Good grits.

Discussion in 'The BOC Diner' started by pythonjohn, Jan 27, 2007.

  1. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Grits have alway been a favorite of mine and I have had them fixed all kind of ways.
    Thought maybe someone out there might know of some special way to fix them.
    Oat meal is another one that has always been around but I just never liked the taste for some reason. I know they are good for you but just never like the way they were fixed( like grits but no taste).
    Nothing quite like grits, eggs, Baccon, toast and jelly.
    Never had any wheat cereal that I can remember.
    Just looking for some diffrent ideas.
    What do you think ???
     
  2. Hootowlc3

    Hootowlc3 New Member

    Messages:
    409
    State:
    Florida
    Try this.

    Shrimp and Grits
    Grits:
    2 cups chicken stock
    1 cup grits
    1 cup heavy cream
    1 tablespoon unsalted butter
    Kosher salt and freshly ground black pepper
    Shrimp:
    2 tablespoons extra-virgin olive oil
    1 medium white onion, minced
    1 garlic clove, minced
    1 pound spicy sausage, cut in chunks
    2 tablespoons all-purpose flour
    2 cups chicken stock
    1 bay leaf
    2 pounds large shrimp, peeled and deveined, tails on
    Kosher salt and freshly ground black pepper
    2 tablespoons finely chopped fresh flat-leaf parsley
    1 green onion, white and green part, chopped

    To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the grits. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.
    To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
     

  3. ncfowler

    ncfowler Well-Known Member

    Messages:
    2,648
    State:
    NC
    Name:
    Jeff
    first of all YUCK i'm a great fan of grits, But i do like this little desert
    make your grits with vainala flavoring added and pour it out in a pan so it is about 3/8 to 1/2 thick, chill
    cut into squares and cover them with honey and powdre suger.
    alos i do like fryed grits like above pour it in to a pan let chill over night cut into squars and fry in butter and serve
     
  4. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Thanks Hoot for that dish it sounds interesting and will give it a try.
    Kinda figured you might be near the Gulf Coast using shrimp.
    What part of Florida you in?

    Jeff never had any sweet grits but will try this one too. I have to have my sweets.
    Grits are grocerys!
    Thanks again.
     
  5. alands94

    alands94 Active Member

    Messages:
    1,706
    State:
    Lebanon, I
    Interesting. Us Yankees don't eat grits very often. Maybe I'll try some (if I can find them!).
     
  6. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Hey Aaron,
    Will trade some grits for ???.....Whatever yankees eat.:big_smile:
     
  7. Texas_Select

    Texas_Select New Member

    Messages:
    128
    State:
    TX
    I like grits with real butter and a spoonful of wild honey. Cheese & bacon grits are also great with an egg sandwich. A country breakfast is just not complete without em!
     
  8. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Hello "Wild Bill"from Texas
    Now there a name you can hang your hat on.
    Did I say Hang ???
    Excuse me while I put some honey on my grits.
    Thanks for that suggestion,I like grits and I like butter and I like wild honey so why not.
    Just got through with eggs grits and baccon toast and jelly and big glass of cold milk for lunch.
    I hung that on my father in law "Wild Bill" Bill McCay.
    DANG! Did I say H--- again?
    Gotta go!!!:big_smile:
     
  9. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    "Wild Bill".
    Tried the wild honey, butter and grits.
    Turned out to be quite tasty.
    Thanks for the suggestion.
    Another favorite down this way is garlic grits and fish.
    It's diffrent but not my favorite, cheese grits.
    are my choice with fish.
     
  10. guns sugar

    guns sugar New Member

    Messages:
    120
    State:
    Georgia
    I am origionally from Calif but am in North GA last 3 yrs and do love these dang grits!!! lol We havent gotten fancy with them but my new hubby introduced cheese grits and regular with butter and i do love them. He is origionally from Boynton Beach Fla. Wish i had a good fancy recipe but i dont but this is a great Post so thanks for bringing it up!
     
  11. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Karolyn,
    Welcome to the world of fish and grits.
    Good food!
    Thanks for the responce.
     
  12. guns sugar

    guns sugar New Member

    Messages:
    120
    State:
    Georgia
    Thanks John ... im gonna try that first recipe with the shrimp and sausage!!!... sounds mighty good and great for a cold day like we are havin here! Sounds like a big recipe so will have to invite a few folks over.... thanks again for a great post... i cook all the time so new recipes help out. I should post the cajun meatloaf recipe i do... its a doosie :smile2:
     
  13. rich-online

    rich-online New Member

    Messages:
    343
    State:
    California
    If you're still willing to give oatmeal a shot, try it with brown sugar or honey and raisins

    If you're more adventurous, you can try a savory recipe. Start with the normal oatmeal recipe, but add enough thinly-sliced meat to the water to make a broth after the water boils. When the oatmeal is almost done, crack an egg into it; whether you stir afterward depends on how you'd like the egg to look. Season to taste with salt, pepper, or whatever other savory seasoning you prefer.

    -- Rich
     
  14. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Karloyn,
    I would love to try your "Doosie Cajun Meat Loaf"
    I cook a lot myself so I like to try diffrent things.
     
  15. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Rich,
    I will try them both.
    Thanks!
     
  16. curdog

    curdog New Member

    Messages:
    896
    State:
    Sheridan, Arkansas
    All that talk about grits cooked different ways has got me hungry. Cook up some grits with butter in it and add some over medium fryed eggs in the bowl stir it up good and eat with toast.
     
  17. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Now you have it Richard.
    Thats one of my favoites.
    A little baccon to go along with it.
    Yum!:roll_eyes:
     
  18. fishhook

    fishhook New Member

    Messages:
    658
    State:
    Willow Woo
    I've sit here reading this post and done got hungry. I like grits about any way you fix them but mostly just cooked with salt, pepper and butter. I also like them as a cooked cereal with honey and milk on'em.
     
  19. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    My Granddaughter came home from college from South Florida UCF (University of Centeral Florida).
    We had planned a big dinner of ham, pork roast with all the trimmings.
    She called ahead and asked her Pap paw John if he would pleeezee make a pot of his cheese grits for her.
    And of course "Ole Pap Paw John" said sure with a big grin :big_smile: :big_smile: :big_smile: .
    Dang!! I think she is the CGQOCF "Cheese Grits Queen of Centeral Florida"!!! :cool2: :cool2:.
     
  20. gofish

    gofish New Member

    Messages:
    658
    State:
    Greenville MS
    Grits is.....or grits are? Something to ponder....

    Try this, regular grits cooked the regular way but eaten with fresh venison backstrap with a pat of butter and your favorite seasoning, broiled in the oven. Scoop the butter/spice juice out of the pan and add to the grits as you eat the venison. YUM...