Shameless Review: Portland's Veritable Quandary (VQ) - I am Not Confused

Veritable Quandary - As Charming as the City Itself



Portland's Veritable Quandary (VQ) and executive chef Annie Cuggino score a dining tri-fecta and sets a very high bar for any other dining experiences in the City of Roses.  The restaurant is a small affair, but the dishes and flavors it delivers are any thing but.

Anytime I am in a new city, I like to ask the locals what the best restaurants in the area are.  The problem with checking with a concierge is that in many towns there are agreements or even reciprocity for recommendations for a hotel's concierge.  The locals know, either though personal experience or word of mouth what places are really the true gems of regional cuisine.  While the answers varied in my discussions, the one place that was mentioned by almost everyone was VQ...so VQ it was.

The recommendations and the food at VQ were spot on.  The charming, tree-lined patio and the great weather may have colored my impressions a little, but anyway I look at it this is a wonderful establishment for well prepared, seasonally fresh food.

FOOD:

The starter here was an Oregon Albacore Tuna Bruschetta which had, as the name suggests, local Albacore Tuna which was incredibly fresh and perfectly cooked.  Added to this was a bright acidity added by a melange of quartered plum tomatoes, the brininess of black olives and anchovy fillets, and a light vinaigrette.  This was all atop a heavily crusted bread that was too fresh not to have been baked locally.  A great sized appetizer that struck just the right balance for an appetizer.

Now of course, this wouldn't be a Shameless Foodie review if I didn't have something a little more...heavy.  So, just for your friends, that is exactly what I did.  There were several items on the menu that struck me as interesting, but the Osso Bucco stood out as something I had to try.  A slow braised veal shank with carrots, tomatoes, and celery on a bed of Parmesan & basil risotto.  The veal was very tender, but had been pulled from the braising vessel while it still had some substance to it.  The risotto was probably one of the best I have had...ever.  It was al dente, creamy, and perfectly seasoned.  Being very proud of my own risottos, it is hard for me to say, but it was better than my own...high praise in my book.

Finally, came desert.  I would have had to turn in my Shameless card had I turned back at this point, so I trudged ahead diligently, and was aptly rewarded.  Again there were many delicious looking choices, but I wasn't in the mood for something overly sweet, so I opted for the Semi-sweet Chocolate Tart with Pistachio Ice Cream and Warm Macerated Cherries.  This was the only aspect of the entire meal that I might take a slight issue with.  The tart was wonderful and was perfectly complemented by the ice cream.  The cherries were tasty, but didn't really work as part of a cohesive dish.  But this is nit-picking...over all it was a very memorable first impression of the Portland food scene.
 

Shameless Review: Bravo's in West Little Rock - I Think Bravo is Overstating It

Bravo's Cucina Italiana - Inconsistent

Inconsistently good food is probably worse than consistently bad food.  When the food is inconsistent it is truly disappointing because it means that they have the ability to produce better food, but choose not to do so.  At least if the food is consistently bad, I might be able to write it off to a difference of taste or just not being my kind of food...though that is hard to imagine.

Bravo's is relatively new to West Little Rock.  While it is a chain, Bravo's in general is probably one of the better Italian chains I have eaten at before.  Which is probably why I was disappointed in my visit to this new Bravo's location.  It certainly has potential with nice decor and a pleasant wait staff.  Maybe it was a bad day or maybe they are just working out the kinks, but they don't have it nailed yet.


FOOD:
A friend and I visited Bravo's recently.  She told me that she had eaten there recently and that it was really good.  I generally agree with her assessments on restaurants so we made plans to check it out.  I had the Spaghetti Carbonara, which was pretty good...but certainly not exceptional.  I will admit that when it comes to pasta I can be a bit picky.  In my opinion, if you are running an Italian establishment, there is really no reason you should be serving pasta that isn't fresh and made in house.  I know...I know, it is a chain, but come on, boxed pasta?!?!  Not only is the pasta boxed, but they actually list it on the menu as Barilla pasta as if that is a good thing.  I guess I should give the points for being upfront about it.

