I’m back in the US again (airport blog posts for the win!), which is mostly a good thing. The weather in Boston this weekend is supposed to be beautiful, my birthday festivities begin next week, and then there’s a long weekend before I head back to Colombia. The only downside? I have to finish doing my taxes. And ASAP. Since I run this blog as a business, my taxes are kind of a nightmare – freelance business owners with lots of small transactions and quick and easy taxes do not go hand in hand. I’m almost done (I think), but it’s not my favorite activity.

Like any unpleasant task, doing your taxes is made easier by scheduling in small rewards. Rewards like a bowl of ice cream, a glass of wine, or an episode of Scandal (if you’re me, at least). Or, if you need a bigger break, pressing pause on the taxes and cooking up some Southern-style comfort food. Having spent my formative college years in North Carolina, I have a soft spot in my heart for good Southern food, especially during times of stress (late night studying, frantically finishing a problem set before class… doing your taxes on the night of April 14th…). So, I’ve teamed up with Cambria Wines to create a Southern dinner that you can enjoy with a glass (or two) of their Katherine’s Vineyard Chardonnay.

Although perhaps not the most classic of Southern dishes, my “tax break” Southern comfort food dinner starts with a smoky chicken gumbo. Only, if you told a real Southerner that it was gumbo they would probably debate it with you, and they would be right to, since this recipe doesn’t take the time to make a deeply flavorful roux before starting the rest of the soup. So, let’s call it a “gumbo-style” smoky chicken stew. It’s full of smoky, rich, Southern flavors – smoked andouille sausage, smoked paprika coated chicken, sweet red peppers, and cayenne – and served over cheesy, smoked gouda grits for good measure. For dessert, there’s maple corn cake – sweeter and fluffier than a corn bread thanks to the use of corn flour and lots of maple syrup, but still simple and rustic in the best way. Topped with Chardonnay-poached peaches and freshly whipped cream, you won’t even remember why  you needed a break in the first place.

Find the recipes for the Smoky Chicken Gumbo with Cheesy Grits and Maple Corn Cake over on the Cambria Wines blog!

Disclaimer: This post is sponsored by Cambria Wines. All opinions are honest and my own.

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As promised, here’s the last recipe I’m sharing from Radically Simple: creamy scallion-bacon grits.  Does that sound irresistible to anyone else?  Because it did to me.  I didn’t grow up eating grits – in fact, good ol’ Cream of Wheat (doused in butter, and with enough sugar sprinkled on top to form a crackly sugar-crust) has been my hot breakfast of choice for most of my life – but grits have been in vogue lately, what with all the attention being given to Southern Food, so I decided to try my hand at them.  And it was so worth it.  Goat cheese + scallions + bacon crumbles + butter + grits + plenty of fresh black pepper?  Too good!

While this was not a healthy breakfast by any stretch of the imagination, goat cheese and scallion filled grits, crispy bacon, sunny side up fried eggs, and freshly brewed espresso is a pretty killer way to start your morning.  Especially if it’s a sunny, Sunday morning in April and you get to cook side-by-side with someone you like a whole lot, stirring the grits while he crisps the bacon, and sneaking the occasional sideways kiss.  If you then happen to get fed roast leg of lamb and chocolate cake by your parents in celebration of Palm Sunday/Passover and sit by the fire drinking red wine, you might just call it a great day.

Hope you all had a great Monday – the hardest day of the week is over!

For those interested, here’s my review of Radically Simple – it’s a great cookbook!

Creamy Scallion Bacon Grits with Runny Eggs

Adapted loosely from Radically Simple.  Serves 2.

• 1/2 c. instant grits
• 2 1/4 c. water
• 2 TBS butter
• 3 oz. grated cheese of your choice (original recipe calls for parmesan, we used goat cheese)
• 4 slices cooked bacon, crumbled
• 1 bunch scallions, sliced
• salt and pepper
• 2 eggs

1. Combine grits, water, and butter in a medium-sized pot and heat over high heat, until it comes to a boil.  Reduce heat to medium, and cook, stirring constantly, until grits are thick and creamy, about 5 minutes.  Remove from heat, and stir in cheese, cooked bacon, and scallions.  Season generously with salt and pepper, and set aside.  If you prefer, you can use regular grits, which take longer to cook but may turn out creamier – just follow the cooking instructions on the package, then stir in the cheese, bacon, and scallions.
2. In a large frying pan, fry eggs over low heat until they have reached your desired stage of doneness.  Spoon grits onto 2 plates and top each with a fried egg.  Grind more fresh black pepper on top and enjoy!

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