RECIPE: OLD SCHOOL LEMON ICEBOX PIE

OLD SCHOOL LEMON ICEBOX PIE

Yield: 1 (9-inch) pie

Note: The pie must cool at least 5 hours before topping and at least 1 hour more before serving.

Graham Cracker Crust:

1 1/2 cups finely ground graham crackers

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

Pinch fine salt

Filling:

1 teaspoon lemon zest

3/4 cup freshly squeezed lemon juice (6-7 lemons)

1 (8-ounce) block cream cheese, room temperature

1 (14-ounce) can sweetened condensed milk

Topping:

1 1/2 cups heavy cream

1/2 cup Confectioners sugar

1/4 teaspoon vanilla extract (optional)

DIRECTIONS:

Preheat oven to 350ªF

For the Crust:

Add dry crust ingredients to a bowl. Add melted butter. Mix together until it has the consistency of wet sand.

Add the mixture to an ungreased 9-inch pie plate. Press the mixture evenly onto the bottom and sides of the pie plate. Place a sheet of parchment over the crust and use the bottom of a jar, glass, or another pie plate to help you pack the crust so it holds its shape.

Bake at 350ªF for 10 minutes. Remove and allow to cool completely before filling.

 For the Filling:

In a large bowl, add the zest, lemon juice, cream cheese, and sweetened condensed milk. Beat together until well combined.

Pour the mixture into the prepared pie crust. Refrigerate for 5 hours or until completely cold and the filling is set.

 For the Topping:

Beat the whipping cream together with the sugar until it forms soft peaks. Add the vanilla and beat to stiff peaks but take care not to overheat. Add to the top of the pie and chill at least 1 hour more prior to serving.

RECIPE: CLASSIC SOUTHERN GULF SHRIMP AND GRITS

CLASSIC SOUTHERN SHRIMP AND GRITS

Serves 4

INGREDIENTS

For the Grits

3 cups 2% milk

1 cup water

1/2 teaspoon kosher salt and freshly ground black pepper to taste

1 cup stone-ground grits

1 tablespoon unsalted butter

2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish

 For the Shrimp

24 large fresh Gulf shrimp, peeled and deveined with the tails left on, save the shells to create a shrimp stock

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, finely minced

One 28-ounce can whole tomatoes, coarsely chopped, juice reserved

3 bay leaves

1 pinch ground cayenne pepper or to taste

Juice from 1/2 lemon

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon unsalted butter

 Directions:

For the grits: In a medium saucepan, bring the water and milk for the grits to a gentle boil. Whisk in the grits. Add the salt and pepper. Bring to a boil. Reduce to simmer and whisk the grits often to prevent sticking. Cook for 20-30 minutes or until the grits are soft and to a consistency you like. When the grits have thickened, stir in the cheese and butter and put a lid on the pot.

For the Shrimp: Add all the shrimp peel to a pot and cover with cool water. Bring to a boil over high heat. Reduce the heat to medium. Cook until the liquid is reduced by half. Allow to cool. Strain the shells and reserve the stock.

Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium high heat.

Add the onions and cook until soft and translucent, 2 to 3 minutes, stirring frequently. Add the garlic and cook about a minute.

Stir in the tomatoes with half their juice; add the bay leaves and cayenne and bring to a boil. Reduce the heat and simmer until the mixture is reduced and slightly thickened, about 10 minutes.

Return the heat under the tomatoes to medium high and add1/2 cup of the reserved shrimp stock and a bit more of the tomato juice, if desired. Once it is bubbling, add the shrimp and cook until the shrimp are pink and firm, approximately 5-6 minutes.

Remove the shrimp to a plate. Stir in the lemon juice into sauce. Taste and adjust for seasoning with salt and pepper. Add the final tablespoon butter and stir. Remove from heat and add the parsley. Return the shrimp to the sauce.

To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and sauce. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

RECIPE: THREE CHEESE GRITS (SO EASY!)

Do you need something quick, easy, and comforting for breakfast or brunch during the holidays? This super fast grits recipe is perfect for Christmas morning or any holiday brunch because it's not only delicious, it's quick to fix and affordable, too.

I call these my 3G Grits; it is the Gouda, Gruyere, and Goat cheeses that take these grits from everyday to gourmet. You can use whatever combo of cheeses you have... it is the perfect way to use the leftover cheese you have hanging around in the fridge.

THREE CHEESE GRITS

INGREDIENTS

2 cups quick cooking grits or stone-ground grits; cooked to package instructions

2 tablespoons unsalted butter, divided

Kosher salt & fresh cracked pepper to taste

1/4 cup heavy cream

1/2 cup Gouda, coarsely grated

1/2 cup Gruyere, coarsely grated

1/2 cup goat cheese, crumbled

Pinch cayenne pepper (optional)

Smoked paprika (optional, to lightly sprinkle on top)

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit.

Generously butter a shallow baking dish with 1 tablespoon of the butter. Make grits according to package directions. Stir in butter, heavy cream as the grits are almost done. Add the peppers, and stir in the cheeses, reserving a bit of each for the top. Stir until the cheese is almost completely melted and pour into the buttered dish.

Bake at 425 for 12 minutes or until the top is golden brown. Serve immediately.