Okay, getting past that for a moment, the pasta was well cooked.  Correctly al dente.  The carbonara included asparagus, pancetta, egg, and black pepper.  Thankfully, the asparagus wasn't over cooked, but the pasta sauce was a bit congealed.  This can easily happen in a carbonara if you don't use enough of the pasta cooking liquid.  While the overall dish was flavorful, it fell short of being completely successful.

I might have been able to overlook the carbonara because it can be difficult to execute correctly and it was pretty good, but then it got worse.  My dining companion chose the Cheese Ravioli al Forno and insisted that i try it.  The dish is cheese ravioli in an alfredo sauce topped with stripes of pesto and tomato sauces.  These sauces were bright and flavorful and would have made a nice contrast to the alfredo sauce had it not been bland to the point of tasteless.  Worse still probably was the filling in the ravioli.  It was supposed to be ricotta and parmigiana cheeses...but maybe they ran out of parmigiana when they made that batch.  It was texturally okay, but even less flavorful than the alfredo sauce, which must have been challenging to accomplish.

As I mentioned, inconsistency is a very bad trait in a restaurant.  The food on this day definitely did not make us want to cheer "Bravo".

Shameless Review: Gina's Chinese Kitchen & Sushi Bar - Hidden Gem

Gina's Chinese Kitchen & Sushi Bar - Great Food

I am truly a beef fried rice fanatic...shamelessly so.  Imagine my excitement when I found an out of the way location in West Little Rock that had fried rice on par with the best restaurants I have eaten at...anywhere in the nation.  Gina's  fits that bill without missing a beat.

I couldn't bring myself to give Gina's a less than five knife rating, even if I wanted to.  Outside of the fact that Gina's is in a strip mall, everything else is exceptional.  The restaurant has great food, great service and very reasonable prices.  It is exactly the kind of place that I was looking for when I started blogging, a little known gem of a restaurant that I could share with everyone.

FOOD:

Admittedly I have not tried the entire menu, but everything that I have had is excellent.  As I mentioned, they have wonderful fried rice.  With such a simple dish, you would think that fried rice would be hard to screw up, but it is a delicate balance.  Not too salty from too much soy sauce, enough egg to carry the flavors used (its one of the secrets to great fried rice) and not over cooked so the meat doesn't get tough; it is the baby bear's porridge of fried rice.

Recently, Gina's changed their menu...and quite frankly, I panicked.  Since it was one of my favorite Chinese restaurants I was terrified that the new menu wouldn't be as good.  However, I was proven utterly wrong.  While I won't say the new menu is better, it is still Gina's and still exceptional.  The Bento Boxes are amazing and the egg drop soup is silky and delicious.

The sushi here is very good as well.  While strictly speaking there may be a place or two in Little Rock that exceed Gina's on this particular front, I can't say anything negative about the sushi.  It is not inventive or heavily sauced, it is just good straight-forward traditional sushi.  There are times when that is exactly what I want.  Bottom line...it is awesome food.

Shameless Recipe: Undercover Margaritas - Watch Out!

My wife is a huge margarita lover.  Shortly after we were married, she found a local Mexican restaurant near our house that had margaritas that she really liked.  So, being the chivalrous guy that I am...I bribed one of the bar tenders to give me the recipe. 

I then spent several years perfecting the recipe...many combinations and countless hangovers later I got it just right.  This is not a traditional margarita recipe and it has a lot of alcohol by volume in it without tasting like it.  Let me warn you friends, these margaritas are the stealth bomber of the margarita world.  People have found them selves laying in strangers lawns and talking to inanimate objects because of this recipe...not to mention the not uncommon spontaneous disrobing.

This is my gift to the world...drink and be merry!

