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Danie Baker, the culinary genius behind Hey Danie Bakes!, Seattle Times recipe columnist and Top Chef Amateurs winner, has joined forces with Chef Ethan Stowell to bring you a sensational Shrimp & Grits with Chorizo recipe. Curious to see how it’s made? Catch Danie and Chef Ethan in action on Instagram, and follow the recipe below to make it yourself at home. Or, for a limited time, enjoy this deliciousness on The Victor Tavern Brunch Menu! Hit the link below to reserve your spot for Weekend Brunch at The Victor Tavern SLU or Edmonds. Trust us, your taste buds will thank you! The Victor Tavern Reservations Hey Danie Bakes & Chef Ethan on Instagram INGREDIENTS 1 pound shrimp, cleaned and deveined ¼ cup olive oil 2 teaspoons cajun seasoning ¼ teaspoon paprika 2 lemons, juiced 1½ teaspoon salt 1 tablespoon minced garlic ¼ teaspoon fresh cracked pepper 2 teaspoons tomato paste ¼ cup to ½ cup seafood or chicken stock ¼ cup olive oil 1 cup yellow grits 1 teaspoon salt 1.5 cups water 1.5 cups whole milk 3 tablespoon butter, divided ½ cup white cheddar cheese, shredded ½ cup pecorino romano, shredded ½ cup heavy cream ¼ pounds ground chorizo Chopped parsley for garnish DIRECTIONS In a medium bowl, mix the cleaned and deveined shrimp, pepper, ½ teaspoon salt, paprika, and cajun seasoning together. Set aside. In a 4-quart pot over high heat, bring the water and milk, and 1 teaspoon of salt to a boil. Add the ground chorizo to a cast iron skillet or sauté pan over medium-high heat and cook until crispy, about 6 to 8 minutes. Pour the chorizo into a bowl and set aside. Reduce the heat of the milk & water mixture to low and add in the grits. Cook the grits for 5 minutes, stirring occasionally. Remove the grits from the heat, add the butter, and half of the cheese. Stir to combine. Cover and let sit while you prepare the shrimp. Using the same cast iron skillet or sauté pan you used for the chorizo, heat about 1 tablespoon of olive oil over medium heat. Add shrimp to the skillet and cook for about 1 minute on each side until they turn slightly pink. Remove from heat and set aside. Add tomato paste, 2 tablespoons of butter, garlic, and the remaining lemon juice marinade and broth. Whisk to combine and cook until the sauce thickens slightly. Over medium heat, add cream, cracked pepper, and remaining cheese. Stir until completely combined. Serve by layering the cheesy grits on the bottom of a bowl, adding the shrimp next, and topping with chorizo, freshly chopped parsley, and extra cheese, if desired. Follow Chef Ethan on Instagram for more recipes! You can find him here.

Danie Baker, The Seattle Times recipe columnist, winner of Top Chef Amateurs, and the mastermind behind Hey Danie Bakes!, joined Chef Ethan Stowell in the kitchen to school him on her famous biscuits and gravy recipe, aptly named B's & G's. We're talking about one of ESR's favorite foodies here, so we jumped at the chance to collaborate in a biscuit-making bash! Danie spent years honing her B's & G's recipe, all in an attempt to impress her now-hubby with her kitchen skills. "I wanted to impress him by making it for him one morning but utterly failed. The gravy was too salty, and the biscuits were hockey pucks. But I was trying to woo him, so I worked on this recipe for years and wanted to make it my own by putting my Southern twist on the gravy, and sprucing up the biscuits. Fast forward 13 years later, and now I have a restaurant-worthy recipe!" And, you know what? We couldn't agree more! This recipe is so good that we couldn't keep it to ourselves. We're excited to share it with the entire ESR family by bringing it to The Victor Tavern Brunch Menu in South Lake Union for a limited time! Hit the links below to watch Danie & Chef Ethan recreate the dish on Instagram, and book a table during Weekend Brunch at The Victor Tavern while supplies last! The Victor Tavern Reservations Hey Danie Bakes & Chef Ethan on Instagram

A staple on the Tavolàta menus, our Rigatoni is loved for a reason. It's simple and delicious! Recreate this fan favorite at home to impress at your next dinner party! And of course, we're always ready to serve you a plate when you want the taste without the work! Follow Chef Ethan on Instagram for more recipes! You can find him here. INGREDIENTS 2 cups basic tomato sauce (recipe below) 3 tbsp olive oil Kosher salt and freshly ground pepper 1 pound rigatoni pasta 1 pound Italian sausage, casings removed Parmigiano-Reggiano, grated INSTRUCTIONS In a sauté pan over medium heat, sauté the sausage in the olive oil until lightly browned, about 4-5 minutes. Add the tomato sauce and cook for about 8-10 minutes to blend the flavors. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions or until just al dente. When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper and toss Divide the pasta between four bowls and garnish to taste with Parmigiano-Reggiano Serve immediately. BASIC TOMATO SAUCE Ingredients: 2 (28-ounce) cans of whole, peeled San Marzano tomatoes 1/4 cup extra-virgin olive oil 6 cloves garlic, sliced 8 to 10 fresh basil leaves, depending on size Kosher salt and freshly ground pepper Instructions: Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the garlic until tender but not browned, 2-3 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes Season lightly with salt and pepper Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered in the fridge for up to 3 days, and freezes well.

Chef Ethan recently joined Amity Addrisi on New Day NW to talk great burgers and the upcoming Ballard Bites & Brews Street Festival happening on August 28th, 2022 from 4 pm to 7 pm. Watch the segment below and come out to Ballard Bites & Brews to try the burgers along with other tasty options!