Shrimp Pad Thai


I wanted to try something different, and different is what I RECEIVED but I must admit, this dish tickled my taste buds!

I retrieved this recipe from Martha Stewart, Great Food Fast Recipe book. Due the complexity of this dish, I thought it was best to post the recipe directly from her book.


Have fun with this cuisine and ENJOY!





Pan-Fried Shrimp w/ Green Curry Cashew Sauce


SOOOO, I love NUTS and my favorite is cashews! Normally, appetizers are ordered when we dine out but I wanted to make my own appetizer before my main course. My interests was peeked when I found this recipe in Martha Stewart, Great Food Fast Recipe book. This appetizer would be great for entertaining friends or a cocktail party. Due the complexity of this appetizer, I thought it was best to post the recipe directly from the book.


Have fun and ENJOY!





Steak, Scrambled Cheese Eggs & Grits


This particular day, I was in the mood for a plentiful southern breakfast. Steak, cheese scrambled eggs and grits. This dish was quite simple to prepare and execute.

I chose porterhouse steaks because they are meatier, however T-bones are good too! I really like The Classic Jack Daniels Marinade, which can be purchased from any grocery store. This marinade gives a wonderful smoked hickory taste to the steak. I then place the 2 steaks in the marinade bag and allow them to sit in the refrigerator for 1-2 hours prior to grilling.

Thirty minutes before grilling your meats, Que up the grill. Remove your steaks from the refrigerator and allow to sit at room temperature for 30 minutes. When your coals are nice and hot, glowing with a reddish-orange glow, place steaks on the grill. Sear on one side for 5-10 minutes, then turn them over with tongs and sear on opposite side. Close all the vents on your grill and cook steaks for 15-20 minutes. If you like your steak medium-rare, then remove steaks from grill and place in sealed cookware to maintain a warm temperature. However, if you prefer your steak well done, remove steaks from grill to prevent over cooking and place in oven on 350 degrees. Cook for 15-20 minutes until meat is well done.

The grits are quite simple…

You will need Mexican or mild cheddar shredded cheese, Tones Chives, instant grits, ground pepper, and ¼ stick of unsalted butter. Follow the directions on instant grits container according to desired serving size. Add ¼ stick of butter and ¼ teaspoon of ground pepper to cooked grits. Stir thoroughly when butter is completed melted. Leave grits on low heat, to keep hot!


You will need 1-2 eggs, 2 tablespoons of unsalted butter, ¼ teaspoon of ground pepper, medium size pan or griddle and ¼ cup mild cheddar or Mexican cheese. Heat pan to medium high heat, then place butter in pan. When butter is completely melted, crack egg and drop egg yolk and whites in pan one at a time. Sprinkle pepper on eggs. Take a spatula and stir eggs continuously until fluffy and cooked. Try not to overcook the eggs. They should look yellow and fluffy. Remove pan from fire and sprinkle cheese on eggs. Place eggs on plate(s) with grits, and steak! If serving size is more than this recipe indicates, double the ingredients.
















Chicken, Red Velvet Waffles & Shrimp w/ Grits


I was so inspired to make this dish by a recent visit to Kuzzos Chicken & Waffles restaurant located in Detroit, MI. Everything in this dish was so flavorful and my mouth burst with happiness. I felt compelled to try and duplicate this meal at home, because going to Kuzzos on a regular basis, can be quite pricy! I revised some of my meats in the preparation because I don’t consume pork.
First, I gathered my meats which were a couple of fillets of catfish, lb. of shrimp, and 4 slices of cured unprocessed turkey bacon. I seasoned my fish and shrimp with Tones Coconut Lime, Old Bay and Smoked Hot Paprika seasoning. I don’t measure my seasonings, however you can sprinkle a fair amount but if you need an accurate measurement, use 1 tablespoons of the Tones Coconut Lime and Old Bay seasoning on fish. You can use the same measurement of seasoning on shrimp too. After seasoning, place all meats in separate containers and place in refrigerator until ready to cook.
Vegetables are optional but adds lots of flavor to the grits. I used a couple slices of onions, red pepper, and orange peppers. Yellow peppers are good too, it’s your choice. Dice the peppers and onions into small piece. Add ¼ stick of unsalted butter to medium size pan, placing pan on medium high heat on stove top. Allow butter to melt completely, then add cut veggies and sauté for 5-10 minutes, stirring continuously. Remove vegetables from pan, place in small bowl and set aside for grits.
For my fish and shrimp batter, I use Zatarains Seasoned Fish Fry. I also used a gallon sized Ziploc bag and put 2-3 cups of zatarains fish fry seasoning in bag. I then take 1 tablespoon of the smoked hot paprika seasoning and sprinkle it in the ziploc bag with the zatarains fish fry seasoning. Seal the bag and shake to mix the seasonings together. Set aside until ready to coat and cook meats.


