I gotta unstick this one.
I gotta unstick this one.
Maybe we can put a link to the cookbook in an FAQ.
Good idea.
by "we" I mean you.
pretty please.
Can I blame Czar for this?
Oh, I was wondering what happened to this thread.........I haven't had a chance to print the cookbook out yet.....my printer died.
" A government big enough to give you everything you want, is big enough to take away everything you have"
Thomas Jefferson
Olevet Posse Member
hehe...how to avoid sharing your qualitee recipes by meI kid, I kid
"The mark of a great player is in his ability to come back. The great champions have all come back from defeat." - Sam Snead
Gotta give one up for 2006, Scott!
but if I do that then they aren't sekrit recipes anymore
"The mark of a great player is in his ability to come back. The great champions have all come back from defeat." - Sam Snead
Since it's football season, it's time for a good old-fashioned thread revival. Let the cooking begin!
Keep posting your recipes...the 2006 edition will be released around January 1.
Mrs Homey's "Slap Your Mama Good, Guarenteed to Please, South Cackalackey Shrimp-n-Grits"
SHRIMP and GRITS
1-2 lbs raw shrimp
1/2 lb bacon
garlic (minced) to taste
1 large onion
1 pkg sliced mushrooms
Alaga* Hot Sauce to taste (start with one tablespoon)
juice of one lime
Fry bacon until crisp in a well seasoned cast iron skillet -- preferabley the one you inherited from your granny. Remove bacon from skillet and save the bacon grease.
Saute garlic and onion until soft in same skillet. Add mushrooms and
saute until mushrooms are tender (add bacon grease as needed). Remove mixture from skillet.
Add small amount of bacon grease to skillet and add
shrimp. Saute until the shrimp are pink.
Add veggies, hot sauce, and lime
juice. Cook 10-15 minutes. Let rest 10-15 minutes to cool. Serve
over cheese grits.
*****I use Alaga Hot Sauce because of the sweet-hot taste. If you
cannot find Alaga Hot Sauce, you may substitute any hot sauce of your
choice.
GRITS:
1-2 cups stone ground grits (Not "instant"--shudder, or "quick" grits)
3-4 cups chicken stock
1 cup half and half
1-8oz block cheddar cheese
4 oz parmesan cheese
salt and pepper to taste
caynne pepper to taste
Cook grits in chicken stock to desired consistency for approximately
30-45 minutes. Add salt and pepper. May need to add water in order
to get desired consistency. Add half and half. Cook 10-15 minutes and
add cheeses. Stir throughout process. You may want to cook your grits
longer depending on doneness. (I always tell people to cook the grits like
they always cook theirs and just add the cheeses.) Add cayenne pepper.
Serve shrimp over grits and ENJOY!!!!!
*"Alaga" hot sauce may not be available in your area. Tabasco or texass Pete is fine.
"Discourage litigation. Persuade your neighbors to compromise whenever they can. Point out to them how the nominal winner is often a real loser; in fees, expenses and waste of time." -- Abraham Lincoln, (1809-1865) Lawyer and President who saved the United States.
"Without opportunities on the part of the poor to obtain expert legal advice, it is idle to talk of equality before the law"-- Justice Chas. Evans Hughes
Originally Posted by SactoSooner
Since it's football season, it's time for a good old-fashioned thread revival. Let the cooking begin!
Keep posting your recipes...the 2006 edition will be released around January 1.I stand by my words!but if I do that then they aren't sekrit recipes anymore
"The mark of a great player is in his ability to come back. The great champions have all come back from defeat." - Sam Snead
Then share a pretend recipe! Sheesh. It's your one chance for immortality...don't screw it up!
my mother's family is from the highlands.....I'm immortal by proxyThen share a pretend recipe! Sheesh. It's your one chance for immortality...don't screw it up!
"The mark of a great player is in his ability to come back. The great champions have all come back from defeat." - Sam Snead
i am going to try this one.
no texass pete for me. i am a trappy's red devil man...........
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