tag:blogger.com,1999:blog-36732437744540094072023-11-16T11:07:45.301-05:00Grits and More ---> City GritGrits and More - a southern spot in the blogosphere for sharing secrets to gourmet southern entertaining!
I'm writing a cookbook - scheduled for a Fall 2011 release - and this is the my blog documenting my progress in getting it published. I'm looking for the help of grits fans - for recipe ideas and feedback on the recipes I've created and adapted.
Feel free to send me feedback, ideas, brutal critiques, etc to sarahmcsimmons(at)gmail.com!sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-3673243774454009407.post-41992520875942259422010-04-20T11:26:00.000-05:002010-05-20T11:32:41.437-05:00New Site - sarahmcsimmons.com!I've launched a new site that aggregates all of my food related content in one place! You can find links to all of my grits recipes on the <a href="http://sarahmcsimmons.com/city-grit/">City Grit</a> tab at <a href="http://sarahmcsimmons.com">sarahmcsimmons.com</a>!sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-46051381313336672862010-01-08T11:49:00.001-05:002010-01-13T09:39:28.096-05:00Love for La CondesaBasically anything Rene Ortiz touches is amazing. I love Public, love Odea, and love La Esquina. But I LOVE, LOVE, LOVE La Condesa.<br /><br />I walked in the door knowing that the “jalapeno drink”, or so it was called by my friend, was one that must be tried. There it was on the drink menu – the Alma Blanca described as habanero-infused simebra azul blanco ,domain de canton ginger liquer, agave nectar, pineapple juice, fresh corn, joja de hierba santa, hibiscus-rose-infused salt rim. Um…yes please. <p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">But then I saw the El Guillermo – fig infused Jim Beam Black, navan vanilla liquer, orange butters, grilled pineapple juice – and I was torn. So I ordered both. And I could not tell you which one was better. It truly is a not better but different situation. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">My cousin ordered the Watermelon-elderflower martini - Tito’s vodka, st germain elderflower liquer, agave nectar, citrus and watermelon juice. It was nice but a little too sweet. It would be a great cocktail to round out a meal versus having dessert. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">With the drinks at the table, we were still in a quandary over what to order for dinner. Honestly, I wanted all of the entrees but was stuck trying to pick between the Barbacoa de Cordero – Lambchop & Roasted lamb shoulder baked in maguay leaf, esquites, cactus salad and jalepeno-mint recado and the Carne Asada – Oak-grilled ribeye, ensanada red wine butter, fried delicate squash, local radish salad, roasted garlic.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I went with the carne asada and bullied my cousin into having the lamb. With entrees selected we ordered some guacamole with pomegranate and queso fresco (you can also get it with Chipotle and toasted almonds, green apple and crab and, I heard a rumor, they serve it with watermelon in the spring!) and sipped on our amazing cocktails. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The guacamole was fantastic. And never would I ever have thought of adding pomegranate seeds because of the contrast in textures. But the sweet pop actually complimented the smoother avocado texture quite nicely. I usually live by the rule that a simple guacamole is the best way to enhance an avocado. However, I will be breaking that rule and will steal this little addition next time I make it at home. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style=""> </span></p> <p class="MsoNormal">With not one pomegranate seed left behind, we moved on to the main courses. The carne asada was impeccable. So good that I can’t even remember how the accompaniments tasted. And if I think about it, I can actually conjure up the taste of the sweet and savory beef, which immediately makes me start salivating. The meat was so delicious on its own that I was two-thirds finished before I remembered it came with a sauce. (Which is crazy because we all know that sauce is my favorite food)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The lamb was also delicious though not as flavorful as the steak. However, the esquites, the lamb’s signature side dish was one of the most unusual and delectable dishes I’ve ever tried. It was corn that had been charred, soaked in milk (I think) rinsed to remove the burnt kernels, and mixed with cheese, mayonnaise, and a number of other ingredients I can’t recall. It tasted like nothing I’ve ever tried before but can be best described as a smoky creamed corn with whole kernels and without the thick cream. If you are a vegetarian, ask if you can order this corn dish as a side!<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">We were too full for dessert, but the selection looked spectacular and will have to be tasted on the next trip. I’m back in Austin in March for two weeks and I plan on visiting them multiple times. Hopefully, I’ll have dessert along with the entire right side of the menu. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-62276094669470270562010-01-05T11:09:00.010-05:002010-01-13T09:18:56.799-05:00Dinner at LambertsI’ve been waiting to eat at Lamberts for three years. And it was well worth the wait, though the meal got off to a rocky start with the appetizer. Before I even walked in the door I’d decided that I was going to start with the Crispy Wild Boar Ribs served with Honey & Sambal* Glaze & Daikon Slaw.<br /><br /><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywkaSXvYyhnR2UMkV0jUkga0iIboErkIsJzWeyQOngqC0t0LKvwd04zwWmnC1uiQWxLPtMArxaS4-bPm5MWICtpndAzZWLulIbHLSNYZ8-iup7f1T71xbLgCDDXNoejJXZptoFLxCP5o/s1600-h/DSC04860.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 205px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywkaSXvYyhnR2UMkV0jUkga0iIboErkIsJzWeyQOngqC0t0LKvwd04zwWmnC1uiQWxLPtMArxaS4-bPm5MWICtpndAzZWLulIbHLSNYZ8-iup7f1T71xbLgCDDXNoejJXZptoFLxCP5o/s400/DSC04860.JPG" alt="" id="BLOGGER_PHOTO_ID_5426226743114361378" border="0" /></a>Dissecting a menu before you walk in the door is a fatal flaw because you have a lot more time to raise expectations. And for some reason, I expected these to be amazing. But they were so teeny tiny I could barely taste the meat, which meant I could also barely taste the sauce. And I hate when I can’t try a new sauce. So I grabbed a corn muffin and dipped it in. AMAZING! If only the ribs had been a little meatier…</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Moving on to the main course. I had the Beef Brisket. My cousin had the Jalapeno Hot Links and we shared the Brussels Sprouts, Fried Okra, and the Green Chili Cheese Grits. My brisket was perfect – perfect as a conduit for the three unbelievable sauces brought to the table. The sauces were so delicious. One sweet, one mustard, one spicy – and when mixed together it created a tangy sauce with a kick. I tried to buy them to bring home but because they are made without preservatives (that’s usually a good thing!) I couldn’t swing it. It may be reason enough to move to Austin.