Sunday, January 4, 2015
A dear friend of mine from Alabama called me recently and demanded to know, “why aren’t there any grits
By the way, according to NBC, Michael Phelps eats grits for breakfast, along with several fried egg sandwiches, an omelet, three slices of French toast, and a stack of chocolate chip pancakes. Breakfast of champions.
Grits with Corn and Onion Greens Recipe
Yield: Serves 6 to 8.
Ingredients 1 Tbsp olive oil 1 large white or yellow onion, grated 1 cup whole corn kernels, either frozen or freshly cut from the cob 2 cups whole milk 2 cups water Salt and freshly ground black pepper 1 cup stone-ground or coarse-ground grits 2 tablespoons butter 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces) 1 tablespoon chopped fresh flat-leaf parsley 1/4 cup chopped fresh green onion greens
Method
1 Heat the oil n a heavy-bottomed saucepan over medium heat. Add the grated onion and cook, stirring, until transparent, about 2 minutes. Add the corn kernels and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
2 Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, Parmesan, parsley, and chopped green onions. Taste and adjust for seasoning with salt and pepper.
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Recipe adapted from Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis.
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Friday, December 5, 2014
Recently my father announced he had a cunning plan . He found a grilled turkey burger recipe that he
The good news is that both sets of burgers turned out great. With the white meat turkey burgers, since we had less chili sauce, the turkey flavor was more pronounced. With the dark meat burgers, the chipotle sauce added a lot of kick to the meat. Both burgers were flavorful, filling, and paired very well with the spicy coleslaw, sweet pickles, and tomatoes. 3 thumbs up on this one.
Spicy Grilled Turkey Burger with Coleslaw Recipe
Yield: Makes 4 burgers.
Ingredients
Turkey burgers:
1 1/2 pounds ground turkey (white meat, dark meat, or a mixture) 1/2 cup fresh bread crumbs 3 Tbsp mayonnaise 2 Tbsp chopped fresh chives 1 Tbsp Worcestershire sauce 1 1/2 to 3 teaspoons of hot chile sauce such as Tabasco sauce (amount depends on how spicy you like your foods), or Tabasco Chipotle sauce 2 green onions, minced, white and green parts 4 fresh basil leaves, thinly sliced 1 teaspoon sea salt, or more to taste 1/2 teaspoon freshly ground pepper, or more to taste 4 hamburger buns, lightly toasted Sweet pickle slices 1 tomato, cored and slicedColeslaw
2 cups shredded cabbage 1 cup loosely packed arugula, watercress, or just another cup of shredded cabbage 10 basil leaves, thinly sliced 1/2 cup of mayonnaise 1 Tbsp apple cider vinegar 1 teaspoon sugar 2 teaspoons Dijon mustard 1/2 teaspoon crushed red pepper flakes Salt and freshly ground pepper to tasteMethod
1 Prepare your grill (either gas or charcoal) for direct high heat. You can also cook the burgers on the stove-top on a griddle or cast iron frying pan.
2 In a large bowl, gently combine the turkey meat, bread crumbs, chives, basil, green onions, mayonnaise, Worcestershire sauce, chili sauce, salt and pepper. Work the mixture with your hands until it is just mixed. Don’t over mix or your burgers will end up tough. Form four patties, about 1-inch thick.
3 Sprinkle the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 170°F on a meat thermometer. Turkey burgers should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.
4 Assemble the coleslaw. Whisk the mayonnaise, vinegar, mustard, sugar, red pepper flakes together in a small bowl. Add to the cabbage, arugula, and basil in a larger bowl right before serving.
5 Assemble the burgers by placing each burger on a bottom bun, and stacking a tomato slice, some pickles, and a bit of coleslaw on top, and then topping with the top bun.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!
Adapted from a Sara Foster recipe in House Beautiful magazine.
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