun hollandaise. The potatoes I found were tri-colored, which made the salad visually stunning. The asparagus screamed spring and paired nicely with the spicy barbeque.

 To end the meal, I kept dessert easy and delicious by baking mocha cupcakes. These are flavored with lots of espresso and can do double duty as dessert/coffee.

It snowed this morning, so I suppose my sundresses and espadrilles will have to wait for another day.  I vow to have a splendid picnic sometime this season, even if I have to wait until all of the cherry blossoms have fallen to the ground. In the meantime, I'll be trying out fresh spring recipes for picnics and parties. I hope you'll join me. I'll post all recipes for this meal later this week!