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Columns March 13, 2018  RSS feed

Cooking Country

Sherry Matney

Greetings from the sunny state of Arizona, actually I’m not currently in AZ but just got back from our grandson, Blake’s wedding. You know that anytime there is a celebration there is food! Lots of food!! Great food!!! And this was no exception. I’m sorry I missed last week’s column but we caught the “red eye” to get back to Dallas and then had to drive to Flo. Did not even want to think about writing or food. But this week is different so here goes. As you know most of us eat the same things most of the time, but when there is a special event, sometimes food gets a little more interesting. The rehearsal dinner was held at a very nice restaurant in Scottsdale on Camelback Road. We were given the choice of three entrees and I chose scallops on a bed of sweet corn grits. I have never prepared scallops and will not offer instructions for that, but the sweet corn grits were delicious. The recipe below is not from the restaurant but it has to be close. Next week we will talk about the food at the wedding reception. Wow! When your grandson is a chef the food is amazing!!

Roasted Sweet Corn Grits

2 ears sweet corn
1 cups chicken broth
2 tbsp. butter
1-cup quick-cooking
grits
¾ cups heavy cream
3 oz. shredded cheddar
cheese

Roast the corn-on-the cob on a grill over direct heat or in the oven under the broiler. Let the corn cool slightly before cutting kernels from the ears. Bring the broth and butter to a boil in a medium saucepan and slowly whisk in the grits. Cook for 5 minutes, whisking constantly. Stir in the heavy cream, corn and the cheese. Keep stirring 2-3 minutes or until the grits are creamy. If they get too thick add more broth or cream. I like to add salt too.

You can serve the grits like this, it is great with scallops or shrimp, or about anything you like. Or you can make a sauce and eat it by itself.

Sauce for Grits

4 tbsp. butter
3 tbsp. all-purpose flour
1-cup chicken broth
½ cup heavy cream
1 glove garlic, minced
1 tsp. Worcestershire
sauce
½ tsp. hot sauce

Melt the butter in a large skillet. Add the garlic and sauté for 30 seconds. Whisk in the flour and continue whisking until the mixture is thick and has turned light tan in color, about 10 minutes. Slowly whisk in the chicken stock and cream. Cook for 2 more minutes. Add Worcestershire sauce and hot sauce. Stir and remove from heat.


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