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Lamberts is a BBQ spot. But the selection on the sides’ menu probably draws in almost as many herbivores as carnivores. <span style=""> </span>As an omnivore, I wanted to try it all. You must get the grits. I’m writing a grits cookbook. I know grits. But never have I ever tasted grits quite like these. They were more chili than cheese and sweet with a hint of spice. Next week while on vacation I’m going to try to recreate this recipe. I’ll let you know how it turns out!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Day one in Austin was a success. I can’t wait to see how tonight’s dinner at La Condesa compares.</p><p class="MsoNormal"> <span style="font-style: italic;font-size:85%;" >*For those who don’t know what Sambal is because I didn’t and had to turn to the Google. Here you go: A <b style="">Sambal</b> is a chili based sauce which is normally used as a <a href="http://en.wikipedia.org/wiki/Condiment">condiment</a>. Sambals are popular in <a href="http://en.wikipedia.org/wiki/Indonesia">Indonesia</a>, <a href="http://en.wikipedia.org/wiki/Malaysia">Malaysia</a>, <a href="http://en.wikipedia.org/wiki/Singapore">Singapore</a>, the southern <a href="http://en.wikipedia.org/wiki/Philippines">Philippines</a> and <a href="http://en.wikipedia.org/wiki/Sri_Lanka">Sri Lanka</a>, as well as in the <a href="http://en.wikipedia.org/wiki/Netherlands">Netherlands</a> and in <a href="http://en.wikipedia.org/wiki/Suriname">Suriname</a> through Indonesian influence. It is typically made from a variety of peppers, although <a href="http://en.wikipedia.org/wiki/Chili_pepper">chili peppers</a> are the most common. It is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries. (courtesy of Wikipedia)</span><span style=";font-family:Helvetica;font-size:9pt;" ><o:p></o:p></span></p> <!--EndFragment--> <p></p> <!--EndFragment-->sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-18849527233650387712010-01-02T11:37:00.002-05:002010-01-04T15:24:50.993-05:00Happy New Year!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin415fdM7onzCzjjrIqbu8KG-Y_KwzUrHI5V7_KXt3yyxH1Ify5UXz9e4WjBgscdX_sNkjRu80_1_QRFxYDMvDxogfpbs2x5aY7_qdjgLxG2ln40gAJvxjVAYxVLOmG9SKO9w2baBlKHM/s1600-h/newyearsday.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin415fdM7onzCzjjrIqbu8KG-Y_KwzUrHI5V7_KXt3yyxH1Ify5UXz9e4WjBgscdX_sNkjRu80_1_QRFxYDMvDxogfpbs2x5aY7_qdjgLxG2ln40gAJvxjVAYxVLOmG9SKO9w2baBlKHM/s400/newyearsday.jpg" alt="" id="BLOGGER_PHOTO_ID_5422983261191395810" border="0" /></a><br /><br /><br /><br />I kicked off 2010 in proper form by hosting a Hair of the Dog Party. It was a great day shared with 30 (yes, 30 people in my one-bedroom apartment) of my favorite friends and involved an all afternoon Bloody Mary bar, snacks, and football followed by a Southern Dinner Buffet. Here is the menu:<br /><br /><span style="font-weight: bold;">Bloody Mary Bar</span><br />13 bottles of BM Mix (in six varieties)<br />Pickled Okra<br />Green Beans<br />Celery<br />Shrimp<br />Jalapenos<br />Pepperoncini<br />Limes<br />Olives<br />Vodka<br /><br /><span style="font-weight: bold;">Snacks</span><br />Red Pepper Relish w Cream Cheese - Fritos Scoops<br />Onion Dip - Homemade Potato Chips<br />White Pizza Dip<br />Cheese, Fruit and Charcuterie Platter<br />Veggies & Spinach Dip<br />Ricotta & Fig Tart<br />Puff Pastry Pick Ups<br /><br /><span style="font-weight: bold;">Dinner</span><br />Slow Roasted Pork Shoulder<br />Spicy Collards<br />Black Eyed Peas<br />Corn Casserole<br />Pineapple Casserole<br />White Cheddar Grits<br />Rice Stuffing<br /><br /><span style="font-weight: bold;">Dessert</span><br />Peppermint Brownies<br />Christmas Cookies<br />French Vanilla Cupcakes<br />Bittersweet Chocolate Sauce<br />Vanilla Ice Cream<br /><br />Hands down the pineapple casserole was the crowd favorite as few hadn't even heard of such a thing. I forget that not everyone grew up having it at every family reunion and/or potluck. I tripled the recipe which was not smart. I should have made three batches separately and combined them at the end.<br /><br />I was very ambitious and tried David Chang's Bo Ssam Pork recipe from the Momofuku cookbook. It was good, but no where close to the deliciousness I had at Momofuku Ssam Bar last month. And I should've tried to make it at least once before tripling it to feed 30 people. I also made his recipe for ginger scallion sauce which will forever be a staple in my fridge.<br /><br />I'm really proud of three things. First, I've finally perfected my White Cheddar Grits recipe. Second, I made the best vanilla frosting I've ever eaten...if I do say so myself. Third, I may honestly have the best friends in the world. I feel so blessed to have been able to celebrate the start of a new year with such kind, smart, and talented people. And I have a feeling it's only going to get better from here!sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-78417145801045282362009-12-30T13:50:00.000-05:002010-01-02T13:52:24.644-05:00New Year's ResolutionHappy New Year, y'all!<br /><br />I could not let an entire year (actually I think it's been 18 months) pass without updating my blog and publicly stating that my resolution for 2010 is to finish my proposal and the first draft of my cookbook! The past two years have been overwhelming from both a career and personal perspective. I've still been doing as much cooking as possible, but I haven't had the time to do much writing. And this is a shame as I've had so many great things to share.<br /><br />The bonus to my demanding workload is that it has taken me to amazing cities to enjoy many outstanding meals which I promise I'll share with you in the coming weeks. I've also been fortunate enough meet Bobby Flay, Thomas Keller and Dan Barber in his own kitchen at Blue Hill at Stone Barns. And I have the pleasure of going to the Cayman Islands in a few weeks to attend the Cayman Cookout where I'll get to meet Anthony Bourdain, Eric Ripert, David Chang, and my personal food hero - Grant Achatz. It's going to be a good year.sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-23823836844052524002008-09-15T14:55:00.001-05:002008-09-15T14:58:38.578-05:00Modifyied Recipe for Grits and Cheese BiscuitsMelissa was kind enough to work on the Grits and Cheese Biscuits Recipe! I'm going to try her recipe this weekend! Thanks, Melissa!