July Bon Appetit: Shrimp with Fresh Corn Grits

We have been eating our weight in corn.

Grilled corn with zucchini and The Pioneer Woman's Dr. Pepper pulled pork, rolled in corn tortillas.

Corn, off the cob, with potato, blue cheese, garlic scapes, and spinach, and venison tenderloin.

Corn, asparagus, and the world's best pork chops.

I have always loved corn. As a kid, when corn was part of dinner, I would grab the bowl after everyone had left the table and help myself to the rest of it. I would also do this with spinach. I was a weird kid.

These days, we've stepped up our game and generally eschew canned corn. I buy ears of corn, half a dozen or more at a time. I buy them from Meijer early in the season, but as soon as Reese Farm opens, they get all of my business.

A few weeks ago, after the boyfriend and I spent the whole day at a bicycle race, we needed a quick dinner. I grabbed a few of the ears of corn I perpetually have laying around during these months, a bag of frozen shrimp I'd brought back from Trader Joe's, and some grits. Then I turned to my July Bon Appetit for this recipe for shrimp with fresh corn grits.

It came together quickly, and we had enough leftover grits to have another quick meal of shrimp and grits for dinner after our busy Monday. I have almost a whole bag of grits leftover now, so we will eat this again. Is grilled chicken and grits a thing? It's going to be. . .

June Bon Appetit: Nashville-Style Hot Fried Chicken

I don't think I've had a lot of great fried chicken in my life. Strictly speaking, fried chicken is not a Michigan thing. I remember my mom taking us to KFC for "chicken littles" when I was a kid (anybody else remember these?) and that's just about the extent of my fried chicken experience. 

When June's issue of Bon Appetit had a whole spread featuring fried chicken (with all the accoutrements), I figured that the time had come for me to make it myself. My cookingest girlfriend and I chopped up the chicken, swallowed our nerves, and heated up the oil. 

It was awesome. Some of the pieces were a touch too spicy, but the general fried chicken-ness quality level was high. It was crispy, juicy inside, and the side dishes put out the fire in our mouths. The black-eyed pea salad was tart and vinegary and dead easy to make. Everyone needs a solid class coleslaw recipe up their sleeve. And then it was time for banana pudding.

Y'all (can I say y'all now? I made a Southern meal!), I was into the banana pudding. To make it, I bought my first-ever box of Nilla wafers. The boyfriend and I burn through about a dozen bananas a week, so obviously we're bonkers over the flavor. The dessert isn't difficult, and it was a nice, cooling end to our rich and spicy meal. As I said, I was into it. The boyfriend, however, went absolutely crazy for it. 

 The meringue darkened unevenly under the broiler, but as you know we don't judge a pudding by it's cover round these parts.

Within two days, the leftovers were gone. If you've got some time and a few cholesterol points to play with, check out these dishes and throw a fried chicken party.

Black Cat Bistro for City Pulse

 It's rare for a new restaurant to open in East Lansing and pique my interest.

It's even more rare for me to sing the praises of that restaurant to whomever will listen. The last time that happened was Tavern 109 in Williamston. I still love that little place. The pear pizza is to die for.

In this week's City Pulse, I heap praises upon Black Cat Bistro. Read it here.