6.01.2012

Black Peppercorn Salmon and Monterey Jack Grits.....


How do you feel about Grits?

Is that a weird question?

No.. really I want to know before I lead you down this path we are headed which is a post about my love for Grits..

I need us all to be on the same page..

When I first started pondering on the idea of a food blog, a friend of mine asked me not to it make only about grits, fried chicken or cornbread.. which I indulge in on a frequent basis... So I think I have done good, not once have I written one recipe containing the ingredient that I have consumed over 300 tons  of and know 100 ways to cook.

Grits..They are a southern staple that can be added to or the main ingredient in a numerous amount of dishes, this is not just limited to breakfast and brunch…
The southern substitute for lasagna.. in my opinion.. is a Cheesy Tomato Grits casserole that my grandmother used to make.. I’ll make that soon, but as I said before I am trying to keep to my promise..
Once while visiting a friend I made some grits ( I made some other stuff too..but let’s keep with the theme of this post)… when it was time to clean up I saw that she was about to throw away the leftovers…  Don’t throw away leftover grits…

Does that sound weird too?

Well, if you save them put them in a can (mason jar-preferable) put them in the fridge.. then in the morning when you get up make them into patties fry them in some oil and you’ve got yourself  what we call down here “Grit Cakes”. Should I continue… umm I’ll just get to this recipe that I have for you today…

Grits are good with butter..lots of butter.. there even better with Jelly.. but they are amazing mixed with Monterey jack cheese and topped with Black Peppercorn Salmon…

Oh just a little side tip… Cook your grits in chicken stock instead of water… and always stir the pot before you add the grits in.. not sure what this does to be honest.. but my Granny was adamant about stirring the pot.. so I stir the pot..

Now go back and count how many times I used the word "Grits" then multiply that by 3.. the number that you get doesn't even come close to the amount of ways I can cook some grits..

Let's stir the pot... shall we...


Black Peppercorn Salmon with Monterey Jack Grits 








You might need these:

For the Salmon:
1 Salmon Fillet, about 2 pounds.. I took the skin off, but if you like that crispy skin on the salmon.. leave it on and tell me how it turned out.
1 1/2 tablespoon of unsalted butter, room temp
Extra Virgin Olive Oil
Fresh Black Peppercorn
2 teaspoons ground red pepper

For the Grits:
4 cups chicken stock
1/2 cup of whipping cream
1 cup quick cooking grits
1 tablespoon butter
1/4 cup Monterey jack cheese



Here is what you do:

With a sharp knife cutting across the width of the salmon, divide into 4 equal parts
Rub each fillet with butter, then sprinkle each side with ground red pepper.
Now rub each side with the peppercorn.. I am very fond of peppercorn so I added quite alot..

Coat a large skillet with olive oil (about 2 tablespoons) over medium heat.
When hot, add salmon and cook for about 5 minutes, turn over and cook the other side for another 5 minutes.. Keep warm while cooking the grits.

In a heavy bottom saucepan, bring the chicken stock and whipping cream to a low simmer. (remember to stir the pot.. like I said, not sure why) then whisk in the grits and return to a low simmer. Cook until thickened.. stirring often (see.. more stirring the pot) for about 5 minutes. Stir in butter and cheese.

Now you can cut your salmon up and add it to the grits or if you like me.. put some grits on a plate and top them with the salmon.

Enjoy...

9 comments :

  1. You have such good recipes. I am going to give this one a try.

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  2. I have only ever eaten grits once, and it was on a plane from Miami to LA, but I quite liked them - I seem to recall they had blue cheese stirred through them and were served with pork ribs. Yum.

    Part of the problem is that we don't have grits in Australia, but Joy the Baker recently informed me that they're pretty much the same as polenta, so I'm going to have to give this recipe a try!

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    Replies
    1. Blue Cheese Grits with Pork Ribs.. that sounds good.. Let me know how the recipe turns out with polenta.. Australia is on my bucket list of places to visit. : )

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    2. I certainly will. And if you ever make it over here you are more than welcome to come cook with me!

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  3. Love salmon, will give it a try. The grits sound amazing...aunt willette

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  4. OMG, my mouth is watering! I think I've found what's for dinner, thanks :)

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  5. Will definitely be trying this soon!

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Thank you so much for your comments... I read each one with a kool-aid smile..