<br /><br />..................................................<br />Modifyied Recipe for <span class="yshortcuts" id="lw_1221508512_1">Grits</span> and Cheese Biscuits<br />Makes 12 miniature biscuits<br /><br />3/4 cup all-purpose <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1221508512_2">unbleached flour</span><br />1/4 cup quick cooking grits, uncooked<br />2 <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1221508512_3">teaspoons baking powder</span><br />2 teaspoons flax meal (finely ground flax seed)<br />3/8 teaspoon salt<br />1/4 cup unsalted organic butter<br />1/2 cup finely shredded Mexican-blend cheese<br />1/4 cup, plus 1 tablespoon fat-free organic milk<br /><br />2 tablespoons unsalted organic butter<br />1 clove garlic, minced<br /><br /><br />Preheat oven to 375ºF. Combine the flour, grits, baking powder, flax meal, and salt. Cut in butter until mixture resembles course crumbs. Stir in cheese. Add milk, mixing just until dry ingredients are moistened.<br /><br />Shape dough to form a ball. Roll out dough to form 8-inch square. Cut dough into four 1-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 9 to 12 minutes or until <span class="yshortcuts" id="lw_1221508512_4">golden brown</span>, brushing biscuits with melted butter and garlic 2-3 times during baking.sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-76560548720027731712008-01-21T20:17:00.001-05:002008-01-21T20:17:33.643-05:00Seasonal Grits????<a href="http://www.flickr.com/photos/chipandandy/2206652202/" title="photo sharing"><img src="http://farm3.static.flickr.com/2299/2206652202_4ce2ac8b7b_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/chipandandy/2206652202/">Cheese Grits</a> <br />Originally uploaded by <a href="http://www.flickr.com/people/chipandandy/">chipandandy</a>.</span><br clear="all" /><p>I know it has been forever since I've posted anything to my blog. My company has required all of my attention, leaving no time for my cookbook.<br /><br />In the meantime, I thought I would share this picture I stumbled upon.</p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-2886103171059296102007-09-17T11:12:00.001-05:002007-09-17T11:16:14.200-05:00Sun-dried Tomato and Goat Cheese Grits<a href="http://www.flickr.com/photos/43501971@N00/1393499499/" title="photo sharing"><img src="http://farm2.static.flickr.com/1354/1393499499_27ed4c3553_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/1393499499/">Sun-dried Tomato and Goat Cheese Grits</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p>I had the pleasure of serving dinner for some of my favorite people on Saturday night. My friend, Dennis, has a fantastic apartment and a table that seats 12, which gave me a chance to host my first sit down dinner party since I moved to NYC. Here's what was on the menu:<br /><br />- Mushroom Shallot Phyllo Baskets (I had no idea how hard it is to work with phyllo)<br />- Cannolinni and Fennel Salad<br />- Portabella Mushrooms with Roasted Vegetables<br />- Sun-dried Tomato and Goat Cheese Grits<br />- Double Chocolate Mint Cookies with Bailey's Ice Cream<br /><br />As usual, the dessert was my favorite part of the meal, with the grits coming in at a very close second. The dish, originally from the Charleston Grille, is extremely easy to make and a treat for both sweet and savory palettes.<br /><br />I'd made this recipe before, but made some changes for Saturday's meal that truly turned it from a tasty side item to a hearty main course. Here's the newly revised recipe:<br /><br /><span style="font-weight: bold;">Sun-dried Tomato and Goat Cheese Grits</span><br />Serves 12<br /><br />6 cups veggie broth<br />6 tablespoons butter<br />2 garlic cloves, minced<br />1 teaspoon salt<br />1 1/2 cup quick-cooking hominy grits<br />1 pint heavy cream<br />1 cup diced drained oil-packed sun-dried tomatoes<br />1 cup crumbled soft fresh goat cheese<br /><br /><br />Preheat oven to 350°F. Generously butter 13 1/2 x 8 1/2 3 2-inch glass baking dish. Bring broth, butter, salt, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally.<br /><br />Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 5 minutes. Whisk in 1 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and 1 cup goat cheese. Season to taste with salt and pepper.<br /><br />Pour into prepared dish. Sprinkle remaining goat cheese over top and bake until cheese softens, about 15 minutes. Let stand for 5 minutes before serving.</p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-31155201127152537982007-09-06T10:41:00.001-05:002007-09-06T10:48:30.391-05:00American Roadhouse Breakfast<a href="http://www.flickr.com/photos/43501971@N00/561889840/" title="photo sharing"><img src="http://farm2.static.flickr.com/1072/561889840_5a37eb4e2b_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/561889840/">American Roadhouse Breakfast</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p><br /></p><p>When I lived in Atlanta I ate here almost every weekend. However, I never ordered their grits because by the time we woke up, got dressed, walked up to the Roadhouse, and waited in the long line of folks ahead of us, I was usually ready for lunch.<br /><br />When I was down in Atlanta for a visit in June, I ate there for breakfast and, of course, I ordered the grits. I am not even exaggerating when I say that the jalapeno cheese grits were the best I've ever tried (which is saying a lot since I have my own recipe).<br /><br />While I was there, I talked to the manager about grits, my project, and using their recipe in my book. He was interested in my concept and said to loop back around with him when I was ready to write the restaurant portion of the book. He also told me about a great spot in NYC with fantastic grits called Sarge's. It's about 5 blocks from my house, so I'll have to check it out and let you know. And hopefully you'll be able to get your hands on the American Roadhouse Jalapeno Cheese Grits recipe when my book comes out.<br /><br />Since that won't be until at least fall of 2008, I'll post my own recipe for you to try!<br /><br /><span style="font-weight: bold;">Jalapeno Cheese Grits</span><br /><br />2 cups water<br />1 1/4 cups milk<br />1 teaspoon salt<br />1 teaspoon garlic, minced<br />1/2 cup butter<br />1 cup quick cooking grits<br />8 ounces Velvetta cheese, cubed (gotta love it)<br />2 cups Cheddar Cheese, shredded<br />1 (10 - ounce) can diced tomatoes<br />2 jalapenos, seeded and finely diced<br /><br />Preheat Oven to 350 degrees.