Sunday, February 21, 2021

Baked Grits with Sausage Gravy

Melt-in-your-mouth cheesy baked grits with sausage gravy are a true southern comfort food I’m sure the whole world would enjoy. You need to try them if you haven't already! 

Food Lust People Love: Melt-in-your-mouth cheesy baked grits with sausage gravy are a true southern comfort food I’m sure the whole world would enjoy. You need to try them if you haven't already!

Grits are a down home, stick-to-your-ribs kind of breakfast. The kind of easy comfort food I crave on a brisk winter morning or when things haven’t been going my way. They can be eaten sprinkled with sugar, or enriched by cheese. But if you really want them to be special, make these baked grits with sausage gravy. They are special enough to serve up for dinner. 

Though we think of them as southern fare, grits were eaten by the indigenous people in what became the United States (even up north) long before it was visited by European explorers. The corn or maize is soaked in an alkali solution which removes the hard hull. The resulting product is called hominy which can be eaten as-is in dishes like pozole or dried and ground to become grits. 

Grits come in several varieties, but I usually buy the iron-fortified quick grits because, as long as you are making one serving, they can even be cooked in the microwave. Talk about a fast healthy breakfast! The instructions on the box say: Cook with water, but for creamier grits, use milk instead.

For my money, the milk version wins every time. Milk not only makes creamier grits but it adds nutritional value as well. Milk contains several important nutrients; a glass of milk will give you calcium, protein, iodine, potassium, phosphorus and vitamins B2 and B12. If you use water, you are missing out on all that.

Baked Grits with Sausage Gravy

Great as a make-ahead morning meal, baked grits with sausage gravy are also perfect as breakfast-for-dinner. This recipe uses milk to make creamier grits. If you are watching your calories, you can use water or half milk/half water. But they won’t be as creamy! If you don’t have ramekins, this can also be baked in one larger pan and spooned out to serve. 

Ingredients
For the baked grits:
1 teaspoon fine sea salt
1 cup or 155g uncooked quick grits
4¼ cups or 1L milk
4 oz or 113g cream cheese
2 large eggs, beaten
Butter for greasing 6 ramekins

For the sausage gravy:
1 (16 oz or 454g) package breakfast sausage (We prefer hot but you can use mild.)
¼ cup or 60ml drippings from cooked sausage
1 cup or 125g flour
3 cups or 709ml milk
Freshly ground black pepper
Cayenne
Optional for serving: minced green onion tops

Method
Bring the milk for the grits to a boil in a large pot. Add the salt and slowly pour the quick grits in stirring constantly with a whisk. 


Bring the milk back to a boil and then reduce the heat. Cook for another 8-11 minutes or until the grits have thickened, stirring constantly.


Pour the grits into a mixing bowl and leave to cool for about 10 minutes, stirring occasionally to speed the process. Add in the cold cream cheese and mix well until combined.


Preheat your oven to 350°F or 180°C and butter 6 1-cup or 240ml ramekins. Set aside. Put a full kettle of water on to boil.

Whisk the two eggs in another bowl. Add small spoons of the warm grits to the eggs, whisking briskly, until you’ve added about ⅓ of the grits to the eggs and have a lovely homogeneous mixture.

Now add the egg/grits mixture to the cream cheese/grits bowl and stir well to combine. 


Divide the grits into the prepared ramekins. I had about 4½ cups total so each ramekin got about ¾ cup of grits. Place ramekins in a 13- x 9-inch pan, and add the hot water from your kettle to the pan halfway up the sides of ramekins. Cover the pan loosely with aluminum foil.


Bake in your preheated oven for 15 minutes covered. Uncover and bake 20 minutes more or until tops begin to brown. I wanted just a little more color, so I put mine under the broiler for another few minutes but you can skip this step if you can't be bothered. 

Food Lust People Love: Melt-in-your-mouth cheesy baked grits with sausage gravy are a true southern comfort food I’m sure the whole world would enjoy. You need to try them if you haven't already!

While the baked grits are in the oven, we’ll make the sausage gravy. In a large skillet, brown the sausage meat and break it into crumbles with your spoon. Keep browning until the sausage is completely cooked and you have some lovely crunchy pieces that are quite dark.

Turn the heat off and tip the pan to one side. Push the sausage crumbles up to the high side of the pan so you can spoon most of the drippings off, leaving about ¼ cup or 4 tablespoons behind.

Sprinkling the flour into the pan a little at a time, stirring the sausage and flour around until all of the flour is incorporated. Cook over a medium heat for just a few minutes to get rid of the floury taste.

Pour in the cold milk and stir well until the flour has been dissolved.


