Top-Notch Grits Preparation: unveiling the culinary secret you've overlooked
Brand New Taste of Alexander Smalls' Life:
Discover the magic that unfolds when the singing and culinary mastermind, Alexander Smalls, blends his two great passions, food, and music, in his cookbook, "Meals, Music, and Muses: My African American Kitchen." As a James Beard Award-winning chef and a soulful operatic presence, Smalls offers an unparalleled, delectable experience, marrying recipes, childhood yarns from the Low Country, and tunes that stir his cooking soul.
Prepare for a gastronomic adventure, as each chapter transcends you into different musical realms, evoking emotions and flavors that mirror the music's essence. For example, while dancing in the Jazz chapter, you'll delight in deviled crab cakes drizzled with spicy Creole mayonnaise, while in the Jukebox Music, your senses awaken with the aroma of buttermilk biscuits rising from the oven. Before you know it, your kitchen transforms into a bustling hub of Southern specialties, punctuated by a continuous symphony of musical recommendations from Smalls.
Welcome to this tantalizing tête-à-tête, starting with Smalls' signature grits recipe - the versatile dish that graces both breakfast tables and fancy dinner spreads. One can savor them with a side of crispy bacon and eggs in the morning, or create an evening memory with homemade candied baked ham and buttery grits. Be warned, despite its humble appearance, homemade grits often disappoint, turning out as congealed, flavorless globs. To avoid catastrophe, Smalls advises cooking the grits with bacon fat-infused water, then showering them with butter, olive oil, and salt - resulting in a creamy, mouthwatering mountain of perfection.
Enjoy this sneak peek at Smalls' culinary genius, still tantalizing taste buds and sating appetites across the nation.
Stone-Ground Grits Recipe:
Give your taste buds a flavor-packed experience from the start by adding seasonings to your cooking liquid - just as Smalls' mother used to do for his father. Instead of plain water, cook your grits in protein stock or seasoned vegetable broth, such as pot likker from greens or cabbage, or the cooking liquid from boiled root vegetables.
Stone-Ground Grits:
Serves: 6
INGREDIENTS:
- 2 tablespoons unsalted butter, plus additional for serving (optional)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups stone-ground white grits
INSTRUCTIONS:
- Combine the stock, butter, oil, salt, and pepper in a heavy-bottomed saucepan, and cook over high heat until boiling. Reduce the heat to medium and gradually whisk in the grits. Cook for 5 minutes, then lower the heat to low and cover. Cook until grits are tender, creamy, and thick, approximately 15 minutes. Add additional stock if necessary to achieve your desired consistency.
- Serve immediately, garnishing with more butter if desired.
- In the spirit of Alexander Smalls' amalgamation of food and music, sprinkle your grits with a liberal amount of black pepper while cooking.
- As you prepare Smalls' signature stone-ground grits recipe, replace plain water with a nutrient-rich protein stock or seasoned vegetable broth for added depth in flavor.
- Considering Smalls' culinary philosophies, feel free to eat his grits for anytime meals, be it breakfast or dinner, accompanying crispy bacon and eggs, or homemade candied baked ham.
- Exuding operatic flair, Alexander Smalls meticulously advises cooking his grits with bacon fat-infused water and dressing with butter, olive oil, and salt, to ensure a truly scene-stealing culinary performance.
