The Mantry

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Sat, 13 Apr 2013 18:52:03 -0400

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http://mantry.com

Mon, 25 Mar 2013 18:03:07 -0400

http://mantry.com

http://mantry.com/

Mon, 25 Mar 2013 14:01:25 -0400

http://mantry.com/

lylaandblu: Milton & Small

Mon, 25 Mar 2013 12:41:00 -0400

lylaandblu:

Milton & Small

nationalgeographicmagazine: Café, Amsterdam Photograph by Marko...

Mon, 25 Mar 2013 12:33:07 -0400

nationalgeographicmagazine:

Café, Amsterdam
Photograph by Marko Savic, My Shot
In 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.

gastropost: From Gastroposter Lorraine Sit: Avocado onion...

Mon, 25 Mar 2013 12:32:46 -0400

gastropost:

From Gastroposter Lorraine Sit:

Avocado onion crunch fries!

Some maple syrup from #mantry I found in @lylaandblu’s room. by...

Mon, 25 Mar 2013 12:24:00 -0400

Some maple syrup from #mantry I found in @lylaandblu’s room. by tiffblonde http://instagr.am/p/WnDDaxR4et/

#sunday #dinner #begins #homemade #shrimp and #grits with...

Mon, 25 Mar 2013 12:23:00 -0400

#sunday #dinner #begins #homemade #shrimp and #grits with #adouille #sausage #sauce #ohcomeonthatsgood by meshell523 http://bit.ly/YpMSXu

This morning calls for Blue-Berry Bourbon jam. Courtesy of...

Mon, 25 Mar 2013 12:23:00 -0400

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/

Hugh Acheson’s Shrimp with Andouille & Grits True...

Fri, 22 Mar 2013 18:22:00 -0400

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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Fri, 15 Mar 2013 09:29:20 -0400

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Sun, 10 Mar 2013 19:01:33 -0400

I don’t think I’ve ever been this excited about good...

Sun, 10 Mar 2013 17:52:56 -0400

I don’t think I’ve ever been this excited about good food and good design coming together. Christian and I received our first taste of @mantry, and we are definitely going to show off this stuff.

#mantry #food #foodstagram #typeography #type #design #graphic #natural #minimal by hannahlynnew http://instagr.am/p/Wk77QFMpUT/

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Fri, 08 Mar 2013 23:16:35 -0500

lylaandblu: Mantry x Lyla & BluRecently we were gifted a...

Wed, 06 Mar 2013 16:12:34 -0500

lylaandblu:

Mantry x Lyla & Blu

Recently we were gifted a Mantry crate by the talented owners of Mantry, the modern man’s pantry. This class-a company features an unbeatable aesthetic, complimenting bold design with tasty foods straight from the wood packaging to your pantry shelves. Each crate comes equipped with a bold bounty of flavor from different parts of America. Handcrafted and homely, these gentlemen have created a beautiful piece of tradition.

Mantry