Southern Grits, Grilled Cheese, Shrimp Scampi and Pan-Fried Bacon

Ingredients

• 2 slices Sourdough Bread (Thick-cut slices work best)
• 56 g Sharp Cheddar Cheese (About 2 thick slices or 1/2 cup shredded)
• 1 tbsp Unsalted Butter (Softened to room temperature)
• 1 pinch Salt (Optional, for the crust)

Instructions

1. 1

   Lay the 2 slices of bread on a cutting board. Spread the softened butter evenly across one side of each slice, reaching all the way to the edges.

2. 2

   Flip one slice of bread so the buttered side is facing down. Layer the cheddar cheese evenly over the unbuttered side. Place the second slice of bread on top, with its buttered side facing up.

3. 3

   Place a non-stick skillet or cast-iron pan over medium-low heat. Allow it to preheat for 1-2 minutes. Do not use high heat.

4. 4

   Carefully place the assembled sandwich into the hot skillet. Cook for 3-4 minutes, until the bottom slice of bread is a deep golden brown and crispy. Press down gently with a spatula occasionally for even cooking.

5. 5

   Using the spatula, carefully flip the sandwich. Cook for another 3-4 minutes on the second side until it is also golden brown and the cheese is fully melted and beginning to ooze.

6. 6

   Remove the sandwich from the skillet and place it on the cutting board. Let it rest for one minute before slicing. This allows the cheese to set slightly and prevents it from running out. Slice diagonally and serve immediately.

Ingredients

• 454 g Linguine (About 1 lb)
• 1 tbsp Salt (For boiling pasta water)
• 680 g Large Shrimp (About 1.5 lbs, peeled and deveined)
• 6 tbsp Unsalted Butter (Cubed and cold)
• 3 tbsp Olive Oil (Extra virgin)
• 6 cloves Garlic (Finely minced)
• 0.5 tsp Red Pepper Flakes (Adjust to taste)
• 0.5 cup Dry White Wine (Such as Pinot Grigio or Sauvignon Blanc)
• 3 tbsp Lemon Juice (Freshly squeezed)
• 0.25 cup Fresh Parsley (Freshly chopped, plus more for garnish)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the linguine. Cook according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.

2. 2

   While the pasta is cooking, pat the shrimp completely dry with paper towels. Season them with 0.5 tsp salt and the black pepper. Set aside.

3. 3

   In a large skillet or pan over medium heat, add the olive oil and 2 tablespoons of the butter. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 60 seconds until fragrant, being careful not to let the garlic burn.

4. 4

   Pour the white wine into the skillet. Increase the heat to medium-high and bring to a simmer. Let it cook for 2-3 minutes, allowing the wine to reduce by about half. This will cook off the alcohol and concentrate the flavor.

5. 5

   Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Avoid overcrowding the pan and do not overcook.

6. 6

   Remove the skillet from the heat. Stir in the lemon juice, fresh parsley, and the remaining 4 tablespoons of cold, cubed butter. Swirl the pan until the butter has melted and formed a creamy sauce.

7. 7

Ingredients

• 1 lb Regular-Cut Bacon (About 16-20 strips. Thick-cut will require a longer cooking time.)

Instructions

1. 1

   Prepare the Pan and Bacon

   • Arrange the bacon strips in a single layer in a large, cold skillet (cast iron or non-stick works well).
   • Do not overlap the strips to ensure even cooking. It is crucial to start with a cold pan to allow the fat to render slowly and evenly, which is the secret to crispy bacon.
2. 2

   Render the Fat

   • Place the skillet on the stove over medium-low heat.
   • Cook for 8-10 minutes without moving the strips. As the pan heats up, the fat will slowly render out. The bacon will start to sizzle and become translucent before it begins to brown.
3. 3

   Flip and Finish Cooking

   • Using tongs, carefully flip each strip of bacon. Be cautious of hot, splattering grease.
   • Continue to cook for another 5-7 minutes on the second side, or until the bacon reaches your desired level of crispiness. The bacon will continue to crisp up as it cools on the paper towel.
4. 4

   Drain and Serve

   • Once cooked to perfection, use tongs to transfer the bacon strips to a plate lined with paper towels to absorb excess grease.
   • Let it rest for a minute before serving warm.
5. 5

   Save the Bacon Fat (Optional)

   • Let the skillet cool slightly. Carefully pour the rendered bacon fat through a fine-mesh sieve into a heat-safe container like a glass jar.
   • Allow it to cool completely before sealing and storing in the refrigerator for up to 3 months. Use it for frying eggs, roasting vegetables, or making cornbread.