For the waffles, you will need a waffle griddle, Red Velvet cupcake mix, Buttermilk Pancake Mix, ground cinnamon, vanilla extract, Sheridan’s Coffee Layered Liqueur or Baileys Irish Cream (optional), ½ stick of unsalted butter, white baking morsels, and white powdered sugar. Get 3 medium size mixing bowls. In one bowl, follow the waffle directions for the pancake mix and mix all ingredients as directed. Add 1 teaspoon of ground cinnamon and 2 teaspoons of vanilla extract into waffle batter. The Sheridan’s Coffee Layered Liqueur or Baileys Irish Cream can be used liberally. I normally pour the Sheridan’s loosely but for an exact measurement, add 2-3 tablespoons in the waffle batter. In bowl 2, mix ingredients for red velvet cupcake mix as directed. Follow directions for icing mix and set aside. In 3rd bowl, pour half of waffle batter and half of red velvet cupcake mix and stir until batter is completely red. Sprinkle 8-10 morsels in batter, stir and set mixture aside.


For the grits, you will need Mexican or mild cheddar shredded cheese, Tones Chives, shrimp, instant grits, ground pepper, ¼ stick of unsalted butter, red and orange peppers and 4 strips of cured unprocessed turkey bacon. Follow the directions on instant grits container according to desired serving size. Add 1/4 stick of butter and ¼ teaspoon of ground pepper to cooked grits. Stir thoroughly when butter is completed melted. I normally leave grits on low heat, to keep hot!

Plug in waffle griddle! Allow griddle to get hot for Red Velvet Waffle mix.


If you want to get creative and the weather PERMITS, Que up the grill! Make sure to the place coals evenly, in grill. When the coals are fired up and hot with grill rack in place, pour vegetable oil in skillet approximately 1 inch in depth and place on top of grill rack. Position skillet to far left or right, leaving room for the shrimp. Next, take a large sheet of aluminum foil and place it on the grill, on opposite side of skillet. With the container containing shrimp, pour in 1/3 cup of vegetable or olive oil. Stir and place shrimp on aluminum foil. Position shrimp next to one another, allowing room to flip over while cooking. Moving along to the fish…when oil is hot, place fish fillets in zatarains fish fry seasoning, seal ziploc bag and shake. When fish is evenly covered in seasoning, remove from ziploc bag and carefully place fillets in oil. Try not to allow oil to splatter on hot coals when placing fillets in skillet. When bottom of fillets are coated with a crust, carefully flip over to opposite side using tongs. DON’T FORGET ABOUT THE SHRIMP!!!…When shrimp becomes pink, flip over using tongs or fork. BACK TO THE FISH…Remove fish from oil, when completely golden brown and place on napkins and plate to absorb the oil. When shrimp are seared and completely cooked remove from aluminum foil and place in clean dry container. Use fire retardant oven mitts to remove skillet from the grill. It may be easy to place grill on concrete due to extreme heat. Once skillet is cool, then it can be transported back into your home.


Take a griddle or pan and place on medium high heat, on stove top. Arrange turkey bacon, parallel on heated griddle. Lower heat to medium and cook for 5-8 minutes until bacon is slightly brown or cooked thoroughly. Remove bacon and griddle from heat. Place turkey bacon on saucer and allow to cool. After it cools, use a cutting board and cut turkey bacon into small pieces then set aside.


Take a ½ teaspoon of butter or cap full of oil and put it on waffle griddle. When melted, pour the red velvet waffle mix on waffle griddle, directly in the center but not allowing the batter to touch the edges. You don’t want the mixture to spill over, outside the waffle griddle. If you don’t have an indicator on the waffle griddle indicating the waffle is ready, check in 3-5 minutes, carefully lifting lid. When waffle is fluffy, with a slight light brown crust, waffle is ready! Remove from griddle, using a spatula and place on a plate. Sprinkle ½ teaspoon of white powdered sugar on waffles and top off with icing! Add a catfish fillet to your plate and were almost ready to eat!


Pour grits into small bowl and top off with sauteed veggies, turkey bacon, hand full of cheese, chives and 4-5 pieces of shrimp.