High Sierra Topix

Mav, I knew what you meant. When you flash a recipe up calling for 2lbs of shrimp, um, well, obviously not carrying that, or all the other freshies.

JTC, no on the trout grit thing. It doesn't even sound appetizing. The trout can't stand up to it. Needs to be a secondary dish (the trout). They're always best separate and on their own merits anyway.

As much as the shrimp thing sounds nice, so does just cheese and summer sausage/salami.

riown you're right - trout stand on their own.

A quick grits recipe: Dash of olive oil, 2 cloves fresh garlic diced, saute for 30 seconds, add 2 cups water, and one bouillon cube, heat until cube dissolves, then add 1/2 cup 5 minute grits until boil, then simmer. Break up and add one small dried, smoked chili(your own heat preference). Simmer 4 minutes, stirring frequently. Stir in1/4 cup parmesan(or other cheese). Turn off stove and let stand for 2 minutes. Umm umm, better than a fancy restaurant and with such a view!

As a Southerner I feel that I am well qualified to comment on this issue. Here's some simple rules to live by.

1) Instant grits, while maybe okay for yankees during backpacking trips, are not grits. Please try the regular cooking length type first. Forewarned is forearmed.
2) White grits good. Yellow grits better. Fresh stone ground yellow grits for fancy receipes.
3) Never, and I mean never, put sugar on grits. This is a sure sign that you grew up eating cream of wheat and lived in a cold climate. Salt, pepper and butter only unless you're making shrimp etoufe and yellow grits.

bob adams wrote:As a Southerner I feel that I am well qualified to comment on this issue. Here's some simple rules to live by.

1) Instant grits, while maybe okay for yankees during backpacking trips, are not grits. Please try the regular cooking length type first. Forewarned is forearmed.
2) White grits good. Yellow grits better. Fresh stone ground yellow grits for fancy receipes.
3) Never, and I mean never, put sugar on grits. This is a sure sign that you grew up eating cream of wheat and lived in a cold climate. Salt, pepper and butter only unless you're making shrimp etoufe and yellow grits.

Thanks for setting them straight, Bob. By the way, I'm about 20 miles down I-85 from you (exit 40).

Other Tom,
Well I'm just doing my part. I've eaten a lot of grits in my 60 years and I want to put these pilgrims on the true path to Southern culinary excellence. Now shall I tell them about the world's most perfect cruciferous green? ...................collards!

Exit 40? Powdersville, Easley, Liberty, Pickens?

bob adams wrote:Other Tom,
Well I'm just doing my part. I've eaten a lot of grits in my 60 years and I want to put these pilgrims on the true path to Southern culinary excellence. Now shall I tell them about the world's most perfect cruciferous green? ...................collards!

unless you have dehydrated collards, what is the point?

bob adams wrote:Exit 40? Powdersville, Easley, Liberty, Pickens?

Easley

Well I never thought I would see west coast folks talk about grits! When I lived in Oregon, folks would look at me like an alien if I mentioned grits. As a born and bred southener, I love grits. Grits are always breakfast for me on any trip.

It's embarrassing for a southerner to buy instand grits....but I do it. I take the freezer bag approach with the grits, usually butter flavor and sometimes ham, and usually add some pre-cooked bacon or real bacon bits. Would love to add sharp cheddar but have never found any that travels in hot weather. Ahhhh grits!!