Spiced Grilled Salmon & Shrimp with Country Cheddar Grit Cakes & BBQ Butter...

Country Cheddar Grit Cakes

• 1 tablespoon Olive Oil
• 1 cup Corn Kernels fresh or frozen
• 1/2 cup Red Bell Pepper medium diced
• 1/2 cup Poblano Pepper Poblano peppers, one of the most popular peppers, are large with very thick walls. Their heart shape and mild flavor make them great for stuffing. medium diced
• 1/2 cup Red Onion medium diced
• 2 tablespoons Chili Powder
• 2 1/2 cups Water
• 3 tablespoons Unsalted Butter
• 1 tablespoon Kosher Salt
• 2 teaspoons Black Pepper
• 1 cup Quick Grits
• 1 cup Sharp Cheddar Cheese grated

BBQ Butter

• 1 teaspoon Olive Oil
• 2 tablespoons Shallot A shallot is an onion variety with a flavor that is more delicate than that of onions. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. Shallots are favored for their mild onion flavor and can be used in the same manner as onions. The two main types of shallots are the Jersey or "false" shallot (the larger of the two) and the more subtly flavored "true" shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots (i.e., with dry skins and moist flesh) are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are excellent for pickling. finely diced
• 1 cup White Wine
• 1/2 cup Heavy Cream
• 1 cup Unsalted Butter cut into cubes
• 3 tablespoons Your favorite BBQ Sauce

Spice Grilled Salmon & Shrimp

• 4 Salmon Steaks about 6 ounces each
• 12 Jumbo Shrimp peeled & deveined & 3 to a skewer
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper to season the salmon & shrimp
• 2 tablespoons Chili Powder
• 1 Lemon juiced
• 3 tablespoons Olive Oil

1. Step 1: Heat a medium stock pot on medium high heat. Add the olive oil to the pot and heat until a slight smoke point is reached.
2. Step 2: Add the corn kernels, red pepper, about 1/8- to 1/4-inch. add Poblano pepper, and diced red onions to the pot and sautéTo Sauté means to cook or brown food on high heat in butter or oil. Sauté means "to jump" in French and, when chefs sauté food, they keep the food moving. A sauté pan is a wide pan with straight or slightly curved sides that are generally slightly higher than those of a frying pan. It has a long handle on one side; heavy sauté pans usually have an additional loop handle on the opposite side, so the pan can be easily lifted. Sauté pans are most often made of stainless steel, enameled cast iron, aluminum, anodized aluminum, or copper. As the name suggests, a sauté pan efficiently browns and cooks meats and a variety of other foods. for three minutes, stirring occasionally.
   
3. Step 3: Stir in the chili powder and deglazeTo deglaze is to add liquid such as wine, stock, or water to the bottom of a pan to dissolve the caramelized drippings so that they may be added to a sauce to enhance the flavor. After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resulting mixture often becomes a base for a sauce to accompany the food cooked in the pan. the pot with water.
4. Step 4: Add the butter, kosher salt
5. Step 5: Reduce the heat to a simmerTo simmer is to cook food gently in liquid at a temperature (about 185 degrees F) low enough that tiny bubbles just begin to break the surface-barely below boiling point. and rain in the grits.
6. Step 6: Cook for about 10 to 15 minutes or until the grits are soft and cooked through.
7. Step 7: Mount in the grated cheddar cheese and stir.
8. Step 8: Transfer the grits to a small Pyrex-type pan and refrigerate to set or just serve warm.

BBQ Butter

1. Step 1: Heat a small sauce pot on medium high heat. Add the olive oil to the pot and heat until a slight smoke point is reached.
2. Step 2: Add the diced shallot until translucent.
3. Step 3: DeglazeTo deglaze is to add liquid such as wine, stock, or water to the bottom of a pan to dissolve the caramelized drippings so that they may be added to a sauce to enhance the flavor. After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resulting mixture often becomes a base for a sauce to accompany the food cooked in the pan. the pan with white wine and reduceTo reduce is to boil a liquid (usually stock, wine, or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction. the mixture until it is almost gone.
4. Step 4: Add the heavy cream and reduce by half.
5. Step 5: Mount in the cubed butter a little at a time, stirring until all is incorporated.
6. Step 6: Mount in the BBQ sauce.
7. Step 7: Remove from heat and reserve warm for plating.

Spice Grilled Salmon & Shrimp

1. Step 1: Heat a grill to about 400 degrees F. Clean and oil the grates.
2. Step 2: Season the salmon and shrimp with kosher salt
   chili powder, lemon juice, and olive oil.
3. Step 3: Place the salmon steaks on the hot grill, presentation side down, at an angle and grill for 3 minutes. Turn the salmon to the other angle and grill for another 3 minutes.
4. Step 4: Flip the salmon over at an angle and cook for 3 minutes. Turn the salmon to the other angle and grill for another 3 more minutes. This technique is how you achieve cross hatch grill marks. Cook longer if you would like it a little more well done.
5. Step 5: Set the salmon aside and place the shrimp on the hot grill and cook for about 3 to 4 minutes on each side or until cooked through.
6. Step 6: Preheat oven to 250 degrees F.
7. Step 7: Cut the Country Cheddar Grit Cakes into squares and reheat on a baking sheet in the oven for about 15 minutes (see tip 1).
8. Step 8: On each dinner plate, place a Country Cheddar Grit Cake in the center.
9. Step 9: Place the Grilled Salmon and Shrimp on top of the Grit Cakes and drizzle the BBQ Butter around the plates.
10. Step 10: Enjoy with a bone dry Riesling or light Pinot Noir.