Caught Between Scully And Charisma

GRITS

1 cup uncooked grits
4 cups chicken stock
1 cup whipping cream
1 cup parmesan cheese, grated
2 cloves roasted garlic
salt and pepper, to taste

SHRIMP & GRAVY

1 T butter
4 slices smoked bacon
1 lb medium shrimp, shelled
1 bunch green onions, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1/3 cup white wine
1 cup + 1/4 cup chicken stock, cooled
2 tsp cornstarch
1/2 cup diced tomatoes
2 cloves roasted garlic
1/4 tsp dried thyme
1 bay leaf
dash Tabasco
salt and pepper to taste

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1. GRITS: In a 3-quart saucepan combine the grits, garlic, stock and whipping cream.
2. Over medium heat, bring to a low boil.
3. Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
4. Whisk in the Parmesan cheese and salt and pepper to taste. Reduce heat to lowest setting (or remove from fire if preparing for potluck).
5. SHRIMP & GRAVY: In a large skillet, melt 1 T butter.
6. Sauté bacon over medium heat until crispy. Remove from pan, leaving grease.
7. Sauté shrimp about 2 minutes per side. Remove from pan.
8. Add onions, celery, and green pepper. Sauté until tender.
9. Combine cornstarch with 1/4 cup chicken stock (cool or room temperature). Mix well and set aside.
10. Increase heat to high. Add white wine and cook until evaporated
11. Reduce heat to medium. Add remaining chicken stock, tomatoes, garlic, thyme, and bay leaf. Simmer 3 minutes.
12. Add salt, pepper, and Tabasco. Stir.
13. Add cornstarch/stock mixture and cook, stirring occasionally, until thickened.
14. If serving immediately, return shrimp to gravy and simmer 2 minutes. Spoon gravy over warm

Moonlite BBQ Inn’s Burgoo

• 4 pounds mutton
• 1 3-pound chicken
• Water
• 3/4 pound cabbage, ground or chopped fine
• 3/4 pound onion, ground or chopped fine
• 5 pounds potatoes, peeled and diced
• 2 17-ounce cans corn or 2 cups fresh corn
• 3/4 cup ketchup
• 3 10 3/4-ounce cans tomato puree
• Juice of 1 lemon
• 3/4 cup distilled vinegar
• 1/2 cup Worcestershire sauce
• 2 1/2 tablespoons salt, or to taste
• 2 tablespoons black pepper
• 1 teaspoon cayenne pepper (more if you like)

(Some area cooks add dried beans or lima beans, tomatoes and a little boiled shredded beef or wild game)

Boil mutton in enough water to cover. Cook until tender, 2 to 3 hours. Discard broth and bones. Chop meat fine. Set aside. Boil chicken in 2 gallons of water in a large kettle until tender. Remove chicken. Add cabbage, onion, potatoes, corn, ketchup and 1 gallon water to chicken broth. (If you are following the area cooks’ recipe, add those ingredients now.) Bring to a boil.

Meanwhile, chop chicken meat. Discard bones and skin. When potatoes are tender, add chopped chicken, mutton, tomato puree, lemon juice, vinegar, Worcestershire sauce, salt, black pepper and cayenne pepper. Simmer for 2 hours or longer, stirring occasionally as it thickens.

Makes 3 gallons.

Hummus

From ‘The Golden Door Cookbook’ (Broadway) by Michel Stroot

Serving 1 1/2 cups

Ingredients:
1 14 1/2-ounce can chickpeas, drained and rinsed (1 3/4 cups)
1 tablespoon tahini
1 1/4 cup Vegetable Broth or water
1 to 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 to 2 teaspoons minced garlic
1 teaspoon ground cumin, or to taste
Pinch of cayenne pepper, or to taste

To prepare in a food processor or blender, combine the chickpeas, tahini, broth, oil, and lemon juice and process until smooth and creamy, scraping down the bowl once or twice. (If using a blender, you may have to do this in batches.) Add the garlic, cumin, and cayenne and pulse briefly to blend.

Adjust the seasonings and transfer to a serving bowl, or cover and refrigerate until ready to serve.

Nutritional Analysis

PER TABLESPOON:
Calories 31 
Total Fat (gram) 1 
Saturated 0 
Cholesterol (milligrams) 0 
Sodium (milligrams) 53 
Carbohydrate (grams) 4 
Dietary Fiber (grams) 0 
Protein (grams) 1

Kentucky Style Barbecued Pork Chops

2½ C water
2 T Worcestershire
2 T brown sugar
1 t dry mustard
2 T oil
2 t chili powder
¼ C vinegar
½ t Tabasco
2½ t salt
½ t red pepper
¼ C chopped onion or 2 T onion powder
1 bud garlic or 1 T powdered garlic
2½ T black pepper

Combine all ingredients and bring to a rolling boil. Allow
sauce to stand overnight to blend flavors. Apply sauce to inch
thick chops with dish mop or paint brush each time they are
turned. Any unused sauce may be stored in refrigerator for
later use. Yields enough for 36 chops.

Kentucky Burgoo

8 lbs pork
1 lb veal
6 lbs breast of lamb
30 lbs beef
20 lbs hen
20 lbs turtle meat
1 gal small chopped mushrooms
1 gal diced turnips
3 lbs Irish potatoes
10 lbs onion
20 green peppers
1 gal sliced carrots
1½ gal tomato puree
5 lbs cabbage
1 lb barley
1 gal diced okra
1 gal white cut corn
1 gal diced celery
1 gal hull-out cranberry beans

Seasoning

1 oz black pepper
½ oz bay leaves
1 lb salt
10 pods red pepper (should be well-pulverized)
6 oz horseradish roots
¼ C Worcestershire
½ oz oregano
1 oz Italian style seasoning
1 oz chili seasoning
1 Chopped parsley

Yields 150 servings. (May be reduced by one-third to yield 50
servings). Any leftovers may be frozen.

Hash Browns — Quick

(2 servings)

2 russet potatoes — unpeeled and shredded
4 cups water
1 tablespoon butter or margarine
Salt and pepper to taste

Squeeze as much liquid out of the shredded potatoes as possible. In medium saucepan, bring water to a boil. Reduce heat to medium and add potatoes.

Cook two to three minutes then drain - pressing down to removing as much liquid as possible.

In a skillet, melt butter on low setting. Add potatoes and cook about 15 minutes, or until golden brown, while tossing occasionally for even browning. Season and serve.

2 6-oz. cans salmon, drained
1 c. bread crumbs
2 eggs
1/2 tsp. crushed garlic
1-1/2 tsp. dried basil
2 T. lemon juice
1/2 c. minced onion
4 oz. frozen spinach, thawed and drained
black pepper to taste
1 T. canola oil

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1. In a large bowl, mix together eggs, garlic, basil, lemon juice, onion, and spinach.
2. Stir in fish and bread crumbs until evenly moistened and add pepper.
3. Heat a large frying pan over medium-low heat.
4. Form mixture into 5 or 6 patties.
5. Add oil to hot pan and swirl to coat.
6. Cook patties 4-5 minutes per side until golden brown.