TD.com Recipes and Recipe Book Thread - 5th Version

Thanks, Wink!!!

Keeping this on the first page so that it can be stickied.

you people begged and pleaded for this thing and now you can't even keep in on the first page...hmph!

I can't open it.

Loaded fine for me.

I can't get it to open on my iPad.

Love the cookbook! I am new to Tiger Droppings and wanted to know if there is a link to previous versions of the Recipe Book?

Shrimp Grits:

For two servings

Need:

For Grits:
1 cup stone ground grits
2 cups water
1 cup cream or milk
1 tablespoon butter
Dash of salt

For Shrinp:
20 raw shrimp, peeled and deveined
1 medium onion, chopped
1 stalk celery, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
4 garlic cloves minced
4 slices bacon, cut into 1/2 inch pieces - for the meat and grease.
1 cup smoked sausage cut into small pieces
2 Green Onions, chopped
1 small tomato, peeled, seeded and diced
1/2 teaspoon Thyme
1 tablespoon creole seasoning
1 teaspoon red pepper flakes
1/2 teaspoon red cayenne pepper
2 teaspoons Lawry's Garlic Salt
Kosher Salt
Black pepper
1/2 cup Heavy Cream
1/2 cup Chardonnay or other good dry white wine
Kosher salt (to taste)
Black pepper (to taste)

Make the stone ground grits:

1 cup grits, 2 cups water, 1 cup cream or milk, 1 tablespoon butter, 1/4 tsp salt. Bring liquid to a boil add grits stirring well to avoid lumps and simmer for 10-15 minutes, stirring occasionally. Continue cooking until the grits are done and the liquid is reduced to the thickness you like. I like mine thick - the thicker the better. And no cheese for me. If you want cheese, add it when grits are done. Set grits aside until plating the completed dish.

Shrimp:

Peel and season the shrimp (creole seasoning, red pepper flakes, cayanne pepper, thyme, Lawry's). Set aside to allow the seasoning to flavor the shrimp.

Cut up and cook the bacon. When crispy, remove bacon and set aside.

Chop onion, bell peppers, celery and saute in bacon oil. When the vegetables are tender, add the sausage and cook over medium heat for a few minutes, then add the tomato and minced garlic.

Cook until the garlic is tender and the tomato begins to break down, then add 1/2 cup of Chardonnay and the shrimp. The shrimp should cook in three or four minutes. When the shrimp are cooked, add the bacon and a half cup of cream.

Remove shrimp from heat. Set up two shallow soup bowls with the grits, add the shrimp and garnish with green onions.

Serve with butter toasted bread.

(no message)

Asian Brussel Sprouts

2 lbs brussel sprouts, halved
4 tbsp. olive oil
Juice & zest of 2 lemons
Kosher salt
6 basil leaves, torn
1/2 chili pepper, chopped (we use jalapeno)
Cilantro or Mint
1 cup sugar
1 cup white vinegar
1/2 tsp black pepper
1.5 tsp crushed dried red pepper
1/2 head garlic

Preheat oven to 400 degrees (or if you want to roast them longer and not run risk of burning them, 350-375 degrees)
Toss sprouts on baking sheet with olive oil and 1 tsp. salt.
Roast for 35-40 minutes. If lower temperature, maybe longer. Outer leaves should be crispy.
While hot place sprouts in bowl and stir in 1/4-1/2 cup sweet chili vinegar (see recipe below). Stir in lemon juice and zest, add salt to taste and garnish with basil leaves, cilantro (or mint) and chili pepper.

Sweet Chili Vinegar:
Mix 1 cup sugar, 1 cup white vinegar, 1/2 tsp. black pepper, 1 1/2 tsp. crushed dried red pepper, 1/2 head garlic - cook over low heat until sugar dissolves, about 5 min.