Viral Video: Wedding Entrance Dance

From Denny: Enjoy this fun version of how to do your wedding day! It's gone viral on the web. This will make your day for the happiness quotient!

Recipe: Shrimp and Grits

Image by frs via Flickr

From Denny: Shrimp and Grits is a favorite comfort food here in Louisiana! Here is their version of this simple dish from the Grillroom Restaurant.

Roasting Grits for Fuller Sophisticated Flavor

As to making grits, we love Quaker Quick Grits (never instant). Then, in a dry saucepan on medium heat I dry roast the raw grits. This is great for those who want to reduce gluten in their diet or may be non-insulin diabetics, eager to reduce too much starch in a favorite food. Dry roasting is great for using for most grains to accomplish that goal.

Don't over roast the grits or too much starch is burned off and then they won't stick together properly when cooking. If you do over roast them you can add raw grits to the boiling water to help pull it together. It's a fix but not as good as doing a lighter roasting. I go for the smell to tell me when it's roasted perfectly. It begins to lose the raw smell and develop that savory nutty scent of roasting.

Make sure the water is already boiling as the grits roast quickly and can burn if you are not ready to empty them into the cooking pot. Pour in a sifting motion and whisk the dry roasted grits into the boiling salted water. Make sure you use a wire whisk as you add the grits to the boiling water so you won't get any lumps. Then I add some clarified butter to the cooking grits. That's for the plain version.

To spice it up for a late breakfast, lunch or dinner meal I add some garlic powder, turmeric (turns it yellow for a festive look, especially on a white plate, and turmeric spice gives it a slight curry flavor), a bit of Cajun seasoning (a light touch as it is salty), some favorite chili powder and voila! yummy! You can always add your favorite cheese and turn it into Cheese Grits.

For the non-Southerners who are asking "what the heck is a grits cake?": What this restaurant is doing for the grits cake portions is pouring hot grits to cool in portion size shapes. Cooled grits are often cut into portions and fried or baked to heat for another dish. It's a great way to use up leftover grits. Of course, the ducks from the tiny pond in our back yard - otherwise known as the Locust Brothers when it comes to leftovers like grits - usually demand their grits meal for the day because they so love it! They also love cat food... :)

Shrimp and Grits


From: the Grillroom


Ingredients:

6 shrimp each, 16 to 20 count size

1 ounce olive oil blend

1 each grit cake portion

1/2 Tablespoon Cajun seasoning

2 ounces white wine

4 ounces oyster BBQ butter

2 ounces pepper mix

1 ounce Cajun tasso ham, 1/4" x 1/4" diced

1/2 teaspoon salt and pepper mix

1 teaspoon parsley, chopped

1/4 teaspoon Cajun seasoning

1 each lemon wedge

1 each thyme sprig

Directions:

Place the grit cakes in the oven to heat throughout.

Heat a saute pan over high heat and add the oil.

Add the shrimp, peppers, onions, and ham. Season with 1/2 Tbsp. of Cajun seasoning and the salt and pepper mix. Saute briefly. Add the white wine and reduce until dry. Add the BBQ oyster butter and bring to a boil. Reduce the heat to a simmer and cook until the shrimp are cooked throughout.

Bank the grit cake pieces off of each other in the center of a square plate. Pour the saute mixture over the top of the grits, arranging the shrimp so they are on top.

Garnish with the chopped parsley, thyme sprig and the lemon wedge


Cajun cuisine, Shellfish, Shrimp and Grits, Fish and Seafood, Olive oil, Cook, Home, Grits, Shrimp, Barbecue, BBQ, Chili powder, Cajun

Recipe: Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

From Denny: I seem to have a talent for locating all recipes for the chocolate calorie monsters! :) Have fun with this crazy recipe! Also, if you are a chocolate and peanut butter fiend, then you simply must make this special cake. "I'm just saying..." :)

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

From: Sky High: Irresistable Triple-Layer Cakes
and from SmittenKitchen.com (who made a few amendments)

"This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy." - SmittenKitchen.com

Makes: an 8-inch triple-layer cake
Serves: 12 to 16

Ingredients:

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup canola oil

1 cup sour cream

1 1/2 cups water

2 Tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1/2 cup coarsely chopped peanut brittle (optional, makes the cake very rich)


Directions:

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

Note: Making a crumb coat of frosting – a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer – is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.

Note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

Makes: about 5 cups

Ingredients:

10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Directions:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

Makes: about 1 1/2 cups

Ingredients:

8 ounces seimsweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

Directions:

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Cake photo by kimberlykv @ flickr

Recipe: University Club's Skillet Chocolate Gooey Cake

Image by culinary.curiosity via Flickr

From Denny: For all you folks who like to try a different way of doing something, here's a way to cook a cake on top of the stove in a skillet! It has to be energy conscious rather than turning on the big oven to bake a cake. It looks like a real calorie monster so you know it tastes divine! For those of you who like gooey cakes and eat raw cake batter this cake is for you! :)

University Club's Skillet Chocolate Gooey Cake

Ingredients:

10 Tablespoons Butter

1 pound chocolate pieces

8 eggs

1 1/2 cups sugar

1 1/2 cups flour

melted butter as needed

powdered sugar as needed

Directions:

Melt butter and chocolate pieces in double boiler. Stir until melted and smooth.
Add eggs to the chocolate mixture and whip until smooth. Add sugar and stir until smooth. Fold in the flour. Make sure to scrape the sides of the bowl to incorporate the flour.

Lightly butter the skillet. On low to medium heat, add chocolate batter to skillet. let cook until sides are firm and firmness starts to move toward the center. Carefully turn cake over to cook top. Remember to keep the cake on low to medium heat. The bottom will burn if the fire is too high.

When cake is done all around the outside, place on plate and top with powdered sugar.

The cake will be gooey on the inside. Enjoy.


Baking and Confections, cake, chocolate, Cook, Cooking, Home, skillet cake, chocolate cake

Recipe: Pecan Crusted Red Snapper

This is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge