The concept of repurposing, whether we’re talking about a piece of antique furniture or dinner leftovers, has always been appealing to me. Giving something new life is so much fun. Continue reading “Southwestern Dinner Leftovers Become Breakfast of Champions”
When certain fresh vegetables are not in season, frozen ones are the next best thing – and March just so happens to be National Frozen Food Month. Today, I’m taking this opportunity to share my favorite side dish: Chili-Lime Jalapeno Corn. Continue reading “Wake Up Dinner with Chili-Lime Jalapeno Corn”
Wild Georgia Shrimp & Summer Corn Chowder
All summer I’ve been wanting to make Shrimp and Corn Chowder, and today, I did it. Aside from peeling the potatoes and shucking the corn, the recipe requires little to no effort other than stirring and simmering. Pour yourself a glass of Chardonnay, turn on some good music and settle into your kitchen. For me, eating a meal like this with vegetables that are in season and locally sourced, is ultimately satisfying. Some recipes suggest frozen potatoes and corn, but I find I appreciate the meal so much more when I’ve worked a little to make it happen. The crunch of summer’s sweet corn with salty bacon and starchy potatoes come together in complete harmony with wild Georgia plump shrimp. Creamy and pleasing to the eye with great texture, this dish epitomizes Some Kinda Good!
- 3 slices of hardwood smoked bacon
- 2 stalks celery, thinly sliced
- 2 bunches of green onions, chopped
- 1/2 medium Vidalia onion, chopped
- 2 large baked potatoes, peeled and diced
- 3 ears of fresh, summer corn, sliced off the cob
- 3 sprigs lemon thyme
- 2 bay leaves
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 quart 2% milk
- 1 pound medium shrimp, peeled and deveined
- Old Bay, for seasoning shrimp
In a large skillet with a high rim, cook bacon on medium-high heat. Remove the bacon, but leave the grease. Stir in the celery, green onions and Vidalia onions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Discard the thyme sprigs and bay leaves.
Season the shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. Divide among bowls and sprinkle with green onion and chopped bacon. Serve with Italian bread.
Here in the coastal plains of Southeast Georgia where flip-flops are perfectly acceptable in December, we don’t have many extremely cold nights during the winter season. So, over the weekend when the temperature got down to 22 degrees, dinner called for something warm and earthy. Inspired by an incredible photo in Bon Appetit magazine, I set out to make pot pie–only instead of using chicken, I served it up low country boil style with baby shrimp, roasted potatoes and canned corn, seasoned with none other than Old Bay.
Here’s what you’ll need to create my spin on the classic chicken pot pie:
Baby Salad Shrimp
Roasted Red Potatoes
Splash of Red Wine
Puff Pastry or Pie Pastry
Old Bay Seasoning
Shrimp & Crab Boil
Salt & Pepper to taste
It was like a Shepherd’s Pie remix. In the fridge, I had some red potatoes that I had roasted just a few days before and a few fresh green beans I needed to use up. This dish is fun because you can really use whatever you like. To start, pre-heat your cast iron skillet on medium heat with extra virgin olive oil. Saute the potatoes and chopped onions together, then throw in your remaining vegetables including the kale and cook, seasoning with salt and pepper as you go. Feel free to get creative.
Once the vegetables have married together (for about 5 minutes or so), add in 1/3 cup of all-purpose flour, stirring constantly. Quickly add in your liquid. I deglazed my pan with a splash of red wine for flavor, then added in 2 cups of chicken broth, 1 cup at a time.
I used pie pastry. Sit the dough out on the counter for about 15 minutes before unrolling. With a rolling pin, smooth out any creases. Then, slap that puppy over that beautiful filling in your cast iron skillet, letting the dough drape over the sides. Whip one egg with about a teaspoon or so of shrimp & crab boil. Brush it all over the pastry. Just enhances the flavor! 😉
Cut four slits in the dough, so the steam can escape. Dot it with butter. Then pop that puppy in the oven at 425 degrees for 15 minutes. Turn the heat down to 350 degrees for another 15 minutes until the top is a rich, golden brown.