Roasted Poblano and Smoked Cheddar Grit Cakes

(makes 6-8 servings)

Roasting the chilies brings out their heat and flavor. The smokiness of the cheddar is a just great flavor addition to the dish and it adds an extra depth of flavor.

1 large or 2 medium poblano chiles

4 tablespoons butter, unsalted; divided

1 tablespoon garlic, minced

2 cups chicken broth, water or milk

1 cup quick-cooking grits

6 ounces (or more, to your taste) smoked cheddar cheese (smoked gouda works, too)

Salt & pepper, to taste

2 tablespoons olive oil

1. Roast chilies over a flame (or under broiler in oven, turning once) until the skin is blackened. Peel off skin, take out the seeds and small dice.

2. In a medium pot, melt two tablespoons of butter over medium heat and add garlic, sauté for one minute (do not let it brown).

3. Add liquid, along with a tablespoon or two of salt (this is crucial to flavoring the grits) and bring to a boil.

4. Stir grits into boiling liquid and reduce the heat to medium, stirring for about 5 minutes until the liquid is absorbed.

5. Stir in remaining 2 tablespoons of butter, the cheese and diced poblanos. Season to taste with salt and pepper.

6. Spread grits into a cookie sheet or sheet pan and spread to an even thickness of ¾”. Cool for a few minutes then put into the refrigerator for at least 30 minutes and allow to harden.

7. Using a 2” diameter round cookie cutter (or shape of your choice) cut out grits cakes.

8. Put a large pan over medium-high heat and add olive oil. When the oil just starts to smoke, add the grits cakes and sear for about two minutes per side to create a golden-brown crust. Remove and set aside on paper towels to drain some of the oil.

Ancho-Rubbed Shrimp

1 pound medium or large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 teaspoons ancho chili powder

4 teaspoons paprika

1 teaspoon salt

1/2 teaspoon pepper

1. Place cleaned shrimp in a large place container or zip-loc bag. Add 1 tablespoon olive oil, spices and salt; shake well and let marinate in the refrigerator for 30 minutes. Meanwhile, make the accompanying sauce (see below).

2. Heat remaining oil in a large sauté pan or wok. When oil is hot, add shrimp and sauté until pink and done (about 3-4 min). Season with salt and pepper. Serve with Red Pepper-Corn Cream Sauce and Poblano and Smoked Cheddar Grits Cakes.

Southwestern Red Pepper & Corn Cream Sauce

2 tablespoons olive oil

2 tablespoons garlic, minced

1/2 medium onion, small diced

1 large red bell pepper, small diced

1 teaspoon dried oregano (or Mexican oregano/epazote)

1 teaspoon cayenne powder (or more to your tolerance for heat)

2 teaspoons ancho chili powder

2 teaspoons paprika

1/2 cup dry white wine (pinot grigio, chardonnay, etc.)

2 cups heavy cream

3/4 cup corn, fresh or frozen

1. Heat oil in a medium sauté pan over medium heat. Add garlic, onion, bell pepper, herbs and spices and sauté until translucent (about 4 min.).

2. Add wine and allow to reduce until almost dry (5 min. or so).

3. Add cream, reduce heat a bit and reduce by half.

4. When it is reduced and of sauce consistency, remove from heat and allow to cool a bit.

5. When cooled, put half of sauce mixture into a blender or food processor and puree. Add back to pan, along with the corn, and reheat before serving.