The earthy aroma of freshly cut grass, the sound of laughing as my cousins play tag in the backyard, my family and friends sitting on the back porch catching up on gossip and life, this is my idea of a relaxing Sunday. And one of my favorite parts about Sunday is Sunday Brunch.

Before I plan out any menu I like to take inventory of what I have in the kitchen and I try to use as many ingredients as possible without having to head out to the store.

Sometimes I go with my classic All Star's when cooking a Southern Sunday brunch fluffy, creamy grits, cheesy eggs, golden hash browns, and sizzling turkey bacon. But occasionally I like to switch it up with a re-mix. To me that’s the best part of making brunch you can change your lineup, keep it the same, or just switch out a few players.



On the roster are my Shrimply delicious – Spicy Southern Shrimp. You’ll enjoy a little spice in your life as the zesty cayenne pepper beautifully contrasts the sweetness of the shrimp. As soon as you take a bite you’ll be saying “Bam! That’s good."



To go along with our Shrimply Delicious shrimp we’re going to roast Cippollini onions in a heavenly honey sauce. The honey brings out the Cippollini onions’ inherent sweetness and the balsamic vinegar will give it the perfect amount of tang. These onions are a definite crowd pleaser.



Follow it up with side of creamy grits, a delightful Cinnamon Compote dessert and we have the perfect combination for a soothing Sunday brunch.

While these dishes may seem fancy they're super easy to make and most importantly delicious to eat. In my opinion, that’s the best of both worlds because you can impress your friends without slaving away in the kitchen all day.



When you’re buying shrimp here are some tips to help you select the best ones:
1. Smell them. They should NOT have a pungent or ammonia -like smell.
2. Feel them. If they feel slimy don't purchase them.
3. Look at them. If you see any pink or black spotted discoloration then steer clear of these as well (except if you're buying tiger shrimp).

In all these instances unusual smell, texture or discoloration means the shrimp are probably not fresh and the flesh has started to deteriorate and break down.

Note: The great thing about our Shrimply delicious meal is that in it's basic form we're marinating a protein and throwing it on the grill. I chose to use shrimp because I usually have them on hand, they're fast to cook and for their subtle sweetness. But if you can't get shrimp then you can sub it out for chicken, fish, beef, tofu or any other protein.



Our Shrimps’ naturally sweet taste is complimented perfectly by honey, vanilla and onions. Enter Cippollini onions. Pronounced (Chip-oh-lee-knee), these onions are sweeter than most varieties. And the honey and vanilla we’re going to cover them with before roasting is going to give us succulent caramelized bites of heaven.



One of my favorite parts about roasting the Cippollini onions in the oven is that you don't have to continually stir them. You can just pop them in the oven and about 20 minutes later they've softened up and absorbed all those amazing sweet and tart flavors from the honey and balsamic vinegar. Um, Um, Um just thinking about biting into their tender flesh is making me hungry.
Note: If they don’t have Cippollini onions at your local grocery store try the Dekalb Farmer’s Market or Whole Foods.

Can’t find Cippollini onions. Don’t sweat it. You can substitute them for Pearl or boiling onions.
When you select your Cippollini onions you want to make sure they’re all about the same size to ensure even cooking time.

Now we have spicy, sweet and tart flavors for our brunch but we can’t forget to invite salty and savory to the party. And let’s face it there’s nothing like creamy, cheesy grits. If you’ve never had grits before then you’re in for a treat.



Grits are ground up corn granules and can be eaten for any meal breakfast, lunch or dinner. You can serve them hot, cold or fried. As you can tell, grits are a very diverse dish and the combination of flavors you can create with them are endless.



My cousins in Nashville love to eat grits for breakfast with sugar and a little cinnamon. But my secret to incredibly decadent grits is heavy cream. Don’t worry its okay to splurge every once in awhile. You can burn off the extra calories by doing the dishes.



So let’s talk about dessert baby. Juicy pieces of apple, pears, and golden raisins kissed with cinnamon, sugar, nutmeg and sautéed in butter make up our incredible Cinnamon Compote. Now the name compote may sound intimidating but all it is are pieces of fruit lightly cooked in butter and sugar. Yep it’s that simple.



Now there are many different varieties of pears and apples that you can choose from. I like to go with the Red Delicious apple, D’Anjou and Bosc pears for this compote. I use the Red Delicious apple because I like the taste. I prefer to use the D’Anjou pear because they retain their brilliant green skin color throughout the cooking process. I like using the Bosc pear because they hold their shape well when you sauté them and they have a fabulous sweet taste.

