grits

Cheese Grits

  • 5 cups chicken stock
  • 1½ cups grits
  • 1 cup heavy cream
  • 1 round gouda cheese
  • salt

 

Shrimp

  • 3 tablespoons unsalted butter
  • 1 cup minced onion
  • 1 cup minced green bell pepper
  • 1 cup minced red bell pepper
  • 1 tablespoon minced garlic
  • 1½ pounds fresh Gulf shrimp
  • 1 cup dry white wine
  • 1 cup heavy cream
  • salt and pepper to taste
  • cayenne pepper, to taste
  • 4 strips cooked bacon, crumbled
  • green onions, minced
  • paprika

Gibson Shrimp and Grits a Ya-Ya

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Course: 
  • 1 (14.5-ounce) can whole tomatoes, undrained
  • 2 pounds boneless beef round steak
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • ½ teaspoon cayenne, or to taste
  • 4 cloves garlic, finely minced
  • ⅓ cup plain flour
  • ⅓ cup lard or cooking oil
  • water or wine for deglazing pan
  • 1 medium onion, finely chopped
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1½ cups water or beef broth
  • 1 bay leaf
  • sliced green onions, for garnish
  • Cheese Grits, for serving (recipe follows)

 

Cheese Grits
  • 3 cups water
  • 3 cups whole milk
  • 1¼ cups quick-cooking grits (not instant)
  • 4 ounces sharp Cheddar, shredded
  • 4 ounces mozzarella or Jack cheese, shredded
  • 2 tablespoons butter
  • salt and pepper

Grits & Beef Grillades

Grits & Grillades

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Course: 
  • 5 cups water
  • 3 cups whole milk
  • 1½ cups medium-grind stone-ground corn grits
  • Salt
  • 4 ounces sharp yellow cheddar cheese, shredded (1¼ cups)
  • 4 ounces sharp white cheddar cheese, shredded (1¼ cups)
  • 3 ounces cream cheese, at room temperature
  • 1/3 cup finely diced pimentos or jarred piquillo peppers, patted dry
  • 1/8 teaspoon cayenne
  • Freshly ground black pepper
  • Thinly sliced scallions, for garnish

Pimento Cheese Grits

Pimento Cheese Grits

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FOR THE GRITS:

  • 1 cup whole milk

  • 2 tablespoons butter 

  • 1/4 cup grits

FOR THE GRILLADES:

  • 1/2 cup olive oil, divided
  • 2 (4-ounce) veal medallions
  • ¾ cup all-purpose flour, divided
  • 3 tablespoons diced onion
  • 3 tablespoons diced celery
  • 2 tablespoon diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tiger Sauce
  • 1 tablespoon Kitchen Bouquet
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup sliced green onions, for garnish
  • 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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Grits
  • 8 cups water
  • 2 cups Stone Ground Yellow Grits
  • 2 tablespoons butter
  • 1 cup milk or heavy cream
  • Cajun Seasoning

Shrimp Creole

  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, small dice
  • 1/2 small green bell pepper, small dice
  • 2 ribs celery, small dice
  • 6 cloves garlic, crushed
  • 1 bay leaf
  • 1 pinch thyme
  • 2 pints fresh Creole tomatoes 
  • 1 pint seafood stock or broth (water can be substituted)
  • 2 pounds Vermilion Bay Sweet Shrimp
  • 1 bunch parsley, chopped
  • 1 bunch green onion, chopped
  • Cajun Seasoning

Vermilion Bay Sweet Shrimp and Grits

 

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For the Veal

  • 4  pounds veal shoulder, sliced into thin cutlets
  • 2  cups flour
  • 1  teaspoon Creole sesoninbg
  • 1/4  cup  rendered bacon fat
  • 1  large onion, small dice
  • 1  stalk celery, small dice
  • 1/2  bell pepper, small dice
  • 2  cloves garlic, minced
  • 2  cups tomatoes, diced
  • 2  cups veal stock 
  • leaves from 1  sprig thyme
  • 1  teaspoon crushed red pepper flakes
  • 1  bay leaf
  • 1  tablespoon Worcestershire sauce
  • 2  green onions, chopped
  • salt, pepper and Tabasco to taste
  • Jalapeño Cheese Grits (recipe foillows)

For the Jalapeño Cheese Grits

  • 1  cup stone ground white corn grits
  • 1  jalapeño
  • 3  tablespoons butter
  • 2  tablespoons mascarpone or cream cheese
  • 1/4  cup grated  Edam cheese
  • salt to taste

Slow-Cooked Grillades and Grits

Grillades Grits  

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Course: 

Hogs Head Cheese

  • 1 hog's head, washed, scrubbed, dried
  • 3 pork shanks, feet attached, washed, scrubbed, dried
  • 1 pound chopped carrot, skin on
  • 1 pound  quartered red onion, skin on
  • 1 pound chopped celery, washed
  • 1/2 pound chopped leek greens, washed
  • 3  bay leaves, fresh
  • 1 cup apple cider vinegar
  • 3 gallons water
  • 1 bunch flat-leaf parsley, finely chopped
  • 8 ounces green onion, thinly sliced
  • 1 cup Creole seasoning
  •  Roasted Corn Grits (recipe follows)
  • 6 Poached Eggs (method follows)

 

Roasted Corn Grits

  • 1 pound stone-ground grits
  • 1 quart heavy cream
  • 1 quart water
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1/2 red onion, finely chopped
  • 1/2 cup corn kernels

 

Poached Eggs

  • 6 cups water
  • 3 tablespoons white vinegar
  • 6  organic, free-range yard eggs

 

 

 

Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

Hog's Head Cheese with Roasted Corn Grits and Poached Egg 

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For the brown butter:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 sprig thyme

 

For the grits:

  • 2 tablespoons unsalted butter
  • 1 medium onion, very finely chopped (3/4 to 1 cup)
  • 2½ cups water
  • 3½ cups whole milk, or more as needed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 3/4 cup stone-ground grits
  • 1 (15 ounce) can pumpkin puree (may substitute sweet potato puree)
  • Leaves from 1/2 bunch thyme, chopped 3 tablespoons; may substitute leaves from 2 stems of sage
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Creamy Pumpkin Grits

Creamy Pumpkin Grits

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