A Taste of the South

Beer + Bourbon for Some Good Ole Summer Cooking

Lauren Grier runs the popular local food blog, Climbing Grier Mountain. She shared her delicious recipes from south of the Mason-Dixon line where alcohol adds a touch of flavor. There’s just something about Southern dishes that soothes the soul. And when you combine a light seafood dish with the zest of beer, and ice cream with fresh peaches and old-fashioned flavor, you’re in store for the perfect summer feast. Just like salt, alcohol adds delicious muted flavors to dishes, giving it a dual purpose during dinnertime. Save some of your libations for the kitchen and the rest can be enjoyed with friends and family. Cheers!

ClimbingGrierMountain.com

Beer Braised Shrimp & Grits with Summer Succotash

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

INGREDIENTS:

16 shrimp, peeled, devein
2 tablespoons olive oil
1/2 cup pale beer
2 cups water
1 cup yellow grits
1 cup white cheddar cheese, grated
1 tablespoon butter
1 jalapeno, seeded, diced
1/4 cup heavy cream
2 cups grilled corn kernels
1 cup grape tomatoes, halved
1 cup edammae
1 large shallot, diced
2 tablespoons cilantro, diced
salt and pepper to taste

DIRECTIONS:

Salt and pepper your shrimp. In a medium skillet preheated to medium-high heat, add one tablespoon of olive oil. Add eight shrimp to skillet and saute for one to two minutes, flip, pour 1/4 cup of the beer onto the shrimp, and cook for an additional minute. Remove shrimp from skillet. Add one more tablespoon of olive oil to the skillet. Repeat process with remaining shrimp. Remove shrimp from skillet and set aside.

For the grits; in a large saucepan, bring water to a simmer. Pour in grits and begin to whisk. Simmer until grits begin to thicken. Continue cooking and stir often. Stir in cheese, butter, jalapeno, and cream. Season with salt and pepper. Keep warm.

For the succotash, combine corn, tomatoes, edamame, shallot, and cilantro. Toss to combine, salt and pepper to taste.

To serve: Pour grits into a bowl. Place four shrimp on top and spoon some of the succotash on top.

Bourbon Honey Ice Cream with Brown Butter Crumble & Fresh Peaches

Yield: Yields 1 quart

Prep Time: 1 hour + overnight chill

Cook Time: 1 hour

INGREDIENTS:

for the bourbon honey ice cream:
3/4 cup granulated sugar
6 egg yolks
2 cups whole milk
2 cups whipping cream
1/4 cup favorite bourbon
1 tablespoon vanilla extract
1 teaspoon honey
fresh peaches, sliced

for the brown butter crumble:
1 stick + 6 tablespoon unsalted butter
1/2 cup granulated sugarLauren Grier runs the popular local food blog, Climbing Grier Mountain. She shared her delicious recipes from south of the Mason-Dixon line where alcohol adds a touch of flavor. There’s just something about Southern dishes that soothes the soul. And when you combine a light seafood dish with the zest of beer, and ice cream with fresh peaches and old-fashioned flavor, you’re in store for the perfect summer feast. Just like salt, alcohol adds delicious muted flavors to dishes, giving it a dual purpose during dinnertime. Save some of your libations for the kitchen and the rest can be enjoyed with friends and family. Cheers!
3/4 cup dark brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoons kosher salt

DIRECTIONS:

for the bourbon honey ice cream:
In a medium saucepan, combine egg yolks and granulated sugar. Pour milk and cream into saucepan and continue to stir until smooth. Bring the saucepan to a medium heat. Continue to whisk until the mixture has thickened and coated the back of the spoon…probably about 10 to 12 minutes. Turn off the heat. Strain the egg mixture into a large bowl using a fine mesh strainer. Stir in the bourbon, honey, and vanilla extra. Place plastic wrap over bowl and chill the custard in the fridge overnight. Also, place your ice cream maker into the freezer as well.

The next day, remove plastic wrap from the bowl and the ice cream maker from the freezer. Pour the custard into the ice cream maker and churn for at least 30 minutes. Once thickened, pour the ice cream in a quart container and freeze until ready to serve. Top ice cream with brown butter crumble and fresh peach slices. Enjoy!

for the brown butter crumble:
In a large bowl, add granulated sugar. Set aside. In a small saucepan, add the butter and cook over low heat until brown and smells nutty. Carefully pour the brown butter into the bowl with the sugar and stir to combine. In another large bowl, mix together brown sugar, both flours, and salt. Add the brown butter mixture into the flour mixtures. Stir well. Transfer to a baking sheet sprayed with non-stick cooking spray. Press with your fingers to make an even layer. Cover with seran wrap and place in fridge for at least an hour to chill.

Preheat oven to 350 degrees. Break the crumble into chunks so it gets nice and golden brown. Bake for about 20 minutes. Remove from oven and let it cool slightly.