Pear Care: Pears are usually picked unripe. If it is allowed to ripen on the tree it develops a mushy texture. At home, to help the ripening process along, place your pears in a paper bag for a few days in order to promote ripening from the inside out. To tell if they’re ripe gently press your finger against the pear and if it yields to the pressure then it is ripe.
Keep in mind that the sugar and butter from cooking are going to soften the pears and apples so you don’t want your fruit to be too ripe.



So there you have it a fabulous Southern Sunday brunch that will make your family and friends happy and won’t leave you in the kitchen all day. Stay tuned next time for more tips, tricks and recipes. In the meantime, check out my blog at www.aishafoodista.com and my how- to videos http://www.youtube.com/user/aishafoodista





Shrimply Delicious – Spicy Southern Shrimp
Serves 4-6

Ingredients
2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves of garlic
1 tablespoon of coarse salt
1 teaspoon of cayenne pepper
1/2 teaspoon of paprika
2 teaspoons lemon juice
Black pepper (to taste)


Directions
1. Soak Bamboo skewers, 15 minutes submerged in water.
2. Preheat grill for medium heat.
3. In a bowl, crush the garlic and add in the salt. {I use a mortar and pestle but if you don’t have one the backend of a spoon works very well}.
4. Mix in cayenne pepper and paprika.
5. Stir in the olive oil and lemon juice to form the marinade.
6. In separate bowl, toss shrimp and add in the marinade. Make sure to spread the love and evenly coat each one.
6. Lightly oil the top of the grill. Cook shrimp for 2 to 3 minutes per side, or until pink.
7. Remove from heat. Plate and Serve.



Heavenly Honey Cippollini Onions
Serves 4-6

Ingredients
18 cippollini onions
1/4 cup of Extra-virgin olive oil
1 capful of vanilla
1/3 cup of balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed and finely chopped
Kosher salt and black pepper (to taste)

Directions
1. Preheat oven to 325 degrees F.
2. Place onions in a large bowl and cover them with hot water. Let the onions steep in the water for about 5 minutes. Since they are so small this will make peeling them so much easier. Remove onions from water bath and peel.
3. In a separate bowl, whisk together the vanilla, honey, olive oil, balsamic vinegar, thyme, salt and pepper until combined.
4. Put the onions on a sheet pan and pour the heavenly honey sauce over them. Place the sheet pan in the oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
5. Remove from oven. Plate and serve.



Creamy Cheesy Grits
Serves 4-6

Ingredients
1 cup heavy cream
1 can (1 2/3 cups) chicken broth
1 cup water
4 tablespoons butter
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 cup quick grits
A few sprigs of parsley for garnish

Directions
1. Turn stove top to medium heat. Add chicken broth, heavy cream, and water to a boil in a medium saucepan.

2. Add the butter, salt, and pepper.

3. Slowly whisk in grits and reduce heat.

4. Cook 15 to 20 minutes over low heat, stirring frequently.

5. Remove from heat and plate. Add cheese and parsley for garnish and Serve.



Cinnamon Compote
Serves 4-6

Ingredients
2 ripe but firm pears, peeled, cored and chopped
1 apple peeled, cored and chopped
1/4 cup seedless golden raisins
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
2 teaspoons butter
1 tablespoon apple cider vinegar
2 teaspoons of sugar (to taste)
Salt and pepper (to taste)

Directions
1. Turn stove top to Medium heat. Add butter to small sauté or saucepan. Swirl the melted butter in the pan and coat evenly.
2. Add the chopped pears, apples and golden raisins to the pan.
3. Add the sugar, cinnamon and nutmeg and continue to cook over medium heat, stirring occasionally, for about 10 minutes.
4. Add the vinegar, salt and pepper and cook until the sauce has thickened and the fruit becomes soft and tender. This should take about 5 minutes.
5. Remove from heat and let your compote cool for 5 minutes.
6. Serve over ice cream, yogurt or spruce up your lunch the next day and add it to your salad or sandwich.

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Phaal Challenge at Brick Lane Curry House




So as y'all know I have been in training for the Brick Lane Curry
House's Phaal Challenge. The challenge I am accepting is to
eat a bowl of the hottest curry in the world because a friend called my
bluff. (sometimes I should just keep my mouth shut). But I'm not in it
alone. I will have some friends to share the pain with and some who just want to watch. The date has been set for next week...duh duh duhhhhh...

{Hell in a Bowl}

I have done a lot of research in the past weeks leading up to P-Day and I have developed a fail proof strategy: eat it as fast as I can in one gulp and then wash it down with Mango Lassi. Only a few more days to go and you will see my face on the Phaal of Fame.

