Pan-grilled Salmon with Roasted Cherry Tomatoes and Parmesan Grits

grilled salmon with roasted cherry tomatoes and parmesan grits

This time of the year, I make a lot of what I call “One-Pot Wonders”.  This is not one of those recipes.  My recipe for Pan-grilled Salmon with Roasted Chery Tomatoes and Parmesan Grits messes up some pans, but comes together pretty easily with a company-worthy presentation.  It is a lovely meal to serve when Spring is still a longs ways off, but you want to pretend.  It is also a lovely meal when Spring actually arrives and it is warm enough to grill outside.

Grilled Salmon with Roasted Cherry Tomatoes and Parmesan Grits

Ingredients:

For the Parmesan Grits:

  • 2 cups chicken broth (see note in directions about grits to liquid ratio)
  • 2 cups milk (I use 2%)
  • 1 cup  white stone ground grits
  • 2 tablespoons butter
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon Cholula hot sauce
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Roasted Cherry Tomatoes:

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh thyme
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Pan-grilled Salmon:

  • 4 6-ounce salmon filets, preferably with skin on
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Olive oil cooking spray
  • 8 small sprig of fresh thyme

Directions:

For the Parmesan Grits:

  1. Bring the chicken broth and milk to a boil. Note: follow the grits to liquids ratio on your brand and use half milk and half chicken broth.
  2. Whisk in the grits, turn down the heat and cook the grits for the time indicated on your brand’s packaging, stirring occasionally. Cooking times can vary between 5 for quick grits and 45 minutes for stone ground grits.
  3. Stir in the butter, Parmesan cheese, Cholula, salt and pepper. Keep the grits on low heat, stirring occasionally, until you are ready to serve. Add a little chicken broth to the grits if they become to thick.
  4. Taste the grits and add salt and pepper if needed.

For the Roasted Cherry Tomatoes:

  1. Preheat the oven to 400 degrees.
  2. Toss the cherry tomatoes with the olive oil, thyme, garlic salt and pepper.
  3. Spread the tomatoes in a single layer on a rimmed baking sheet.
  4. Roast the tomatoes for 15-20 minutes, shaking the pan occasionally. The tomatoes should be soft and beginning to caramelize.
  5. Turn the heat down to 200 degrees to keep the tomatoes warm until you are ready to serve.

For the Pan-grilled Salmon:

  1. Rub both sides of the salmon filets with the olive oil. Sprinkle the side without skin with the salt, pepper, and thyme.
  2. Heat a heavy, preferably cast-iron grill pan over medium-high heat.  Spray with olive oil cooking spray.
  3. Place the salmon, skin side down, on the grate.
  4. Cook the salmon for 5 to 7 minutes. As the salmon cooks it will turn from opaque pink.
  5. Turn the salmon over and cook for another 2 to 3 minutes.  Do not overcook!

To plate:

  1. Spoon about 2/3s cup of grits into the center of each plate.
  2. Top each with a salmon filet and 1/4 of the tomatoes. Garnish each plate with two small thyme sprigs and serve.

Yield: 4 servings                                               Total time: 60 minutes

A word about the grits — if you can find stone ground grits, by all means use them.  If not, quick grits are an acceptable substitute.  Instant grits are not!  I usually use Charleston’s Favorite White Stone Ground Grits which are available online at various sites at outrageously inflated prices.

Bon Appétit!  Lynn

Kick-Booty Pork Chili

KICK-BOOTY PORK CHILI

The Super Bowl is tomorrow and lots of my friends are getting all geared and up and cooking up a storm.  We’re not much into football around here so if we venture out to a party it will only be for the food.  I mentioned to a friend at my Celebration of Chinese New Year Dim Sum Brunch today that I had a kick-butt chili recipe.  This is for you Adam.

I make a lot of different kinds of chili in the winter, but this pork chili will always be my favorite.  My recipe evolved from one I found in Bon Appetit magazine many years ago — it now  bears little resemblance to the original.  The pork cooks to tender perfection, the gravy is just the right consistency, and the  toppings of cheese, red onion, cilantro and avocado add textural contrast that is divine.

Kick Booty Pork Chili

Ingredients:

  • 3 tablespoons olive oil
  • 2 large onions, 1/4 inch dice
  • 5 garlic cloves, minced
  • 3 pounds boneless country-style spareribs, cut into 1-inch cubes and excess fat discarded
  • 1/3 cup masa harina
  • 1 28-ounce can whole tomatoes, chopped, liquid reserved
  • 1/4 cup good quality chili powder
  • 2 large jalapeño chilies, minced
  • 3 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Mexican oregano
  • 1 tablespoon Cholula hot sauce
  • 1 cup beef broth
  • 2 16-ounce cans chili beans with sauce
  • 1/2 cup dry red wine

Accompaniments:

  • Grated Colby-jack cheese
  • Chopped fresh cilantro
  • Chopped red onions
  • Sliced avocado

Directions:

  1. Heat the oil in a large Dutch oven over medium-high heat.
  2. Add the onions and garlic, and sauté until tender, about 15 minutes. Transfer the mixture to a bowl, using a slotted spoon.
  3. Add the pork to the Dutch oven in batches, being careful not to overcrowd. Cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes per batch.
  4. Add all the pork and accumulated juices back to the pot.  Sprinkle with the masa harina, stir to combine and cook for 2-3 minutes.
  5. Return the onion mixture to the Dutch oven. Add the tomatoes with liquid, chili powder, jalapeños, cumin, coriander, oregano, Cholula and beef broth. Season with salt and pepper.
  6. Cover Dutch oven and simmer until pork is almost tender, stirring occasionally, about 1 hour.
  7. Add the chili beans with sauce and red wine to the chili.
  8. Simmer uncovered until the pork is tender and the chili thickens, about 45 minutes.
  9. Adjust seasoning. Ladle into bowls and top with cheese, cilantro, red onions and avocado.

Prep time:  30 minutes
Cook time: 2 1/2 – 3 hours

The spiciness of the chili depends on the heat in your chili powder and jalapeños. The Cholula adds flavor without adding a lot of heat.Whatever kind of chili powder (and cumin) you use, make sure it is fresh. Good quality spices can make a huge difference in flavor but standard grocery store buys are fine as long as they’ve been recently opened.

Often the jalapeños I buy at the grocery during the winter are not very hot so I use the whole  jalapeño– seeds and all.  Other options for bumping up the heat a bit are adding a small amount of chipotle in adobo or chipotle chili powder. Not too much! I like my chili hot and spicy but chipotle is fiery stuff.  Add a little, taste, then add more if you still want more heat.

Bon Appétit!  Lynn

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