Restaurant Recipes We Love

Southern Living, Spring 2004 by Sunee, Kim, Smith, Bill, Eirich, Ross, Ricci, Thomas, Spears, Grady

Great Southern chefs share some favorite dishes, which are all easy enough to make at home.

Southerners are known for good, solid home cooking. But we also love to dine out, especially in urban hot spots. We're fortunate to live in a region offering a wealth of incredible dining establishments. In fact, there are so many great places, from familyrun eateries to world-class restaurants, it was difficult to choose which were at the top of our list. We finally narrowed it down to these exceptional dishes.

KIM SUNEE

CROOK'S CORNER SHRIMP AND GRITS

MAKES 4 SERVINGS

PREP: 30 MIN., COOK: 30 MIN.

The late Bill Neal has influenced young chefs across the South, and diners still enjoy his inspired recipes at this landmark restaurant in Chapel Hill. Executive chef Bill Smith has added some creative touches to the menu, such as Warm Goat Cheese Salad With Roasted Beets and Pumpkin seeds and Hangar Steak With Bourbon Brown Sauce, but Shrimp and Grits is still a Crook's Corner classic.

2 cups water

1 (14-ounce) can chicken broth

¾ cup half-and-half

¾ teaspoon salt

1 cup regular grits

¾ cup shredded Cheddar cheese

¼ cup grated Parmesan cheese

2 tablespoons butter

½ teaspoon hot sauce

¼ teaspoon white pepper

3 bacon slices

1 pound medium-size shrimp, peeled and deveined

¼ teaspoon black pepper

1/8 teaspoon salt

¼ cup all-purpose flour

1 cup sliced mushrooms

½ cup chopped green onions

2 garlic cloves, minced

½ cup low-sodium, fat-free chicken broth

2 tablespoons fresh lemon juice

¼ teaspoon hot sauce Lemon wedges

BRING first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

COOK bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

SPRINKLE shrimp with pepper and salt; dredge in flour.

SAUTE mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

SERVE shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges. CHEF BILL SMITH

CROOK'S CORNER

CHAPEL HILL, NORTH CAROLINA

GALATOIRE's SHRIMP REMOULADE

MAKES 12 APPETIZER SERVINGS

PREP: 15 MIN., CHILL: 8 HRS.

4 celery ribs, coarsely chopped

4 green onions, coarsely chopped

1 small onion, chopped (about 1/2 cup)

¾ cup fresh Italian parsley

½ cup red wine vinegar

½ cup ketchup

½ cup tomato puree

½ cup Creole mustard

1 tablespoon prepared horseradish

1 teaspoon Worcestershire sauce

1 cup plus 2 tablespoons vegetable oil

2 teaspoons paprika (optional)

2 pounds cooked fresh large shrimp, peeled and deveined

Lettuce leaves

PULSE first 4 ingredients in a food processor until finely chopped. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream, processing until blended. Stir in paprika, if desired.

COVER and chill 6 to 8 hours.

STIR chilled sauce; pour over shrimp, gently tossing to coat. Serve on lettuce leaves. CHEF ROSS EIRICH

GALATOIRE'S

NEW ORLEANS, LOUISIANA

COMMUNE'S MAPLE-GLAZED PORK CHOPS WITH PECANS AND APPLES

MAKES 4 SERVINGS

PREP: 25 MIN., COOK: 3 MIN., GRILL: 22 MIN.

Commune, in midtown Atlanta, is known for its popular outdoor movie series as well as its fabulous food. Innovative cuisine is enjoyed by diners seated in a community atmosphere.

1 cup maple syrup

4 teaspoons balsamic vinegar

4 teaspoons brown sugar

¼ teaspoon cinnamon

¾ cup pecan halves, toasted

4 (1-inch-thick) pork chops

¾ teaspoon salt

½ teaspoon freshly ground pepper

2 tablespoons olive oil, divided

2 green apples, cut into (¾-inch) slices

½ teaspoon salt

¼ cup finely diced crystallized ginger (optional)

WHISK together first 4 ingredients in a medium bowl.

STIR together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed. Arrange pecans in an even layer on wax paper; let cool. Coarsely chop, and set aside.

SPRINKLE pork chops evenly with 3/4 teaspoon salt and pepper; brush with 1 tablespoon olive oil.

GRILL chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with ½ cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.) Transfer to serving platter. Cover and keep warm.

SPRINKLE apple slices evenly with ½ teaspoon salt; brush with remaining 1 tablespoon oil.

GRILL apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with ¼ cup syrup mixture.

SPOON remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger. Serve with grilled apples. EXECUTIVE CHEF THOMAS RICCI