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Started By
Message
Looking for gourmet grits
Posted on 11/5/13 at 10:53 pm
Posted on 11/5/13 at 10:53 pm
What kind (or brand) of grits does restaurants use with their shrimp, i.e. Galatoire's, Strobe's?
What cheeses do they use?
What cheeses do they use?
9
Posted on 11/5/13 at 11:06 pm to theantiquetiger
stone ground yellow (Palmetto Farms is a good brand)
extra sharp cheddar
extra sharp cheddar
Posted on 11/5/13 at 11:10 pm to Rohan2Reed
Just cook to directions or something different? I love the creamy texture.
Posted on 11/5/13 at 11:18 pm to theantiquetiger
Simple recipe I like:
1. Cook 1 cup grits as instructed on package
2. Add stick of butter (can reduce amount based on preferred texture)
3. Add cheese (1 lb extra sharp cheddar)
4. add garlic salt and couple dashes Tabasco
5. Simmer on low or bake in oven until all cheese is melted and incorporated. Remove when grits reach desired creaminess
1. Cook 1 cup grits as instructed on package
2. Add stick of butter (can reduce amount based on preferred texture)
3. Add cheese (1 lb extra sharp cheddar)
4. add garlic salt and couple dashes Tabasco
5. Simmer on low or bake in oven until all cheese is melted and incorporated. Remove when grits reach desired creaminess
Posted on 11/5/13 at 11:23 pm to theantiquetiger
Mcewan and sons
4:1 milk to grit. Extra part cream to finish, lots of butter, thyme, garlic, s&p, dashi if you can get it if not beer
4:1 milk to grit. Extra part cream to finish, lots of butter, thyme, garlic, s&p, dashi if you can get it if not beer
Posted on 11/5/13 at 11:31 pm to BigBossMan
Y'all both say sharp cheddar cheese, but isn't that a yellow cheese? Their grits are white as snow.
Posted on 11/5/13 at 11:40 pm to theantiquetiger
Apologies for lack of clarity. I've never had grits from either of those restaurants, just giving you my own preference.
Posted on 11/6/13 at 1:54 am to theantiquetiger
Probably stone ground white grits. Could be cream cheese, white cheddar, Gouda, Brie....
Stroubes site says Parmesan grits.
Stroubes site says Parmesan grits.
Posted on 11/6/13 at 5:40 am to Gris Gris
go to Emeril's recipe.
substitute half and half for milk.
baby them as you cook.
substitute half and half for milk.
baby them as you cook.
Posted on 11/6/13 at 7:21 am to theantiquetiger
The Olde Pink House uses stone ground grits from this place:
LINK
You can get white or yellow. They said that stone ground is how you get creamy grits. I ordered some and replicated their shrimp and grits last weekend. Hard to eat other grits now.
LINK
You can get white or yellow. They said that stone ground is how you get creamy grits. I ordered some and replicated their shrimp and grits last weekend. Hard to eat other grits now.
Posted on 11/6/13 at 7:21 am to theantiquetiger
The color comes from cooking with milk and/or cream or half and half. Consider a white sharp cheddar blended in near the end. A good parm would work, too. Use regular 20 minute grits or fancy stone ground for a good result. Tyler Florence's Ultimate Shrimp and Grits recipe has a grits method that is what you are looking for, I belief.
This post was edited on 11/6/13 at 8:36 am
Posted on 11/6/13 at 7:23 am to theantiquetiger
Sam's club sells a good white cheddar. The brand is Cabot. Your grocer probably has a good extra sharp white cheddar. Stone ground Grits are what we use - from a mill in DeKalb, MS.
in shrimp grits with no cheese
Fried grits with gouda
Good cheese options for cheese grits are sharp white cheddar, Parmesan, Gouda. I have used Swiss and got a nice nutty flavor. Use at least half milk for the liquid.
in shrimp grits with no cheese
Fried grits with gouda
Good cheese options for cheese grits are sharp white cheddar, Parmesan, Gouda. I have used Swiss and got a nice nutty flavor. Use at least half milk for the liquid.
This post was edited on 11/6/13 at 8:38 am
Posted on 11/6/13 at 7:27 am to MeridianDog
Cabot is one very good maker of cheeses, it is generally for sale in most stores dairy section.
Posted on 11/6/13 at 7:30 am to theantiquetiger
I've been using Old Rotterdam Gouda from Rouses in my cheese grits the last couple of times and really liked it.
Posted on 11/6/13 at 7:48 am to Bussemer
Dude at the sat farmers market grinds high end products like grits/polenta, rice flour, corn meal etc. I think Commanders and August and others source from them.
Posted on 11/6/13 at 9:57 am to theantiquetiger
Get grits from Anson Mills
Cook with chicken stock and cream instead of water
Add an entire stick of HIGH QUALITY butter (like Presidente)
Add smoked gouda
Salt and pepper to taste
Thank me later.
Cook with chicken stock and cream instead of water
Add an entire stick of HIGH QUALITY butter (like Presidente)
Add smoked gouda
Salt and pepper to taste
Thank me later.
Posted on 11/6/13 at 9:57 am to theantiquetiger
Anson Mills Carolina Gold Grits. BesT ever
Posted on 11/6/13 at 10:09 am to nikinik
quote:
Get grits from Anson Mills Cook with chicken stock and cream instead of water Add an entire stick of HIGH QUALITY butter (like Presidente) Add smoked gouda Salt and pepper to taste
This is sound advice!
Posted on 11/6/13 at 10:25 am to theantiquetiger
quote:
I love the creamy texture.
Try using regular yellow corn meal.
You will be pleasantly surprised.
The chicken stock and cream are also nice additions
Posted on 11/6/13 at 3:11 pm to Kajungee
Hole E shite!!!!!!!!!!!!!!!!! :jump2:
I bought "Country Boy Brand" stone ground white grits. They are local from Denham Springs, bought at Alexander Market.
I just made a test batch:
(Single Serving)
1/4 clove chopped garlic
1 pat of butter
1/4 cup 1/2 & 1/2
3/4 cup water
dash of ground thyme
Salt & pepper
1/4 cup grits
1oz smoked Gouda
1oz Parmesan cheese (I used plain old grated)
Put butter and garlic in sauce pan, heat over low heat until butter melts and sautee garlic for a few seconds. Add cream, thyme, salt and pepper. Heat on low, make sure not to boil or burn the cream.
Add the water and bring to a boil. Once boiling, add grits, constantly stirring and reduce heat. Stir until it comes thick. Remove from heat and add gouda and parm cheese, stir until melted and creamy.
MOTHER OF GOD, this shite is awesome!!!!!!!!
I bought "Country Boy Brand" stone ground white grits. They are local from Denham Springs, bought at Alexander Market.
I just made a test batch:
(Single Serving)
1/4 clove chopped garlic
1 pat of butter
1/4 cup 1/2 & 1/2
3/4 cup water
dash of ground thyme
Salt & pepper
1/4 cup grits
1oz smoked Gouda
1oz Parmesan cheese (I used plain old grated)
Put butter and garlic in sauce pan, heat over low heat until butter melts and sautee garlic for a few seconds. Add cream, thyme, salt and pepper. Heat on low, make sure not to boil or burn the cream.
Add the water and bring to a boil. Once boiling, add grits, constantly stirring and reduce heat. Stir until it comes thick. Remove from heat and add gouda and parm cheese, stir until melted and creamy.
MOTHER OF GOD, this shite is awesome!!!!!!!!
This post was edited on 11/6/13 at 3:15 pm
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