My Story in the Culinary World.
A brief history of my adventures, successes and triumphs in the world of good food.
I started my cooking career in 1978, after graduating from The Culinary Institute of California. I proceed into a 2 year apprenticeship program which allowed me to work under the direction of world class Chefs. During that time, I developed a love for classic American Comfort Food, which I intended to and made my specialty. I was trained in the classic French method of food preparation, but found it not to be satisfying to me. After all, I didn't live in France, and had no intentions of living there. I started to study American food, and realized it truly is a melting pot of all nations on earth. I decided to spend my career perfecting comfort food, from everything I learned all over this country. From Kansas City and Texas BBQ, to Creole and Cajun from the south, to the simple, yet elegant foods of the Northeast, and the Great Plains states, to ethnic spin-offs from Mexico, Canada, and across the oceans. This is my gift to you, the knowledge I have gathered over the last 35 years. I truly hope I have made these recipes easy enough to follow, so everybody will be able to enjoy AMERICAN COMFORT FOOD! Stay Hungry My Friends!
As an opening post, I would like to share with you one of my favorite recipes. It is a Southern Classic, prepared with tender loving care. Shrimp and Cheesy Grits.
Shrimp n Grits
1 3/4 lb. Shrimp peeled and deveined
1 tablespoon Cajun seasoning
1 1/2 teaspoons paprika
1 1/2 teaspoons Italian seasoning
freshly ground black pepper and kosher salt to taste
1 tablespoon Cajun seasoning
1 1/2 teaspoons paprika
1 1/2 teaspoons Italian seasoning
freshly ground black pepper and kosher salt to taste
1 cup water
1 cup chicken stock
1 tablespoon butter
1/2 cup old fashioned yellow grits
1 1/2 teaspoons tomato paste
1/2 cup heavy cream
2 ounces sharp cheddar cheese, shredded (optional)
1 cup chicken stock
1 tablespoon butter
1/2 cup old fashioned yellow grits
1 1/2 teaspoons tomato paste
1/2 cup heavy cream
2 ounces sharp cheddar cheese, shredded (optional)
1 tablespoon butter
1 large clove garlic, finely minced
4 teaspoons flour
1/2 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 slice cured country ham, cooked and torn into smallish pieces
1 large clove garlic, finely minced
4 teaspoons flour
1/2 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 slice cured country ham, cooked and torn into smallish pieces
Peel and devein the shrimp if necessary. Combine in a small bowl the Cajun seasoning, the paprika, the Italian seasoning, and the salt and pepper. Sprinkle the mixture over the shrimp, tossing until they are well coated. Set aside.
Next, pour the water, the chicken stock, and the butter into a heavy saucepan. Add ½ teaspoon salt (or more to taste). Bring the mixture to a full boil. Slowly add in the grits, and whisk constantly, cooking over medium-low heat for 5 minutes. Add the tomato paste, the cream, and the (optional) cheddar cheese. Continue to cook and whisk for 2-3 more minutes, until grits become very creamy and thick.
In a large skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Pour in the spiced shrimp and cook JUST until they are done and tender, about 2 minutes (depending on the size of your shrimp). Do not overcook or your shrimp will get rubbery. Remove the shrimp from the pan to a clean bowl and set aside.
Return the pan to the stove. Add the flour to the drippings, stirring to make the base of a roux. Cook for 10 minutes until medium tan in color. Slowly whisk in the chicken stock and the cream. Cook for 2 minutes, then add the Worcestershire sauce and hot sauce, stirring to incorporate. Finally, add the country ham.
Serve the shrimp on a generous bed of grits, topped with the roux sauce. Enjoy!!
