Cook Like James

Louisiana Style Shrimp and Cheesy Grits

Celebrate Mardi Gras with this quick and easy dinner for two, inspired by traditional Louisiana cooking. Uglesich's Restaurant in New Orleans (Uglesich website) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to throw together and makes a great quick dinner for two.

 Download Southern Style Shrimp and Grits for Two recipe

8 ounces shrimp (large size 31-40 per pound), peeled and deveined

1 tablespoon Olive Oil

1 minced garlic clove

pinch of Cayenne pepper

¼ - ½ tsp. Cajun Seafood seasoning

Salt and pepper

1 tablespoon unsalted butter

1 small onion minced (about ½ cup)

1 1/2 cups water

1/2 cup Heavy Cream

1/2 teaspoon hot sauce, like Tabanero or Frank's RedHot

½ tsp. Worcestershire sauce

1/2 cup Quick Grits (Quick not instant grits is key)

4 oz extra-sharp shredded cheddar cheese, shredded

1 green onion sliced thin

 

 1.  Adjust oven rack to the middle and heat oven to 375 degrees

2.  Toss the shrimp with the oil, garlic, cayenne, Cajun seasoning and season with salt and pepper. Cover and refrigerate will making the grits. 

3.  Melt butter in a 10 inch skillet over medium heat.  Add onion and cook until soften stirring frequently, 4- 5 minutes.

4.  Stir in water, cream, hot sauce, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil.

5.  Slowly whisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy, 5-7 minutes.

6.  Remove from heat and whisk in cheddar until combined.

7.  Lay shrimp on their sides in a pinwheel (circle the skillet with tails in middle) over the grits then press on them slightly to submerge about halfway down.

8.  Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes. Sprinkle with scallions and serve.

Seared Scallops with Fresh Cilantro Pesto

Seared Scallops with Fresh Cilantro Pesto

 These scallops make a great first course, but you can easily serve it as main course by mixing the pesto with pasta. I use cilantro  because it grows so well in the garden, but you can easily substitute your favorite pesto – basil or sun dried tomato would work well.

Download Seared Scallops with Fresh Cilantro Pesto

 1 cup packed fresh cilantro leaves 

¼ cup fresh parsley or baby spinach leaves

1 tablespoon toasted pine nuts 

1-2 medium cloves garlic, chopped coarse

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Pinch of coarse kosher salt 

Pinch of ground black pepper 

1/4 cup olive oil 

 3/4 pound sea scallops, about 16, small side muscles 

1 tablespoon olive oil 

1 tablespoon unsalted butter

1.    Pulse cilantro, pine nuts, garlic, zest, lemon juice, salt, and pepper in bowl of food processor until minced. With processor running, slowly add oil. Process until smooth; set aside.

2.    Sprinkle scallops on both sides with salt and pepper. Heat large (11-inch) sauté pan over medium-high heat until hot, about 1 minute. Add half the oil; swirl to coat bottom. Add butter and continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes.

3.Using tongs, turn scallops, one at a time; cook 1 to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of oil and scallops.

4.    Serve 2-3 scallops on a small dollop of pesto. 

 

 

Jam Thumbprint Almond Cookies

 

 

Jam Thumbprint Almond Cookies

 

You usually see these cookies during Christmas, but they’re great to give on Valentine’s Day in a festive box. A family friend, the "sweet little old lady" kind, named Ginny Fitzsimmons, shared her recipe with me when I was about 11 years old. I found it the other day, typed neatly (by her) on an index card, and decided I should make them. They’re just as I remember – a rich buttery shortbread-like cookie with a sweet jam center and slightly crunchy outer coating. Bake up a batch for the Valentine in your life.