<br /><br />In a medium saucepan, bring the water, milk, and two tablespoons of butter to a boil. Add the salt and garlic. Slowly whisk grits into the pan and return to a boil, whisking constantly.<br /><br />Reduce heat to low and simmer for 5 minutes. Add remaining butter and stir until completely absorbed. Add Velvetta and Cheddar cheese to grits, stirring until melted.<br /><br />Remove from heat. Add tomatoes and jalapenos to grits and mix well. Pour grits into a greased casserole dish and bake for 40 minutes.<br /><br />Serve immediately.</p><br /><p><br /></p><p>........................................................................<br /></p><p>American Roadhouse on Socialight!<br /></p><p><a href="http://socialight.com/note/2007/9/6/gjNDe_best-jalepeno-cheese-grits"><img src="http://socialight.com/badge/gjNDe_best-jalepeno-cheese-grits.png" height="250" width="300" /></a><br /></p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-50747631301550246902007-09-01T12:02:00.001-05:002007-09-01T12:06:36.513-05:00HELP! Recipe Testers NeededI tried to make this recipe last week, but wasn't sure whether it needed something added to it or not. It may just be a personal issue as I'm not a fan of Gorgonzola and think this fact tainted my experience. So give it a try and let me know what you think.<br /><br /><span style="font-weight: bold;">Grits with Bacon and Gorgonzola</span><br />Serves: 4 <br /><br />3 cups chicken broth<br />1 cup quick-cooking grits<br />4 ounces Gorgonzola cheese, crumbled<br />1/3 cup sour cream<br />1/4 teaspoon ground nutmeg<br />Black pepper, freshly ground<br />6 slices of bacon, fried crisp and crumbled<br /><br /><br />Bring broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Cover, reduce heat, and simmer until thick (for about 5 minutes), stirring occasionally.<br /><br />Remove from heat; stir in the cheese, sour cream, and nutmeg. Divide grits into four servings on plates. Sprinkle with pepper and bacon.sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-85604261017032094412007-08-28T09:42:00.001-05:002007-09-02T10:53:19.770-05:00Brown Butter Grits<a href="http://www.flickr.com/photos/43501971@N00/1257979217/" title="photo sharing"><img src="http://farm2.static.flickr.com/1112/1257979217_aa5f8340d1_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/1257979217/">Brown Butter Grits</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p>I made this the other night for dinner. Try out this easy recipe:<br /><br />Brown Butter grits<br />Serves 4 <br /><br />2 cups water<br />2 cups vegetable broth<br />1 teaspoon salt<br />1/2 cup butter<br />1 cup white stone-ground grits<br />freshly ground pepper<br /><br />Bring water, broth, 1 tablespoon butter, and salt to boil in heavy medium saucepan. Gradually stir in grits and bring to boil. Reduce heat to low and simmer grits for 30 minutes, stirring constantly.<br /><br />Cut remaining butter into pieces and heat in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma.<br /><br />Pour grits into four individual ramekins and spoon brown butter evenly over grits.</p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-33945354997476114732007-08-22T13:33:00.001-05:002007-08-22T13:39:09.423-05:00Horseradish Grits<a href="http://www.flickr.com/photos/43501971@N00/533278043/" title="photo sharing"><img src="http://farm2.static.flickr.com/1188/533278043_e2cec4b785_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/533278043/">Plate of food</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p>It has been way too long since I've posted anything. Honestly, I had to take a break because my business is about to launch and I've been too busy to cook. But, check out this recipe. I served it to some friends with a Rosemary Roasted Leg of Lamb and an Asparagus Salad with Shallot Vinaigrette.<br /></p><p>(and this <a href="http://www.flickr.com/photos/43501971@N00/533278105/in/photostream/">Raspberry Torte</a> for dessert)<br /></p><p><span style="font-weight: bold;">Horseradish Grits</span><br /><br />¾ cup quick grits<br />1 cup boiling water<br />1 ½ teaspoons salt, divided<br />¼ teaspoon white pepper<br />4 tablespoons butter, divided<br />2 cups milk, scalded and divided<br />1 egg, beaten<br />1/3 cup sour cream<br />1 tablespoon horseradish<br /><br />Preheat oven to 350 degrees. In top of double boiler, mix boiling water with 1 teaspoon salt, gradually stir in grits. Add two tablespoons butter; boil about 5 minutes, until water is absorbed. Add 1 cup scalded milk. Blend thoroughly, cook 15 minutes. Remove from heat. Add remaining 2 tablespoons butter. In a bowl, blend egg, sour cream, horseradish, ½ teaspoon salt, and ¼ teaspoon white pepper with second cup of cooled scaled milk.. Add grits. Beat 1 minute with electric mixer. Butter a 2 quart casserole dish and fold grits into dish.<br /><br />Bake 30 minutes, until lightly browned.</p><p>................</p><p>Let me know what you think...<br /></p><p><br /></p><p><br /></p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-85210153443428384542007-08-21T12:07:00.001-05:002007-08-21T12:07:30.781-05:00This is why people think grits are gross.<a href="http://www.flickr.com/photos/lizaroo/1171243395/" title="photo sharing"><img src="http://farm2.static.flickr.com/1107/1171243395_3f944c6a4f_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/lizaroo/1171243395/">cheese grits - yes, that's real American cheese</a> <br />Originally uploaded by <a href="http://www.flickr.com/people/lizaroo/">Doggie Diner</a>.</span><br clear="all" /><p></p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-17253300121773323252007-08-05T12:59:00.001-05:002007-08-05T12:59:55.132-05:00Grits with Goat Cheese and Chives<a href="http://www.flickr.com/photos/43501971@N00/539354483/" title="photo sharing"><img src="http://farm2.static.flickr.com/1369/539354483_e23d3269a7_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/43501971@N00/539354483/">Saturday Night Dinner</a> <br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span><br clear="all" /><p>I made this recipe for dinner in June for the girls during our beach trip. (I'm behind on my posts - I know). Give it a try and let me know what you think!<br /><br />Grits with Goat Cheese and Chives<br />Serves 6<br /><br />2 cups chicken broth<br />1 cup water<br />1 teaspoon salt<br />1 cup quick-cooking grits<br />1 cup milk <br />Fresh chives or green onions, cut into 1-inch pieces<br />4 ounces soft fresh Montrachet goat cheese <br />1/3 cup sliced fresh chives or green onions<br /><br />Bring broth, water, and salt to boil in heavy medium saucepan. Gradually stir in grits. Reduce heat to low; cover and cook 5 minutes. Uncover; simmer until thickened, stirring often. Add milk and simmer until liquid is absorbed. Add sliced chives and cheese. Stir until cheese melts. Season to taste with salt and pepper. Top with chive pieces.