[CH] Another recipe for grits
Goslowsky, George (gjgoslow@ingr.com)
Wed, 28 Apr 1999 12:12:38 -0500
This is a tried and tested recipe. I am not sure of it's origins. It might
have actually come from this list, but I have modified it for personal taste
and I searched the recipe archives on the Chile Head's Home Page and didn't
find anything like it. I have served this several times, each time with
minor variations to what follows. All variations have been good. Grits,
being so plain, are like a blank canvas and your seasonings are like
different colored paints. Anyway, I hope some of y'all enjoy this. Rael
buddy, as a fellow Southern boy, you are almost obligated to trying this.
B-) And I would love to hear your opinion.
Grilled Grits
4 servings Quick Grits - or more if you are going to have more people.
Since the recipe is really just flavoring for the grits, it
shouldn't be too difficult to modify for more/less people.
chicken stock equivalent to what to the water required for making the
amount of grits you need.
4-5 cloves garlic, minced
3-4 slices bacon, fried crisp and crumbled
2 tbsp. chives (or 1 tsp. onion powder)
3-4 serrano chiles, diced - habaneros would be good here, but I
have to watch the heat level for my wife and daughters.
1/2 C sharp cheddar cheese, grated
Prepare the grits as per the directions on the package, using the chicken
stock instead of water. As the grits are simmering, stir in the remaining
ingredients. After the grits have been prepared as per the packaging, pour
them into a pie pan that has been sprayed lightly with cooking oil (so they
don't stick). Allow them to cool and set up. Kinda like concrete. The
starch will cause the grits to form a shallow 'pie' and be pretty stiff.
Pop the 'pie' out onto a cutting board and slice into wedges. Brush lightly
with butter/olive oil to prevent sticking on the grill. I use chile oil.
On the grill I usually use a special insert that is a grating the covers the
normal rack, but has small holes. 'Grill' the grits for about 3-4 minutes
per side, until they are good and hot (reheated). Be careful not to scorch
them. Just after I turn them for the first time, I like to lower the coals
down as far as they go so that cooking slows significantly, then toss some
wet hickory chips on to the coals, close the lid and 'smoke' them for 2 -3
minutes.
This is a dinner that I made Sunday night. Although I cheated by using
canned soup, it still was excellent. I served it with crusty French garlic
bread.
Vegetable and Pasta Seafood Soup
2 cans Campbell's Chunky Vegetable Pasta soup
1 can Hunt's roasted garlic tomato sauce - this is a small can, ~6
oz
1 can Hunt's Italian seasoned tomato sauce - this, too, is a small
can, ~6 oz
1/2 lb. bay scallops, fresh
1 can chopped clams, partially drained - this can is ~7.5 oz
1 can salad shrimp - this can is ~7.5 oz as well
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. oregano, dried
1 tsp. basil, dried
1 tsp. marjoram, dried
1/4 C onion, minced
1/2 tsp. nutmeg
1 tsp. white pepper
1 med. bay leaf
6-8 whole dried cayenne chiles, broken to remove seeds.
Mix all ingredients, except for the seafood, in a large heavy pot and heat
until gently boiling. Reduce the heat and simmer until slightly thickened.
Add the seafood and simmer for 7-10 minutes. Don't forget to remove the bay
leaf. Serve with garlic bread.
This made enough for 4 healthy servings, but since I didn't eat all 4
serving I kept the remainder in the fridge overnight. I really think that
it tasted *much* better the second day.
George J. Goslowsky
Monk of the TCS
Holder of Fire
We each pay a fabulous price for our visions of paradise,
But a spirit with a vision is a dream with a mission...