Valentines love martini's, shrimp, grits & chocolate souffles
"Love" Martini
oh...Valentines day was yummy...shrimp and grits...Scott & I cooked dinner together and made Chef John's chocolate souffles...so yummy. They turned out great...and the rest of the meal was good too...We also made Pomegranite "Love" Martinis (just get a great quality, all juice mixer and vodka)...what a great Valentines day, cooking with my favorite person...xxxooo to my Captain Love...which is what his Valentine T-shirt said:)
Shrimp & Grits
cheese grits: 1 c stone ground grits, 1 tsp salt, 1/2 c shredded sharp cheddar, 1/2 c grated parmesan, 3 tbs butter, black pepper, franks hot saucebring 4 &1/2 c water to boil and whisk in grits and salt, lower to a simmer and cook 35-40 min till water absorbed and tender...remove from heat and stir in cheeses and butter...add hot sauce and pepper to taste...as much as I love hot sauce..I think I like these grits w/out...over powered the creamy cheese for me.
shrimp: 3 slices bacon, chopped, 1 lb shrimp, peeled & deveined, 2 tbs flour, 2 tbs vegi oil, 4 oz mushrooms,sliced, 1 lg clove garlic made into a paste w/ salt, franks hot sauce, 2 tsp fresh lemon juice, salt,1/2 cup spring onions finely sliced (which I didn't like and would omit)
fry bacon, transfer bacon to p.towel to drain and reserve 1 tbs bacon fat. Toss shrimp with flour to lightly coat, add oil to bacon fat (or just use all the bacon fat...hello!), over med heat and saute shrimp till partially cooked, 1-2 min. add mushrooms and then add bacon & garlic. Add tobasco & lemon to taste, being careful to not let garlic color/burn....cook until shrimp are cooked thru 2-3 min longer...season to taste and if you like green onion add now....serve over grits.
Chef John's Chocolate Soufflé...from http://www.morethanarecipe.com/
You can half this
15oz Bittersweet or Semisweet chocolate (or a blend of the two)
9oz Heavy Whipping Cream
7.5 tbl Sugar (that’s Tablespoons!)
3 Tbl Butter
1.5 tbl Dark Rum ( I used a little almond extract cause I didn't have Rum)
1.5 tbl Vanilla Extract
1/3t Salt (That’s one third teaspoon)
9 Eggs (Separated)
Powdered Sugar (for garnish)
Recipe
Preheat oven to 350 Degrees
Combine first seven ingredients in heavy saucepan. Stir over low heat until chocolate melts and is smooth and silky. Cool.
Butter ramekins and dust with sugar. Make sure that this step is done neatly. The sugar is what makes the soufflé rise.
Whisk egg yolks into cooled chocolate. Set aside.
Beat egg whites until soft peaks. Fold whites into mixture, using 1/3 2/3 methods (simply add one third of the whites and fold and then the other two-thirds.)
Fill ramekins to about ¾’s full and place on baking sheet. They will bake apx 15 min. They will rise about 1/4” and will remain moist in center.
Dust with powdered sugar before service…..
Shrimp & Gritscheese grits: 1 c stone ground grits, 1 tsp salt, 1/2 c shredded sharp cheddar, 1/2 c grated parmesan, 3 tbs butter, black pepper, franks hot saucebring 4 &1/2 c water to boil and whisk in grits and salt, lower to a simmer and cook 35-40 min till water absorbed and tender...remove from heat and stir in cheeses and butter...add hot sauce and pepper to taste...as much as I love hot sauce..I think I like these grits w/out...over powered the creamy cheese for me.
shrimp: 3 slices bacon, chopped, 1 lb shrimp, peeled & deveined, 2 tbs flour, 2 tbs vegi oil, 4 oz mushrooms,sliced, 1 lg clove garlic made into a paste w/ salt, franks hot sauce, 2 tsp fresh lemon juice, salt,1/2 cup spring onions finely sliced (which I didn't like and would omit)
fry bacon, transfer bacon to p.towel to drain and reserve 1 tbs bacon fat. Toss shrimp with flour to lightly coat, add oil to bacon fat (or just use all the bacon fat...hello!), over med heat and saute shrimp till partially cooked, 1-2 min. add mushrooms and then add bacon & garlic. Add tobasco & lemon to taste, being careful to not let garlic color/burn....cook until shrimp are cooked thru 2-3 min longer...season to taste and if you like green onion add now....serve over grits.Chef John's Chocolate Soufflé...from http://www.morethanarecipe.com/
You can half this15oz Bittersweet or Semisweet chocolate (or a blend of the two)
9oz Heavy Whipping Cream
7.5 tbl Sugar (that’s Tablespoons!)
3 Tbl Butter
1.5 tbl Dark Rum ( I used a little almond extract cause I didn't have Rum)
1.5 tbl Vanilla Extract
1/3t Salt (That’s one third teaspoon)
9 Eggs (Separated)
Powdered Sugar (for garnish)
Recipe
Preheat oven to 350 Degrees
Combine first seven ingredients in heavy saucepan. Stir over low heat until chocolate melts and is smooth and silky. Cool.
Butter ramekins and dust with sugar. Make sure that this step is done neatly. The sugar is what makes the soufflé rise.
Whisk egg yolks into cooled chocolate. Set aside.
Beat egg whites until soft peaks. Fold whites into mixture, using 1/3 2/3 methods (simply add one third of the whites and fold and then the other two-thirds.)
Fill ramekins to about ¾’s full and place on baking sheet. They will bake apx 15 min. They will rise about 1/4” and will remain moist in center.
Dust with powdered sugar before service…..
my singing card from Captain Love...sang "ring of fire" by J.Cash:)
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