Sunday Suppers.
The ease of savory simplicity.
A skillet cornbread enhanced by shrimp butter.
Leftover antipasti and steak…and poached eggs.
Simple sliced pears dazzled by spiced sugar.
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great tips for great menus…
and good times with good company.
Sour Cream Cornbread
Shrimp Butter
Steak Hash with Poached Egg
Pears with Rosemary Sugar
A simple skillet cornbread enhanced by creative whims.
Sour Cream Cornbread
1 1/2 cups self-rising white cornmeal mix1/2 cup all-purpose flour
1 (14.75-oz.) can low-sodium cream-style corn
1 (8-oz.) container light sour cream
3 large eggs, lightly beaten
2 tablespoons chopped fresh cilantro
1/2 cup (2 oz.) 2% reduced-fat shredded Cheddar cheese (optional)
Preheat oven to 450°F. Heat a 10-inch cast-iron skillet in oven 5 minutes. Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired. Bake at 450°F for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
Simple? Or simply unanticipated.
Shrimp Butter
1 chopped onion2 garlic cloves, minced
1 sprig fresh thyme
1 tablespoon unsalted butter
1 pound shell-on shrimp
2 sticks butter, softened
kosher salt and freshly ground black pepper to taste
In a 12″ skillet, caramelize onion, garlic cloves, and thyme in unsalted butter. Toss in shrimp; cook slowly until golden. Transfer to a food processor and purée until smooth; with processor running, add softened butter,
1 Tbsp. at a time. Force through a fine-mesh strainer. Season with kosher salt and freshly ground black pepper.
For a super-fine texture, strain again.
The simplicity is to use leftovers and add a poached egg.
Add a dusting of reggiano?
Steak Hash with Poached Eggs
*serves 4, adjust accordingly
1 1/2 teaspoons extra-virgin olive oil1 cup finely chopped red onion
1 1/2 cups grape tomatoes, chopped
1/4 cup chopped grilled eggplant
1/4 cup chopped roasted red bell pepper
1 1/4 pounds roasted fingerling potatoes, coarsely chopped
6 oz grilled Chili-Espresso Rubbed Steak, chopped
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon sherry vinegar
4 large eggs
3 tablespoons chopped fresh parsley
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until tender, stirring occasionally. Add tomatoes; cook 1 minute, stirring occasionally. Add eggplant and next 3 ingredients (through Chili-Espresso Rubbed Steak); cook 3 minutes or until heated. Stir in salt and 1/4 teaspoon pepper. Keep steak mixture warm.
Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Spoon about 1 1/2 cups hash. onto each of 4 plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon pepper and parsley.
Simple…rustic…but romantic.Perhaps also drizzle with some Grand Marnier.
Pears with Rosemary Sugar
3 pears
1/4 cup fresh orange juice
1 tablespoon chopped fresh rosemary
1/2 cup sugar
*coarse dessert-type sanding sugar
Core pears and cut into wedges.
Arrange the wedges on dessert plates. Drizzle with orange juice.
Combine rosemary with sugar and sprinkle over the pears.
Serve on clear glass plates for extra sparkle.
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