Dan Auerbach and Patrick Carney, more commonly known as the Black Keys, stop by the kitchen for some shrimp + grits and crispy chicken skins. We also break down GOOD music and I offer them a gig on my new show they might not be able to say no to. Plus, we breakdown ticket prices for concerts, News Flash: it’s not the artists.
Check out The Black Keys new album, No Rain, No Flowers and their upcoming tour dates - https://theblackkeys.com/pages/tour
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CRISPY CHICKEN SKIN CRACKLINGS
8 - 12 chicken thigh skins
Kosher Salt
Olive oil spray (optional)
Preheat oven to 425 and line a baking tray with foil. Place a wire rack on top of the tray and spray the rack very lightly with cooking oil spray
Pat dry chicken skins with paper towel and sprinkle them with kosher salt
Place chicken skins in a single layer skin side down on your sprayed wire rack
Place the tray in the oven and bake for 20 minutes, flipping the chicken skins to skin side up halfway through the cook.
NEW ORLEANS STYLE SHRIMP AND GRITS WITH CAVIAR
Shrimp Ingredients
1 pound large or jumbo shrimp 16/20 size- peeled and deveined
2 tablespoons blackened seasoning (can be homemade or store brand like Zatarains Blackened Seasoning)
3 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
½ pound spicy pork smoked sausage - diced or sliced thin
½ red bell pepper - fine dice
½ green bell pepper - fine dice
1 small yellow onion - fine dice
3 cloves garlic - crushed or grated
1 cups low-sodium chicken stock
1 cup heavy cream
2 tablespoons Worcestershire sauce
Salt and black pepper
Cheesy Grits Ingredients
2 ½ cups filtered water
2 cups half and half
1 ½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ - ½ teaspoon cayenne
1 cup old fashioned corn grits
8 ounces freshly grated sharp cheddar
3 ounces freshly grated smoked gouda (optional)
6 tablespoons cultured butter
2 tablespoons creme fraiche
Salt and black pepper to taste
Garnish Ingredients
1 oz tin caviar
Chopped parsley
Finely sliced spring onion
Add water, half and half, salt, onion powder, garlic powder, and cayenne to a medium saucepan. Bring to a boil over medium-high heat.
Very slowly pour in the grits to the boiling liquid, stirring quickly as you pour. Lower the heat to medium-low, cover the pot and cook the grits for 25-30 minutes, stirring at least every 5 minutes for an even cook with no lumps.
While grits are cooking, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside.
Heat the oil and butter in a 10 or 12-inch skillet over medium-high heat.
Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for 30 seconds to a minute.
Season the mixture with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan and bring to a simmer.
Add the heavy cream and Worcestershire sauce, lower the heat a little and cook the sauce for 3 to 4 minutes until slightly thickened.
Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat.
Once the grits are thick and creamy, remove them from the heat and stir in cheese, creme fraiche and butter. Season the grits with more salt and cracked black pepper to taste.
Serve shrimp and grits immediately by spooning grits, shrimp and sprinkling with parsley and a little spring onion then a generous amount of caviar on top.
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