</p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-15406238356835079712007-07-17T09:34:00.000-05:002007-07-17T09:44:28.743-05:00Grizzley Peak GritsWriting about making the squash blossoms on my last trip to California reminded me that I'd forgotten to post a recipe I concocted when I was out visiting my business partner in May. He lives in Berkeley up the hill on Grizzley Peak Dr - hence the name. In order to quickly whip up something to serve along side flank steak tacos for an impromptu Cinco de Mayo dinner, I raided his fridge for whatever I could find that could work. And here is the result:<br /><br />Grizzley Peak Grits<br />Serves 4 <br /><br />2 cups water<br />2 cups whole milk<br />2 teaspoon salt<br />¼ cup butter<br />1 cup white stone-ground grits<br />3 jalapeno peppers, seeded and chopped<br />6 ounces Manchego Cheese<br /><br />Bring water, milk, 3 tablespoons butter, and salt to boil in heavy medium saucepan. Gradually stir in grits and bring to boil. Add remaining butter and jalapeno peppers. Reduce heat to low and simmer grits for 30-45 minutes, stirring constantly. Add cheese and continue to simmer until cheese has melted and grits are smooth. Serve immediately.sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com2tag:blogger.com,1999:blog-3673243774454009407.post-33618071666243537112007-07-11T08:47:00.001-05:002010-01-04T15:05:52.282-05:00Stuffed Pattypan Squash<a href="http://www.flickr.com/photos/43501971@N00/626823615/" title="photo sharing"><img src="http://farm2.static.flickr.com/1206/626823615_4900e1a154_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0pt;" ><a href="http://www.flickr.com/photos/43501971@N00/626823615/">Pattypan Squash Blossoms</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p>I love summer. And one of the best things about summer is the fresh vegetables the season offers. Squash is my favorite and over the past few years I've found myself counting the days until Pattypan squash blossoms find their way in season. They are more firm and a little less sweet than yellow squash and are often served stuffed.<br /><br />While I was in California a few weeks ago, I stumbled across the <a href="http://www.berkeleybowl.com/">Berkeley Bowl</a>, a local grocery store that puts Whole Foods and Trader Joe's to shame. The "Bowl" (as it is known to the locals) had the most amazing produce section I've ever seen. I discovered vegetables I'd of which I'd never even heard. But none of them mattered when I spotted the squash section. I found the largest squash blossoms I've ever seen - leaving plenty of room for stuffing with grits.<br /><br /></p>Since I was traveling and not staying in my own kitchen, I ended up making up this recipe on the fly based on what I knew I'd purchased earlier. And this is the result:<br /><br /><p><span style="font-weight: bold;">Pattypam Squash stuffed with Southwestern Grits</span><br />6-8 Pattypan squash<br />2 cups water<br />2 cups milk<br />4 tablespoons (1/2 stick) butter<br />2 teaspoons salt<br />1 cup yellow stone-ground grits<br />1 cup sour cream<br />1/2 cup salsa<br />1 3/4 cups Pepper Jack cheese, shredded and divided<br /><br /><br />Preheat oven to 350°F.<br /><br />Slice tops of squash, setting them aside. Place squash in boiling water for 10 -12 minutes until outer shell is tender. Remove from water and cool.<br /><br />Bring water, 1 cup milk, 2 tablespoons butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking frequently. Reduce heat to low and simmer until grits are thick and all liquid is absorbed, whisking occasionally, about 20 minutes. Whisk in remaining cup of milk and continue to simmer for 10 minutes. Whisk in sour cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in 1 ½ cup cheese and salsa. Season to taste with salt and pepper. Remove from heat.<br /><br />Hollow out cooled squash. Fill to top with grits mixture and sprinkle with remaining cheese. Place in a large casserole dish and bake for 15-20 minutes.<br />Serve immediately.<br /><br /></p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-76869858475324509412007-06-26T08:23:00.000-05:002007-06-26T11:44:23.105-05:00Back to the Charleston Trip: Magnolia'sWhile researching potential spots for my trip, I initially added Magnolia’s to my list of must-visit restaurants due to the multiple grits dishes on the menu and because it is owned my the same folks who own Cypress, my favorite restaurant, not only in Charleston, but in all of South Carolina. <br /><br />Located at the site of the city’s original customs house, Magnolia’s strives to serve traditional “down south” dishes with a contemporary “uptown” presentation – a commitment well kept. Everything from the décor of the restaurant to the service is impeccably upscale and within minutes of stepping foot into the restaurant, I knew I’d made a good decision.<br /><br />We started with a round of mimosas and mint juleps. The mint julep was by far the best one I’ve had since my friend’s Derby party in Atlanta in 2002. Five years without a good mint julep seems like forever – so I made sure we stayed long enough for me to have two. <br /><br />While I wanted to order almost everything on the menu, we did a fairly good job of sticking to the task at hand – testing out grits. We passed on the Spicy Shrimp and Sausage over Grits because they were served with Tasso gravy, which I’d already had three times that day. But we ordered the remaining grits dishes including the Fried Green Tomatoes appetizer and the Shellfish over Grits entrée. <br /><br />(sidenote: when we were waiting for our food, a table of five tourists were discussing the menu next to us. One of them asked what grits were. Another responded, “Have you ever eaten Cream of Wheat – you know the stuff they eat up north? Well, grits are like that.” I almost fell out of my chair!)<br /><br /><a href="http://www.flickr.com/photos/43501971@N00/509276864/" title="photo sharing"><img src="http://farm1.static.flickr.com/226/509276864_6dc179f56c_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/43501971@N00/509276864/">Fried Green Tomatoes</a> <br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span><br clear="all" /><p></p><br />The Fried Green Tomatoes appetizer, served over white cheddar and caramelized onion grits, country ham, and tomato chutney was impressive. The combination of the tangy tomato with subtle sweetness of the grits was one of the best I’ve experienced in my year of food "research.” This would be a perfect brunch dish, served with mimosas and mint julep spritzers (I don’t think ladies drink real mint juleps before 3 PM).