Tag: side dish
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.
Chicken Caesar Salad with Homemade Dressing
Chicken Caesar Salad with Homemade Dressing
The caesar salad was invented by Italian-American immigrant Caesar Cardini at his hotel and restaurant in Tijuana, Mexico in 1924. The salad was prepared table side, and is still to this day. You can find the salad on just about every menu across the world in many variations. To prepare at home takes a little effort, but is well worth the work. This caesar salad is restaurant quality.
Equipment
- food processor
Ingredients
- 1 head romaine lettuce chopped
- parmesan cheese grated
Dressing
- 6 garlic cloves
- 3/4 cup mayonnaise
- 6 tbsp parmesan cheese grated
- 5 anchovy fillets finely chopped
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Croutons
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1/2 baguette cut into cubes
- 2 tbsp parmesan cheese grated
Chicken
- 1 tbsp olive oil
- 8 oz boneless chicken breast diced
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Heat up 1/4 cup of olive oil over medium heat. Sauté the garlic for 2 minutes. Remove the garlic from the pan.
- Add in the cubed baguette.
- Sauté for 10 minutes until the cubes are browned and crispy.
- Toss the croutons with parmesan cheese. Set aside and let cool.
- In the same pan over medium high heat, add 1 tbsp of olive oil. Add in the diced chicken breast. Season with salt and pepper anc sauté for 8-10 minutes until cooked through. Set aside and let cool.
- Blend the dressing ingredients until smooth in a food processor.
- Toss the romaine lettuce with the dressing, then the croutons and chicken breast.
- Serve with more grated parmesan cheese.
Cauliflower Vadai
Cauliflower Vadai
Vadai are fritters made out of cauliflower, much like pakora, but with a multitude of ingredients like curry leaves, cilantro, green chilies, mint, cashews, onions, ginger, and white poppy seeds added to the mix. Unlike pakora, the Vadai are shallow pan fried instead of deep fried, using significantly less oil.
Ingredients
- 1 head cauliflower broken into florets
- 1 tsp ground turmeric
- 1 tsp salt
- 2 liters water
- 4 green chilies finely chopped
- 6 sprigs mint finely chopped
- 4 sprigs cilantro finely chopped
- 3 sprigs curry leaves finely chopped
- 1 tbsp ginger finely minced
- 1/2 cup yellow onion finely chopped
- 1 tsp ground fennel
- 1 1/2 tbsp white poppy seeds
- 10 whole cashews finely chopped
- 1 tsp salt
- 1/2 cup chickpea flour
- vegetable oil for frying
Instructions
- Bring a pot of water to boil. Add in the turmeric, salt, and cauliflower florets. Simmer for 8 minutes. Remove from the pot and let cool.
- In a large bowl, mix together the rest of the ingredients.
- Add the cauliflower to the bowl. Using a potato masher, mash the cauliflower into very small pieces.
- Mix the cauliflower into the rest of the ingredients.
- Form the dough into small patties; about 1/4 cup per patty.
- Heat up 1/4” deep of vegetable oil in a large sauté pan over medium heat. Add the patties into the pan, making sure to not overcrowd.
- Fry for 4-5 minutes a side until crispy. Drain on paper towels.
