Ingredients: for the ragout: 1 1/2 lb crimini mushrooms, sliced 2 bulbs fennel, sliced into half-moons 1 red onion, sliced into half-moons 2 cloves garlic, sliced 1 1/4 lb cubed sirloin or stew beef superfine flour (like Wondra) quart beef stock 1/4 cup (drained) kalamata olives 1 tablespoon coarse herbs de Provence 1/4 cup chopped […]
Ingredients: 1/2 small red onion, diced 2 cloves garlic, minced 4 oz Frick’s sliced Gourmet Ham, cut into bite-sized pieces 2/3 cup frozen peas 2 eggs 1 cup milk 1 cup coarse cornmeal* 1/3 cup grated Parmesan 2 cups very hot or boiling water, chicken or ham stock salt freshly ground black pepper Directions: Preheat the oven […]
Ingredients: 2 cups yellow stone-ground grits 6 cups water or chicken stock 2/3 cup grated Dubliner cheese 2 tablespoons Old Bay 1/4 (loose) cup chopped chives salt freshly ground black pepper Directions: In a medium pot, bring the water or stock and Old Bay to a boil. Add the grits and stir continually for about […]
Ingredients: 2 cups yellow stone-ground grits 6 cups water or chicken stock 1 cup grated smoked Gruyère 2 1/2 cups chopped dandelion greens 3 ears of corn worth of kernels 8 oz crimini mushrooms, sliced 1 small onion, diced salt freshly ground black pepper Directions: Heat a small amount of oil in a medium skillet. […]
Ingredients: for the topping: 1 bunch collards, ribs removed and chopped 12 oz shiitake mushroom, chopped 1 onion, diced 2 cloves garlic, minced 12 oz cubed ham salt freshly ground black pepper for the grits: 1 cup stone-ground grits 3 cups water 1/3 cup grated garlic and herb cheddar* Directions: Boil the collards in a […]
Ingredients: 2 cups yellow stone-ground grits 6 cups water or chicken stock 1 cup grated extra sharp cheddar* 4 bunches creasy greens, leaves finely chopped (about 3 1/2-4 loose cups of chopped greens) 1-2 cloves garlic, minced 1/2 tablespoon crushed red pepper flakes Directions: Heat a small amount of oil in a medium skillet. Saute […]
Ingredients: 2 cups chicken stock 1/2 cup stone-ground grits 1/3 cup pumpkin puree 1/4 teaspoon Ancho chile powder 1/4 teaspoon allspice 1/4 teaspoon cinnamon salt freshly ground black pepper Directions: In a medium pot, bring the stock to a boil. Add the grits and stir continually for about 5 minutes or until the broth is […]
Ingredients: 4 cups chicken stock 1 cup stone-ground grits (not instant) 1 jalapeño, diced 1 medium onion,chopped 1/3 cup shredded extra sharp cheddar 4 andouille sausages salt freshly ground black pepper Directions: In a skillet, saute the onion and jalapeño until the onion is soft. Remove from the skillet. Set aside. Broil the sausage until […]
Ingredients:35 oz canned whole tomatoes in juice1/2 cup old fashioned grits2 stalks celery, chopped2 cloves garlic, minced1 small onion, chopped2 tablespoons olive oil1/2 teaspoon thymesaltpepper Directions:Thoroughly drain the tomatoes, reserving juice. Cut the tomatoes into manageable bites and set aside. Pour the juice into measuring cup and add water until it equals 2 1/4 cups*. […]
Ingredients:4 cups chicken stock1 cup stone-ground grits (not instant)1/2 cup defrosted frozen spinach1/3 cup grated Parmesansaltpepper Directions:In a medium pot, bring the broth to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in the cheese, salt, pepper and […]