Post your favorite recipes here. @stevescookin , how about some of your tips from your kitchen? I remember learning from you that I could reuse grits the next day. Up until then, I had always thrown them out. I'll post some of my favorites later.
We are a great breakfast restaurant because we only use the finest eggs I can get. Guess where they come from ??? The children's ass !!!! How old are you? You didn't know that ??? LOL
My neighbor has 18 chickens. I get all of the eggs I can eat. I would probably need 75 chickens to keep you supplied!
What I do with next day grits may be impractical in the home unless you cook a lot of grits. But, I actually measure grits. We have breakfast all day and keep them warm on a steam table behind the counter. Foe a gallon of grits, I use a gallon of water and a quart of dry grits...a 4:1 dilution. When the water boils, I put the leftover grits in the water. They almost dissolve and make a white "grit water". Then after it re boils, I whip in the dry grits. At first the grits are runny, but after they cook (simmer) more, they tighten up to the right texture instead of tightening up into a solid mass. You should be able to serve hot grits from a ladle without having them stick to it and not come out. The dissolved leftover grits make them real creamy.
Another thing I do with grits is make shrimp and grits soup. Saute small diced celery, onions and bell pepper along with lots of minced fresh garlic in some butter oil. Add a tablespoon of thyme and saute for about 5 minutes. Then add about half a gallon of seafood stock. I use water and seafood base (knorr brand). Simmer that mixture for as long as you want to (15-20 minutes) until the celery is soft. Then add old bay seasoning to taste...about 2 tablespoons. Taste for salt and adjust if necessary. Add cayenne or chili paste to desired hotness. Finally add shrimp...I usually use 40-50 peeled undeveined shrimp. Simmer about 10 minutes until shrimp are done. It doesn't take much to cook a raw shrimp. Add enough grits to thicken the soup a lot. It's like a chowder, but instead of thickening with potatoes, I use cooked grits. You can use dry grits, but it's difficult to get the right thickness...with cooked grits, the thickness is immediately apparent.
