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nationalgeographicmagazine: Café, Amsterdam Photograph by Marko Savic, My ShotIn a hidden street I found this cafe. It looked like a scenography for some movie. I loved the atmosphere and the pictures on the wall. The lighting was really dramatic, and the man with the cigar was in just the right place.
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gastropost: From Gastroposter Lorraine Sit: Avocado onion crunch fries!
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Some maple syrup from #mantry I found in @lylaandblu’s room. by tiffblonde http://instagr.am/p/WnDDaxR4et/
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#sunday #dinner #begins #homemade #shrimp and #grits with #adouille #sausage #sauce #ohcomeonthatsgood by meshell523 http://bit.ly/YpMSXu
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This morning calls for Blue-Berry Bourbon jam. Courtesy of @mantry! #onthetable #food #berries #spring #wood #pine #rustic #mantry by hannahlynnew http://instagr.am/p/XIEEuhMpTv/
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Hugh Acheson’s Shrimp with Andouille & Grits True stone-ground grits take a really long time to cook, about an hour or more. The longer and more gentle the cooking, the plumper and richer the grits will be.  Hominy is made of corn kernels that have been nixtamalized, dried, and then ground. Nixtamalization is the process of soaking in an alkaline solution, which plumps up the corn and makes the corn more digestible through the conversion of niacin. The same alkaline, or lime solution, is often used to crisp cucumbers prior to pickling. This shrimp and grits recipe is the work of Dean Neff, favorite sous. Favorite sous is the restaurant equivalent of favorite son. Dean is from Tybee Island, Georgia, off the coast of Savannah, and they sure know their shrimp and grits down that way. He is also a very skilled chef. I love shrimp and grits for breakfast, lunch, or dinner. Serves 4 ¾ teaspoon kosher salt 3/4 cup hominy grits 4 tablespoons butter 1/2 cup minced sweet onion 2 ribs of celery minced (1/4 cup) ½ pound andouille sausage chopped into ¼-inch cubes 1 clove of garlic, peeled and thinly sliced 1/2 cup chopped roasted red peppers 2 plum tomatoes, peeled, seeded and diced 1 teaspoon Old Bay Seasoning 1/4 teaspoon chile flakes 1/2 cup tomato juice 1/2 cup clam juice 1 pound (21-25 count) peeled and de-veined shrimp 1 teaspoon chopped fresh thyme 1 teaspoon chopped parsley 1 tablespoon freshly squeezed lemon juice In a nonreactive 2-quart saucepan combine 3 cups of water, a 1/2 teaspoon of kosher salt, and the grits. Place on high heat and bring to a boil, stirring with a whisk. As soon as the water boils, reduce to a simmer. Switch your whisk for a wooden spoon as the grits thicken. Cook the grits, stirring every 5 minutes or so, for an hour. Then stir in 2 tablespoons of cold butter and set the cooked grits aside. Melt 1 tablespoon of butter in a 12-inch fry pan over medium heat, and when the butter bubbles and froths add the onion, celery, and andouille. Cook for 5 minutes, stirring every minute. Add the garlic, red peppers, tomatoes, Old Bay, and chile flakes. Cook for 5 more minutes, then add the tomato juice and clam juice. Stir well and reduce the liquid for about 2 minutes. Season the shrimp with 1/4 teaspoon of salt and add the shrimp to the pan. Stir well to combine and cook them for 5 minutes. The cooked shrimp should be just white, no longer translucent, but not chalky and dry. The consistency should be like a shrimp and tomato sauce. Add the remaining butter to the pan and finish with the thyme, parsley, and lemon juice. Place about 3/4 cup of grits on each plate and then spoon a quarter of the stewed shrimp, pepper, and tomatoes over each pile of grits. Serve immediately.  HUGH ACHESON is the author of the James Beard Award Winning cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen and chef/partner of the Athens, Georgia, restaurants Five and Ten and The National, and the Atlanta restaurant Empire State South. The James Beard Foundation awarded Hugh, Best Chef Southeast in 2012 and Food & Wine Magazine named him Best Chef in 2002. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9 and 10.  
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