When it comes to grits, you either love them or think you hate them.  Personally, I have a serious soft spot for grits.  I was once among the crowds that thought I hated them, but it wasn’t until I went down south that I realized they are so much more than the bland instant breakfast kind that is often thought of.  

More specifically, stone ground grits. They are so good, that when prepared the right way, they melt in your mouth like buttery mashed potatoes.  And as a bonus: easy to make.

In Charleston, the most irresistibly delicious variations are just about everywhere you go.  Most commonly you’ll see Shrimp & Grits on the menu, which is a low-country staple – so. heavenly. delicious.  Instead of the classic I thought I’d go for a get-through-the-last-few-weeks-of-wintery-blues dish.   Chunky beef chili over creamy cheddar grits. Comfort food at it’s finest!

You can’t find yellow stone ground grits everywhere, but they can be can ordered online at several different places if you live in an area that doesn’t sell them at the local grocery store.

Cheddar Cheese Grits

(Cooking tip: Grits need a lot of salt to help bring out the flavors.  If your grits taste good, but need just a little boost to make them delicious, you probably need to add more salt)

•  1 ½ cup Yellow Stone Ground Grits
• 2 cans chicken broth
• 1 cup milk
• 1 cup half and half
• 6 tbs butter
• 2 cups sharp cheddar cheese, grated yourself

Bring the milk and chicken stock to a boil in a medium saucepan. Slowly stir in the grits and salt and bring back to a boil.  Cover, turn down the heat and simmer for 20-25 minutes (or until grits are tender), stirring occasionally to prevent the grits from burning on the bottom.   Once grits are tender, stir in butter and half & half, season with pepper and salt (a lot of salt!) and then turn off heat and stir in cheese.

Spicy Beef Chili

• 1 lb beef shoulder or other beef for stew, cubed
• 2 jalapenos, seeded and diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can chicken broth
• 1 (14.5 oz) can fire-roasted crushed tomatoes
• 1 bay leaf
• 1 can black beans
• 1 tsp dried oregano
• 1 tbs ancho chili powder
• ¼ tsp coriander
• 1/2 tsp cumin
• 1 tsp brown sugar
• 1 tbsp tomato paste
• a dash of Worcestershire
• a dash of hot sauce
• olive oil
• salt/pepper

Heat a few spoonfuls of olive oil in a large dutch oven or soup pot, on high heat.  Season beef cubes with salt and pepper on all sides and add to pan.  Sear the beef on add sides until nice and brown.  Remove beef from pan when browned.

Add onions and jalapenos to pot and saute, while scraping up all the brown bits on the bottom of the pan (that is where a lot of your flavor comes from).  Saute until the onions are softened and then add garlic. Cook for a minute more.  Add all of the spices and cook for another minute.  Add brown sugar, tomato paste, Worcestershire, hot sauce and incorporate into the spices.  Last, return the beef back to the pot, add the chicken stock and tomatoes and bring to a boil (ensure the chicken stock covers all of the beef completely — if not, add a little water).  Reduce heat, cover and simmer for 1 hour.  Add the beans and cook for about 30 minutes to one hour more or until your beef is tender and pulls apart with a fork. 

Serve over grits and with additional cheese if desired.

Unlike Daily Crave, my goal on the facebook page is to share some of the business side of things.  I’ll be giving you sneak peeks of dinner parties, private lessons, different events, and of course some fun food photos.  So if you’re on facebook come check it out and “like me” here.

Next up: Spicy Beef Chili over Cheddar Cheese Grits

Valentine’s Day or not, there is nothing more romantic than your honey cooking up a nice meal while you sit back, relax and sip your Chardonnay (or IPA). 

In honor of the upcoming holiday I wanted to share an easy dish to impress (or to splurge on yourself) with a little splash of elegance, a hint of seduction and is overall just wildly delicious.  

This pasta covers all the bases with soft and subtle flavors of the butter sauce (also known as a Beurre Blanc) paired with a hint of citrus, and the sweetness of fresh crab is true perfection. 

Add a little chocolate to the mix and I’m pretty sure this is the way to make any suitor fall head over heals.  If you’re lucky, maybe with you too!

(If can’t find meyer lemons, you can substitute regular lemons)

Lump Crab Pasta with Meyer Lemon and Chive Butter Sauce

Serves 2

• 8oz thin spaghetti ( half of a box)
• 1 lb fresh lump crab meat, picked over for shells and pieces
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1 large shallot, chopped fine
• 1 and 1/2 sticks cold unsalted butter
• 4 tbs chopped chives
• 1 tsp fresh lemon zest
• 1/4 cup meyer lemon juice
• salt, pepper
• parsley

Begin by cooking pasta in boiling salted water according to package directions.  Drain pasta, and reserve about 1/3 cup of the cooking water.  Set pasta aside.

