In my last blog, I sang the praises of a heavenly corn custard recipe I had just posted. Luckily I had a few ramekins leftover and decided to do a slightly more refined take on the southern classic, shrimp and grits.

I made a subtly sweet, fairly spicy shrimp ragu and served it over the light, creamy custard. It was a magnificent combination! The firm, fiery shrimp and the soft, sweet corn not only complimented each other, they elevated each other to another level that couldn't have been reached alone.

This deviled shrimp ragu would make a fantastic first course for any summer dinner, and it's certainly rich enough to be enjoyed as a light entrée. Enjoy!

Photo (c) John Mitzewich

If you checked out my top ten list of Aspen Food & Wine highlights, you read about Christopher Kostow's impressive roasted corn custard with truffles and popcorn. Ever since that evening I've been craving the sweet, silky goodness of this extremely easy recipe.

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

In addition to being a beautiful side, I also love to use this recipe as a summery first course – maybe next to some crunchy greens, or even some roasted peppers. I hope you give this creamy corn custard a try soon.

Photo (c) John Mitzewich

I just did a quick list of summer sweets and dessert recipes perfect for those long days better spent outdoors, rather than in a hot kitchen. These recipes don't require hours of baking, and are generally quite simple to throw together.

Of course, the ultimate summer sweet treat is fresh fruit. There's nothing like biting into a cold, juicy peach on a hot day, or diving into a giant piece of watermelon. You know, I've never agreed with that rule about eating something bigger than your head.

Why choose? Maybe do both; a nice platter of fresh fruit right alongside a plate or two of some sweet homemade goodness. Enjoy!

Photo (c) John Mitzewich

It really was a challenge, but I've just posted a top ten list for my favorite Food & Wine Classic experiences. The four days were a blur of amazing food, incredible wine, and an unforgettable cast of culinary characters – choosing a top ten was not easy.

It's amazing how subjective these post-Classic reviews are. I've been reading lots of similar recaps from other food writers and bloggers, and with few exceptions (everyone loved Jose Andres' barbecue!), these lists are as varied as the food itself.

Things that I thought were pure bliss, others considered complete disasters, and visa versa. This is one reason chefs really need to have very thick skin. It's also a lesson for any of us who cook on a regular basis – make what you love, cook it how you like it, and critics be damned.

Photo (c) John Mitzewich