  

Download Jam Thumbprint Almond Cookies Recipe

  

1/2 cup (1 stick) unsalted butter, softened

1/2 cup plus 2 tablespoons sugar

1 large egg, separated, each part lightly beaten

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1/8 teaspoon coarse salt

1/2 cup blanched almonds, finely ground (or skinned hazelnuts)

Strawberry or raspberry jam, for filling

 

Directions

 

1.    Preheat oven to 325 degrees. Line 2 cookie sheets with parchment  paper.

 

2.    Mix flour and salt together in a small bowl and set aside.

 

3.    Mix butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.

 

4.    Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined.

 

5.    Stir together ground nuts and remaining 2 tablespoons sugar  on a plate. Beat egg white with fork in a small bowl until frothy.

 

6.    Roll dough into 1-inch balls; dip balls in egg white, then in nut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with the rounded end of a wooden spoon (or your thumb) . Bake for 5 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Rotate sheets and return to oven. Bake cookies until light golden brown, about 10 minutes more.Fill each center with about ½ teaspoon of jam and return to oven for 2 minutes. Let cool slightly on sheets on wire racks. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days. 

 

 

Ginny's Original Recipe Card

 

 

Triple Layer Deep Dark Chocolate Cake with Vanilla Buttercream

 
I'm reposting this amazing Chocolate Cake recipe in honor of National Chocolate Cake Day. My friend David always requests this "showstopper" when his visits LA. It’s a classic American dessert and the three layers of moist tender chocolate cake slathered in billowy buttercream make for an impressive slice. It’s important to use the best chocolate available – my favorite is Callebaut (http://bit.ly/bTrdw7) 

Download Three Layer Deep Dark Chocolate Cake Vanilla Buttercream recipe 

Deep Dark Chocolate Cake:

4 ounces unsweetened chocolate, chopped

¼ cup Dutch-processed cocoa powder

1 teaspoon instant espresso powder

1¼ cups water (boiling)

¾ cup unbleached all-purpose flour

¾ cup cake flour

1 teaspoon baking soda

¼ teaspoon table salt

8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans

1 ½ cups packed dark brown sugar

3 large eggs, room temperature

½ cup sour cream

1 teaspoon vanilla extract

Easy Vanilla Buttercream, recipe follows

 

Deep Dark Chocolate Cake: 

 1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate, cocoa and espresso powder in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat procedure, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

3. Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.

 

Easy Vanilla Bean Buttercream

3 sticks unsalted butter, softened

3 ¼ cups confectioners' sugar (12 ounces)

1/8 teaspoon salt

1 ½ teaspoons vanilla extract

2 ½ tablespoons heavy cream

1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

2. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.

3. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Roasted Beet Salad with Goat Cheese and Endive Appetizers

Roasted Beet Salad with Goat Cheese and Endive

Beet and goat cheese salad is probably one of my favorites and this recipe creates perfect individual bites. Roasting the beets gives great depth of flavor, but canned beets speeds up the process. The flavors improve as it sits, it’s great to make a day ahead. Feel free to substitute bleu cheese for the goat cheese, but either way, make sure to buy a high quality block and crumble it yourself. 

Download Roasted Beet Salad with Goat Cheese and Endive recipe

1 pound medium beets, trimmed (or one15-ounce can whole beets, drained and chopped fine)

1 cup crumbled goat cheese

¼ cup walnuts, toasted and chopped

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 small shallot, minced

2 tablespoons fresh orange juice

2 tablespoons chopped fresh basil or tarragon, or combination

Salt and pepper

2 heads endive, cut in half lengthwise, leaves of each half separated

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Wrap each beet separately in foil and roast until paring knife can be inserted with little resistance, 70 to 80 minutes. Cool until easy to handle, at least 20 minutes. Use paper towels to remove skin and cut beets into small dice. (if using canned beets, just drain and dice)

2. Whisk together vinegar, herbs, orange juice and shallot. Whisking continuously, slowly pour in the olive oil. Season to taste with salt and pepper.

3. Toss beets with vinegar mixture, cheese, and walnuts. Cover and refrigerate until flavors meld, at least 30 minutes.  Spoon mixture onto each endive, garnish plate with fresh herbs and serve.