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Recently I went to Canada and found my new favorite restaurant, Bonaparte. Situated in Old Montreal, the restaurant is part of a 30 room hotel in the Historic area. When you walk in you feel like you've stepped onto the set of a French film. The ambience is very soothing, the wait staff is very helpful and the seats are really comfortable.

I decided to go with the tasting menu, which included a choice between soup or salad, an appetizer and an entree.

I chose the Following:

To start a Lobster Bisque with enhanced ginger. However, I was not impressed. It was higly under salted for my taste.

Next Smoked Salmon rosette with chive oil, lime flesh, capers, red onions and tomato accompaniments. This dish was so creative. It was the first time I had lime that was meant to be eaten as part of the dish.

The lime brightened up my entire palate. It tied the whole dish together so beautifully that it literally blew my mind. It sounds simple but wow the flavors. The acidity of the lime, the saltiness of the capers, the tartness of the red onion, the sweetness of the tomato and the smokiness of the salmon it was to die for. The use of the lime was so special and really showed how one ingredient can make a huge impact.

Now the Smoked Salmon appetizer had me at hello. But the Shrimp and Scallops entree was not going down without a fight.

Let me describe the Shrimp and Scallops to you... It was heaven on a little plate. If you are in Montreal you must, I repeat, MUST go there and try this dish. With aromas of vanilla, the spicy floral kick from the pink peppercorns, and slight crunch of the shrimp and scallops... it is in my top 10 favorite entrees of all time.

{Perfect end to a delicious meal a Dessert Tray.
I was so full but still managed to eat the fabulous Creme Brulee}

What I really liked about my experience at Bonaparte was the imagination in the dishes. The ingredients were not overpowering and they worked in such a magical way. It inspired me to incorporate the ideas for Sunday brunches. Now I serve smoked salmon with fresh lime and capers as an homage to that wonderful little restaurant in Montreal. Oh Canada.

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{Take a Close Look}

{Ummm.. it was so good... my mouth is watering}

{Artichoke Pizza Pie}

{Crab Pizza Pie and 2 Pans of Sicilian behind it}

Walking around the East village, I picked up a few culinary books at some local bookstores which left me very hungry. Just at that moment, I walked in front of Artichoke.

I heard a lot of hype about this pizza place on 14th street between 1st and 2nd Avenue but I had to check it out for myself.

After talking to the cashier, I was torn between the Crab, Margherita and Artichoke pizzas. I decided I had to try the Artichoke slice.

I took my first bite. I tasted the spinach, the artichoke, then the mozzarella and as I walked out of the store the final flavor hit my mouth and I said aloud "What is this?"

I immediately turned around and walked back up to the cashier and coyly said "What's in this pizza?"

He answered slyly, "Artichoke, Spinach and mozzarella cheese".

I replied, "They're something else in here?"

To which he quickly retorted, "Yes there are some other herbs, spices, and cheeses but I can't tell you because it's a secret recipe."

I stared in disbelief that he wouldn't tell me.

I hurriedly left on a determined mission. I returned back to the bookstore to try and uncover this mystery flipping through pages and pages of cheese books.

"Swiss no, Manchego, definitely no...."

In my search, I came up with a few hypotheses: Maybe it's Gruyere, or melted brie, or a cream sauce with Parmesan cheese.

But I challenge all YOU out there reading this to try the pizza and let me know what YOU think.

A few friends have proposed that maybe they use mayonnaise. But it's driving me crazy and I must find out WHAT'S IN THAT PIZZA?

http://www.artichokepizza.com/

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Sexy, Sexy, Sexy Mussels, Muscles

{sexy, sexy, sexy}

Let's face it, mussels are sexy. They're a great way to add an element of foreplay before a steamy night... Gently pulling apart the black shell as you bite into the plump, pink, sweet inner flesh... well, you get the picture.

However, they're also great as a 5 a.m. snack when you're entertaining your starving, slightly inebriated friends. I didn't have any wine so I had to improvise, and instead of panicking, I frantically searched the fridge and found a can of Guinness that someone had brought over. Bingo.

{sooo delicioussssnesss}

Here's what you'll need for these Scrumptious 5a.m. Mussels:

2 Cloves of Garlic, smashed and finely chopped

1 Shallot

1/2 Vidalia Onion, thinly sliced

1 teaspoon of red pepper flakes

1 handful of Parsley, finely chopped

1/2 teaspoon lemon zest

1/2 teaspoon orange zest

1 can of Guinness

2 lb of Mussels

1 sprig of Rosemary

Clean and debeard the mussels.

