June 2000-Salmon & Grits

[CATHIEA]

Bought grits instead of white cornmeal at the grocery store (don't even ask), so I made the salmon and grits from June 2000. I don't remember anyone posting on this recipe before. I'd give it two thumbs up. Thumb one for ease of preparation and Thumb two for taste. I could get to like grits.
CathieA from the midwest, so grits are an exotic ingredient to me!

[anna]

Glad you posted on this - I've meant to try it and since I'm from the south I won't have to work at liking grits! Did you have any changes to the recipe or is it great as is? I definitely want to try it this week.

[JJ40]

Okay, what the heck are grits? I don't think I've ever seen them in the store (course, I'm Canadian, so that might explain it).

Julie

[Peggy]

I made that recipe in June and thought it was great. I had some salmon and noticed a box of grits buried in the back of my freezer so I gave it a try.

Anna, I made it exactly as the recipe was written without any changes.

Julie, Grits are ground-up hominy. You add them to boiling water and salt and they make kind of a thick hot cereal or a polenta-like mixture. They kind of look like cornmeal. I think they are popular in the South, (I'm a California girl myself)... We had friends from North Carolina visiting awhile back and they liked eggs and grits for breakfast so I bought some.

Anyway, try the recipe. It was very good.

Peggy

[CATHIEA]

Julie- I am from Wisconsin-wich is definitely NOT the south- and I found grits at my grocery store in the same section as cornmeal, which was the reason I had grits in the first place.
Anna-I made the recipe pretty much as written EXCEPT, I used less fish (there are only two of us) and therefore had more rub for the fish.
Cathiea

[jjf]

i'm a southerner - so i grew up with grits. they are one of my favorites. i loved this recipe - i have made it a couple of times - definitely 2 thumbs up!

[andrea]

the "shrimp and peppers with cheese grits" was excellent, too. i think it's from april 2000 (or close)

cathiea-- my hubbie went to marquette and i went to tulane... when he saw the box of 'GRITS' he looked at me like i was either insane or the new orleans heat had gone to my head! but when he tasted the dish he really liked it!

[CATHIEA]

Andrea- I'm pretty sure grits is something you would not find on a menu in the Marquette dorms, or in the surrounding restuarants. My first experience with grits, Midwest gal that I am, was on a college trip to New Orleans. I thought they tasted like bad cream of wheat and didn't try them again until I was at Miss Mary's Boarding House in Pensacola Florida as an adult and they were serving cheese grits. YUM, didn't take long for me to acquire THAT taste.
Cathiea

[Abby]

Grits are great! Of course, I am a girl - G, raised - R, in - I, the - T, south - S. I admit if you eat them plain that they aren't all that great, but like pasta, rice, or potatoes, they can be wonderful depending on what you add to them. I just got back from vacation in Charleston, SC and Savannah, GA where all of the best restaurants serve grits. The "low country" food was excellent - some of the best meals I've had. I should probably start a new topic, but I'll go ahead and try........does anyone have any wonderful "low country" recipes?

[Beth H]

One of the best and most authentic low country recipes is Beaufort Stew, which is shrimp, corn, potatoes, and sausage all cooked together in one pot. It sounds a bit odd but it is delicious. I think that CL actually might have done an article on low country cooking a while back which included a recipe for this. It actually wouldn't be very high-fat if you used a low-fat sausage. I live in Columbia, SC and go to Charleston every chance I get -- there really are some wonderful restaurants there. The best cookbook for traditional lowcountry recipes is "Charleston Receipts" which is put out by the Charleston Junior League -- the first time was years ago -- and is updated from time to time. It's sold all around Charleston.

[MicheleF]

I definitely recommend this recipe...thought it was incredible. I made it as written, no changes to the recipe. TRY IT TONIGHT!!!!