2/17/12: Shrimp and Grits

Appetizers:
Crackers (Rice and Regular) and Cheeseball (don't judge)

Main Course:
Feta and Spice Grits
Ingredients:
Onion
Garlic
Italian Seasoning
Instant Grits
Water, skim milk
Feta

Instructions:
Saute onions, garlic, Italian seasoning in a pan
Add grits and water with about 1/4 of the water as milk (make as many servings as you want)
Add Feta
Stir and pop in the oven for a while

Sausage and Shrimp Topping: 
Ingredients:
Red Pepper (1)
Green Pepper (1)
Sweet Peppers  (a handful)
Sweet Italian Sausage (2)
Mrs. Dash Italian Seasoning (or any slightly different seasoning from the grits)
Tomatoes (2)
Red Wine (Some)
Shrimp (A bag)

Precook the Italian Sausage. While you're doing this peel and devein the shrimp, or have somebody you love do it for you (if you're busy with the grits). Cut up the Rep Pepper, Green Pepper, Sweet Peppers, Sweet Italian Sausage  and toss in a pan.  Add some Mrs. Dash Italian seasoning, and red wine.  Cut up 2 tomatoes and throw in as well to act as a sauce.  Mash up the tomatoes as the cook. Cook for a while, then add in the shrimp.  Cook until the shrimp is done.

Serve the sausage and shrimp topping over the grits and top with Parmesan cheese.

Dinner 02/03/2012

Chef: John
Re-use ingredient: Chicken and coconut

Tonight I am making a series of gluten free items:

Thai Coconut Shrimp:
Typically Thai Coconut Shrimp is fried, but this is a healthier baked version
18-24 medium to large raw shrimp, butterflied (tails can be left on)
1/2 cup dry shredded/flaked coconut (baking type)
2-3 eggs
COATING MIX:
Rice cracker bread crumbs
1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic salt
1/2 tsp. cayenne pepper OR dried crushed chili
1 tsp. white sugar
pinch white pepper (optional)

1. Preheat oven to 425 degrees. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.
2. Stir the Coating Mix ingredients together in a bowl. Set aside.
3. In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded/flaked coconut.
4. Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Tip: Since they are going to be baked, avoid over-coating, or your shrimp will be flat on one side.
5. Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
6. Serve with with my Mango Coconut Dip (as shown), OR Thai sweet chili sauce (available at most supermarkets in the Asian section). ENJOY!

For my entree, I went with a traditional "gluten free" chicken cordon bleu:

Ingredients:

2 chicken breasts (pounded thin)

1 cup white rice flour

1 egg

2 slices ham

2 slices swiss cheese

1 cup ground corn flakes

Procedure:

Take chicken breasts and lay in 1 ham slice and 1 slice of swiss cheese. Roll them into a nice log and dip them in the white rice flour. Then dip them in the egg wash, then into the corn flakes. Then bake for 25 minutes at 350 degrees.

For a side I went ahead and made a nice coleslaw.

Ingredients:

1 carrot

1 head of cabbage

1/2 onion

1 cup mayonaise

Vinegar to taste

1/4 cup sugar

Procedure:

Combine everything but the carrot and cabbage into a bowl. Whisk together, set aside.

In a large bowl add the cabbage chopped, the carrot peeled, and the onion diced. Dress with the dressing and let chill for 1-2 hours.

Review of Dinner 1/20/11 - Canes v Caps

This was quite a unique challenge for dinner. Although, I can say it turned out quite well.

The pasta salad was great. There were a ton of veggies and the home made dressing had a wonderful flavor. However, it does not keep. Although we could pull out the veggies, the gluten free pasta did not keep quite as well as we hoped.

The slow cooker wings had one of the most wonderful flavors I have had in wings. Although they were amazing for chicken, I definitely think they don't have to be wings. The flavor combination would be wonderful with a nice chicken breast or even a pork roast. It would be a super light bbq with all the flavor. The chicken wings, although good, didn't necessarily act like wings.

What we thought the were:

What they turned out to be:

Blondies, wow... That is all you have to say to get my mouth watering. Blondies are a wonderful desert. The chocolate, coconut, and walnuts are just a great flavor combination. Now, these were gluten free and you would never know. Our one issue was with baking them long enough, but a gooey blondie can be just as good.

This dinner overall was an A-. There are some great things that we learned from making it and we would do differently, but the flavor combinations were superb.

I mean just look at it: