"Rich Grits"

For the grits:


2 cups medium ground grits, fine cornmeal, or white polenta
3 tablespoons butter
1 cup freshly grated Cheddar cheese
sea salt and freshly ground black pepper

For the shrimp and sausage:


6 good quality pork sausage
olive oil
3/4 lb raw shrimp, shells off
2 cloves garlic, peeled and minced
1/2 teaspoon smoked paprika
pat of butter
1 lemon
small bunch of Italian parsley, finely chopped

Bring a quart of water to a boil in a large saucepan. Pour in your grits or cornmeal and cook following the package instructions. Be sure to stand over the pan and stir constantly to make sure there are no lumps and it doesn't catch. When your grits are ready, add the butter and grated cheese, and stir and beat in really well. Have a taste and add some seasoning to the point where it's delicious. Pop the lid on the pan to keep the grits warm.

Get a large frying pan on a medium heat. Squeeze the sausages out of their skins bit by bit and roll the meat into little balls. Don't go getting fancy, just pack them into roundish shapes. once you've done that with all your sausages, turn the heat up under the pan and add the meatballs to the pan with a few lugs of olive oil.

Shake the pan every now and the, and after 4 or 5 minutes the meatballs should be looking gorgeous all over. Add your shrimp and minced garlic and sprinkle in your smoked paprika. Give everything a good shake and within about 2 minutes the shrimp will be perfectly cooked, so add a pat of butter and cook for another minute or two, shaking and stirring every 10 seconds or so. Take the pan off the heat, squeeze in the juice of your lemon, add your chopped parsley, and season to tasted with a pinch of salt and pepper. Let everything mix together, and stir around to pick up any flavors from the bottom of the pan. Have a taste and check you're happy with it. Stir a splash of boiling water into your grits to bring them back to life, and divide between your plates. Spoon over the lovely meat and shrimp, drizzle over any leftover juices, and serve right away.

Wine pairing: Italian red - Dolcetto d'Alba (I found a good one for $10 at Total Wine)

Recipe from: Jamie's America: Easy Twists on Great American Classics, and More

Fiery Dan Dan Noodles

According to Joel these should be called John John noodles but I'll give credit to the Chinese.

Ingredients:

1 beef or chicken boullon cube
1.25 pounds ground beef
2 tablespoons honey
10 oz Chinese wheat noodles
4 handfuls of mixed greens (bok choy, broccolini, spinach, Napa cabbage)
4 cloves garlic, peeled and minced
3 tablespoons dark soy sauce
2 teaspoons freshly ground Szechuan pepper (I've used Szechuan seasoning and it works out)
5 tablespoons good-quality chile oil
2 scallions, trimmed and thinly sliced
1 lime, quartered for serving

Directions:

Crumble your bouillon cube into a large saucepan of water and get it on the heat.

Add the beef to a dry frying pan and, on a medium to high heat, keep moving it around until it's golden and crunchy, which will take about 10 to 15 minutes. Pour away any excess fat, then add the honey and toss until all the beef is nicely coated. Cook for about 30 seconds, then take the pan off the heat.

Stir your noodles into the boiling broth and move them about a bit so they don't stick together. Cook following the package instructions. Shred your cabbage into 1/2 inch strips, quarter your bok choy, and snap up the broccolini spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip your noodles, veggies, and the mugful of water back into the hot pan.

Add your garlic, soy sauce, Szechuan pepper and chile oil. Give it a good mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this at the last minute if you like), finish with a scattering of scallions, and serve each dish with a lime quarter to squeeze over. A serious noodle dish!

Recipe from: Jamie's America: Easy Twists on Great American Classics, and More

Coq au Vin

This recipe takes a couple hours of cooking time but it's definitely worth the wait. I was in too much of a rush to eat to make time for pictures of the final product but the next time I make it I'll be sure to post a picture. Don't be intimidated by having to "butcher" your chicken. It's really pretty easy once you figure out where the joints are located and will save you money in the end. Be sure to get 2 bottles of wine when you're at the store, one for cooking and one for drinking with the meal. It's a sure way to make sure you've got a great pairing!

Ingredients:
1 whole chicken, approx 3 to 4 pounds, cut into 8 pieces
- fine sea salt and freshly ground black pepper
1 tablespoon all-purpose flour plus more for dusting
1/4 cup canola oil
1 slice smoked bacon (optional...but be honest, you're gonna use it)
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced peeled carrot
3 ounces button mushrooms, washed and diced
2 garlic cloves, sliced
1/2 cup brandy
1 750ml bottle dry red wine (I used a Cote du Rhone but there's plenty of options)
1 tablespoon tomato paste
2 thyme sprigs
1 cup reduced chicken stock
egg noodles

Directions

Lay the chicken pieces on a cutting board or baking sheet, then season the chicken with salt and pepper and lightly dust with flour. Heat the canola oil in a heavy stock pot over medium heat. In batches, add the chicken pieces and cook until golden brown and crispy. Turn the chicken pieces over and continue cooking until golden brown. Remove the chicken from the pot and discard all but 1 tablespoon of oil. Cook the bacon int he pot (if using it) until it is crisp. Add the celery, onion, carrot, mushrooms and garlic and cook until the vegetables are lightly caramelized, 5 - 7 minutes.

Deglaze the pan with the brandy and return the browned chicken to the pot. Stir in 1 tablespoon of flour, then the red wine, tomato paste, thyme and chicken stock. Bring the liquid to a boil, then reduce the heat to low and simmer for about 2 hours or until the chicken is very tender and starts falling off the bone.

Carefully transfer the chicken pieces to a bowl and cover to keep warm. Simmer the braising liquid until it is reduced by half and thickened slightly, about 10 minutes. Return the chicken to the sauce and season to taste with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling salted water until tender but still firm to the bite. Drain the noodles and divide them among 4 plates. Top with the chicken and sauce and serve.

Recipe from: Avec Eric: A Culinary Journey with Eric Ripert