Recipes

Discussion in 'Good Eats' started by KyleK, Dec 1, 2017.

  1. KyleK

    KyleK Who, me? Staff Member

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    Post your favorite recipes here. @stevescookin , how about some of your tips from your kitchen? I remember learning from you that I could reuse grits the next day. Up until then, I had always thrown them out. I'll post some of my favorites later.
     
  2. stevescookin

    stevescookin Certified Who Dat

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    Will do.
     
  3. stevescookin

    stevescookin Certified Who Dat

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    We are a great breakfast restaurant because we only use the finest eggs I can get.

    Guess where they come from ???











    The children's ass !!!!
    How old are you?
    You didn't know that ???
    LOL
     
  4. KyleK

    KyleK Who, me? Staff Member

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    My neighbor has 18 chickens. I get all of the eggs I can eat. I would probably need 75 chickens to keep you supplied!
     
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  5. Bengal B

    Bengal B Founding Member

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    Children's asses. You are sick.
     
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  6. stevescookin

    stevescookin Certified Who Dat

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    Just saw that...I swear I typed CHICKEN'S ASS.

    "Children's" just popped up on autocorrect.
     
  7. stevescookin

    stevescookin Certified Who Dat

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    What I do with next day grits may be impractical in the home unless you cook a lot of grits. But, I actually measure grits. We have breakfast all day and keep them warm on a steam table behind the counter.
    Foe a gallon of grits, I use a gallon of water and a quart of dry grits...a 4:1 dilution. When the water boils, I put the leftover grits in the water. They almost dissolve and make a white "grit water". Then after it re boils, I whip in the dry grits. At first the grits are runny, but after they cook (simmer) more, they tighten up to the right texture instead of tightening up into a solid mass. You should be able to serve hot grits from a ladle without having them stick to it and not come out.

    The dissolved leftover grits make them real creamy.
     
  8. stevescookin

    stevescookin Certified Who Dat

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    Another thing I do with grits is make shrimp and grits soup.

    Saute small diced celery, onions and bell pepper along with lots of minced fresh garlic in some butter oil. Add a tablespoon of thyme and saute for about 5 minutes. Then add about half a gallon of seafood stock. I use water and seafood base (knorr brand).

    Simmer that mixture for as long as you want to (15-20 minutes) until the celery is soft. Then add old bay seasoning to taste...about 2 tablespoons.

    Taste for salt and adjust if necessary. Add cayenne or chili paste to desired hotness. Finally add shrimp...I usually use 40-50 peeled undeveined shrimp.

    Simmer about 10 minutes until shrimp are done. It doesn't take much to cook a raw shrimp.

    Add enough grits to thicken the soup a lot. It's like a chowder, but instead of thickening with potatoes, I use cooked grits. You can use dry grits, but it's difficult to get the right thickness...with cooked grits, the thickness is immediately apparent.
     
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  9. Bengal B

    Bengal B Founding Member

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    It's been a few days. Long eno for you to have consulted with your attorney. :D
     
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  10. stevescookin

    stevescookin Certified Who Dat

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    I have Roy Moore's attorney...lol
     
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