Tag: American
Cheesy Grits
Cheesy Grits
Grits are originally an indigenous native staple, specifically the Muscogee (Creek) tribe, using stone ground corn to make a cornmeal mush. Early settlers learned how to make them; eventually adding cheese to the grits. Today, grits are a popular staple of the south. Cheese grits are one of my favorite sides; especially as an accompaniment to ribs, bbq chicken, fried shrimp, and pulled pork.
Equipment
- whisk
Ingredients
- 2 cups water
- 1/2 cup whole milk
- 1/2 cup instant grits
- 2 tbsp butter plus more for serving
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 4 oz cheddar cheese plus more for serving
Instructions
- Continuously whisk together the grits, water, milk, and seasonings in a pot over medium heat.
- Once the grits start to thicken, whisk in the cheese and butter.
Forbidden Rice Chicken Soup
Forbidden Rice Chicken Soup
Let’s get a few things straight…This soup by any means isn’t authentic Thai whatsoever. It uses some Thai ingredients, but its origin is very American. Forbidden rice is Chinese in its origin, but is eaten as a dessert with sweetened coconut milk in Thai cuisine; never in soup. With all that said, this soup is nothing short of tasty.
Ingredients
- 2 lbs bone in chicken breast and thighs
- 3 stalks lemongrass peeled and bruised
- 2 tbsp vegetable oil
- 1/2 cup shallots finely chopped
- 6 garlic cloves minced
- 1 small red bell pepper small dice
- 6 Thai chili finely chopped
- 4 green onions chopped
- 1 tbsp red or green curry paste
- 2 cups coconut milk
- 2 cups tomatoes chopped
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 cups forbidden black rice cooked
For Serving
- lime wedges
- cilantro chopped
- peanuts chopped
Instructions
- Bring a large pot of water to boil. Add in the chicken and lemongrass. Simmer for 30 minutes until the chicken is cooked through. Remove the chicken and let cool enough to pull the meat off the bones. Add the bones back into the pot and simmer until you yield 4 cups of stock. Remove the bones and lemongrass. Save the stock.
- In a medium size stock pot, heat up cooking oil over medium heat. Sauté the shallots, garlic, bell pepper, Thai chilies, and green onion for 5 minutes.
- Add in the tomatoes, curry paste, coconut milk, and palm sugar. Simmer for 5 minutes.
- Pour in the chicken stock and fish sauce. Simmer for 5 more minutes.
- Add the black rice and the chicken into the soup. Simmer for 5 more minutes.
- Ladle the soup into bowls. Serve with chopped cilantro, crushed peanuts, and lime wedges.
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Wild game is a staple of native indigenous tribes. These meatballs can be made with either ground venison, bison, or elk; wild rice, and any type of berry of your choosing. I chose to use venison and cranberries. The meatballs get baked in the oven, then tossed in Wojapi sauce, which is made out of berries and honey.
Ingredients
- 1 lb ground venison, bison, or elk
- 1/2 lb ground pork
- 2 tsp salt
- 3 garlic cloves minced
- 2 tbsp Worcestershire sauce
- 1 cup breadcrumbs
- 1 large egg
- 1 cup cooked wild rice
- 3/4 cup dried cranberries
- 2 tbsp rosemary chopped
- 3 green onions finely chopped
Wojapi Sauce
- 1/3 cup blueberries
- 1/3 cup cherries pitted
- 1/3 cup cranberries
- 1/2 cup honey
- 3/4 cup water
- 1 tbsp cold water
- 2 tbsp cornstarch
Instructions
- Mix all of the meatball ingredients together.
- Form into 1 1/2” meatballs.
- Place in a 400° preheated oven on a baking sheet lined in parchment paper for 20 minutes.
- While the meatballs are baking, cook the berries, honey, and water in a small pot over medium low heat for 10 minute’s; occasionally stirring.
- Make a slurry with the cold water and cornstarch. Pour into the berry mixture and stir. Cook for 2 more minutes until the sauce has thickened.
- Drizzle the sauce over the meatballs and serve.
