INTERNATIONAL: BORDERLESS CUISINE 8 - Slovenia, Austria, Italy, Croatia and Hungary..

INTERNATIONAL: BORDERLESS CUISINE 8 - Slovenia, Austria, Italy, Croatia and Hungary

INTERNATIONAL: BORDERLESS CUISINE 1 - GRITS . PHOTOS AND RECIPES and Video

Cuisines OR dishes do not end with state or county or country borders.  

For example, three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the "grits belt".  

I, for example, being from PA had never had grits or hominy until I lived in Virginia. In contrast to the belief that Yankees don't like grits -- I do!!  Even though they don't have much of a taste they are better with butter or in a dish of shrimp and grits or served as a side dish to eggs, etc. 

Grits are either yellow or white, depending on the color of corn. The most common version in supermarkets is "quick" grits, which have the germ and hull removed. Whole kernel grits are sometimes called "speckled".

In the South Carolina Lowcountry, the uncooked ground grits is known as "grist", and the cooked dish is "hominy". This is distinct from the usual use of the term hominy. 

Grits are eaten with a wide variety of foods, such as eggs and bacon, Fried catfish, salmon croquettes, country ham and many other dishes.

Shrimp and grits is a traditional dish in the Low Country of coastal South Carolina and Georgia. 

A variation of the dish is also consumed for breakfast in the northern states of Kedah and Perlis in peninsular Malaysia. It is a traditional breakfast dish. It is also served in southern Manchuria (were it is named gezi).

"Charleston-style grits" are boiled in milk instead of water, giving them a creamy consistency.

Solidified cooked grits can be sliced and fried directly in vegetable oil, butter, or bacon grease grease, or they can first be breaded in beaten egg and bread crumbs.

LINK to 364 recipes for grits from Food.com

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LINK FOR VIDEO SHRIMP AND GRITS RECIPE

INTERNATIONAL: BORDERLESS CUISINE 1 - GRITS

 INTERNATIONAL: BORDERLESS CUISINE 1 - GRITS 

INTERNATIONAL: BORDERLESS CUISINE 1 - GRITS

INTERNATIONAL:  BORDERLESS CUISINE 1 - GRITS . 

AMERICAN: MARDI GRAS: How to make Gumbo, Jambalya, Beans, Etoufee, Muffulettas and Grits QUICK LINK

http://m.ibtimes.com/mardi-gras-recipes-2015-how-make-gumbo-jambalaya-beans-etouffee-muffulettas-grits-1809056

AMERICAN: Shrimp and Grits by Chef Bobby Flay - QUICK LINK

http://m.cookingchanneltv.com/shows/brunch-at-bobbys/300/southwestern.html

The Fat Is Back - Part 4 - Double adaption of Chicken and Grits

Two of the culprits that deter losing weight are sodium and fat/calories. Generic photos below. 

  

  

  

Received the recipe link below on Twitter this morning.  This recipe  had been adapted from about.com but I adapted it again. Well, below it I have eliminated LOTS OF SODIUM AND CALORIES. Original recipe at link below and my changes in RED. 

http://www.lanascooking.com/2013/01/04/chicken-with-grits/

Recipe didn't say servings number but I am assuming it is 4.

My changes:  See in Red.

Copycat recipe (Supposedly)from another website

Crazy Salt
Blend in food blender or put in pepper mill and grind:

MY Saltless Crazy Salt adapted from copycat recipe
1/2 cup sea salt - SEA SALT HAS LESS THAN REGULAR SALT - REGULAR SALT HAS 7070 mg. OF SODUM PER TBSN.  There are 8 tbsn in 1/2 cup of regular salt or 56,560 mg of sodium in 1/2 cup of regular salt so if there is 1/2 (this is conjecture) then you still have 28,280 mg. of sodium.  There is salt in garlic salt, 1/2 tsp. salt left in recipe; there is salt in chili powder, paprika, onion powder, chicken broth, etc. THERE IS ENOUGH NATURAL SALT IN INGREDIENTS; DON'T ADD ANYMORE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
1 tablespoon Accent, omit if msg bothers you*
1 teaspoon dried dill weed
1 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon curry powder*
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon oregano
1/4 teaspoon marjoram
rind of 1 lemon, finely grated

*I left out curry powder and Accent
Makes 1/2 cup. 1/4-1/3 cup

My idea (in red)