INGREDIENTS:

Makes 1 Pitcher - 5 to 6 large glasses
24oz of 1800 Reserva Reposado Tequila - You could substitute for a higher grade, I would not recommend anything less.
15oz of Cointreau
1 Can of Frozen Concentrate Lime-aid (thawed)
3 Cups of Water
2 Limes - Juiced
1/2 Cup of Orange Juice

Mix this all together...order does not matter...and enjoy.  I would recommend that if you are going to keep it in a pitcher and you want it cold, refrigerate the pitcher.  If that is not possible, place ice cubes in a plastic bag and submerge it in the pitcher...you don't want to water these babies down.

You have been fairly warned that these margaritas will sneak up on you.  Enjoy shamelessly, as I do, but do not hold me responsible if you wake up in a strange location without your clothes...

Shameless Recipe: The Best Carnita Tacos....Ever

I frequently look for excuses to have people over.  Given the season, an adults back to school celebration seemed like just the reason I needed....and what screams back to school more than margaritas and carnita tacos.  When it comes to tacos, carnita is the only way to fly.  The slow braised pork just melts in your mouth, and the best thing about this recipe is that it is super simple.

INGREDIENTS:

5lbs Pork Shoulder (Also called Boston Butt) - Cut into 2-3" cubes
32oz Chicken Stock
(2) cups of Orange Juice
(1) Lg Yellow Onion roughly chopped
(10-12) peeled Garlic Cloves - Smashed
(2) 4.5oz can of chopped Green Chilies
Salt
Pepper
Ground Cumin
Garlic Powder
Onion Powder
Olive Oil

Step 1:  Pre-heat oven to 275 on bake.
Step 2:  Remove any large fat caps or silver skin on the pork shoulder.  Cut the pork shoulder into approximately 3 inch cubes.  Generously coat the Cubes with Salt, Pepper, Cumin, Garlic Powder, and Onion Powder.
Step 3:  Place olive oil in pan and heat a pan (stainless steel or cast iron if available) to medium-high heat.  Once oil is almost to the smoking point, place several pieces of pork cubes into pan.  Do not over-crowd the pan...leave at least an inch of space between the pieces.  You will probably have to work in batches until all the port is done.  Sear the pork cubes on all sides and then set aside.  You are not trying to cook the cubes all the way through, all you want to do is get a nice carmelized sear on all sides.
Step 4: Once all the pork is seared, drain off any excess oil in the pan.  Return the pan to the burner and deglaze the pan with the orange juice.  Keep the pan on the burner until the liquid has reduced by about half.
Step 5: Place the pork into a dutch oven or similar heavy cooking vessel with an oven safe lid.  It is fine to crowd the pork here.  Once the pork in the dutch oven, poor the orange juice over the pork.  Add enough of the chicken stock so that about 1/4 of an inch of the pork is above the liquid.  Top this with the smashed garlic cloves, onions, and green chilies.  Cover tightly with lid and place in the oven.
Step 6:  Cook the pork for 2 hours, pull it out of the oven and turn over the pieces of pork.  Return to the oven and cook for another 2 hours.
Step 7:  Once the pork is fork tender, remove from braising liquid and set aside to cool.
Step 8:  Strain the braising liquid and place in a pan over high heat.  Bring to heavy boil and reduce the liquid by half.
Step 9:  Once the pork is cool, shred it with a fork.  Place the pork into a bowl or back in the dutch oven and then poor the reduced braising liquid over the top.  Cover and keep warm until you are ready to serve.

Serve with tortillas (corn or flour - your preference) and then all of your favorite taco toppings.  The pork should be extremely tender and melt in your mouth.

Enjoy...

Shameless Review: Sushi Cafe - East Meets West....GET IN MY BELLY!!

Sushi Cafe - East Meets West



Generally speaking, sushi is not as unwholesome as my typical fare, but I do love a well prepared roll.  Sushi Cafe does this in spades.  While it is not a traditional sushi establishment...I mean they have Kobe hot dogs for crying out loud...it is just the kind of great food with a unique, interesting environment that I simply can't pass up.

