I found this adaptation of a the classic Southern dish by Sean Brock in the NY Times intriguing in its use of fennel and smoked breakfast sausage. It's definitely on my "must try" list.

Another interesting technique is the use of cream cheese in the grits. I can see the benefits. I personally fell into a method of cooking my hominy grits in straight cream, which eliminates the need for butter or cheese, as there is enough fat content in the cream to carry the flavors, as well as provide a rich, creamy texture. All too often, I've seen cooks use too much water, then try to flavor the grits with a ton of butter and cheap shredded cheddar, which once it cools a bit, becomes a gloppy mess. I'd argue there's probably less calories in just using cream vs all the butter and cheese I've seen added. Which is why I see the use of cream cheese as being a fair option. It's basically like folding reduced cream into the mixture at the end. Certainly worth testing out.

Read the full recipe for Shrimp and Grits with Roasted Tomato, Fennel, and Sausage from the NY Times. The accompanying article about the chef Sean Brock is worth a read as well.

With the events of the last few weeks, and a busy schedule, (well, not really, busy)I haven't been up to writing here. I have prepared a few meals for posting, and will do so in the next few days, so check back soon. That said, this is one dish I had in the bag, and under the circumstance in the gulf coast, felt it appropriate to bring out first.

When I first started cooking professionally, I had the pleasure and honor of working with two chefs in Denver who had cut their teeth on the New Orleans restaurant scene. Andy and Bruce both had worked for Susan Spicer at Bayona, Andy having also worked at Mr. B's Bistro, among other places. Our love of the south, being displaced in Denver, brought us together, and I wouldn't be the chef I am today without that experience.

One of the first dishes they taught me from their menu was a blackened catfish, fancied up with an avocado lime beurre blanc. We made the blackening spice from scratch, me learning that the secret isn't the oft executed charing and burning of the meat, rather the caramelization of the spice, led by onion powder as the main ingredient, followed by paprika, garlic powder, white and cayenne pepper, and dried thyme. From there, it can vary by cook. Just as an onion will get sweet and golden, then dark as it cooks, so will its powder.
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