Intro and a recipe

[sunfell]

I love the name of this community! And that's the sort of foodie I am- I like nom-a-licious food, simple, tasty, and definitely delicious. I am as big a kitchen geek as I am a food and computer geek, and am actively working on combining my interests. That involves loading my little Netbook with recipes, then slipping it into a vented 2-gallon ziplock bag and putting it on the counter to consult as I cook. Can't be ruining the Lenovo with flying batter or grease!

Here's a recipe I just tried (and absolutely adore!) to serve as an intro. I picked it up at my favorite Most Dangerous Store- Williams Sonoma. I swoop through there regularly to gather recipe cards, get great sauces, and drool over the Le Creuset and Shun knives. So many goodies, such a small budget...

Shrimp & Grits



Cook's note: this recipe can be easily halved.

4 cups water
salt and pepper
1 cup stone ground grits (I used regular Quaker Oats grits)
3 tbsp butter
2 cups shredded sharp cheddar cheese
1 lb shrimp, peeled and de-veined (Medium shrimp works best for this recipe)
6 slices bacon, chopped
4 teaspoons lemon juice
1 cup thinly sliced scallions (I used green onions)
1 large clove garlic, minced (I subbed jarred minced garlic)

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed and grits are tender- about 20 minutes (it was about 10 with the half recipe). Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned, drain well. In grease, add shrimp, cook until shrimp turn pink. Add lemon juice, chopped bacon, scallions and garlic. Saute for 3 minutes. Spoon grits into serving bowl. Add shrimp mixture and mix well. Serve immediately.

Comments

[ephemera]

That involves loading my little Netbook with recipes, then slipping it into a vented 2-gallon ziplock bag and putting it on the counter to consult as I cook. Can't be ruining the Lenovo with flying batter or grease!

I am trying to come up to a solution to the computer/food kitchen problem, but Sc, who actually owns the netbook I've been contemplating wrapping in clingfilm, is tres paranoid and won't let me!

[sunfell]

I thought about clingfilm myself, but decided that a large ziploc bag, properly vented, would work better. (just make sure you indicate that it's vented so no one accidently tries to fill it with soup or something...)

[zarhooie]

They have silicone keyboard protectors for some netbooks. Personally, I'm just going to cover my keyboard and screen with saran wrap, but not the bottom or sides (for venting issues). You could also just leave it far enough away from the actual flinging cooking bits that it won't get dirty.

/me hugs her netbook

[zarhooie]

Ooooo yummy!

btw, can you drop this behind a cut please? Not all of it, just the cooking bits. Thanks!
-Kat