Okay, a truly critical person would point out that I usually eat western style rolls and not more traditional styles, but so what.  Good is good regardless of style.  So, with that in mind, if you are looking for a great meal with interesting style, you should really check out Sushi Cafe.

Normally, I would probably have given this restaurant a slightly lower score due to the limited seating, but I was happy to find out that they are in the process of doubling the size of their establishment.  This pretty much puts aside any negative things I could say about the cafe.  So happily, I give my first five knife rating.

                                                                                 FOOD:

I mentioned that the food is a bit...non-traditional, but that is one of the intriguing things about this restaurant.  While I understand the Kobe hot dogs and burgers are excellent, when I go to the cafe, I am there for one thing....sushi.  More specifically I go there for the Super Cafe Roll.  It is probably the second best piece of sushi I have ever had, and for the middle of Arkansas...that is saying something.  The combination of the delicate fish topped with a tangy mayo and spicy siracha sauce is great.  Throw in the firm texture of the rice contrasting the crunchiness of the panko topping....okay I am gushing....but its pretty dang good.

Beyond that, the beef tataki is really great as well.  It is pepper crusted and lightly seared.  Served with a rich ponzu sauce, it is another must try on the menu.

Shameless Review: Larry's Pizza in Bryant - Family Fun

Larry's Pizza in Bryant

I am something of a pizza snob.  Having lived near Chicago for a couple of years, I find most other pizzas pale in comparison to those of Windy City lore.  However, I have to tell you I absolutely love Larry's Pizza.  Larry's is a chain that has over a dozen stores throughout Arkansas; the Bryant location being just the closest.  I have eaten at a couple of their locations and they are consistently good, though there does seem to be a little variance...possibly ingredients or just the people making them.  I am not sure.

Regardless, if you like pizza...or even if you don't, Larry's is a must try.  The combination of their pizza buffet, with the most unusual combination of ingredients combined with the relaxed, family friendly atmosphere make it a great place to take the family.

FOOD:
First, the pizza at Larry's is thin crust.  I know there are a lot of opinions of thin vs. thick and the definitive answer is....thin wins!  I know that may sound a little confusing given my statements about my love of Chicago pizza, which most people think of as deep dish.  Truth of the matter is that traditional Chicago and NY pizzas both have thin crusts.  They are completely different types of crusts and yes, Chicago is known for deep dish, but deep dish in Chi-town is mostly about the toppings not the crusts.  If you want to eat bread with cheese on it, but don't blaspheme the pizza gods and call it a pie.

Just like with my favorite restaurants north of the Mason-Dixon, Larry's pizza is all about the toppings.  I am not certain who was the inspiration for the numerous pizzas on Larry's menu, but they should be commended.  Some of the unique and delicious flavors include:

• Chicken Honey Mustard with Bacon - Sauce: Honey Mustard
• Chicken Ranch Mushroom - Sauce: Ranch
• Cheeseburger - Sauce: Mustard  Toppings: Hamburger, bacon, pickles, onions, and tomatoes
• Loaded Baked Potato - Sauce: Ranch  Toppings: Sliced potatoes, butter, bacon bits, chives, mozzarella and cheddar cheese
• Cheese Alfredo - Sauce: Alfredo
• They also have several dessert pizzas including chocolate chip pizza.  Before you question my wisdom on this matter...all I have to say is give it a try.  You will absolutely find yourself converted!

There are numerous others, and these are just a few.  I have yet to have a bad pizza at one of their establishments.

Shameless Foodie Just Went International

Okay, since the name of my blog is Shameless Foodie I guess it is okay for a short self congratulatory post.  I was just online doing some maintenance and noticed that after just a little more than a week online, Shameless Foodie has gone INTERNATIONAL!!

To my new visitor from Jakarta, South Africa, welcome.

Thanks to all my followers and readers, I hope you enjoy the blog.  If there are any suggestions, questions on cooking, or restaurants you would like to see reviewed, don't hesitate to drop me a line.

