Last night I asked Joe what genre of food he wanted for dinner and he requested Southern. So here's what he got! An appetizer of fried green tomatoes, okra and eggplant. And a main course of shrimp and grits. Now, I just want to say that this is one of my top three dishes. Holy moly is it bad for you, but it's so good! On a side note, all the veggies in the appetizer were home grown. Without further adieu, here are the recipes:
Fried Green Tomatoes
Vegetable oil for frying
1ish cup milk
1 cup cornmeal*
1/2 cup flour*
1 tsp onion powder*
Slice your 'maters 1/4 inch thick, dredge in milk, salt and pepper and coat in cornmeal mixture. Fry for just a few minutes, until golden brown on both sides. Eat.
*Pre-packaged hushpuppy mix works just as well
I didn't plate these up all pretty because we ate them too quickly.....
Shrimp and Grits
(Serves four, or two if your husband is really hungry)
1/2 cup stone ground quick grits
1 1/4 cups chicken stock
1 1/4 cups milk or cream
1/4 cup cheddar cheese
1/4 cup Parmesan cheese
Heat the stock and milk, as they begin to boil slowly add the grits. Stir to make sure they don't clump up. Lower the heat and cook for 15ish minutes. Finally, add the cheese a bit of pepper and salt (if needed).
Three strips bacon
Two cloves garlic, chopped
Peeled shrimp, I used about 10-15
Sliced white mushrooms, about a cup but really, as much as you'd like
1 cup chicken stock
1ish cup hushpuppy mix/fried green tomato mix listed above
1 tsp black pepper
Cook the bacon in pan, remove and crumble the bacon but save the grease. I warned you, this is not low cal! Coat your shrimp with the hushpuppy mix and fry in the pan with your delicious bacon grease and your garlic. Once the shrimp begin to brown add the mushrooms. Saute for just a minute or two. Add the chicken stock and pepper. Let the mixture cook down for a few minutes on a low heat. Top with the bacon you fried earlier. Oh man, so good!
Well, tonight is Japanese night at the Davenport Ranch so I'll be back later in the weekend with recipes for miso soup, gyoza and a ginger carrot salad. Until then!