grits

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This recipe- courtesy of John and Greta Barbour-Mills of Jackson, Mississippi- takes southern cheese grits in a totally new direction.

Ingredients:
2 cups milk
3/4 cup water
3/4 cup quick-cooking grits, uncooked
3/4 cup chopped smoked Gouda cheese
1/2 teaspoon salt, plus 2 tablespoons salt
3 tablespoons butter, divided
2 cups all-purpose flour
2 teaspoons black pepper
1 cup beer
1 tablespoon olive oil
Black Bean Salsa, recipe follows
1/2 cup sour cream
1 medium tomato, seeded and diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped green onions
12 fresh chives, cut into 1-inch pieces

Stir together milk and 3/4 cup water in a 1 1/2-quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt. Cook, stirring constantly, 9 minutes or until thickened. Stir in 2 tablespoons butter. Pour grits into a lightly greased 11 by 7-inch baking dish. Cover and chill 3 hours or until firm.

Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl.

Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.

Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil.

Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as needed.

Arrange 3 grits squares in center of 6 individual serving plates.

Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives.

Black Bean Salsa:
2 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
2 (15-ounce) cans black beans, drained
2/3 cup picante sauce
2 medium tomatoes, seeded and diced
2 teaspoons chili powder
1 teaspoon iodized salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped green onions

Melt butter in a medium saucepan over medium heat; add onion and garlic, and saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions.

Yield: about 4 1/2 cups
Prep Time: 15 minutes
Cook Time: 5 minutes

Source: Southern Living Cook-Off Episode on Food Network Challenge

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2

Ingredients

  • 8 shrimp, peeled and de-veined
  • 1 tsp. garlic, chopped
  • 2 tsp. chopped shallots
  • 1 yellow tomato, peeled, seeded and diced
  • 1 tbsp. olive oil
  • 1 tbsp. Opal basil, chopped fine
  • 1/2-cup dry white wine
  • 1/4 cup heavy cream
  • Salt and fresh ground white pepper to taste

Directions

1. Salt and pepper the shrimp on each side. In a large pan, heat the olive oil and then add the shrimp. More on Charleston Grill Shrimp and Grits

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1 qt. water

1/2 tsp. salt

1 C. organic stone-ground yellow grits

1/4 C. butter or margarine – divided

2 Tbsp. Freshly grated Parmesan cheese

1 lb. Large shrimp, peeled and deveined

1 onion, minced

2 stalks celery minced

1 red bell pepper, minced

1 yellow bell pepper, minced
1 carrot, peeled and minced

2 green onions, sliced

1 clove garlic, minced

2 bay leaves

1/4 C. olive oil – divided

Few sprigs fresh thyme

pinch of dried oregano

1 tsp. cayenne pepper

1 tsp. paprika

1/2 C. seafood broth or claim juice

1/2 C. white wine

1 tomato, seeded and diced

chopped parsley, basil or green onions, optional
Combine water and salt in a saucepan; bring to a boil. Slowly add grits, stirring with a wooden spoon until thickened. Simmer over low heat 30-40 minutes. Stir in 2 tablespoons butter and Parmesan cheese; keep warm. Saut onion and next 7 ingredients in 2 tablespoons oil over medium heat for 5 minutes; add thyme and oregano and cook, stirring constantly, 5 minutes. Transfer vegetable mixture to a bowl; wipe drippings from skillet. Saute shrimp in remaining 2 tablespoons oil 2 minutes or until nearly done. Add reserved vegetable mixture, seafood broth, wine and tomato; cook, stirring constantly, 2 minutes. Stir in remaining 2 tablespoons butter. Spoon grits in center of warm serving plate; ladle shrimp around grits. Garnish with chopped parsley, basil or green onions, if desired. This is great for brunch!

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