Shameless Recipe: Jalapeno - Cheddar Brioche Grilled Cheese

I used to love grilled cheese as a kid...as many of us did.  However, as my taste progressed I lost my sense of pleasure in a simple grilled cheese.  I have kids though and they still crave a good grilled cheese, so I had to find a way to make a sandwich that would elevate a simple grilled cheese to something worthy of being served in a restaurant and truly shameless.

I love brioche...of course with so much butter in it, how could I not.  On a recent visit to my favorite bakery in Little Rock, the Boulevard Bread Company on Kavanaugh, I found a loaf of jalapeno - cheddar brioche.  The cheese in the bread gave me the idea of using this for a grilled cheese sandwich.  Nothing fancy in this recipe, but this sandwich turned out incredibly well.  The spicy jalapeno and dense brioche with cheddar cheese, butter, and a touch of mayo was amazing.

You could make this with numerous types of brioche and it would be delicious.  I know they have a sundried tomato brioche that would give a sense of grilled cheese and tomato soup....enjoy.

(2) Slices of Jalapeno - Cheddar Brioche Bread
(2) Slices of Sharp Cheddar Cheese - Though next time I may try a buttery Taleggio instead
Softened butter for the bread
(1) tbsp of real mayo

Butter the slices of bread.  Place one slice down and add mayo and slices of cheddar, and then top with the other slice.  I would strongly recommend using a panini press.  If you don't have one, you can purchase a grill press for only a few dollars.

I know this is a ridiculously simple recipe, but I figured I would keep it simple for a first go.  However, simple is not always bad.  I assure you this is worth a try!

Shameless Review: BACCO in New Orleans - Truffle-tastic

Ralph Brennan's BACCO

When it comes to cities rich in great food, New Orleans is definitely near the top of my list.  I would find it nearly impossible to pick a favorite restaurant in the city.  There are far to many great ones each with their own special flair, but consistently when you think of New Orleans you instinctively think of seafood and Cajun cuisine.  Having said that, I have been pleasantly surprised on more than one occasion by high quality Italian food in this city.

Ralph Brennan is a very well known restaurateur in New Orleans and has numerous establishments throughout the city.  Now I have to say that I am pretty skeptical when it comes to this type of set up.  I tend to believe that most restaurants should stick to what they know and do exceptionally well.  In this case though, I have to say that I was suitably impressed by BACCO.

Now let me tell you, Italian is by far one of my favorites.  In true shameless style, fresh pasta with a great cream sauce or other decadent topping is at the top of my list of things to order.  However, as anyone who truly loves Italian food, I can be pretty finicky about my pasta.

FOOD:

The BACCO menu was sufficiently varied with numerous choices for starters and entrees.  The one thing that stood out almost immediately to me was the Truffle Fettuccine appetizer.  Ohh...yeah.  I have to get that!

It was just as good as it sounds.  The fettuccine was freshly made (as is all there pasta) and perfectly al dente.  The sauce was a combination of butter, olive oil, white truffle oil, and black truffle puree.  Then just to make sure that they had a good $20 dollars worth of truffle in the dish they add some shaved black truffles.  This was topped with what I assumed was diced flat leaf parsley and shaved Parmesan.  Friends, I am in love...this is one of the best pasta dishes I have ever had.  Of course, with that much truffle it would be hard for it to be very bad.


Now, when it came to the entree, I had to ensure I held up my shameless nome de plume and continue with the truffle theme.  So, I ordered the filet mignon topped with black truffle butter and a veal demi-glace with roasted potatoes and carrots, and wilted greans.  The steak was ordered medium and was a little closer to medium well, but the flavor was exceptional...perfectly seasoned and then topped with truffle butter.  It was absolutely sumptuous.  The potatoes were a little under done for my taste, but overall the entire dish was great.