Ingredients

• 2 cups water
• 3 tbsp.  unsalted butter (same calories 310; 35 grams of fat as regular butter BUT has only 5 mg. of sodium vs. 350 mg. 
• 1/2 tsp. salt
• 1/2 cup quick cooking grits (not instant)
• 1 lb. boneless, skinless chicken breasts
• 1 tbsp. Jane’s Crazy Mixed-Up Salt - MY Substitute Saltless Crazy Salt with all ingredients and instructions in RED above
• 1/2 cup flour
• 1/2 cup peanut oil  (1/8 cup = 240 calories, 27.5 gr. fat  sodium)
• 1 bunch green onions, sliced
• 1/2 cup chicken broth (Progresso or OTHER unsalted or sodium free)
• 1 clove garlic, finely minced

Instructions

1. Prepare the grits: Bring the water, butter, and salt to a boil in a small saucepan over medium-high heat. Whisk in the grits. Reduce the heat to a simmer. Cover and cook for 5 minutes or according to package directions. Set aside and keep warm while preparing the chicken.
2. Cut the chicken breasts lengthwise into 1 inch thick pieces. Sprinkle generously with MY Saltless Crazy Salt and dredge in flour. 
3. Place a large, heavy skillet over medium high heat. Add the peanut oil and allow it to warm for a minute or so. Drizzle 1 tbsp. oil over chicken & stir up. Or line sheet and put chicken on foil after drizzling on cookie sheet. Oven at 300 degrees.  Add the chicken to the hot oil in the pan. Cook, turning once or twice, until browned on all sides. Remove the chicken from the pan and set aside.  Bake until browned.
4. Pour off all but about two tablespoons of the oil. Saute Add the sliced green onions to a pan and w/1 tbsn. peanut oil. Cook, stirring, for about a minute. Add the chicken broth. Stir to release any cooked bits from the bottom of the pan.
5. Add the chicken back to the pan along with the minced garlic. Stir gently to combine and coat the chicken with the pan sauce.
6. Mound grits in individual plates or bowls for serving. Top with chicken and pan sauce.

Notes

Recipe adapted from about.com from original. My adaptation removes thousands of mg. of sodium and over 1000 calories. 

Lucky 32 Greensboro NC Belated Birthday Dinner June 18 2012

Went to lunch with Gerri at Lucky 32, Greensboro NC.  

We love the food there and have been going there once a month for 10 or so years.

Photo of Restaurant from L32's website

Lucky 32 Southern Kitchen

Recipe Page

Cary and Greensboro

This Red Oak and Sharp cheddar  and Red Oak Soup is excellent, too.

Photo from Lucky 32 site. 

Here are photos from my phone: at lunch on 6 18 2012 12:30 pm.

Happy Birthday Cake brought by our waitress (unasked for).

Boudin Balls (one of my faves on the menu from New Orleans). 

Boudreaux's Boudin Balls 

(housemade pork and rice sausage), fried to a crisp with remolaude

Bread and butter - a standard at the restaurant.

Fried Green tomatoes - First time for these!! Not disappointed!!! 

Pan-Fried Green Tomatoes

with blue cheese sauce, served with bacon and Voodoo Sauce TM

We have had the following items for lunch in the restaurant but these are also on 

the Get Lucky & Go Menu and more!!

Voodoo Pig Bread 

pulled pork with Voodoo Sauce™, Goat Lady chèvre, red onion

and fresh cilantro toasted on thick slices of ciabatta

Chicken Tomato Basil Soup

Roasted Chicken Caesar 

with Parmesan and crisp croutons

Jambalaya lunch 

with Cajun spiced rice, shrimp, chicken and andouille sausage.

Shrimp & Grits lunch 

with wild American shrimp and andouille sausage, onions

and tasso ham gravy over Old Mill of Guilford grits.

Lemon Chicken Bowties lunch 

tossed with roasted tomatoes and pesto

Black Bean Cakes lunch 

with sour cream & corn relish; two sides G V

Russian River Chicken lunch 

grilled all-natural chicken breast topped with Goat Lady chèvre

Salt & Pepper Ribeye lunch 

Certified Angus Beef® with Texas Pete® fried onions.

SIDES THAT WE HAVE HAD:

• Creamy Grits V
  
  
  
• Mashed Potatoes V
  
  
• Fried Grit Cake
  
  
• Collard Greens (the best I have ever had!!)
  
  
  
• Whipped Sweet Potatoes V
  
  
  

Enjoy your meal y'all!!