<br /><br /><a href="http://www.flickr.com/photos/43501971@N00/509276882/" title="photo sharing"><img src="http://farm1.static.flickr.com/197/509276882_926476c5f9_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/43501971@N00/509276882/">Seafood Grits at Magnolia's</a> <br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span><br clear="all" /><p></p><br />The Shellfish over Grits - sautéed shrimp, sea scallops, and lobster over creamy white grits with a lobster butter sauce and fried spinach was also delicious. It was creamy without being too rich and contained a generous amount of lobster and scallops. This is a recipe that I doubt I could recreate on my own as there were some flavors I just couldn't identify. <br /><br />Magnolia’s Executive chef Don Drake has earned his place on my list of top five best chefs. The meal was amazing and I’d be delighted if the owners let me share a recipe or two with you in my book.sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com4tag:blogger.com,1999:blog-3673243774454009407.post-76224443152701435832007-06-23T23:17:00.000-05:002007-06-23T23:24:17.245-05:00Grits Brulee Recipe<a href="http://www.flickr.com/photos/43501971@N00/561893434/" title="photo sharing"><img src="http://farm2.static.flickr.com/1056/561893434_e2b36e2f3e_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/43501971@N00/561893434/">Grits Brulee!</a> <br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span><br clear="all" /><p></p><br /><span style="font-weight:bold;"><br />Grits Brulee Recipe</span><br />Serves 6<br /><br />1 ½ cup vanilla soymilk<br />1 ½ cup water<br />1 cup sugar<br />1 tablespoon vanilla<br />1 cup quick grits<br />5 egg yolks<br />2 cups heavy cream<br />1 cup light brown sugar<br /><br />Preheat oven to 350 degrees.<br /><br />Bring soymilk, water, vanilla, and ½ cup sugar to a boil in a 3-quart saucepan. Stir in grits and reduce heat. Simmer for 8-10 minutes, stirring frequently. Remove from heat.<br /><br />Whisk egg yolks, cream, and remaining sugar together in a medium bowl. Pour into grits and mix thoroughly. Spoon ½ cup servings into shallow baking ramekins. <br /><br />Place ramekins into a 11x8 baking pan. Pour hot (not boiling) water into pans until it reaches half-way. Place baking pan in oven and bake for 45 minutes. Remove pan from oven and cool for 20 minutes. Once cool, remove individual dishes from pan and refrigerate for at least 3 and up to 24 hours. <br /><br />15 minutes before desired serving time, remove dishes and crumble brown sugar in a thin layer, completely covering the tops of the desserts. Using a cooking torch, heat sugar until hardened. Serve immediately.sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-69942492660891586492007-06-21T11:28:00.000-05:002007-06-21T12:12:46.336-05:00Grits BruleeLast week after making the Mediterranean Grits dinner, my friend and I decided to experiment. We threw a grits twist into a creme brulee recipe, making three dishes - regular creme brulee, grits brulee, and grits brulee with a mixed berry preserve. It turned out well - except for the fact that we were cooking at another friend's house and couldn't find any vanilla AND that I was terrified of the cooking torch I bought to caramelize the tops of the desserts. Thanks to my friend, Erin, for manning the torch and to both Chris Watt and Erin for being fun and honest tasters. <br /><br /><embed src="http://www.vimeo.com/moogaloop.swf?clip_id=218475" quality="best" scale="exactfit" width="400" height="300" type="application/x-shockwave-flash"></embed><br /> <br /><br /><br /><br /><a href="http://www.vimeo.com/clip:218475">Testing Desserts with Grits!</a> from <a href="http://www.vimeo.com/user:194142">Weezie McS</a> on <a href="http://www.vimeo.com/">Vimeo</a>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-12846295022643332712007-06-19T15:09:00.001-05:002007-06-20T08:49:37.396-05:00Mediterranean Grits<a href="http://www.flickr.com/photos/43501971@N00/562299455/" title="photo sharing"><img src="http://farm2.static.flickr.com/1015/562299455_bb9b05cbe6_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/562299455/">Dinner</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p>I took a break from restaurant dining the other night and made this dish for my friends in Atlanta. This is an original recipe that I have been conceptualizing for a few weeks. I loved it and so did my guests, but I think it needed another subtle flavor. Test it out and let me know what to add.<br /><br /><span style="font-weight: bold;">Mediterranean Grits</span><br />Serves 8 <br />4 cups vegetable broth<br />2 cups water<br />2 teaspoons kosher salt<br />2 tablespoons extra-virgin olive oil<br />2 cup white stone-ground grits<br />2 cups fresh spinach, chopped<br />8 oz. feta cheese<br />½ cup pine nuts<br />1 cup grape tomatoes, chopped<br /><br />Bring broth, water, salt, and olive oil to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat and simmer until thick (for about 45 minutes), stirring occasionally.<br /><br />Stir in spinach – cook for 10 more minutes. Stir in cheese and serve topped with pine nuts and garnish with tomatoes.<br />................................<br /><br />I served it with a balsamic pork loin and steamed summer veggies. It was a good combination. Oh and I almost forgot, we made Grits Brulee for dessert. More on that soon.</p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com0tag:blogger.com,1999:blog-3673243774454009407.post-24656873782423660492007-06-19T10:57:00.001-05:002007-06-21T11:37:22.200-05:00Loveless Cafe and Motel<a href="http://www.flickr.com/photos/43501971@N00/569705822/" title="photo sharing"><img src="http://farm2.static.flickr.com/1311/569705822_96f25f6e44_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/569705822/">Loveless Cafe</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p>I know I am really far behind on the posts from my trip to Charleston. But that is only because I’ve spent the past three weeks traveling around down south – eating and working on the cookbook. I’ve been in Florida, North Carolina, South Carolina, Georgia, and now - I’m in Tennessee.<br /><br />I’ve been in Nashville for the past two days doing a little work, a little touring around, and a lot of eating. Of all the places I’ve visited, the Loveless Café and Motel has been my best experience. The food was delicious, the people charming, and the atmosphere was truly authentic.