Shameless Review (August 10, 2010) - Ya Ya's EuroBistro

Ya Ya's EuroBistro 




Ya Ya's is actually a restaurant chain, but it only has a handful of location in the nation.  Thankfully for us, they chose to open one of these charming bistros in West Little Rock.  While it is a little inconveniently located, it is definitely worth the extra drive.  I have eaten there on several occasions and the food is consistently above average.  My latest visit to this establishment was as good as I have come to expect.  This is definitely a restaurant to keep on the list for a romantic date, a fun night out, or a good business lunch.  If the food and ambiance aren't enough to make you consider this location, there is also a large, comfortable patio area with live music.  There is nothing like Ya Ya's anywhere else in Little Rock garnering it a 4-knife rating.

FOOD:

In true Shameless style, I probably chose one of the most delicious and unhealthy items on the menu.  The gnocchi is an item on their appetizer section of the menu, but is certainly enough for a meal.

The soft, pillow like gnocchi includes well seasoned roasted chicken, baby spinach, and mildly spicy walnuts in a creamy Gorgonzola sauce.  This dish is exceptional, and I have it frequently when I eat here. 

The meal is typically started with a Baba Ghanoush, which is a roasted and pureed eggplant with olive oil.  This is a very subtle dish and not too filling.  A great way to whet your appetite.  However, this time I decided I had to take one for the team, so I forced myself to order the hummus and grilled pita wedges.  I am so happy that I did, the hummus was just the right consistency with a flavorful olive oil that seemed to have a hint of chilli in it and topped with a salty Feta cheese.  The pita wedges were excellent as well.  They were soft and warm with just a hint of char from the grill....overall, a very pleasant meal.

Shameless Review (August 8, 2010) - Copper Grill

COPPER GRILL & GROCERY  




Copper Grill & Grocery has been around for about a year now and I have eaten there on several occasions.  While it is normally a pleasant experience with good service and better than average food, I have to say that my latest experience at this bistro has certainly taken it down a notch in my ratings.  I intentionally chose this restaurant for my first review intending to enjoy the food, as I usually do, and give it a 4-knife rating.  However, this experience left me less pleased than normal...hopefully this was just a single event, but in all fairness I can't give it better than a 3-knife rating at this time.

Ahh...Tilapia My Friend, It's Been Too Long

Tonight's excursion was a breaded tilapia, topped with a lime-cilantro vinaigrette.  This was on a bed of cannellini beans with bacon, garlic, and roasted red peppers.  This meal was even better than I was expecting.  The golden crispy fish with the citrus pop from the vinaigrette was wonderful.  Accompanying this was the earthy flavor of the beans with a hint of smoke from the bacon.  Definitely worth a try on this one.

The fish, as I said, was tilapia.  Friends, if you enjoy white fish and have not tried tilapia, it is high time you gave it a shot.  It can be a little bland if not seasoned well, but when done correctly it is a firm white fish that is not too fishy...for those of you who are adverse to fish tasting like fish.  To make this recipe worthy of inclusion here, you know there had to be some luxurious aspect to the dish.  I am a big fan of breading, and normally if given the choice I prefer Panko bread crumbs.  In this case though, I decided to use fresh bread crumbs made from brioche (which is a deliciously dense egg bread made with tons of butter), and excellent choice if I do say so myself.  Then I pan fried it until crispy and golden brown.

The cannellini beans started with bacon of course...you didn't think I would make a dish without some type of deliciously flavorful fat component, did you?  So I crisped the bacon in a bit of olive oil.  Then added minced garlic and a medium yellow onion.  Once these had sauteed a bit, I tossed in the the beans and let them go for a couple of minutes.  Add chicken stock and roasted red peppers and boil lightly until reduced by half.

The vinaigrette was simply lime juice, Dijon mustard, garlic powder, salt, pepper, cilantro, and olive oil.

This is definitely worth the effort friends, give it a shot.

Here is the finished product: 

Enjoy...

All Hail Ben & Jerry...Demi-gods of Ice Cream

There is no way I could possibly write a blog about delicious foods without including one of my all time favorites...Ice Cream.  When it comes to ice cream there is but one (okay so technically they are two) undisputed confectionery genius...the Vermont based Ben & Jerry's Homemade, Inc.  Perhaps one day I will be lucky enough to make a pilgrimage to their home town of South Burlington, Vermont...but sadly friends this is a goal I have yet to attain.

