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Beat the freeze with these warm winter dishes

Looking for a way to warm up your family and friends during the cold, wintry weather? Well, look no further. Chef Stephen Trojahn, from the legendary New York restaurant 21, was invited to appear on "Today" to share some of his secrets for dishes that are sure to heat up your next get-together. Here are his recipes:Seafood Grits with Spicy Shrimp and Winter Squash By chef Stephen Trojahn of 21 in
/ Source: TODAY

Looking for a way to warm up your family and friends during the cold, wintry weather? Well, look no further. Chef Stephen Trojahn, from the legendary New York restaurant 21, was invited to appear on "Today" to share some of his secrets for dishes that are sure to heat up your next get-together. Here are his recipes:

Seafood Grits with Spicy Shrimp and Winter Squash By chef Stephen Trojahn of 21 in New York, NY

Serves 4

Mix ingredients for shrimp marinade together with shrimp; marinate in refrigerator for 1 hour.

In a heavy-bottom sauce pot, heat vegetable oil on medium heat and add garlic, shallots, peppers. Lightly sauté the vegetables until soft, then add liquids and bring to a simmer.

Slowly whisk in grits and turn down heat; continue stirring often and allow to cook for at least 30 minutes or until grits are tender.

Heat sauté pan on medium heat; add vegetable oil to pan. Lightly sauté squash until tender. Add shrimp and sauté for one minute; add remaining ingredients and adjust seasoning. Pour over grits. Garnish with cheddar and parsley. Serve.

104527916048160499stone-ground grits1cup1 cup stone-ground gritsshellfish stock2cup2 cups shellfish stockmilk2cup2 cups milkpoblano pepper (diced)0.51/2 poblano pepper (diced)red bell pepper (diced)0.51/2 red bell pepper (diced)garlic (diced)1clove1 clove garlic (diced)shallot (diced)11 shallot (diced)vegetable oil1tablespoon1 tablespoon vegetable oilkosher salt2teaspoon2 teaspoons kosher saltblack pepper1teaspoon1 teaspoon black pepperchopped cilantro2teaspoon2 teaspoons chopped cilantrocayenne pepper1teaspoon1 teaspoon cayenne pepperpaprika2teaspoon2 teaspoons paprikablack pepper1teaspoon1 teaspoon black pepperkosher salt1teaspoon1 teaspoon kosher saltJuice from 1/2 lemonpeeled and de-veined shrimp1pound1 pound peeled and de-veined shrimpdiced butternut squash1cup1 cup diced butternut squashwhite wine2tablespoon2 tablespoons white wineshellfish stock2tablespoon2 tablespoons shellfish stockl butter1tablespoon1 tablespoonl butterdiced aged white cheddar0.5cup1/2 cup diced aged white cheddarchopped italian parsley1teaspoon1 teaspoon chopped Italian parsley

Warm Pomegranate CiderBy chef Stephen Trojahn of 21 in New York, NY

Serves 4

Combine ingredients in pot. Warm over medium heat to bring to a boil, reduce heat and keep warm for 30 minutes.

Strain and serve; garnish cups with a cinnamon stick.

1045279127771pomegranate juice4cup4 cups pomegranate juiceapple cider4cup4 cups apple ciderZest of 1 orangecinnamon sticks66 cinnamon sticksstar anise22 star anise3clove3 cloves

Beef Stew with Winter Squash By chef Stephen Trojahn of 21 in New York, NY

Serves 4

Combine all ingredients for marinade. Toss meat into marinade, place in refrigerator overnight.

Drain meat from liquid and towel dry. Heat large skillet over medium heat, toss meat with flour and season with salt and black pepper.

Add vegetable oil to hot pan then add meat. Brown the meat, stirring occasionally, adding vegetables (except squash) and spices. Cook for 10 minutes then add stock; stir to remove particles from bottom of pan.

Add squash. Cover the skillet and simmer on low heat for 1-1/2 to 2 hours or until meat is tender.

Adjust seasoning to taste and serve.

10452791604812693554554beef “stew meat” (sold in stores labeled this way)2pound2 pounds beef “stew meat” (sold in stores labeled this way)vegetable oil2tablespoon2 tablespoons vegetable oilall-purpose flour0.25cup1/4 cup all-purpose flourbaby onions2cup2 cups baby onionscelery (diced)0.5cup1/2 cup celery (diced)garlic (chopped)1tablespoon1 tablespoon garlic (chopped)carrot (chopped)11 carrot (chopped)beef or veal stock4cup4 cups beef or veal stockdiced butternut squash (1 inch cubes)2cup2 cups diced butternut squash (1 inch cubes)bay leaf11 bay leafred wine (not cooking wine)2cup2 cups red wine (not cooking wine)juniper berries (crushed)66 juniper berries (crushed)rosemary (chopped)1sprig1 sprig rosemary (chopped)fresh thyme (chopped)4sprig4 sprigs fresh thyme (chopped)garlic (crushed)2clove2 cloves garlic (crushed)

Eggnog SouffléBy chef Stephen Trojahn of 21 in New York, NY

Serves 4

Preheat oven to 350. In sauce pot warm milk, sugar and spices on stove over medium heat.

In mixing bowl, bring flour and butter together with hands till you have small crumbles. When milk mixture comes to a boil, reduce heat and whisk in butter-flour mixture. Continue on low heat, stirring constantly until mixture thickens and pulls away from the sides of the pan.

Allow mixture to cool to room temperature. Add egg yolks to mixture, stirring constantly, adding one at a time.

Place egg whites in mixer and whip until medium peaks are formed. Fold egg whites into milk-flour mixture (don’t overmix).

Spoon into buttered and sugared ramekin, and place in center of oven for 12 minutes; remove when almost doubled in size. Serve immediately.

Optional: Cream Anglaise or ice cream poured into dish tableside.

10452791milk0.5quart1/2 quart milksugar4ounce4 ounces sugarbread flour4ounce4 ounces bread flourbutter4ounce4 ounces buttereggs (separated)66 eggs (separated)vanilla2teaspoon2 teaspoons vanillacinnamon2teaspoon2 teaspoons cinnamonnutmeg1teaspoon1 teaspoon nutmegspiced rum (optional)4tablespoon4 tablespoons spiced rum (optional)