Shrimp with Fresh Corn Grits

I went to college in South Carolina. In the four years I lived there I really don’t remember ever eating grits. I’ve been back to visit a number of times but I never choose grits off the menu. Why? I really don’t know. Maybe I like everything that much more & I’m afraid of change. I did have grits at the fabulous wedding we attended in Charleston back in April but other than that time I can’t remember the last time before that was. Nevertheless, I saw this recipe in Bon Appetit Magazine & I felt like I had to try to make it.

First up was finding “grits” in my local Hoboken, NJ grocery store. Given that it’s a Southern staple I didn’t think I’d have much luck finding it here. My assumption was true. There wasn’t one package (that I could find) that was labeled “grits” so I found the next best thing (which in my opinion is the same thing) - coarse ground cornmeal. I’ve used it to make polenta before so I took a gamble thinking it would work for grits.

You might be thinking: what’s the difference between grits & polenta? So did I. I really have no idea. Seems to me it’s a matter of semantics, read more about the theory on that here.

Chris doesn’t remember being a huge fan of grits either but I have a feeling we’ll be having this for dinner again very soon - it’s that good. I now love grits or at least these grits!

Better Home Cooking Basics: #34 Store Corn on the Cob in the Fridge with Husks Intact

When I was a kid, one of my jobs this time of year was husking the corn. My mom always came home with big bags of corn on the cob - husks on.  When I see people doing this (husking that is) in the super market it's still so foreign to me - shouldn't they be doing that at home? The answer is yes.  Sure you can sneak a peek in the super market to see if the corn looks good by pulling a bit of the husk back to check for tight rows of plump kernels - but don't tear that husk off. Instead fold it back in place.  Fight the urge to leave the messy husks & silks at the store & bring your corn on the cob home with their husks intact.  Store them in your fridge with the husks on until ready to use. The husks will help preserve the freshness of the corn. Fresher food or in this case corn will make for better meals.

Get more of my better home cooking basics here.   

Easy Creamy Parmesan Polenta

Back when I used to waitress on Mulberry Street in Little Italy, NYC my boss and I would order dinner from one of the nearby restaurants.  (I know what you're thinking - you were waitressing why didn't you eat the food there - it's because in the evenings we would only serve coffee and cake otherwise we would not go down the block for a meal). We'd usually eat the same things. One of the dishes we'd order was polenta or as what my boss used to reference as peasant's food that was now a delicacy.  It's pretty simple, tasty and hearty so if it was good enough to fill the bellies of Italian peasants it's good enough for me.  If you like mashed potatoes this is like the Italian cousin of it.  It's creamy, garlicky and cheesy.  Perfect. I actually think it may be easier to make than mashed potatoes!

And to go with the common thread of this week I nabbed this recipe from none other than Ina Garten.

Corn on the Cob with Spicy Cajun Butter

It is officially corn on the cob season. You can grill it or boil it. If it's sweet & crunchy who cares how you get there. It' great without anything but even better with a spicy Cajun butter that you can use on your grilled veggies, chicken, steak or potatoes!

Turkey & White Bean Chili

The mercury is dropping this week, so bundle up & cozy up to a hot bowl of chili like this one.  I adapted this recipe from Giada's White Bean & Chicken Chili.  The technique is similar but I changed up the ingredients a little bit but not much. I like this spicy chili because it's a bit different than traditional tomato based chilis in that there isn't any in this one.  It's a hearty chili with dark greens & creamy beans.  It's just what mother nature ordered this week.

Read more for the full recipe & photos.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground turkey
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons cayenne pepper
• 3 tablespoons flour
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1 cup beet greens or red swiss chard, stems removed, leaves chopped into 1-inch pieces
• 4 cups baby kale
• 1 1/2 cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup basil, julienned
• 1/4 cup chopped fresh flat-leaf parsley

Make it!