Staying true to form, this indulgence is decidedly not heart healthy.  Before you ask, yes I know that a pint of this sinfully sweet ice cream contains over 1000 calories...yes I know it has my total daily allowance of fat in the same serving size...and I know it is extremely high in cholesterol.  But come on people, you don't go to the Sistine Chapel and nit-pick Mike's work on the ceiling...no, you bask in the glory of unparalleled beauty.  The same is true when you choose to indulge in one of Ben & Jerry's amazing concoctions. 

Besides being genius's at creating overwhelmingly incredible ice cream flavors, I think Mr. Ben and Mr. Jerry are using some secret tricks behind the scenes.  It is my theory, though I have not been able to confirm this, that they actually distill some illicit and highly addictive narcotic and infuse it with their ice cream...at least this is what I tell myself because it gives me some solace when my will collapses and I happily spoon a quart into my waiting maw.  Seriously people, if the US Government in their infinite wisdom were to outlaw Ben & Jerry's, I would likely find myself incarcerated or turning tricks to get my next fix...that stuff is like frozen crack cocaine!!

I think it possible that I could write a whole blog on their unique and unilaterally delicious flavors, but in this case I want to talk about my newly found favorite.  With their latest triumph the boys in Vermont have shown that somewhere deep down there is a good ole' southern boy in all of us.  The Peanut Brittle flavor is simply, undeniably the crowning glory in their product line.  As with all their ice creams, the rich smoothness envelopes your tongue in velvety sweetness.  Then, to take it up a notch, they add a silky, salty and oh so buttery caramel.  Now, being the perfectionists that they are, they couldn't stop there...so yes my friends they added pieces of actual peanut brittle. The brilliance of adding the chewy, nutty perfection of the peanut brittle to this ice cream can not be overstated.

I am about ready to don my sandals and begin my 18 day walking trek to the door steps of my heroes, but sadly I must refrain for the time being.  This aside friends if you are a lover of ice cream like I am and can not resist a good peanut brittle...RUN, do not walk to your nearest purveyor of Ben & Jerry's fine products and grab as many of these as they have in stock!!  You will not be disappointed, I promise.

The BBQ Shrimp and Polenta Experiment

As all true foodies, I love to experiment with ideas and concepts.  This idea originated with the traditional southern dish shrimp and grits.  The leap from grits to polenta is obvious and I add a little creamed corn for texture...but it wouldn't make it on my blog unless it were unusual and somewhat unhealthy.  So what to do...well, as I absolutely love butter, as my cholesterol can attest, why not make the polenta into cakes and fry them in butter...okay, now we are headed down a path I can get into. 

(As an aside on the polenta, friends...make it yourself.  It is completely worth your time and with instant polenta available, a little chicken stock and milk and you can make what could be a bland addition to your meal something special...and of course frying it in butter or bacon fat won't hurt it either.)

Now for the BBQ shrimp.  Nothing too unusual for the shrimp...I simply marinate it for a few hours in a wonderfully fruity olive oil, apple cider vinegar, garlic powder, chili powder, salt and pepper.  However, as many foodies can empathize, my wife has allergies and can't have tomatoes.  I have found this a unique and often fun challenge.  Unless you have to avoid it, you wouldn't imagine how many things have tomatoes in them.  So, for the BBQ sauce we started with a mustard base...using standard yellow mustard, and a little nice spicy brown mustard...add a little water, brown sugar, smoked paprika, cayenne pepper, and of course salt and pepper.

Make a bed of the fried polenta cakes, toss the seared shrimp with all that nice caramelization on it, with the sweet and spicy mustard  BBQ sauce and pour it over the top.  One thing to note, be careful how much of the sauce you use as it can overwhelm the shrimp.  However, if you get the right balance this is an amazing and of course not quite healthy alternative to shrimp and grits.

Enjoy...