June 6, 2014
Stone Ground Grits
1 lb Shrimp (peeled and deveined; tails on)
2 Andouille Sausage Links
½ cup Sharp White Cheddar
Cracked Black Pepper
Extra Virgin Olive Oil
½ Yellow Onion (diced)
2 Bell Peppers (1 red, 1 yellow; diced)
1 rib Celery (diced)
2 cloves Garlic (minced)
1 can Cream of Mushroom
3 Scallions (sliced)
Flat leaf Italian Parsley
1 Lemon (halved)
1. Cook the Grits to according to the package instructions. Season to taste and stir in the sharp white cheddar and butter when it’s done.
1. Season the shrimp with the Creole seasoning and black pepper, rubbing the spice mixture into the Shrimp.
2. Heat a tablespoon of butter in a large sauté pan over medium-high heat. Add the shrimp and sauté, stirring as they cook, for 1-2 minutes, or until just opaque, and then remove from pan and set it off to the side.
1. Add a tablespoon of olive oil.
2. Add the dices Andouille sausage and sauté until they crisp and caramelize.
3. Then add the onions, bell peppers, celery and garlic, cooking until they soften. Add the Worcestershire and Cream of Mushroom. Stir well to combine and bring to a boil. Allow the sauce to simmer for 10-15 minutes and darken a bit.
1. Pour grits into a bowl.
2. Pour sauce over the grits.
3. Top with the shrimp.
4. Squeeze fresh Lemon over the shrimp and garnish with sliced scallions and fresh flat leaf parsley.
5. Serve immediately.
May 23, 2014
Photo by Theo Macabeo
Ingredients (yields 10 tacos):
1 package of catfish
½-1 cup of flour
1 light beer (cold)
1 package of pre-shredded coldslaw
1 8 oz. sour cream
1 small can adobo chipotle peppers
Dry Spices: cayenne pepper, kosher salt, black pepper, garlic powder, onion powder (½ tbsp of each to start – add to taste)
1 package of corn tortilla shells
Directions: Crispy Battered Catfish
1. Remove fish from package, rinse and let dry on paper towels. Season with dry spices, then set to
2. Pour flour in mixing bowl, season with dry spices, then slowly whisk in cold beer until thick
3. Add fish to batter and allow it to dredge.
4. Heat oil over medium/medium-high heat. Test the heat of the oil by adding a drop of batter to pan. If it starts to bubble and crisp the oil is ready.
5. Add fish to pan slowly (do not overcrowd). Leave a little space between each piece of fish so that it cooks evenly and pieces don’t stick together. Allow the batch to cook a total of 5-6 minutes (flipping each pieces at least once) or until golden and cooked all the way through. Remember to watch your heat, you want an even fry.
6. Remove fish from pan, placing the batch on a dry paper towel and sprinkle with a little salt. Allow it to cool 1-2 minutes.
Directions: Warm, Soft Taco Shells
1. Heat empty skillet over high heat; if you have a gas range opt to heat shells directly over the flame on
2. Add shell to empty pan, char on both sides (be sure not to overcook). You should still be able to fold
shell without breaking it.
3. Rest shells on plate under paper towels to keep warm.
Directions: Chipotle Sour Cream Sauce
1. In a blender, add a can of drained, chopped and seeded adobo chipotle peppers, along with the a half cup of sour cream. Blend on high until contents are smooth and creamy.
May 3, 2014
Photo by Theo Macabeo
1 Box of Penne Pasta
1 8oz can of tomato sauce
Bottle of vodka
Olive Oil for pan and marinating of chicken
2 chicken breasts
3 cloves of garlic – minced
1 shallot – minced
Bunch of basil – for seasoning and garnish
1/2 pint of heavy whipping cream
Freshly ground pepper
● Bring a pot of SALTED water to for pasta which we will add later
● Begin by marinating chicken breast with olive oil, season liberally with salt and pepper
● Mince garlic and shallots, set to the side
● Chop tomatoes into chucks, set to the side
● Place shallow pan on stove, heat until pan is smoking visibly
● Take marinated chicken, place in pan to sear on one side for 1-1.5 mins ON EACH
SIDE, don’t meddle with chicken allow it to sear
● After each side has been seared, turn the heat down to low, cover pan with lid and let
chicken cook for ten minutes
● At this time put pasta in SALTED water and allow it to cook to al dente
● Pour 2 tbs olive oil in saucepan, heat on medium
● Sauté garlic and shallots in the oil until translucent
● Next add tomatoes to the pot, sauté for 1 minute
● Add tomato sauce to pot, let it bubble and allow the tomato chucks to break down
● Add 2oz. of vodka to pot along with 1/2 cup of heavy whipping cream – bring to a boil
● The turn down the heat to low, allow the alcohol to burn off – cook until color is
creamy red in color and sauce thickens
● Drain pasta saving 1/4 cup of the pasta water — add the pasta & water to the sauce
● Mix together allowing flavors to marry and the pasta get coated in the sauce
● Chicken should be completed, remove from pan, allow it to rest for 3-5 mins – cutting
it immediately will cause the juices to run and can risk dry chicken.
● Scoop pasta on to plate, slice chicken, and serve!
May 2, 2014
IT’S SHOWTIME! We’re so excited to announce and share the newest show to join the Issa Rae Productions family and network! ‘Butter + Brown’ is now streaming on the Issa Rae YouTube network! B+B is a stylish, comedic culinary web series hosted by Seth Brundle and Leslie Robinson, and directed by Theo Macabeo! In the series the hosts share their love of cooking by elevating every day ingredients to create extraordinary meals…and drinks! And have lots of laughs along the way. Let us know what you think! Stay tuned for more updates by following us on Instagram and Twitter at @butterandbrown and like us on facebook!