I'm going to make this a sticky and over whatever time it takes everyone can contribute a recipe, story, memories of Billy. He was such a large part of Cuisine at Home, I'm sure the powers that be would not be adverse to this.
So, let's get started on the Tribute To Billy J book, shall we?
In September 2005, we had "Last Top-of-the-Hill Party" and Billy picked up madmax (our daughter, Tracie Lee) in Medford and headed on down for it. Altho, he had a good time, Billy was never one for large crowds. But, he seemed to shine at this one because it really was so laid back.
We made this dish the morning they left (I think) and they both enjoyed it so much, I sent the leftovers home with them. Roy Rogers whined for at least a week when he realized he had none!

Shrimp and Grits - Paula Deen
2 servings
2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced tasso ham*
2 tablespoons diced leeks
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1 cup heavy cream
Salt and pepper
Green onion tops, chopped
*Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.
Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits.
Garnish with green onion tops.
For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
----
Next????
So, let's get started on the Tribute To Billy J book, shall we?
In September 2005, we had "Last Top-of-the-Hill Party" and Billy picked up madmax (our daughter, Tracie Lee) in Medford and headed on down for it. Altho, he had a good time, Billy was never one for large crowds. But, he seemed to shine at this one because it really was so laid back.
We made this dish the morning they left (I think) and they both enjoyed it so much, I sent the leftovers home with them. Roy Rogers whined for at least a week when he realized he had none!


Shrimp and Grits - Paula Deen
2 servings
2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced tasso ham*
2 tablespoons diced leeks
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1 cup heavy cream
Salt and pepper
Green onion tops, chopped
*Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.
Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits.
Garnish with green onion tops.
For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
----
Next????



Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com