<br /><br />The Loveless Café and Motel opened in 1951, with the owners – Lon and Annie Loveless serving fried chicken and biscuits to passersby on Highway 100. Lon ran the motel, while Annie ran the kitchen. Today the kitchen takes up a greater part of the main house, where a variety of southern delicacies are freshly prepared for guests rotating through the 75 seat dining room from open to close.<br /><br />I was told to order the “Famous” Loveless Breakfast, two eggs any style, country ham (which is cured, smoked and carved in the smoking house right next door), red-eye gravy, creamy grits, and fresh biscuits. I arrived at the café well after lunch-time, but for the purpose of “cookbook research” I ordered the breakfast. For the purpose of “wanting lunch food” (read: dying for homemade fried chicken), I also ordered the Fried Chicken platter with okra and squash casserole. The waitress thought I was crazy.<br /><br /><a href="http://www.flickr.com/photos/43501971@N00/569705960/" title="photo sharing"><img src="http://farm2.static.flickr.com/1212/569705960_7084df4968_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/569705960/">Loveless Breakfast</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> </p><p></p>The breakfast came out first. I cracked open one of the eggs, letting the yolk run. Then I cut a bite of ham, added a bite of egg, dipped it into the gravy, the egg yolk, then the grits for the perfect bite. It was delicious, yet I set the remaining plate aside and waited for the chicken.<br /><br />Finally – the chicken arrived. The waitress looked to me and the full plate of breakfast on the table, shook her head, then set down what was the largest platter of food I’ve seen for one person. And I ate it all. Just kidding. I selected the leg from the four pieces in front of me and quickly bit into the best (and hottest) chicken I’ve had since my grandfather passed away (he made the world best fried chicken). While the chicken cooled, I tasted the squash casserole, which is the best I’ve ever had. EVER. And I've always thought I made the best squash casserole. The okra was okay, so I ate a few pieces and opted for another biscuit instead. I finished the chicken, asked for a box – not wanting to let even one bite go to waste, paid my bill (under $25, by the way) and left to explore the rest of the “motel”.<br /><br /><a href="http://www.flickr.com/photos/43501971@N00/570135375/" title="photo sharing"><img src="http://farm2.static.flickr.com/1343/570135375_73d5a52ea0_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/570135375/">Loveless Cafe Store</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p></p><br /><br />The motel rooms have been transformed into eclectic shops, including the Hams & Jam Country Market, Ruthie Cherry Fine Art Gallery, Trace Bikes, and more. I spent over an hour in the Hams & Jams store, flipping through old southern cookbooks and drooling over jars of homemade jams and fresh foods. If I'd had a bigger suitcase, I would've filled it up with jams and fried pies. Good thing they have a catalog AND you can buy some things online - http://www.hamsandjams.com/.<br /><br />I spent so much time in the store that I'll have to save the tour of the other shops for next time.<br />I highly recommend a stop at the Loveless to anyone traveling through Tennessee. I will be back as soon as I can - dreaming about the chicken and squash casserole in the meantime.<p></p><br /><br /><a href="http://www.lovelesscafe.com/">Loveless Cafe</a><br />8400 Highway 100<br />Nashville, TN<br />Open 7AM - 9PM, Seven days a weeksarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-48359577408017463222007-06-11T17:22:00.000-05:002007-11-24T23:50:37.429-05:00Shrimp and Grits with Tasso GravyI received a comment on my previous post about not posting a recipe for the shrimp and grits at Morgan Creek Grill. I am trying to get Morgan Creek Grill to share their recipe with me, but in the meantime, I'm posting my favorite recipe for:<br /><br />Shrimp and Grits with Tasso Gravy<br />Serves 6<br /><br />Shrimp<br />1 lb. Shrimp, peeled an deveined<br />3 Tablespoons butter<br />2 Tablespoons Creole seasoning<br /><br />Tasso Gravy<br />1/2 cup butter<br />1 cup Tasso, sliced thin<br />1/2 cup flour<br />1 Tbsp. Creole seasoning<br />1 cup chicken stock<br />1/2 cup half & half<br />2 Tbsp. chopped parsley<br /><br />Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside.<br /><br />In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve.<br /><br />Spoon gravy over creamy grits and top with shrimp.sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com5tag:blogger.com,1999:blog-3673243774454009407.post-74084423181849316452007-06-04T09:22:00.001-05:002007-09-04T13:02:11.486-05:00Morgan Creek Grill<a href="http://www.flickr.com/photos/43501971@N00/509276456/" title="photo sharing"><img src="http://farm1.static.flickr.com/198/509276456_4db11036a1_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/509276456/">View of Isle of Palms Marina</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> <p>As I mentioned last week, I’m going to spend the next couple of days reviewing the highlights of my tasting trip to Charleston. Since we visited so many places, I’m going to limit my posts to the places we enjoyed most and hopefully, will be featured in the book.<br /><br />One of the first places we visited was Morgan Creek Grill at the Isle of Palms marina, just outside Mt. Pleasant. This spot, located a stone’s throw away from Wild Dunes resort is frequented by both locals and tourists coming by car, boat, and foot to enjoy not only some of the best in Low-country cuisine, but a gorgeous view of the Intracoastal waterway.<br /><br />We planned our visit well, arriving mid-afternoon on Sunday just in time to catch the Sunday brunch, which featured live music on the upper deck and my personal favorite, a Bloody Mary bar. While the bar offered a fantastic array of mixers, add-ins, and hot sauces and the music was the perfect addition to a breezy sunny day, both paled in comparison to the dining experience.<br /><br />We started off with the Charleston she-crab soup and the House-made chilled crab dip, followed by, of course, Morgan Creek Grill’s take on Shrimp and Grits. My sister has never met a she-crab soup she didn’t like, so it goes without saying that she enjoyed it. I wasn’t up for eating warm soup in the warm sun, so I stuck to the crab dip which I must say was amazing. It was creamy and thick, yet spread-able on a delicate water cracker and had a spicy kick that was noticeable without being overwhelming. But these appetizers were simply a warm up to what proved to be a delicious bowl of shrimp and grits, described on the menu as “Shrimp Simmered In A Brown Tasso Ham Gravy And Served Over Stone Ground Grits.”