To make the sauce add the shallots, wine and vinegar in a medium-large saucepan.  Boil until the liquid reduces to just about a tablespoon.  Reduce heat and begin to add the cold butter one tablespoon at a time, whisking continuously, until all of the butter is incorporated.  Turn the heat off and add chives, lemon juice, lemon zest, salt (a generous amount of salt) and pepper.  Mix in most of the crab meat, reserving about 1/2 cup to top pasta with. 

Pour the sauce in a large saute pan and add the pasta.  Heat through and add the cooking water from the pasta a tablespoon at a time to loosen the sauce, if needed.  Check for seasoning and adjust as needed.  Plate the pasta and top with the reserved crab meat, fresh parsley and lemon zest.  Serve immediately.

These are officially the best cupcakes I’ve ever had.  Pretty bold statement, I know.  But it is so true. 

Besides the fact that they are really, really, REALLY good they transport me back to my days of living in Paris.  I was a young, (and poor) college student living off two dollar ham & cheese crepes made from the street-side crepe truck by my flat.   I think “Je voudrais un crepe” was the first thing I learned to say (and may have been one of the only things I learned to say behind je voudrais un baguette and je voudrais que vous coupiez ici, but that’s a whole other story).  Back to the crepes.  That little crepe cart was where I discovered the insane combination of Nutella and coconut.  My daily jambon and fromage was soon replaced with coco and nutella.  And on days I wanted to be more healthy I would eat the crepe with coco, nutella AND banana.

Second, anything that is “filled” (or stuffed) is just better.  There is something about that feeling of sinking your teeth down into a creamy center that oozes out onto your tongue.  Mmmm!

Lastly, it’s chocolate.  Rich, deep, dark… bold chocolate.  Just the way I like it.  (If you are a chocolate lover like myself you know exactly what I’m talking about.)

I’m pretty sure this one is going down in cupcake history, folks!

Nutella-Filled Chocolate Cupcakes with Coconut Cream Cheese Frosting

• Chocolate Cupcakes
• One small jar of Nutella
• Coconut Cream Cheese Frosting

Chocolate Cupcakes

Makes 16 cupcakes

•  1/2 cup Dutch-processed cocoa powder
• 1 cup boiling hot water
• 1 1/3 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, room temp
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract

(You can use your favorite chocolate cupcake recipe or this recipe for chocolate cupcakes derived from Joy of Baking)

Preheat oven to 375 degrees.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. ( These cupcakes are best the day they are made, but can be covered and stored for a few days.)

Once the cupcakes have cooled, with a pairing knife, cut out a hole in the center of the cupcake.  Pour a spoonful of Nutella into the center and then frost with coconut frosting.  Top with toasted coconut.

Coconut Cream Cheese Frosting

• 1 8 oz package cream cheese, softened
• 2 sticks butter, softened
• 1 36 oz bag powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 cups shredded coconut

In bowl of electric mixer cream butter and cream cheese.  Slowly add powdered sugar by the cup until incorporated.  Add extract and blend well.  Fold in coconut.  You may have to add a splash of cream to losen the consistancy to spread.

I’m a huge egg fan to start, but when I was pregnant with my butterbean I couldn’t get enough.  Specifically the deviled kind.  Something about that creamy, tangy filling hit my ravenous hard-boiled-egg-spot every time.

Because I did try to nourish myself with some healthy choices during my nine-month long egg-a-thon, I incorporated lots of different variations into my diet.  This version is among my favorites and although lighter than the classic mayo mixture, it is still packed with tons of flavor. 

Spicy salsa, creamy avocado and complete with fresh cilantro.  Ahhh, I can’t think of a better combination!

Salsa and Avocado Deviled Eggs

(You can add a diced jalapeño if you like a little heat)

• 12 hard-boiled eggs
• 1/2 cup prepared salsa
• 1/4 cup (light) sour cream
• 2 green onion, green part sliced
• Squeeze of fresh lime
• Salt
• Pepper
• 2-3 tbs cilantro
• 1 avocado, diced

Slice eggs in half lengthwise and scoop out yolks into medium bowl.  Add salsa, sour cream, squeeze of lime juice, green onion, freshly cracked pepper and a generous pinch of salt.  Combine well until the mixture becomes smooth and the egg yolks are creamy.

Spoon out the salsa mixture into the egg whites and top with avocado and cilantro.  Chill, serve, enjoy!

It isn’t very often New Jersey gets to see 60 degree days in January.  The uncharacteristically warm temps over the past weekend had me day dreaming of sunny blue skies and long summer days.  When you get an opportunity like this it only makes sense to fire up the grill.  So, we did just that – a little mid-winter barby!

In efforts to avoid breaking our lazy day streak, we quickly threw together some dishes with the ingredients we had on hand.  These beans were among the feast and turned out so succulent and flavorful (think Boston Baked Beans).  These will be making their way into our dinner repertoire, for sure. 