Cook, stirring almost constantly, until the gravy thickens to your desired consistency. I like it pretty thick. You can add more milk to loosen it up if you prefer thinner gravy. Season with freshly ground black pepper and a little cayenne, if desired. 


Once the baked grits are out of the oven, you can serve them immediately in the ramekins with the sausage gravy on top, or leave the grits to cool for about 10 minutes before unmolding them to plates. Depends on how fancy you want them to look. For this dish, I broke out the rarely-seen wedding china because it has a matching gravy boat.

Sprinkle with minced green onion tops, if desired.

Food Lust People Love: Melt-in-your-mouth cheesy baked grits with sausage gravy are a true southern comfort food I’m sure the whole world would enjoy. You need to try them if you haven't already!

Enjoy! 

This week my Sunday FunDay friends are sharing some of their favorite breakfast for dinner recipes. Check them out below! Many thanks to our host, Sue of Palatable Pastime. 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Baked Grits with Sausage Gravy!

Food Lust People Love: Melt-in-your-mouth cheesy baked grits with sausage gravy are a true southern comfort food I’m sure the whole world would enjoy. You need to try them if you haven't already!

 .

Friday, February 19, 2021

Lemon Garlic Butter Baked Scallops and Shrimp #FishFridayFoodies

The perfect make-ahead appetizer, Lemon Garlic Butter Baked Scallops and Shrimp are a simple-to-prepare family favorite.

Food Lust People Love: The perfect make-ahead appetizer, Lemon Garlic Butter Baked Scallops and Shrimp are a simple-to-prepare family favorite.

This month I’m hosting Fish Friday Foodies and I challenged my fellow bloggers to use bivalves [i.e. clams (littlenecks, cherrystones, steamers, Atlantic and Pacific razors, quahogs, Manila, Geoduck etc.) oysters, cockles, mussels, and scallops] or gastropods (i.e. sea snails, limpets, winkles, whelks, abalone and conch) in recipes.

I am glad to say that many have done themselves proud and I am looking forward to seeing all of their recipes. We love all hard shelled seafood! 

Lemon Garlic Butter Baked Scallops and Shrimp

This recipe is adapted from one on The Lemon Bowl. It works well with small chunks of all sorts of seafood. If you don't have four 8 fl oz or 240ml ramekins, this can also be baked in one pan and spooned out to serve. 

Ingredients to serve four
4 slices brown bread
12 oz or 340g bay scallops
6 oz or 170g small peeled shrimp
2 tablespoons melted butter unsalted plus extra for the toast bases
Generous pinch lemon zest - save the rest for garnish
2 tablespoons fresh lemon juice
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon cayenne

For the topping: 
½ cup or 40g panko breadcrumbs
¼ cup or 20g parmesan cheese, grated
1 tablespoon olive oil

For garnish:
green onions 
lemon zest

Method 
If you are using frozen scallops and shrimp, thaw and drain well. Place on paper towels to dry completely or as best you can. Preheat your oven to 400°F or 200°C. 
Toast the bread and cut out circles to fit the bottom of your four ramekins. Butter the toast generously and put it in the ramekins.



In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. 


In a small bowl, mix together the panko, Parmesan and olive oil. 


Add the scallops and shrimp to the butter bowl. Stir to coat.

 
Divide the scallop/shrimp mixture evenly between the ramekins.


Divide the topping between the ramekins as well.

Food Lust People Love: The perfect make-ahead appetizer, Lemon Garlic Butter Baked Scallops and Shrimp are a simple-to-prepare family favorite.

At this point you can refrigerate the dishes to bake later or bake in your preheated oven until the topping is golden and the shrimp and scallops are cooked through, about 15-20 minutes. Garnish with green onions and another pinch of the lemon zest to serve. Extra points if you have tiny forks. 

Food Lust People Love: The perfect make-ahead appetizer, Lemon Garlic Butter Baked Scallops and Shrimp are a simple-to-prepare family favorite.

Enjoy!

Welcome to the bivalve/gastropod edition of Fish Friday Foodies! Check out the great recipes below. 


Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 


Pin these Lemon Garlic Butter 

Baked Scallops and Shrimp!

Food Lust People Love: The perfect make-ahead appetizer, Lemon Garlic Butter Baked Scallops and Shrimp are a simple-to-prepare family favorite.

 .

Thursday, February 18, 2021

Chocolate Brandy Cake #BundtBakers

Both rich and somehow also light, this chocolate brandy cake with black pepper and cloves gets better and better each day! And that glaze! Perfection.

