Category Archives: Recipe

Cheesy Fresh Corn Grits

Grits are a fantastic side and can be cooked and used in so many ways.  In a short few months, we will be coming up on fresh corn season.  Use the recipe, below, to kick-up your next grits dish.

cheesycorngrits

Ingredients

2 tablespoons Unsalted Butter
1 tablespoon Canola Oil
3 ears Fresh Corn, kernels removed
Kosher salt and freshly ground black pepper
2 cups Whole Milk
1 1/2 cups Stone-ground Grits
1 1/2 cups Grated Aged White Cheddar
1/4 cup Grated Parmesan
Fresh Parsley Leaves, for Garnish

Directions

  1. Heat the butter and canola oil in a large saucepan over medium-high heat.
  2. Add the corn, season with salt and pepper and cook for a few minutes.
  3. Add the milk and 3 cups water and bring to a boil.
  4. Slowly whisk in the grits until well combined and continue whisking until smooth.
  5. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy.
  6. Remove from the heat, and whisk in the cheddar and Parmesan.

Stay Hungry!

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Alfredo Sauce

Alfredo Sauce

Author: Bob Mixon

Alfredo sauce is very versatile and wonderful over fettuccini and other pasta. Use this basic Alfredo sauce over pasta and add broccoli or shrimp. ~yum~

Servings: 4

Ingredients

2 cups (1 pint carton) Heavy Cream
12 tablespoons Unsalted Butter
1/2 tablespoon Fresh Garlic, Minced
2 cups Parmesan Cheese, Grated
2 cups Asiago Cheese, Grated
Salt and Fresh Ground (white) Pepper

Directions

1. Add heavy cream and butter to a large sauce pan and cook, over medium heat, until butter melts; about 3 minutes. The key is to heat this slowly as to not scorch the mixture.

2. Add the fresh minced garlic.

3. Slowly stir in small amounts of the Parmesan and Asiago cheese. Stir sauce continuously as the cheese melts.

4. Once all cheese has melted, remove from heat.

5. Let the sauce stand for 5 minutes before serving.

6. Salt and pepper to taste.

Notes

Fettuccini Alfredo – Add this Alfredo Sauce to cooked Fettuccini and mix. After the butter has melted, step 1 above, add 1/2 cup fresh lemon juice. Once you have combined the Alfredo Sauce and Fettuccini, incorporate 2 teaspoons grated lemon zest and a small pinch of nutmeg. Top with steamed broccoli, asparagus or shrimp.

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Chorizo Sausage

I love Chorizo Sausage but found most it you can purchase at the grocery store is very greasy and made from some pork products that aren’t too appetizing!  I won’t get in to the details but you can look it up on the Internet.  Once you learn what it is made of, you may be more likely to use this (or similar) recipe too…

Yields 2 Pounds

NOTES:

  1. It is common for me to double, even triple, this recipe.  I will leave it in the refrigerator for 24 hours then divide it in to 1/2 pound packages and vacuum seal it.  It will keep for 9 months when vacuum sealed and frozen.  However, it never lasts that long in my house!
  2. I always purchase a large pork butt and grind it myself.  It is less expensive and you have more control over the fat content.  During the grind process, I add the herbs and spices.  This makes for a very well blended meat.  Use a KitchenAid Food Grinder Attachment!

Ingredients

2 lbs Ground Pork
3 large Dried New Mexico Chiles (Chile Colorin) or 3 Large Mild Red Chilies (about 3.5-inches)
4 small Dried Chile de Arbol (Chile deArbol) or 4 small Chilies, according to how hot spicy you want your chorizo
1/4 cup Boiling Water
8 cloves Garlic, minced
2 tablespoons Dry Oregano Leaves
2 teaspoons Ground Cumin
1 teaspoon Fresh Ground Black Pepper
1 teaspoon Dark Brown Sugar
4 tablespoons Cider Vinegar
2 tablespoons Tequila (and a shot-glass for the chief)
3 1/2 teaspoons Salt

 

Directions:

  1. Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
  2. Pour the boiling water over them and let them sit until they’re re-hydrated and soft.
  3. Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
  4. Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
  5. When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that’s about two servings) and freeze it.  If you have casings, you can also stuff it into those and smoke it – very tasty!