Monday, July 22, 2019
I'm not quite sure how the single May '94 copy of Gourmet magazine came into my hands all those years ago, but I have always held onto this cherished issue filled with various menu suggestions for entertaining, such as A New Orleans Courtyard Dinner, A Pan-Asian Luncheon in Maui, and A Lunch in the Woods. I have grilled marinated London Broil and soaked cherry tomatoes in pepper vodka from the Sailing Picnic menu and have hosted a Croquet Lawn Party (in my apartment) featuring salmon rillettes, lime Southside cocktails, and gorgeous chicken salad tea sandwiches rolled in smoked almonds.
Most recently, I found a tantalizing recipe for Roast Loin of Lamb with rosemary jus and hominy grits tucked into Gourmet's back pages, courtesy of Joe Castro from The English Grill in Louisville. First of all, I used a frozen pork loin we had on hand instead of lamb and it worked beautifully. I decided to skip the accompanying cheese grits and make a side out of fresh corn that was about burst from the refrigerator. I thought of elote, the spicy, grilled Mexican corn preparation loaded with cojita cheese and endeavored to make corn "grits" instead. The adapted recipe for grits is below. With very little tampering, and basically just subbing corn for the grits, I made a new side and suggest you do the same. See my notes/alterations in italics to make these simple, special grits!
Joe Castro's Hominy Cheese Grits
1 slice bacon (Try a teaspoon or so of liquid smoke instead, no fat!)
1 TB minced shallot
1 TB minced celery
2 cups low salt chicken broth (I used about one cup or so, simmered down)
Four ears of corn (strip and cut off kernels)
1/4 cup freshly grated Parmesan
1/4 cup crumbled soft mild goat cheese
1/2 tsp chopped fresh thyme leaves
2 TB unsalted butter (I only used 1/2 TB of butter!)
In a large heavy saucepan, saute bacon, shallot, and celery over moderately hight heat, stirring, until bacon is browned. (Add your corn now to brown too, then add broth and simmer to further cook corn until liquid is reduced to half a cup or so. Blend in the cheeses, thyme, and butter to a creamy consistency--and you're done!) Serves 4.
Add hot sauce if you wish and do enjoy this creamy, cheesy, deee-licious dish!
Posted by Peter Sherwood at 10:15 AM
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