Bring water and milk to a boil.Stir in grits, 1/2 tsp salt, 4 tbs butter.
After cooking for 20 minutes, turn the grits into the top half of double boiler.
Hold over simmering water, stirring occasionally, for 30 more minutes.
1 recipe creamy grits
Add 1 cup grated shredded sharp cheddar and 1/2 cup grated parmesan.
NOFO's Shrimp & Grits
(Based on Bill Neal's Recipe)
1 recipe Cheese Grits
1 pound shrimp, peeled & pat dry
6 slices bacon, cooked crisp & sliced
2 cups mushrooms, sliced
1 cup scallions, sliced
1 large garlic clove, finely diced
4 tablespoons lemon juice
Fresh parsley, chopped
Salt and pepper
Sautee shrimp in bacon fat & enough oil to cover bottom of pan. Add mushrooms when shrimp colors.Add the garlic & scallions, then season with lemon, hot sauce, parsley, and salt & pepper to taste.Serve atop the cheese grits.
Spread cooked grits in a shallow buttered casserole pan.
Place in freezer for 30 minutes or in the refrigerator overnight. When ready to eat, heat oil or bacon drippings in a frying pan. Cut cold grits into squares or circles using a cookies cutter. Dip cakes into lightly beaten egg, then coat with bread crumbs or flour - do this twice.
Fry until crispy on both sides.
1 quart milk
1/2 cup plus 1/3 cup butter
1 cup grits
1 tsp salt
1/2 tsp pepper
1 cup Gruyere cheese, chopped
1/2 cup grated parmesan
Preheat oven to 350 degrees.
Bring milk and 1/2 cup of butter to a boil. Stir in grits. Cook until liquid is absorbed. Remove from stove. Beat with electric mixer.
Add 1/3 cup butter, salt & pepper and blend well. Stir in Gruyere until melted. Put in casserole dish. Sprinkle parmesan on top.
Bake one hour until crispy.
12 to 16oz bacon
2tbsp brown sugar
3/4 tsp 8th Wonder Spice Blend
Preheat oven to 350 degrees.
Mix brown sugar and spice together.
Line a baking sheet with aluminum foil. Lay out the sliced bacon on the foiled pan.
Sprinkle 1/2 of the sugar/8th Wonder mixture over the bacon. Cook at 350 degrees for 10 minutes.
Remove the pan from the oven and flip all of the bacon. Sprinkle the remaining sugar/8th Wonder mixture over the bacon. Cook for an additional 8 to 10 minutes at 350 degrees.
Remove from oven and remove the bacon from the pan immediately or else it will stick to the foil.
Serve on a warmed plate.
Preheat oven to 450 degrees.
Thaw & unroll puff pastry.
Place Gouda cheese in middle of pastry. Drizzle Praline Mustard Glaze over Gouda cheese (approximately 3tbsp). Pull pastry up over cheese, seal all edges where pastry comes together.
Put on ungreased cookie sheet and bake until brown, about 15 minutes.
Serve with crackers.
Olive Stuffed Cheese Wafers
1 14oz tube of Mamie's Cheese Wafer dough, slightly thawed
3 dozen pimento stuffed green olives
Preheat oven to 350 degrees.
Slice Mamie's Cheese Wafer dough into 1/8" slices.
On a slightly floured surface, roll each slice out a bit. Place an olive in the center and mold the dough around while pressing to seal.
Bake 12-15 minutes until dough is set and olive is heated through.
Glazed Chicken 'n Cheese
Chicken breast filets; skinned
Monterey Jack cheese
Flour, salt, pepper Dr Pete's Praline Mustard Glaze
Pound chicken filets until thin; season with salt and pepper and dredge in flour.
Brown chicken in oil in frying pan on both sides. Slice Monterey Jack cheese and roll up in browned chicken. Hold chicken together with toothpicks. Place chicken in Pyrex dish, cover with Praline Mustard Glaze.
Put in pre-heated 350 degree oven for 10-15 minutes. Serve immediately.
Blueberry BBQ Chicken
Smoke, grill or roast your chicken, and in the last 10 minutes of cooking, baste with Chef & The Farmer Blueberry BBQ finishing sauce.
You're looking for the skin to caramelize and turn the hue of purple smoke.
When taken off the grill, toss chicken in a bowl with extra sauce in it to soak up the goodness.
Rest your chicken a good 5-10 minutes and serve.
