Posted on 04/17/2009 9:51:18 PM PDT by JoeProBono
Collard greens seasoned with smoky side meat. Corn bread and black-eyed peas. Grits studded with shrimp and tender baby greens. Those are just some of the menu possibilities for a delicious Southern Sunday supper.
South Florida may not seem very Southern these days, but there was a time when natives pronounced Miami ''myah-muh.'' So, just pass the sweet ice tea, y'all.
Southern cooking's charm lies in its use of regional ingredients -- country ham, pecans, local shrimp, corn, root vegetables -- in uncomplicated ways. The fresh produce found at local markets in the spring makes it the perfect time to try your hand at this homespun cuisine.
Besides, it's suddenly chic to eat grits, coarsely ground dried, hulled corn kernels. Southerners eat them for breakfast with eggs and bacon, for dinner with fried pork chops and for Sunday dinner with shrimp.
Grits can be ground from either yellow or white corn, with negligible differences between them. Stone-ground grits are much more flavorful because the germ in the kernel is not removed during milling. Two good sources of such artisan grits are Anson Mills (www.ansonmills.com) and Byrd Mill (www.byrdmill.com).
Although grits are delicious on their own -- sprinkled with salt and pepper and topped with a pat of butter -- they absorb flavors like a sponge. Cheese (Cheddar, Parmigiano-Reggiano, goat), country ham or greens enliven the flavor.
I liven up my Grits by using hot Chicken Stock instead of water, and adding sauteed mushrooms, sauteed diced onions, and Roasted red bells skinned, seeded, and coarsely chopped.
Gives them a nice rich and smokey flavor.
I didn’t grow up eating grits and I just can’t quite acquire the taste... but y’all sure seem to enjoy them!
I can....
I’m a rare Southerner who never cared for grits (seems like corn gruel to me), but my mom’s shrimp and grits is another story. It also helps that it’s loaded with cheese.
Classic shrimp and grits, shown here with
Anson Mills Antebellum Coarse White Grits
I thought I was the only Southerner who didn’t like grits. I also don’t like sweet potato pie - my family thinks I’m crazy. The only kind of grits I like are the 2 legged variety - I am married one!
I am married one = I married one
Sorry - It’s tough using correct grammar when you are a Redneck. It’s like a foreign language.—JM
Eat more grits, it doesn't really help, but you just feel better about yourself.
I’m a Yankee that LOVES grits. Grits with fried eggs and toast is a just a little bit of heaven to me. I poke the egg so the yolk runs into the puddle of grits and grind on some black pepper and then I’m set for the morning!
I like hominy grits best, but the ones made from “regular” corn are darn tasty too. Not as wild about the instant ones, but I don’t much like any instant hot cereal - instant oatmeal tastes like wallpaper paste to me.
bttt
*drools*
That’s some serious food porn! :-)
those were the days....still southern round Clewiston and Okeechobee
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