“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits. The talking stopped and the enjoyment began. Creamy grits with fire-roasted corn. The corn adds just a hint of smokiness, a little crunchiness, and even more corn flavor to what are already fantastic corn grits. This is definitely a favorite side dish in our house. You can roast the corn in the oven, under the broiler, if you’d like. You won’t get that nice grilled smoky flavor, but the roasted corn will still add a lot of flavor to the grits. I grilled my corn on a charcoal grill, directly over the hot coals. It didn’t take long and it was well worth the effort.
If it’s not quite corn season where you are, you can use canned corn. Just drain the corn and spread it out on a baking sheet. Place under your broiler and broil until lightly charred, keeping an eye on it as it broils.
Place the corn directly over the fire. Cook, rotating the ears frequently, until all sides are lightly charred. Remove from the grill and let cool slightly before cutting the kernels from the ears.
Add the chicken stock and 3 tablespoons of butter to a medium sauce pan.
Bring to a boil and stir in the milk, salt and pepper.
Continue boiling while whisking in the grits. Add the corn. Cook for 10-15 minutes, stirring continuously, until the grits are creamy. You may have to add more stock or half and half if they get too thick.
Serve topped with the remaining butter and garnished with the sliced green onion.
This is my go-to bread dough recipe for the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy. I’ve made this dough at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape. To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.
3 cups (plus a little more, if needed) bread flour
1 teaspoon instant yeast
For the glaze
1 egg white
1 teaspoon water
Place ingredients into your bread machine in the order listed.
Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
When the dough cycle is completed remove the dough to a lightly floured surface.
Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
Roll up the dough along the long edge.
Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
After about 30 minutes of rising preheat your oven to 425 F.
Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
Whisk together the glaze ingredients and brush over the top of the dough.
Bake for 20 minutes.
Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
Ok, time to fess up. If I was forced to choose my favorite wing sauce at Buffalo Wild Wings, spicy garlic would be it. The BW3 website says the sauce is ‘spicy and garlicky’ and that’s exactly what this copycat of the restaurant sauce is. Same great flavors, same great heat. Lick-your-fingers good. I so love this spicy garlic wing sauce. It’s still Buffalo-sauce like, but with a nice twist making it just different enough but still familiar. The sauce keeps for a bit, so I didn’t hesitate to double the recipe. This sauce is good on grilled chicken or pork wings too.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
I need a t-shirt that says “Don’t get between me and my pickled black-eyed peas”. I found them to be so dangerously good that I didn’t want to share with anyone. Ever. The peas absorb the vinegar, getting a really nice tart kick to them. For a little heat, jalapenos (they do get tamed down a bit the longer they pickle). Crispy red onions and a little garlic round out what is a perfect side dish.
These pickled black-eyed peas remind me of the Georgia caviar I made a while back. Black-eyed peas are wonderful in a cold salad and even better when pickled. Don’t let the jalapenos worry you if you aren’t into spicy foods. You can of course leave them out but I found that they do not overpower the salad at all. You don’t have to eat them, but leave them in to add flavor.
Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has a nice marbling and is the same thickness throughout and rush home to toss it on the smoker. I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket. Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.
Don’t let the fact that this French bread pizza rustica doesn’t have a sauce on it throw you off. Every bite is incredible. All of your favorite toppings, but with a little twist. Spinach. Yes, spinach. You can play around with the toppings, substituting whatever suits your fancy, but don’t leave out the spinach. I’ve found variations on this French bread pizza rustica online, and some have you cook the vegetables a bit before putting them onto the bread. I opted to skip that step. We found the slightly crunchy (they do cook a bit in the oven) vegetables to be perfect. If you do want to cook the vegetables, just add to the skillet after you cook the Italian sausage and saute for about 5 minutes.
Sometimes you just need a little reminder to step outside of your box of usual sandwich spreads and use something you might not think of. This copycat of the avocado sandwich spread from Jimmy John’s is essentially guacamole with a few twists thrown in. It’s fantastic on a sandwich and for that matter, equally as great as a dip for tortilla chips. That’s why I doubled the recipe. Sandwiches and chips. Lunch is done. Every sandwich needs a little spiciness in my opinion. Which is why I was happy that this avocado sandwich spread includes a jalapeno. Now, granted, it’s a small jalapeno so you’re not going to get overwhelming heat. But you don’t want that kick to be front-and-center. Just there, in the back. Noticed but not overwhelming.
I love when avocados are in season here. They’re perfect on a salad, be it sliced, chopped or in the dressing itself. This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch. Avocado Ranch dressing isn’t just for salads either. It’s perfect as a dip, or use it as a substitute for sour cream on tacos or nachos.