Key West Grunt Recipes

GRUNT: MAKING THE MOST OF LEFTOVERS RECIPE - (3.9/5)

Steps:

• 1. Put a pot of water on high and when it boils, add egg noodles and cook per package instructions. 2. Meanwhile, add mushrooms to a large, dry, non-stick skillet and sprinkle with salt. 3. Cook over medium-high heat and cook until mushrooms begin to brown and give up their liquid (about 6 minutes). Turn mushrooms, sprinkle with thyme, and add 1 tablespoon butter. Cook until browned - about 3 minutes. Scoop mushrooms onto a plate. 4. Reduce heat to medium. Add remaining butter, onions and tomato paste and cook until translucent, stirring frequently - about 5 minutes. 5. Return mushrooms to skillet and add wine. Increase heat to medium high and cook until wine is reduced by half - 5 minutes. Add broth and cook five minutes more. 6. Reduce heat to low, add meat, and simmer 5 minutes more. 7. Remove from heat, stir in sour cream, taste and adjust seasonings. Serve over noodles.

KEY WEST PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

GRITS AND GRUNTS

Steps:

• First, prepare the grits. Bring the water and salt to a boil in a heavy-bottomed pot. Whisking the whole time, add the grits in a steady stream. Reduce the heat to low or medium-low and cook, stirring frequently, for 10 minutes, or until the grits have bloomed and are creamy. Stir in the butter and taste for salt. Keep warm.
• Fry the bacon in a large sauté pan over medium heat, until crispy. Remove the bacon to paper towels to drain. Add the onion to the pan and sauté in the bacon fat until soft. Keep warm.
• Coat the fillets thoroughly with Cajun seasoning and sprinkle both sides with salt and pepper. Heat the butter in a large clean sauté pan or in the bacon pan over medium-high heat. Add the fish fillets and fry for 2 to 3 minutes per side, or until just cooked through. While the fish is cooking, crack the eggs into the pan and fry alongside the fish, or fry in a separate skillet if the pan is not large enough to accommodate both.
• Spoon the grits into two large shallow serving bowls and sprinkle with the bacon and sautéed onion. Top each with 2 fish fillets and crown with an egg. Lay the sliced avocado and tomato on the side and season with salt and pepper.

GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
• Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
• Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.

KEY WEST FILLETS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a 9x13 baking pan in the oven.
• In a shallow dish, combine cracker crumbs, parmesan cheese, Italian seasoning, salt and garlic powder.
• Dip fillets in melted butter, then in cracker-crumb mixture.
• Arrange fish in a single layer in the baking pan, sprinkle with lime juice and bake for about 20 minutes, until fish is tender and flakes easily with a fork.