Food Lust People Love: Both rich and somehow also light, this chocolate brandy cake with black pepper and cloves gets better and better each day! And that glaze! Perfection

This recipe was further adapted from one I found on Cooking @ The New York Times with an introduction explaining that it was adapted for their publication from a recipe created by a pastry chef named Dol Miles. 

Of course, I had to look up Chef Miles. I discovered that she is the executive pastry chef for Frank Stitt’s three restaurants in Birmingham, Alabama and that growing up in Bessemer, Alabama, the chef learned to cook and bake from her mom, Cora Mae, and her aunt, Queen Ester Harris, who spent a career working in a school cafeteria.

A three-time James Beard Award finalist, Chef Miles was named Outstanding Pastry Chef by the James Beard Foundation in May 2018. It really thrilled me that a chef who initially learned her skills at home and not at a culinary institute won! By all accounts, her nominations and award are very well deserved. 

Chef Miles is known for taking southern classics like coconut pecan cake, sweet potato pie and bourbon-glazed pound cake to another level for fine dining, where a single slice will set you back nine dollars. I have no idea if some version of her boozy chocolate cake is served at the restaurants but it sure should be. The original called for whiskey and was served with a dusting of powdered sugar. I decided to kick it up a notch with VSOP brandy and a chocolate brandy glaze.

Chocolate Brandy Cake with Chocolate Brandy Glaze

Since I was baking this Bundt cake for a “celebrating love” theme, I used my Nordic Ware Elegant Heart pan. (<affiliate link) Unfortunately, this cake is so tender that it didn’t want to come out of the narrow part of the pan at the top of the heart. I suggest you use a traditional Bundt pan without a lot of nooks and crannies where the cake can get stuck to avoid this problem. 

Ingredients
For the cake batter:
3/4 cup or 170g unsalted butter, cut into 1-inch pieces, plus more for buttering pan 
3/4 cup plus 2 tablespoons or 85 grams unsweetened cocoa powder
1 1/2 cups or 355ml brewed strong coffee
1/2 cup or 120ml brandy
1 cup or 200g granulated sugar 
3/4 cup or 150g light brown sugar
2 cups or 250 grams all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 3/4 oz or 78g dark chocolate candy bar, chopped (I used Ghiradelli 72% cacao.)

For the chocolate brandy glaze:
2/3 cup or 130g semisweet chocolate chips
2 tablespoons butter
2 tablespoons corn syrup
1 tablespoon brandy

Method
Preheat your oven to 325°F or 163°C. Liberally butter a 10-cup Bundt pan and dust it with 1-2 tablespoons cocoa powder, as needed.

In a large pot over low heat, warm the coffee, brandy, butter and remaining cocoa powder, whisking occasionally, until butter is melted. The batter for the cake will be mixed completely in this pot so make sure you use one that will be big enough for all of the ingredients. 


Whisk in sugars until dissolved. Remove from heat and set aside to cool.


In a bowl, whisk together flour, baking powder, baking soda, salt, pepper and cloves. 


In another bowl or measuring cup, whisk together the eggs and vanilla. 

Pouring slowly, whisk about a 1/4 cup of the warm chocolate mixture into the eggs.


Now slowly whisk egg mixture into chocolate mixture. 


Add dry ingredients and whisk to combine. 


Fold in the chopped chocolate bar.


Pour the batter into your prepared pan. 


Transfer the Bundt pan to the oven and bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. I also like to carefully turn the pan around about two-thirds of the way through the baking time so the cake browns more evenly. My oven has hotter and cooler spots and I find a rotation is helpful. 

Set the cake pan on a wire rack to cool.

Food Lust People Love: Both rich and somehow also light, this chocolate brandy cake with black pepper and cloves gets better and better each day! And that glaze! Perfection

To make the chocolate brandy glaze: Place the chocolate chips, butter, corn syrup and bandy in 2-cup microwavable measuring cup. Microwave uncovered on medium (50% power) for 1 to 2 minutes or until the chocolate chips have softened and the glaze can be stirred smooth.

Loosen the sides and middle of the cake with a toothpick and invert the pan on a serving plate. Hope the cake falls out nicely. If not, remove the stuck pieces and pop them back in their rightful positions on top the cake. Pour the chocolate brandy glaze over the cooled cake. 

Food Lust People Love: Both rich and somehow also light, this chocolate brandy cake with black pepper and cloves gets better and better each day! And that glaze! Perfection

Enjoy!

As mentioned above, this month's Bundt Baker theme is "celebrating love" which isn't just for Valentine's Day, of course. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out all the Bundt cake links: 

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


Pin this Chocolate Brandy Cake! 

Food Lust People Love: Both rich and somehow also light, this chocolate brandy cake with black pepper and cloves gets better and better each day! And that glaze! Perfection

 .