1 pint grape tomatoes
1 green tomato, cored and cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
5 cloves garlic, peeled and smashed on cutting board with broad side of chef's knife.
5 cloves garlic, peeled and smashed on cutting board with broad side of chef's knife.
2 ounces bacon fat, melted
1/4 cup extra-virgin olive oil
5 sprigs fresh thyme
2 bay leaves, fresh if possible
1 sprig fresh rosemary
1 sprig fresh sage
Salt and pepper
Salt and pepper
Pinch of sugar
2 pounds fresh, mild shrimp (16/20 count), peeled and deveined (shells reserved)
Salt and pepper
2 tablespoons clarified butter
3 cups heavy cream
1 pint chicken broth, plus more if necessary
1 pint corn stock (made by boiling corn cobs in water for 1 hour)
1 stick (8 tablespoons) unsalted butter
2 tablespoons fresh thyme, finely chopped
1 tablespoon minced garlic
Salt
1 pint quick-cooking grits, such as Anson Mills Antebellum Quick Grits
Cracked black pepper
4 tablespoons unsalted butter
1/2 Vidalia onion, rough chopped
1 bay leaf, fresh if possible
2 tablespoons minced garlic
Salt
3/4 cup heavy cream
2 tablespoons olive oil
2 pounds baby spinach
1/2 pound thick-cut smoked bacon, cut into (small) 1/4-inch dice
1/2 yellow onion, peeled and cut into (small) 1/4-inch dice
2 garlic cloves, peeled, smashed and chopped finely
1/2 cup brown sugar
1/2 cup Marsala wine
1/2 cup sherry wine
1/2 cup sherry vinegar
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