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
2. Add the onion & cook until translucent, about 5 minutes.
3. Add the garlic & cook for 30 seconds.
4. Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, & cayenne pepper.
5. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
6. Stir the flour into the turkey mixture.
7. Add the beans, Swiss chard, baby kale, corn, & chicken stock.
8. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
9. Simmer for 55-60 minutes until the liquid has reduced by about half & the chili has thickened.
10. Add the red pepper flakes & simmer for another 10 minutes.
11. Season with salt and pepper, to taste.
12. Ladle the chili into serving bowls.
13. Sprinkle with the Parmesan cheese, julienned basil & chopped parsley.

Shrimp Boil

Hi from the beach! Sorry for the radio silence but I've been busy with some r & r as of late.  Each year it's tradition to spend time at the beach with our family.  Along with said tradition is the food we cook & eat together.  As of last year we've started the shrimp boil tradition (using this recipe).  It's a one pot wonder (or two if you opt for a veggie pot like we do) that appeals to people with all different tastes (no really you'd be surprised!).

You basically boil all of the ingredients together, drain them & throw them on to the table that's been covered with newspaper & then you dig in with your hands - no utensils necessary.  We opt to eat outside & to keep it super casual with a simple salad & some cornbread (& lots of paper towels!).  When we're finished we crumple up the newspaper  & toss (there will be no leftovers I promise). 

This dinner is even easier to eat, make & clean up if you have super helpful family members like I do that help you peel, chop, drain, pour, melt butter & clean the pots, so make it a family affair.  Huge thanks to my fam for helping out!

What's your summer tradition?

Read on for some more pics & helpful tips.

Grilled Corn & Lime Salad

Ingredients:

• 1 cup grilled corn
  (approx 2 ears)
• 1 lime (juice & zest)
• 7 fresh basil leaves
  (cut into ribbons or tear)
• 1 clove garlic
  (grated into super fine pieces)
• 1/2 red onion (finely chop)
• 3 plum tomatoes
  (seed & chop into small pieces) 
• 2 big handfuls arugula
• salt
• pepper

Nothing is better than grilled Jersey corn in the summer (yes, NJ has more to offer than MTV's diluted & polluted view of the people that supposedly reside here, there' actually farms, food & other fun things).

To make this salad,  grill up some corn & cut it off the cob (no corn stuck in your teeth now - you're welcome) & toss it with all the other ingredients!  You may have noticed this salad has no oil so yeah it's light & delicious perfect for hot summer nights or an outdoor lunch. Bon appetit!

What do you eat when it's super hot out? 

Watermelon Salad

Ingredients:

• mixed greens
• 2 cups cubed watermelon (pink parts only!)
• 1 cup grilled corn (cut off the cob)
• 6 basil leaves cut into ribbons
• shaved parmesan cheese (use a little or a lot - your call, use a veggie peeler to shave)

Dressing:

• 1 lemon (juice + zest)
• 1/4 cup olive oil
• salt & pepper

Over the past week I've come to realize how important it is to stay hydrated & eat my greens (read: I didn't & I paid for it spending much of my Tuesday horizontal with my eyes closed.) No worries I'm all better now! This watermelon salad is both hydrating & green-filled. Plus, it's super easy to make & a picnic-pleaser for sure.

Simply combine all the ingredients on the right in a large serving bowl. Mix the dressing ingredients together in a small bowl.  Pour the dressing around the outer-inner edge of your salad (so you don't end up with pool in the center of your salad) & toss it all together & serve immediately.

Today is my husband's birthday - HAPPY BIRTHDAY CHRIS!!! I Love You! xoxox

Mangoes-Well-With-Everything Salsa

mouse over to see what's inside :)

One of the first things I found out about Chris was that he loves mangos!  I too love mangos so it was obvious we needed to get married.

Mangos never last long at our house. I like making them with savory things for dinner. This is a quick easy recipe for making mango salsa that you can serve up on tacos or add some leafy greens and call it a salad! Hope you have fun making this and even more fun eating it!