Vidalia Onion Cheese Spread

3 large sweet onions, coarsely chopped

2 tablespoons butter

1 cup mayonnaise*

8 ounces sharp cheddar cheese, shredded

1 teaspoon Tabasco sauce

1 clove garlic, minced

 French Bread*

In a LeCrueset pot, sauté the onions in the butter, stirring, or about 5 minutes.

Make the mayonnaise according to following recipe.

Stir together all ingredients and place in a shallow LeCrueset casserole dish.

Bake in a 375 º F. oven for 25 minutes.

Serve with the toasted bread slices for spreading.

Mayonnaise

2 large egg yolks, room temperature

2 teaspoons white vinegar

2 tablespoons fresh lemon  juice

1/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1 cup canola oil

Place the egg yolks, vinegar, lemon juice, salt and pepper in the blender.

Blend on high speed to mix well.

With motor running, add the oil in a slow steady stream.

Blend until all oil in incorporated and mixture is smooth and thick.

Taste and correct the seasonings.

Mixed Greens with Fresh Fruit and Sweet Celery Seed Dressing

1 large head leaf lettuce, washed, dried and torn into bite-sized pieces

1 large head Romaine, washed, dried and shredded into narrow ribbons

12 ounces baby spinach

2 large navel oranges, peeled and thinly sliced

1 cup halved seedless green grapes

1 cup diced red apple, (with skin on)

1/2 cup toasted sliced or slivered almonds

1 recipe Celery-Seed Dressing

Toss together the lettuces and spinach with the fruits.

Make the dressing and toss.

Sprinkle almonds on top.

Celery Seed Dressing

1/2 cup canola oil

1 teaspoon kosher salt

1/4 cup cider vinegar

1/4 cup honey

1 teaspoon celery seed.

Blend together in the blender.

Super Shrimp and Grits

The Grits:

3 cups chicken broth

3 cups milk

1 1/2 cups stone ground grits

1 cup heavy cream

4 tablespoons butter

Salt and cayenne pepper, to taste

2 teaspoons lemon zest

Bring the broth and milk to a boil in a large LeCreuset pot.  Stir in the grits, whisking to keep them smooth.  Simmer over low heat, stirring frequently, until the grits begin to thicken, about 30 minutes.  Place in a 300 º F. oven or 20 minutes, stirring a couple o times.

Stir in the lemon zest.

Serve hot topped with the Shrimp.

The Shrimp:

2 pounds medium to large shrimp

Kosher salt and freshly ground black pepper

Flour

2 tablespoons vegetable oil

2 tablespoons butter

1/4 cup chopped shallots

1/2 cup sliced green onions

1 teaspoon minced garlic

1 can Rotel tomatoes, drained

1 cup dry white wine

1 cup heavy cream

Chopped parsley, for garnish

Season the shrimp and dredge in flour to lightly coat.

Heat the oil and butter in a LeCreuset skillet.  Sauté the shrimp over high heat, turning once, just until pink.  Remove to a side dish.

Add the shallots, onions and garlic to the skillet and cook, stirring, or 5 minutes.

Pour in the wine and cook over high to reduce by 1/2.  Stir in the tomatoes and cook 3 minutes.  Whisk in the cream and cook until mixture thickens slightly.

Return the shrimp and heat for 1 to 2 mintues.

Serve on top o the grits.

Garnish with parsley.

Serves 8 to 10.