 |
| (Google Image) |
By
Diane Forrest
As a true Southerner, I take pride in my grits. That reminds me of a scene in the movie My
Cousin Vinny. Where a New York lawyer
goes to Alabama to represent his cousin who is being charged with murder. The following is a sample of that scene:
Gambini: Well how
much time was they in the store?
Tipton: Five minutes.
Gambini: Five
minutes? Are you sure? Did you look at your watch?
Tipton: No.
Gambini: Oh, oh, oh,
I'm sorry, you testified earlier that the boys went into the store and you had
just begun to make breakfast. You were just ready to eat. You heard a gunshot.
That's right, I'm sorry. So obviously it takes you five minutes to make
breakfast.
Tipton: That's right.
Gambini: Right, so
you knew that. Uh, do you remember what you had?
Tipton: Eggs and
grits.
Gambini: Eggs and
grits. I like grits too. How do you cook your grits? You like 'em regular,
creamy, or al dente?
Tipton: Just regular,
I guess.
Gambini: Regular.
Instant grits?
Tipton: No
self-respecting southerner uses instant grits. I take pride in my grits.
Gambini: So, Mr.
Tipton, how could it take you five minutes to cook your grits, when it takes
the entire grit-eating world 20 minutes?
Tipton: I don't know.
I'm a fast cook, I guess.
Gambini: I'm sorry; I
was all the way over here. I couldn't hear you. Did you say you're a fast cook?
That's it?! Are we to believe that boiling waters soaks into grit faster in
your kitchen than on any place on the face of the earth?!
Tipton: I don't know.
Gambini: Well perhaps
the laws of physics cease to exist on your stove! Were these magic grits? I
mean, did you buy them from the same guy who sold Jack his beanstalk beans?!
D.A. Trotter:
Objection, Your Honor!
Judge Haller:
Objection sustained.
Gambini: Are you sure
about that five minutes?
Tipton: I don't know.
Judge Haller: Mr.
Tipton you can ignore the question.
Gambini: Are you sure
about that five minutes?
Tipton: I don't know.
Judge Haller: Mr.
Gambini, I think you've made your point.
Gambini: Are you sure
about that five minutes?!!
Tipton: I may have
been mistaken.
Gambini: I got no
more use for this guy.
Rosenstein: [to his
counsel] You're fired.
[Pointing to Gambini]
I want him!
 |
| (Google Image) |
Grits are a Native American dish made from ground corn
and hominy. They are cooked in boiling
water, for 15 to 20 minutes until thick.
They are mainly eaten for breakfast, but are sometimes served as a side
dish with other meals. They can be served
with just butter, or you can add cheese, gravy, sugar and sausage. I prefer to add sugar with mine, makes it
taste like Cream of Wheat. But I also
love Cheese Grits. It is more of a
casserole. When my father has lunch at
his weekly Rotary meeting, they occasionally have a dish called Grits and
Grillades {pronounced GREE-ahds}. This
dish is found on the menu at debutante balls and definitely a staple at Mardi
Gras, is a dish of smothered beef, slow simmered in a roux and tomato base,
though the name literally translated actually means grilled. Made with just
about any kind of beef, and sometimes even with pork or veal, and is served
over cheese grits. Here is Paula Deen's
recipee from the foodnetwork.com.
 |
| (Google Image) |
Today is National Grits day. You don't have to be Southern to enjoy them,
even though every time I see the word grits, I think of "Girls raised in
the south"! Grits are delicious
and will fill you up for a great way to start the day, or a great ending
to. Enjoy some Grits today!
Grits
and Gillades by Paula Deen
Ingredients
1 (3-pound) chuck roast, cut into 1-inch pieces
Kosher salt
Black pepper
Garlic powder
Cooking spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large cloves garlic, minced
4 cups beef broth or water
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce (recommended: Texas Pete)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 (10-ounce) can extra hot stewed tomatoes (recommended:
Ro-Tel)
1/2 cup fresh chopped parsley leaves
Directions
Season beef with kosher salt, black pepper and garlic
powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron
Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4
tablespoons of cooking oil (you may use all bacon grease, all solid shortening,
or all cooking oil if desired). Brown meat in hot fat and remove to a large
bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper,
onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted
spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make
your roux. To make roux, add about 1/4 cup of flour, stirring constantly and
slowly until flour is a nice deep brown, being careful not to burn the flour.
Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add
back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire
sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot
tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just
before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve
over your favorite hot buttered grits.
