Spicy Shrimp and Creamy Parmesan Grits
My recipe for Spicy Shrimp and Creamy Parmesan Grits combines the sweet, briny flavor of shrimp with the creamy comfort of grits. The sauce is spicy, and slightly acidic, which balances nicely with the rich, creamy grits. This is a recipe you’ll come back to over and over again, because it is easy, comforting, and absolutely delicious. Continue reading “Spicy Shrimp and Creamy Parmesan Grits”
Extra Crispy Buttermilk Fried Chicken
Extra Crispy Buttermilk Fried Chicken is the king of all comfort foods. The combination of crisp, crunchy, breading and moist, juicy, meat is the culinary equivalent of a hug from your grandmother. This recipe is perfect for a Saturday afternoon picnic, served with waffles for brunch, or for a classic Sunday dinner. Whenever you decide to eat it, I’m sure you’ll love it. Continue reading “Extra Crispy Buttermilk Fried Chicken”
Korean Grilled Pork Chops
Korean food is one of the least appreciated ethnic foods. We’ve all had Chinese, Japanese, and Thai, but Korean seems to get forgotten. These Korean Grilled Pork Chops are a great introduction to the flavors of Korean food. The familiar aromatic flavors of ginger and garlic combined with the fermented spice paste gochujang and the Korean chile powder gochugaru provide the flavor base for Korean cuisine. These Korean Grilled Pork Chops presents the flavors of Korea with the familiar All-American staple, grilled meat. Try these pork chops with Korean Stir Fried Vegetables. Continue reading “Korean Grilled Pork Chops”
Baked Rigatoni with Sausage and Swiss Chard
I loved baked pasta. This Baked Rigatoni with Sausage and Swiss Chard is packed with meaty, savory flavors that are more reminiscent of a spaghetti bolognese than the typical cheesy baked pasta. A lot of baked pasta dishes, which I love by the way, are heavy, cheesy, and dense. This dish is a little lighter but just as flavorful.
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Quick and Easy Shrimp Étouffée
Étouffée is a spicy gravy that consists of sauteed shrimp and vegetables that is traditionally served over rice. This Quick and Easy Shrimp Étouffée is my version of the New Orleans classic. The inspiration for this dish came from The Warehouse in Alexandria, Virginia. I had a dish of fried catfish smothered in shrimp and crawfish étouffée. The fish was fried perfectly, but the étouffée was a little bland for my tastes. My version of shrimp étouffée is a little spicier and has more of a deep seafood flavor. Whether you smother some fried catfish, or serve over rice, this shrimp étouffée is quick, easy, and delicious. Continue reading “Quick and Easy Shrimp Étouffée”
The Ultimate Chicken Marsala
My ultimate chicken Marsala combines a deep, rich mushroom sauce with sweet, caramelized onions, and tender, juicy chicken. I’ve been trying to perfect this recipe for years, and this is the best version so far. Continue reading “The Ultimate Chicken Marsala”
Shrimp and Lobster Risotto
I wish I could eat shrimp and lobster risotto every day, but the way my pockets are set up, I can only eat shrimp and lobster risotto on special occasions. Shrimp and Lobster Risotto is a great special occasion dish. If you are only eating the meat from your lobsters and shrimp, you are wasting money and flavor. I used the shells to make a rich, flavorful stock, that infused the entire dish with lobster and shrimp flavor.
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Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes w/ Alfredo Sauce
Creamy farfalle with chicken, mushrooms, broccoli, and sun-dried tomatoes is one of my favorite things to cook and eat. This pasta dish is rich, creamy and delicious. The chicken and mushrooms give the dish a satisfying meatiness, while the tart sweetness of the sun-dried tomatoes cut right through the richness of the alfredo sauce. I added the broccoli because, after drenching the dish in butter and cream, I had to add something healthy. Continue reading “Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes”
Red Beans and Rice
Red beans and rice is a comfort food classic. It is a versatile dish that can be a main course or a side dish, but either way, it will be the star of your dinner table. This is an easy dish to make, but it is time-consuming. The beans need to be cooked until they burst, release their starch and thicken into a thick stew. I cooked my beans for about 3 hours, but most of that time was spent playing Xbox and scrolling through Instagram. Continue reading “Red Beans and Rice”
How to Reverse Sear a Steak
Cooking steak is one of the trickiest things to cook well in a home kitchen. Cooking a steak on your stovetop lets you control the cooking the most, but you’ll end up with a smoke-filled kitchen and an unevenly cooked steak with a great crust. If you cook your steak in the oven, your steak will be more evenly cooked, without that steakhouse like crust. The best way to cook a steak perfectly, with a perfect brown crust and an even temperature is to do a reverse sear. First, you cook the steak in a low oven and then finish it on the stovetop. It takes a bit of time, and a little technique, but I’ll show you how to reverse sear a steak.
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