Add the garlic, onion, shallots to a pot with a teaspoon of Olive Oil.

Let that sweat for a moment then add the cleaned and debearded mussels to the pot.

Pour in the entire can of Guinness.

Add the red pepper flakes, lemon and orange zest and sprig of rosemary.

Cover with a lid over medium - high heat.

Once the mussels open up they are ready. If any are closed after they've been cooked, THROW THEM OUT!!

Rule of thumb: WHEN IN DOUBT THROW THEM OUT!

Add the chopped parsley as a garnish.

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This is a simply, satisfying dish that I came up with using ingredients I had in my kitchen. And it will only take you 15 minutes to prep.

To start you will need:


1 lb. of Shrimp
1 Leek Julienned
1/4 cup Orange Zest
1/2 cup Orange Juice
1 bag of Broccoli
1 tsp grated Ginger
1 tsp of Orange Marmalade
1/2 Diced Yellow Onion
9. 2 tbsp Teriyaki Sauce
10. 1 tbsp Soy sauce
1 tsp. Sesame Oil
2 tbsp Olive Oil
1 pkg. of Noodles (Lo Mein is used here)


Dice the Yellow Onions and Julienne the Leeks. Give the leeks a good rinse.
Add the 2tbsp of EVOO to the saute pan. Set stove to Medium heat.
Add the leeks and onions and let them sweat.
Boil water for the Lo Mein.



While the water is boiling add the broccoli (or stir fry mix in my case) to a steamer basket. There's nothing wrong with killing two birds with one stone.


Add the shrimp to the saute pan with the onions and leeks.
Add noodles to the boiling water.

Add the stir- fry mix and cooked noodles to the saute pan.
Add the ginger, orange juice, orange zest, orange marmalade, sesame oil, teriyaki and soy sauce to the party. Stir the ingredients together until the are distributed evenly.


Add scallions and Sriracha sauce to garnish. How LoMeintenance is this. The flavors of the orange, ginger, and soy compliment the broccoli and shrimp so well. And this fabulous dish only took 15 minutes to prep.

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{Look at those flavors and they're all Natural}

{Ice cream truck}

{There were mad customers even though it was raining. That's how good it is.}

I'm a huge Chocolate fan!! Not only is it an aphrodisiac but it also has medicinal properties that make it an exceptional food.

When you try a good piece of chocolate (and I'm not talking about Hershey's or Godiva) it's like a fine wine. I remember the first time I tried Michel Cluziel's 99 percent Dark Noir chocolate bar, I tasted notes of blueberries, and pineapples. It was like nothing I had ever experienced before and I loved it.

I was waiting for one of my friends on the corner of North 7th and Bedford in Williamsburg, when I saw a pale yellow, Van Leeuwen ice cream truck and decided to get a scoop.

As I gazed upon their remarkable flavors, like Ginger, and their special of the Day Earl Grey. I spotted the Chocolate. Now oddly enough, I love Chocolate but I'm not a huge chocolate ice cream fan but after reading the description: " Michel Cluziel 99 percent Infini chocolate. I went straight for it.

I got one large scoop of ice cream on a sugar cone. It was amazing. The creaminess of the ice cream, the sweet coocoa flavor of the chocolate and it's made with all fresh ingredients. I will definitely be back.

To find out where their trucks will be daily check out their website.

http://www.vanleeuwenicecream.com/

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On a recent trip to Paris my first stop was Pierre Herme, the Macaroon spot. With inventive flavors like ketchup, vanilla mint, apricot pistachio and jasmine tea it is easy to see why there is a line out the door.

Interestingly enough, one of my former culinary teachers studied pastries with Pierre Herme and they remained good friends after they graduated. Many years later Pierre told him his secret trick to creating incredible macaroons. He said it was having a piece of parchment paper with measured circles to use as a guide. This doesn't seem like a big trick but if you've ever made macaroons you know how temperamental they are and it's important to maintain an even distribution of your batter.

Alas, Pierre Herme's macaroons are so perfect it makes you want to leave it to the pro's. But Macaroons are not the only thing he's good at. He's as crafty as MacGyver. Behold the mother of all pastries:


I will try to describe it for you. If I was on my death bed, and there was one last desert I could eat, this would be it. It seems so simple, a light meringue on top with a perfectly sweet and crunchy crust, in the center the most flavorful vanilla filling... ohh my mouth is watering just thinking about it.

Check out the other pastries you can uncover at Pierre Herme's shop. I am the numero uno hater of waiting in lines but if you're in Paris this is one place that is definitely worth the wait.

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