Memphis Gravy Biscuit Overkill

A note to the food operaters at the Memphis Airport: except for a few
pockets of France and rural Quebec, putting sausage gravy over a
biscuit already stuffed with sausage is generally considered to be
excessive.

Giving out the Brownies before they expire - Palmer House Brownies

In Bon Apetit, I found this recipe for brownies based on the one used at the Palmer House Hotel in Chicago:

http://www.recipezaar.com/palmer-house-brownies-364846

I made them on Sunday and J the BF and I have been nibbling on them all week. After doing some research, I found that brownies last about 5 days if you keep them in the fridge. With the 5 days up and my needing to make room for my neighbor to use my fridge for overflow in anticipation of her Kentucky Derby Party, I decided to bring them in to work. I doubt my co-workers mind eating last weekend's brownies.

Why should writing about food be harder than eating it (plus a bonus of oven roasted broccoli)

I am expecting myself to change that, at least for my own sake, in short order. Meanwhile, try this treatment for Broccoli which is so much better than steaming that crap - if you eat as much broccoli as I do, you'll love this:

1) Take 2 broccoli crowns - cut them into even mini-spears with florets
2) Preheat an oven to 400 Degrees F
3) Place broccoli in 9X11 baking pan - drizzle with extra-vigin olive oil
4) Sprinkle with coarse kosher salt, a dash of crushed red pepper and 2 crushed cloves of garlic - toss with a set of tongs to coat
5) Bake for 20 - 25 minutes until slightly tender, tossing occasionally

Voila! Never eat mushy boring broccoli again!

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'?

Barbecued Shrimp Recipe

Cheese Grits Recipe

Both courtesy of Food and Wine.

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.