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Howdy folks....hope everyone is doing well. I thought I'd share a recent meal that was a big hit among the family. Not too long ago my wife and I had gone out to a local spot for lunch. They had a really cool menu full of interesting selections. My wife went crazy over what she ordered. Talked about it for days later, lol. I figured I'd let some time pass and then I'd surprise her with a redux of that same entree.....but do so at home. She'd been in bed all afternoon....wiped out from her radiation treatments, which have now been completed and she's doing great. It was a nice surprise for her when she came down for dinner. Teenage T-Rex seemed to really like it, too. It all started with a batch of pimento cheese. She loves pimento cheese and will snack on it with crackers or have it in sammiches. I also like to use it to stuff jalapeños and grill 'em. This batch was first going to be used in some Soul Rolls. Take cooked bacon and lay a piece on an eggroll wrapper and cover with seasoned collards and pimento cheese. Roll 'em up and fry, bake or grill. These were fried. Battered up some green tomatoes and shrimp.... Basic grits made with lots of butter & cream. Shrimp'n'Grits topped with pimento cheese and fried green tomatoes. The grin on her face when she saw that plate of Soul Rolls and shrimp'n'grits was priceless. Proud to have made this meal and make her happy. Sorry that I had to rip off the restaurant, but I'd submit this version was better than theirs, lol. I like the way I do my collards better....and their food was way more salty than I like to make it. It took a pair of margaritas (no salt on rim) to wash away their salt lick version. Thanks for looking. It was a fine day around the house.
This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook: If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe! Smoked Cheese Grits: Ingredients: 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 1/2 cups quick (5-minute) grits (not instant) 1 1/2 sticks (6 ounces) unsalted butter 8 ounces grated sharp cheddar cheese (I used extra sharp) 4 ounces grated muenster cheese 1/3 cup whole milk 3/4 tsp worcestershire sauce 3/4 tsp hot sauce (I used Sriracha) 3 eggs, lightly beaten Directions: Preheat your grill to 350°F and set up for indirect cooking with a light smoke wood for flavor and aroma. In a saucepan, add 5 cups of water and then add the salt, black pepper and garlic powder. Bring to a boil. Once boiling, add the grits and stir to remove any lumps. Reduce the heat to low, cover, and cook for 7 minutes, stirring occasionally until the grits start to thicken. Remove from the heat, add the butter, cheeses, milk, worcestershire sauce, and hot sauce and mix completely. Let sit uncovered until the grits are no longer hot to the touch then mix in the beaten eggs. Pour the mixture into a 10-inch cast iron pan. Place the pan on the grill and cook for 50-60 minutes or until the grits have browned across the top. Remove from the grill and let cool in the pan for 10 to 15 minutes. Serve HOT! Enjoy!!
Shrimp and Grits (recipe courtesy of my father-in-law). This is always a hit in our neighborhood. For many, it is the first time they try grits and are surprised how much it makes this dish. 3 lbs raw shrimp, peeled and deveined 1/2 cup finely cubed pork Tasso (1/8" cubes) 2 cups Cajun vegetable mix (recipe below) 2 cups uncooked quick grits 5 tbsp. butter in 1 tbsp. pats 2 tbsp. extra virgin olive oil 6 cups chicken broth 1 cup half and half 1-1/2 tbsp. Tony Chachere's Creole Seasoning 1 tsp. thyme 1/2 tsp. salt (optional) Bring check broth to a boil in a large saucepan over medium high heat. Whisk in the grits and half and half. Cook, whisking constantly, 5 minutes or until thickened. Remove from heat and place two tbsp. butter on top and cover. Place olive oil and 4 tbsp. butter in large non-stick skillet. Place Tasso in skilled and cook over medium high heat. Add the shrimp and Cajun vegetable mix. Add thyme, creole seasoning, salt. Cook until shrimp are done. Do not overcook. (shrimp should turn opaque and pink). Serve immediately in warmed bowls over grits. Cajun Vegetable Mix: 3/4 cup finely diced yellow onion 2 green onions finely chopped with tops 2 to 3 cloves garlic minced very fine 1/4 cup chopped parsley 1/4 cup celery minced very fine 1/4 cup chopped red bell pepper 1/4 cup either yellow or orange bell pepper 1/4 cup green bell pepper Makes approximately 2 cups or a little more. Tips: Use large Gulf Shrimp if at all possible. You want 16/20's or 21/25's. If possible, buy unfrozen fresh shrimp from a fish market. If you cannot find Tasso, either pancetta or Canadian bacon may be substituted.