Blueberry Goat Cheese Vinaigrette
Combine 1/2 cup Chef & The Farmer Blueberry BBQ sauce, 2tbsp lemon juice, 1/4 cup fresh goat cheese, 1tbsp honey and 1/2tsp salt in a blender.
Blend it up till smooth and stream in 1/2 cup grapeseed or sunflower oil.
Serve this on a mixed lettuce or arugula salad with some fruit or nuts tossed in.
Raspberry Cream Pie
8oz package cream cheese
8oz tub coolwhip
11oz jar Great San Saba River Raspberry Pecan Preserves
1 prepared graham cracker crust
Beat the cream cheese with a mixer until light and fluffy.
Add 1/2 jar preserves and mix well.
Fold in 1/2 tub coolwhip.
Pour into prepared pie crust.
Spread remainder of preserves over the pie.
Refrigerate for 4 hours.
You may wish to add fruit slices: strawberries, peaches, or raspberries.
Top with remaining coolwhip and serve.
Chutney Cheese Ball
16oz cream cheese
1/2 cup Stonewall Farmhouse Chutney
1/2 cup diced green onion
1 clove garlic, crushed
Salt & pepper
1/2 cup shredded colby cheese
1/2 cup shredded monterey jack cheese
1/2 cup chopped pecans
Mix together cream cheese, chutney, onion, garlic, salt & pepper.
Fold in colby & monterey jack.
Form into ball and roll in pecans. Chill.
Garnish with green apple slices & crackers.
Onion Blossom Cheeseball
6oz Robert Rothschild Onion Blossom Horseradish Dip
1/2 cup sour cream
1 block cream cheese, softened
1 cup cocktail shrimp
2 cups cheddar cheese
Blend Onion Blossom Horseradish Dip, sour cream, cream cheese.
Add shrimp and cheddar cheese and form into a ball.
Keep chilled until ready to use. Can be made up to 48 hours ahead.
1/4 cup extra virgin olive oil
2 Tbsp soy sauce
1 tsp hot sauce
1 Tbsp lime juice
1 tsp ground cumin
2lb skirt steak
4 onions, cut in half
2 tomatoes, diced
1 jar Robert Rothschild Raspberry Salsa
2 jalapenos, chopped (optional)
1 cup beer
Combine the jalapenos, beer, oil, soy sauce, lime juice, hot sauce, and cumin. Marinate the steak in the mixture overnight in the refrigerator. Remove the meat and drain.
Brush the onions with the oil and grill along with the meat until the meat is done.
Immediately carve the meat diagonally across the grain in thin strips.
Slice the onions and combine the tomatoes.
Serve the fajitas with the onions and tomatoes, warmed flour tortillas, Raspberry Salsa, and sour cream.
Fill shaker with ice. Add the vodka, brandy, cream and cherry juice.
Cover and shake for 10-15 seconds or until condensation forms on outside of shaker.
Place syrup in the bottom of a chilled cocktail glass; strain vodka mixture on top.
Serve with cherries.
For a more festive look, martini can be served in a sugar-rimmed glass. Moisten the rim of the glass with water, sprinkle coarse sugar on a place, hold glass upside-down and dip rim in sugar.
3tbsp black cherry liquer
1 cup crushed ice
4tbsp sparkling white wine
2 Sable & Rosenfeld Whiskey Tipsy Cherries
Combine black cherry liquer, brandy and crushed ice in shaker.
Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds).
Strain into a champagne flute and top with sparkling white wine. Garnish with cherries.
Lemon Pepper Mary
Lemon to rim glass
2 dashes each of Tabasco and Worcestershire sauce
1/2oz lemon juice
3 Sable & Rosenfeld Tipsy Lemon Olives
Rim a tall glass with lemon and lemon pepper.
Add ice, Tabasco & Worcestershire sauce, vodka, lemon juice.
Top with tomato juice and garnish with three Tipsy Lemon Olives and a lemon wheel
The Mexican Mary
1/2oz lemon juice
1/2oz lime juice
5oz tomato juice
1oz Sable & Rosenfeld Fiery Olives brine
Salt, peper, hot sauce
2 Sable & Rosenfeld Fiery Olives
Rim a tall glass with salt & fill with ice.
Add tequila, lemon juice, lime juice, tomato juice, Fiery olives brine, salt, pepper, and hot sauce.
Garnish with 2 Fiery Olives.