Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.
Viewing entries tagged
The South knows shrimp and grits. If you aren’t familiar with grits they are a type of porridge made from ground corn similar to a polenta. In my opinion they are always better with cheese (I mean, what isn’t?!).
While it is traditionally a dish of chicken braised with red wine, bacon lardons, mushrooms and pearl onions (considered a sister dish of boef bourguignon) I opt to use white wine and add cream for a more summery but still hearty touch, a popular twist used in the Alsace region of France.