So, grab a beer (and one for the beans!) and head on over to the kitchen…  

Beer Beans 

(If you want to get really fancy, add some diced up weenies!)

• 2 cans small red beans
• 5-6 slices smoked bacon
• 1/2 large onion, chopped
• 1 bottle of beer (of your choice)
• 1/2 cup ketchup
• 2 tsp Dijon mustard
• 2 tbsp molasses
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• a couple dashes of Worcestershire sauce
• a few dashes of tabasco sauce (depending on your taste)
• salt/pepper

In a large dutch oven cook bacon until crisp and brown.  Remove bacon from pot and set aside. 

Add onion to the pot and sweat for a few minutes until onion becomes translucent.

Add 1/2 cup of beer, and then mix in ketchup, Dijon, molasses, vinegar, brown sugar, worcestershire, tabasco, salt/pepper .  Add beans, cover and simmer for about 45 minutes, stirring frequently.  Contiue to add the rest of the beer whille cooking  (you may also have to add a little water if the beans begin to dry out).  

Once the sauce cooks and thickens add the bacon back to the pot and serve.

I think its safe to say these are what dreams are made of.   I love me a good saucy sandwich and what better way to entertain than to shrink one down into a bite-sized package of classic meets chic, wrapped up with a whole lot of de-de-liciousness.    

Not only do they meet the standards of hearty and tasty for your casual affair - and simple & chic for a sophisticated celebration - but they are such a crowd pleaser and so easy to put together that you can enjoy them for literally any type of occasion in three simple steps:

1. Assemble

• Butter
• Rye cocktail bread (can be found in the deli section of your grocery store)
• Deli sliced corned beef
• Sauerkraut, drained
• Thousand Island dressing
• Swiss cheese

Butter one side of the bread, place on waxed paper and then assemble the remaining ingredients on top.

2. Heat

Heat an oven-proof saute pan to medium and place the Reubens in the pan just until the bread is toasty. 

3. Broil

Place the (oven-proof) saute pan into the oven under the broiler for just a few minutes or until the cheese is melted and bubbly or you can hit them quickly with a kitchen torch.

4. Enjoy (quickly, they go fast!)

Either way, if you’re looking for a last-minute appetizer idea don’t fret.  You’ve got to try this one!   One word is all it needs: amazing.

 (And if you don’t get a chance to try it for NYE, there are plenty of those bowl games you can whip some up for.  If you’re anything like me you’ll be passed out on the couch for them too.  I meant, you’ll be watching them too!).

Pimento Cheese Stuffed and Bacon Wrapped Jalapeno Poppers

• 1 recipe for pimento cheese
• 1 package of Applewood smoked bacon (Applewood smoked is the best, but if you can’t find this any smoked bacon will work)
• 15-20 jalapeño peppers (depending on size) 

Preheat the oven to 375. 

Slice the bacon in half and slice jalapeno in half lengthwise and clean out seeds and insides completely. 

Stuff the jalapeno with pimento cheese mixture and then wrap with bacon. Bake for about 20 minutes or until bacon is browned.  Serve and enjoy!

It’s always bittersweet to start a new year.  Life happens at lightening speed, so I love having this little reminder to take time out and reflect on all the greatness that has taken place. 

It’s been a fun year here at Daily Crave and I genuinely thank all of you that have been reading, cooking and commenting with me from the beginning.  And, of course, a huge welcome to all of the new followers that came along in 2011.

Have a blissful New Year and I’ll see ya on the flip side!  

Marshmallows may just be my new favorite thing.  Not just any marshmallows, but the big fluffy homemade kind that are bursting with that ooey gooey creaminess in every bite.  I’ve been wanting to try my hand at making them for quite some time and all it took was a casual phone conversation with my sister.  The next thing I knew I was up to my ears in powdered sugar (literally).

It was somewhere between her telling me how she drops them into big mugs of hot cocoa to soak up all of the warm chocolatey goodness and how her kids go absolutely nuts over them on a regular basis, that I began planning out all of the mouth-watering variations I wanted to create with these little gems.  At the top of my list: Chocolate Dipped with Sea Salt and Chocolate Candy Cane. 

Both equally delicious, the Chocolate and Sea Salt (not pictured) was incredible just by itself and the Chocolate Dipped Candy Cane was the perfect addition to my cocoa-sipping, tree-decorating, christmas-caroling Friday night! 

Next on my wish list:  Toasted Coconut and Pumpkin Spiced. Y..u..to the m!

Fluffy Homemade Marshmallows

(Courtesty of Joy of Baking)

• 1 cup cold water, divided
• 3 - 1/4 ounce envelopes unflavored gelatin
• 2 cups sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 2 tsp pure vanilla extract
• about 3 cups confectioners sugar for garnish