<br /><br /><a href="http://www.flickr.com/photos/43501971@N00/509276424/" title="photo sharing"><img src="http://farm1.static.flickr.com/211/509276424_37e0787e07_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/509276424/">Shrimp and Grits</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</span> </p><p></p>While the grits needed salt and seemed a little stiff, it was a detail easily overlooked once they were totally immersed in the shrimp and gravy. Just like the crab dip, this dish had an unsuspecting, yet welcome spicy twist that I’d not yet experienced in what I’ve come to know as traditional shrimp and grits, or grits served with shrimp in a Tasso gravy. <br /><br />Many people ask me “What is Tasso Gravy?” Tasso gravy is an essential element to the traditional Lowcountry shrimp and grits recipe. Honestly, it wasn’t until I started making Shrimp and Grits myself, and therefore began researching recipes years ago, that I realized that Tasso wasn’t a spice, but is actually a lean and highly-seasoned piece of cured pork or beef, native to Louisiana.<br /><br />I enjoyed our visit to Morgan Creek Grill and would have loved to spend the afternoon listening to music in the sun and making my own spicy Bloody Mary’s to compliment the spicy and delightful food we so thoroughly enjoyed.<p></p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com5tag:blogger.com,1999:blog-3673243774454009407.post-59644649363821646502007-05-29T12:58:00.001-05:002007-05-29T13:03:06.210-05:00Shrimp and Grits<a href="http://www.flickr.com/photos/43501971@N00/509300589/" title="photo sharing"><img src="http://farm1.static.flickr.com/200/509300589_dfa0dd2736_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);"></a><br /><font style="margin-top: 0px;" size="0"><a href="http://www.flickr.com/photos/43501971@N00/509300589/">Grits tee in the Charleston Market</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.</font> <p>As I’ve said before when I first moved to Manhattan, I was hard-pressed to find grits at all on the menus of the city’s restaurants. And finding a spot serving shrimp and grits was nearly impossible. Just as I would inquire to anyone that would listen as to where I could find grits in the city, I’d ask the self-proclaimed “foodies” that I encountered about finding a place serving shrimp and grits. Just as they would scoff at the thought of eating grits with dinner (or on purpose for that matter), the thought of eating grits with shrimp made my new non-southern (read: Yankee) friends act as if I’d suggested they eat dog food.<br /></p><p><br /></p><p>Shrimp and grits are as southern as Mint Juleps and Scarlett O’Hara. And turning one’s nose up at a southerner’s mention of them is almost as insulting as talking bad about their mama. So, it was only natural that my crusade for turning my new friends into grits evangelists involved serving them a variety of shrimp and grits entrees. Thus far, every naysayer to whom I’ve served them has loved them. And it goes without saying that I, in turn, have loved watching them eat shrimp and grits with a side of crow.<br /><br />But shrimp and grits has come a long way over the past few years. What was once a quick and hearty breakfast staple for coastal fisherman, is now an en vogue entrée finding it’s way onto menus of restaurants across the country, including Manhattan. I know of least a half dozen restaurants in Manhattan featuring the dish on the menu, yet one has not truly lived until they’ve eaten shrimp and grits from the coastal Carolinas.<br /><br />I’ve just returned from a week down South, which included a two-day tasting trip to Charleston. Shrimp and Grits is a classic Charleston entrée, so it’s hard to find a restaurant in the city that doesn’t include this dish on the menu. This made determining which places to visit a challenge and I spent weeks leading up to the trip researching locales and menus to put together an eating schedule. There were restaurants where I’d previously dined, and therefore knew they offered a treat for your taste buds, but didn’t make the list, simply because they are already widely publicized and I was looking for something unique. And there were spots that were added last minute or en route somewhere else based on a suggestion from a local. In the end, I sought out to dine at restaurants – some famous, some off the beaten path - that offered two things – shrimp and grits and an experience.<br /><br />It was a delicious experience, from which I will share the highlights over the course of the next week. I ate in nine restaurants within a 36-hour period and ended up eating almost as many servings of fried green tomatoes as I did shrimp and grits. I tasted new flavors and found unique food combinations I’d never thought possible, all while spending two days in one of my most beloved southern towns.</p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com1tag:blogger.com,1999:blog-3673243774454009407.post-63323588531798827632007-05-15T07:38:00.001-05:002007-05-15T07:42:07.323-05:00Baked Cheese Grits<a href="http://www.flickr.com/photos/43501971@N00/498447963/" title="photo sharing"><img src="http://farm1.static.flickr.com/228/498447963_e3d4a7526f_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/43501971@N00/498447963/">Low Country Boil</a><br />Originally uploaded by <a href="http://www.flickr.com/people/43501971@N00/">weezienyc</a>.<br /></span> <p>I spent the weekend with friends off the gulf coast in florida. While shrimp and grits is my usual go-to meal for beach vacations, I decided to change it up. So I served low country boil with baked cheese grits instead. Delicious!<br /><br /><span style="font-weight: bold;">Baked Cheese Grits</span><br />Makes 8 servings<br />6 cups water<br />2 1/4 teaspoons salt<br />2 tablespoons chopped garlic<br />1 stick (1/2 cup) unsalted butter<br />2 cups yellow stone ground grits<br />2 cups whole milk<br />1/2 teaspoon black pepper<br />2 cups Cheddar cheese, coarsely grated<br />3 large eggs<br /><br />Preheat oven to 350°F.<br /><br />Bring water, 2 tablespoons butter, garlic, and 1 teaspoon salt to a boil in a 4-quart heavy pot. Slowly add grits, stirring constantly until they return to a boil. Reduce heat and gently simmer, stirring frequently for 20 minutes. Add 1 cup milk and continue to boil for 20 minutes.<br /><br />Add butter, remaining 1 ¼ teaspoons salt, pepper, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk, then stir into grits until combined.<br /><br />Pour into an ungreased 8-inch square baking dish. Bake for 45 minutes until lightly browned.</p>sarahmcsimmonshttp://www.blogger.com/profile/11348014989872306430noreply@blogger.com2