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Not As Good As Pork Cracklins

misadventures in cooking

Wednesday, June 29, 2005

Smokey Shrimp & Cheesy Grits

Gary is at a work function tonight, and I cooked for myself because I've been eating in restaurants for a week straight.

Shrimp and grits are a Southern and/or South Carolina tradition, and as much as I love each ingredient, I've never had the combination. This recipe is very rich and delicious. I did not see the show, but apparently it was featured on Food Nation. Bobby Flay said it was "hands down, the best dish anybody ever made for me during my travels in the U.S."

Well yeah. It has bacon, butter and cheese. Why wouldn't it be good?

Sunday, June 19, 2005

Sunday Dinner

The marinade for the shrimp was so fragrant!! I was excited because I could just tell they'd be good. But no matter how I blotted, these came out too oily and sort of lackluster. They're ok I guess, just not very special. I wouldn't make them again.

Fortunately, the rest of the meal was excellent. This is my new standard pork tenderloin recipe. I think this is the third time I've made it and I need to remember to send a copy of the recipe to Ashley.

The potatoes were delicious! I thought it was borderline too much raw garlic flavor, but Gary really liked them, so I guess not. I need to write a little note on the recipe to choose small cloves. The green beans were delicious too. Gary even had seconds.

The cake is very good, but not as good as my favorte poundcake recipe. The textures is more "bundt cake" to me than poundcake, unless I made a mistake somehow. I'm looking forward to eating it with morning coffee.
  • Peppered Shrimp (Cooking New American, p. 11)
  • Pork Tenderloin with Honey, Mustard & Rosemary (Fine Cooking #14, p. 30)
  • Smashed Red Potatoes with Basil & Parmesan (Fine Cooking #70, p. 51)
  • Braised Green Beans with Ham & Mushrooms (Fine Cooking #71, p. 45)
  • Vanilla & Sour Cream Pound Cake with Vanilla Glaze (Fine Cooking #71, p. 69)

Monday, June 13, 2005

Gnocchi in Browned Butter with Crispy Sage

My original plan was to have Gary take me to El Arroyo for dinner. But that didn't work out, so I scrounged around for something to eat. When Sheri was here, she brought me another package of that yummy gnocchi. Comforting little pillows of happiness. I ran outside to see how the sage was doing because I haven't noticed it lately. It is ABUNDANT!

I'm opening a bottle of Italian something or other that Gary must have gotten from Steve's. He likes Steve and I have to say, Steve usually makes pretty good recommendations.
  • Gnocchi in Browned Butter with Crispy Sage
  • Arugula Salad

Friday, June 10, 2005

Pasta with Tomatoes, Gorgonzola & Basil

I read Fine Cooking #52 last night, because I wanted to check out the gorgeous dessert on the cover that Sheri had been talking about. There was an article titled "Juicy, ripe tomatoes" with a very simple pasta recipe that I thought I should try.

Gary loved it. I liked the combination of flavors really, really well, but I wanted the tomatoes to be warmer.
  • Pasta with Tomatoes, Gorgonzola & Basil (Fine Cooking #52, p. 16)

Wednesday, June 08, 2005

Berry Buttermilk Cake

I made a blueberry poundcake a few weeks ago. I like this cake a lot better than that one. I did have a problem with the crumb topping though. One side was fine, but it buckled into the cake on the other side. I remember Sheri having a problem with it too.

"Store at room temperature overnight before slicing." ha ha ha ha ha
  • Berry Buttermilk Cake (Fine Cooking #72, p. 43)

Tuesday, June 07, 2005

Sauteed Shrimp with Orange, Basil & Pernod

Love it, love it, LOVE IT!!! Another excellent recipe from Fine Cooking, and from the Quick & Delicious Section, too. Sweet!
  • Sauteed Shrimp with Orange, Basil & Pernod (Fine Cooking #50, p. 82B)
  • Angel Hair Pasta
  • Roasted Asparagus

Friday, June 03, 2005

Key Lime Pie

I wanted to make Key Lime Pie while we were in Myrtle Beach, because it just seemed like the beachy thing to do. But I didn't, so I made it for Gary to have while I am out of town this weekend.

None of the recipes that I looked at seemed quite right, so I combined the best aspects of two of them. I am having a little slice with my morning coffee and I think it turned out good. I see that Gary had some while I was asleep last night; I'll have to ask him what he thinks.
  • Key Lime Pie