Black Peppercorn Salmon and Monterey Jack 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…
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...
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.