Sunday, February 8, 2009

Tasting some low-country in the northland - BBQ Shrimp and Grits

I don't know if I had ever actually eaten BBQ shrimp and grits, but the idea always sounded great. I've spent tons of time in the low-country of South Carolina and coastal Georgia, but if I ever got my hands on some fresh shrimp, they were usually steamed and served from a steel pail with some lemon, cocktail sauce and not a thing more.

I searched high and low for some decent old-fashion grits (good luck finding those in Minneapolis) and finally found something that could work hiding out in the baking section of the local store. I also made the BBQ sauce from scratch - trust me, do this the day before unless you have some extra time on your hands.

As for the result - hoo-weee! This will be making a return appearance on my table. Who knew F&W could do 'down-home'?

Both courtesy of Food and Wine.

Saturday, February 7, 2009

A Grand Gift from the Gods - Smoked Pork Chop and Creamed Collards at Grand Cafe

Both J the BF and I had spent the better part the prior week traveling on business, so getting the strength to go out for decent Friday night date-night meal was tough. Nevertheless, I had reservations at Grand Cafe, and I was set on using them - so glad we did. It was providence for we experienced the most incredible smoked pork chop (tender, meaty, flavorful) served atop creamed collard greens and a potato pavé studded with onion and bacon . I don't know who got the idea of creaming collards, but God bless you! The photo can't do it justice.

On top of this marvel was this delicious prune conserve, which may sound very functional, if not appetizing, but it was a perfect sweet accent to the smokey pork and the creamy bitter greens.