Recipes from the Laity Lodge Kitchen

Shrimp and Chorizo Tapas

Tim — Thu, 13 May 2010 13:34:41 PDT

1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry, divided
1 1/2 pounds peeled and deveined raw medium shrimp
1 tablespoon Spanish paprika
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

In a large skillet, heat 1 tablespoon of the olive oil and sauté the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley, and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Yield: 6 to 8 appetizer servings
Prep Time: 20 minutes
Cook TIme: 23 minutes

Cherry and Amaretti Parfaits

Tim — Thu, 01 Apr 2010 12:33:51 PDT

6 ounces (1 cup) dried cherries
1 cup water
½ cup granulated sugar
6 ounces cream cheese, softened
¾ cup part-skim ricotta
½ teaspoon pure vanilla extract
¼ cup confectioners’ sugar
8 amaretti cookies, coarsely crumbled

Combine cherries, water, granulated sugar, and ⅛ teaspoon salt in a small saucepan over medium heat. Bring to a simmer, and cook, stirring occasionally, for 20 minutes. Let cool.

Meanwhile, blend cream cheese, ricotta, vanilla, confectioners’ sugar, and remaining ⅛ teaspoon salt in a food processor until smooth. Divide cherries among 4 glasses, then top each with ricotta mixture. Sprinkle tops with crumbled amaretti cookies, and serve immediately.

Polenta

Tim — Mon, 01 Feb 2010 13:01:57 PST

Polenta, which is nothing more than cornmeal cooked Italian style, may be eaten warm and soft, or it may be cooled, cut into sections, and grilled or fried as a side dish.

1 Tbsp. coarse salt
2 bay leaves
1 2/3 cups coarse polenta (yellow or white cornmeal)
1 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper

Put 7 cups cold water, salt, and bay leaves into a medium, heavy-bottom pot. Stir in cornmeal. (Adding cornmeal to cold water helps keep polenta free of lumps).

Bring to a boil over high heat, then add oil. Reduce heat to medium-low and continue cooking, stirring constantly with a wooden spoon, until polenta thickens and pulls away from the bottom and sides of the pot, 30-40 minutes. Season to taste with salt and pepper. Remove and discard bay leaves.

Smoked Gouda and Chipotle Grits

Tim — Tue, 22 Dec 2009 14:00:18 PST

2 tablespoons (1/4 stick) butter
2 cups fresh corn kernels or frozen, thawed
1 medium onion, chopped
5 cups water
2 cups whole milk
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black pepper
1 ½ cups quick-cooking white hominy grits
2 cups (packed) coarsely grated rindless smoked Gouda cheese (about 8 ounces)
1 tablespoon chopped canned chipotle chiles in adobo*
Chopped fresh cilantro

Melt butter in a large heavy saucepan over medium-high heat. Add corn and onion. Sauté until onion is golden, about 10 minutes. Add the water, milk, salt, and pepper to pan; bring to boil. Gradually add grits, whisking until mixture is smooth and comes to a boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 mintues. Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to shallow bowl. Sprinkle with cilantro and serve.

*Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at HEB.