INGREDIENTS 2 tablespoons unsalted butter 1 small onion, cut into 1/4-inch dice 2 garlic cloves, very finely chopped 1 1/4 cups ketchup 1/4 cup bourbon 3 tablespoons cider vinegar 2 tablespoons molasses 2 tablespoons honey 2 teaspoons Tabasco 1 teaspoon chopped thyme 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 . . . → Read More: Barbecue Shrimp with Cheese Grits
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Ingredients 1. 1/2 pound green beans 2. 1 cup grape tomatoes, halved 3. 1/2 cup pitted Niçoise olives (3 ounces) 4. 1 cup roasted red or yellow bell peppers, cut into strips 5. Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped 6. 1/2 cup torn basil leaves 7. . . . → Read More: Hot Niçoise Salad Broiled: With Tomatoes and Capers – Set rack 4 inches from heat source. Spread a broiler-safe pan with olive oil. Add fish. Mix 1 pound sliced tomatoes with oil and 2 tablespoons each capers and chopped red onion. Spread over and around fish; broil. Garnish: Chopped parsley and lemon wedges. Tacos – Skip . . . → Read More: Basic Fish Preparations: Bittman’s Broiled, Sautéed, Roasted, Poached For the grits 4 cups milk 1 cup stone ground grits 1 1/2 teaspoons kosher salt 1 tablespoon butter For the shrimp 1 1/2 pounds peeled and deveined shrimp 1 teaspoon Old Bay seasoning 1 lemon, cut in half For the gravy 6 slices bacon, diced 2 tablespoons butter 1 onion, diced 2 cloves . . . → Read More: Classic Shrimp and Grits |
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