Shrimp & Yams, Kentucky Hot Brown, Banana Sushi and Cubed Eggplant Parm

Shrimp & Yams

That's right -- shrimp and yams, not shrimp and grits!  Tasty too, especially with spicy BBQ shrimp.

Shrimp

BBQ Sauce and/or Cajun spice blend

Yams

Half & half

Nutmeg (optional)

Nuke the yams until tender -- 6-8 minutes should do it.  Scoop the yam meat into a bowl and add some half & half as you mash them, enough to make the yams smooth and creamy.  A dash of nutmeg would be appreciated, but not necessary -- you aren't trying to make typical sweet yams.

Cook the shrimp in a skillet until just pink, along with your favorite BBQ sauce and/or spices.  I like Key Lime BBQ sauce and a touch of hot paprika.  

Plate a nice pool of yams and top with the shrimp.  Serve with a side veg if you want -- I made fried Brussels Sprouts.

Banana Sushi
What?  This is a simple dessert recipe that will keep your guests guessing until you serve it!

Bananas
Peanut Butter -- at warm room temperature
Crushed nuts, sunflower seeds, candy sprinkles, etc. for toppings

Slice the bananas into 2-3" logs, then slice the logs in half lengthwise.  Stick a fork in the flat side of a log, to hold it while you brush it with peanut butter (yes, you want the PB that warm, but not hot).  With the half log still on the fork, roll it in one or more toppings, then gently place it on a serving platter.  Repeat with as many half logs as you deem necessary for dessert bites for however many guests.

Cubed Eggplant Parm
All the flavor of Eggplant Parmesan, but much less work!

1-2 Eggplant, cut into 3/4" cubes
1/2 jar Pasta Sauce
1 lg Beefsteak or other heirloom Tomato
EVOO
~1/2 cup Italian Blend Shredded Cheese
Parmesan Cheese -- both can and shredded if you have it
Panko
Rosemary, Oregano, Sage, Paprika, Pepper

Place the cubed eggplant on a baking sheet, drizzle with EVOO, and sprinkle with the spices.  Grill under the broiler for about 4 minutes per side.  It should just be starting to brown. 

Transfer the eggplant to a baking dish.  Top with the pasta sauce and toss gently to make sure everything gets sauced.   Top with a layer of panko, canned parmesan cheese, then Italian blend cheese, and finally some shredded parmesan, if you have it.  The photo shows the dish half covered:

Bake at 375F for about 30 minutes until you get a nice cheesy crusty top.  Try to wait a few minutes before serving!

Kentucky Hot Brown
Decades ago I lived in Kentucky briefly, and was introduced to this iconic sandwich at the Governor's Mansion during the Kentucky Derby.   This past weekend I spent 4 wonderful days with some dulcimer friends that I've known for years and never met.  And I got to introduce them to this Kentucky delight.  The Hot Brown pictured below is served at the Boone Tavern in Berea, KY where several of my friends stayed, and where we ate breakfasts and one dinner.   I will be recreating this dish here in Florida, but not this week.

"The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the white bread is crisp and the sauce begins to brown. The sandwich was invented at the Brown Hotel in Louisville, by Fred K. Schmidt, in 1926, as an alternative to late night ham and egg dishes.  Many Hot Browns also include a slice of ham with the turkey, and either pimentos or tomatoes over the sauce..."

Mornay sauce is a white sauce to which Gruyère, Emmental cheese, or white Cheddar cheese has been added.


Spoonbread
This is another olde tyme Kentucky recipe -- a sort of cross between a corn pudding and cornbread.  This recipe is what we had as a complementary starter for dinner at the Boone Tavern as seen in the picture below.  As with the Hot Brown, I will be recreating this dish here in Florida, in the near future.

3 cups Milk
1-1/4 cups White Cornmeal
3 Eggs, well beaten
2 Tbsp Butter, melted
1-3/4 tsp Baking Powder
1 tsp Salt

Bring the milk to a rapid boil and stir the cornmeal into it.  Cook until very thick, stirring constantly.  Remove from heat and allow to cool.  The mixture will be very stiff.  Add the eggs, salt baking powder and melted butter and beat with a mixer for 15 minutes.  Pour into a well greased pan and bake for 20-30 minutes at 375F.  Serve from the pan, by spoonsful, with a side of butter.