top_chef_logo_lgThere was a whole lot of shadiness going on in last night’s episode Top Chef All-Stars. Apparently, Jersey Mike is even more devious than we’d expected and will stop at nothing to claw his way to the top. Needless to say, I was not amused with his recipe-stealing antics last night. Instead of “Jersey Mike”, we should start calling him “Judas Mike”.

I digress.

Paula Deen started out this episode preaching about the joys of deep-frying and challenging the chefs to create their own deep-fried masterpieces. Again, we saw Blais using liquid nitro. Not a “gimmick” you say, Blais? C’mon, we know you’ve got so many more tricks up your sleeve you could be using instead!

Anyway, Judas took the win with Blais’ his fried chicken oysters in oyster gravy dish. Antonia’s fried avocado and shrimp “salad” would have won, but she had a brain fart and forgot to plate up two portions. I was just surprised that no one did anything with copious amounts of butter.
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Brunch is my favorite part of the weekend — I love making it and I especially love eating it (also because it gives me an excuse to drink a Bloody Mary before noon). Combining two meals into one is a genius idea because you can have your breakfast-type items (eggs, waffles, etc.) and more substantial lunch- or dinner-type dishes.

I’m always trying out fun new places for brunch or coming up with recipes for it. This brunch dish is one I came up with that combines two of my favorite cuisines: Southern and Southwestern. Shrimp and grits are a staple dish of the coastal South, and flavors like ancho and poblano are hallmarks of Southwestern cuisine.

The recipes for this dish require a little time and effort but are definitely worth the end result! I suggest serving it with sauteed spinach or collard greens to give some nice green color to the dish — I like to spike my greens with tequila while they’re cooking for a Southwestern/Mexican twist.
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