Chef Cam’s deep appreciation for Southern Comfort Cuisine was developed at a young age growing up in Kansas City, Kansas where she was exposed to a variety of Southern foods that would fuel her lifelong passion for cooking. She began at an early age working beside her late mother in the kitchen, perfecting their Sunday dinners and delicious desserts. Chef Cam has cooked for many celebrity and household names and is known for catering some of the most fabulous private dinner meals. Check out her first cookbook “Love at First Bite” on Amazon and Kindle as well as her very own hosting Apron line soon to hit the market!
Prepare shrimp gravy topping. In a large skillet, heat oil and 2 tablespoons butter over medium heat. In a separate bowl, season shrimp with salt and pepper. Add shrimp to the skillet tossing it to coat shrimp with oil and butter. Add corn, onions, and bell peppers. Continue to cook this until tender or for approximately 7 minutes, stirring often. Add cream and cook until mixture has thickened. Stir in basil. While shrimp gravy is simmering prepare smoked Gouda cheese grits. In a large saucepan, combine 3 cups of water and heavy cream and bring this to a boil over high heat. Pour grits into the pot stirring constantly to prevent them from getting lumpy. Reduce the heat low and continue to cook grits until smooth and creamy or for about 10-15 minutes. Add Smoked Gouda, parmesan cheese, butter, and salt and pepper into the pot to mix well. Prepare each bowl by scooping about a 1 ½ cup of cheese grits into a bowl and top with 1 ½ cup Shrimp gravy. Serve immediately.
Peel onions and slice them into medium sized strings. Set this aside. In a 6 quart or larger stock pot, melt butter over medium low heat and add onions. Using tongs, toss onions in butter to evenly coat. Cook the onions on low heat uncovered for about one hour, stirring occasionally. This slow cooking makes the onions rich, sweet and caramelized. Add salt, pepper, paprika, bay leaves and thyme. Sautee this mixture for 10 minutes over low heat. Pour in beef broth, chicken broth and sherry wine. Increase the heat to medium-high to bring ingredients to a boil. Simmer for another 45 minutes.
Adjust the color of the soup to a rich brown using the kitchen bouquet. Start with one small drop at a time to help obtain the color you desire. While soup simmers, preheat oven to 350 degrees. Once temperature reaches 350 degrees adjust oven temperature to low broil. Slice baguette into ½ inch slices. You will use 2 slices per bowl. Brush the tops with olive if desired. Toast bread for about 3 minutes. Ladle warm soup into oven proof bowl, top soup with two slices of bread and two pieces of cheese per bowl. Heat this under the broiler until the cheese melts and begins to bubble for about 5 minutes-7 minutes. Sprinkle with fresh parsley. Best when served hot out of the oven.
Prepare a mint simple syrup by combining baking Stevia, 1 cup water and mint leaves in a small pot. Stir to mix ingredients. Bring to a boil, then reduce heat. Cooking for 5-10 minutes. Strain the mint and reserve the syrup. Place syrup in a small container to cool. Take a long cookie sheet and spread coconut flakes out onto the sheet. Toast them on broil for about 5-10 minutes. Do not let them burn. Take one of the glasses you plan to serve your guests, and coat or dip the rim in honey. Dip glass into the coconut flakes. Combine lime juice, rum, milk, reserved syrup and ice to a blender and blend on high until desired consistency. Pour mixture into dressed glass. Garnish with remaining mint leaves and coconut leaves. Serve immediately.
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