A Decent Omelet

It may be a urban legend, but word has it a famous French chef asks all of his potential sous chefs to prepare a omelette before he hires them. I've been making omelets for almost twenty years; however, I've made approximately twelve omelets that I'd willingly present to a renowned chef.  I don't claim to be an omelet master. My omelets are usually stuffed with goodies like goat cheese, a pork product, and some vegetables (if truly necessary). If one belongs to the less is more camp you can never go wrong with a good sharp cheddar and some freshly cracked pepper. 

That said, I do have a formula that works for me. I start with a 10-inch, heavy nonstick pan and heat it over medium heat. French chefs, who often don't care about their hearts, use butter. I use PAM.

After whisking the two eggs in a cup, I pour them in the skillet, twisting it to cover the entire surface.

After about a minute and a half over medium high heat, the eggs will be set enough to fill. I used chopped grape tomatoes and plain goat cheese. I sprinkled them on the left half of the omelet. A twist of salt and pepper would be welcome at this stage, too.

Now comes the fun part. Using a spatula, I loosened the edges and flipped the other half over the filling.

Slide it onto a plate and voila!

Summer Shrimp

Shrimp and grits is distinctly Southern. It is a dish of lowcountry origins, associated with the Carolinas, but has spread far and wide across the Southeast. In the past couple of months, I have experimented with several S&G recipes, all completely different. I experimented with pancetta and proscuitto, two common Italian ingredients, and arrived at bacon, specifically, Conecuh bacon.* Proscuitto didn't deliver the smoky flavor I wanted, and pancetta simply wasn't as good as bacon. I tried yellow grits but preferred the white. White grits keep the integrity of the dish, rather than transform it into shrimp & polenta.


*Conecuh bacon (named after the Alabama County in which it's produced) is by far the best bacon I've ever tasted. It is perfectly marbled with fat, and crisps up beautifully.


Best Shrimp and Grits
Serves 6

Grits
4 cups chicken stock
3/4 cup heavy cream
3/4 stick butter
1 garlic clove, minced
1 cup grits
1/2 cup sharp cheddar cheese
3 ounces goat cheese, crumbled (optional)

Shrimp
1/2 stick butter
1 onion, finely chopped
1 large garlic clove, minced
2 pounds uncooked large shrimp, peeled, deveined
1/2 cup dry white wine
1 14-ounce can diced tomatoes in juice
6 slices of uncooked bacon, chopped

1 yellow pepper, chopped
1/4 cup chopped fresh basil

1/2 cup green onions, chopped (green and white parts)

Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.

Meanwhile, melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add yellow pepper and bacon and saute until bacon is fully cooked and browned. Add drained diced tomatoes. Add shrimp and white wine to skillet and saute until shrimp are just cooked, pink and curled. Season to taste with salt and pepper.

To simmering grits, add cheddar and optional goat cheese. Stir until cheese is melted. Spoon grits into shallow bowls. Top each serving with shrimp mixture, dividing equally. Garnish with basil and green onions and serve immediately.

Sunday Brunch

Sunday brunch cocktails are a must. Usually I reach for a classic Bloody Mary (garnished with pickled okra and green beans) but Beach Brunch requires a little more panache. In the midst of my fruit-blending craze, I blitzed up a peach puree (made with fresh Chilton Co. peaches, of course) moistened with a bit of Triple Sec. Poured into ten flutes and topped with sparkling wine, the result was a beachy peachy beverage the precise color of a Gulf Coast sunrise. That was last week.

Alabama Peach Bellinis

Makes 10 drinks

1 bottle champagne or sparkling white wine

6 fresh peaches

3 tablespoons Triple Sec

Cut peaches in half and remove pits. Place peach halves in blender and blend on high for at least one minute, or until peaches are fully pulverized. Strain into a container, pushing on pulp with a wooden spoon to extract the juice. Divide into ten champagne glasses, then top with sparkling wine.

Today, my aunt prepared a verdant beverage called "Missionary's Downfall." This one was as pretty as it was potent, and lives up to its name. The family first tasted these at my cousin's bridal shower, and no one remembers the presents.

Missionary's Downfall

Makes 6 generous servings

1 small can of limeade

lots of young Kentucky mint leaves, 3 or 4 handfuls

1 limeade can of vodka

1 blender full of ice

Blend ingredients on high til green throughout and ice is crushed. Pour and serve! Also fabulous for Derby parties.