Cowboys and Cowgirls Who Cook X Talk of the Bay
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Cowboys and Cowgirls Who Cook gal 1 | Seabrook ~ gallery 1 ~ gallery 2

October 25, 2012 | Cowboys & Cowgirls Who Cook X | Seabrook

With All Hallows’ Eve just around the corner the Cowboys & Cowgirls Who Cook X was perfect timing for a costumed themed event. From a supersized Sumo wrestler, an adorable Raggedy Ann to Sonny & Cher and the Pope of Pub, the Endeavour Marina was filled with fun. 

The food served by more than three dozen community ‘chefs’ was delicious. Signature dishes from some of the area’s favorite restaurants to secret family recipes gave guests a sampling of a wide variety of dishes and flavors.  

Entertaining the lively crowd was one of the bay area’s long time favorites, Kelly McGuire and his band. Congratulations to Kelly McGuire on his latest CD entitled “King of the Island” which was nominated for the 2012 Album of the Year in the Texas Music Awards.

Eddie Harper of was the live auctioneer enticing feisty bidding to raise money for scholarships for local high school students. Enjoy the photos  

Here at all the 2012 Cowboys and Cowgirls Who Cook Winners!
Best Rodeo /Texas Dish..... Horace Stack with Howdy Ma'am Sliced Brisket
Best Appetizer..... Mike Woeckener with Alien Fingers
Best Entree......Eddie Harper with Shrimp and Grit Casserole
Best Dessert.....Rick Wade with Apple Crisp
Best Crowd Pleaser Dish....Alan Franks From Crazy Alan's Swamp Shack with Seafood Enchiladas
Best Amateur Chef.... Russ Records with Fruit Tarts
Best Professional Chef.... Tamara Vogt from Mario's Pizza with Bruschetta
Best Table Decorations... Rene Daigle

Drum roll please…’s Eddie Harper won first place for Entrée’s… Winning dish was Shrimp and Grits:

Shrimp n Grits Casserole (Eddie's Spin)

IngredientsShrimp n Grits

1. 3 cups water
2. 3 1/2 cups half-and-half
3. 2 cups quick-cooking grits
4. 1 (5-ounce) package grated Parmesan cheese
5. 1 egg, lightly beaten
6. 1 teaspoon salt
7. 1/4 teaspoon ground red pepper
8. 1 (12-ounce) package bacon
9. 1 red bell pepper, chopped
10. 1 cup sliced green onion
11. 1/4 cup all-purpose flour
12. 1 cup chicken broth
13. 2 cups heavy whipping cream
14. 2 pounds fresh medium shrimp, peeled and deveined
15. Creole seasoning
16. Tabasco Sauce


1. Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish.
2. In a large saucepan, bring water and half-and-half to a boil over medium-high heat. Add grits, reduce heat, and simmer for 5 to 7 minutes, or until thickened. Stir in cheese, egg, salt, tsp Creole season, and red pepper. Spoon mixture into prepared baking dish.
3. Bake for 30 minutes, or until set.
4. Meanwhile, in a large skillet, cook bacon over medium heat until crispy. Crumble bacon and set aside, reserving 2 tablespoons bacon drippings.
5. In the same skillet, heat drippings over medium-high heat. Add bell pepper and onion; cook for 3 minutes. Add flour; cook for 2 minutes, stirring constantly. Add broth and cream, stirring until combined; cook for 5 minutes, or until thickened. Add shrimp; cook for 3 to 4 minutes, or until shrimp are pink and firm. Add more (to taste don’t be afraid) Creole seasoning, ¾ of bacon, stirring to combine. Spoon mixture over grits. Serve immediately.

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