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Southern Shrimp & Grits
As you may know, a couple of weeks ago, I found myself the unwitting owner of a large bag of grits. I thought I was purchasing stone ground cornmeal, and got grits instead. They are both corn, but grits are ground more coarsely and often made from hominy, which is corn treated with lime to remove the hull. If you don’t live in a place you can readily find grits, you can order them on Amazon here. I used the grits on my fried green tomatoes and it worked just fine, just added more crunch. But I thought I had better find another use for all of the leftover grits. …
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Fried Green Tomatoes
I love tomatoes in every shape and form from cherry tomatoes to big fat heirloom tomatoes – eaten raw, served on salads, and sandwiches like the classic Tomato Sandwich, and cooked in sauces. Most of these forms of tomato-goodness are simple to create at home. But one type of tomato, the Southern specialty Fried Green Tomatoes, has always intimidated me. I love them in restaurants, served as an appetizer or on a sandwich with bacon and pimento cheese. But I have never been brave enough to try them at home. Until now. Incidentally, it’s origins are not originally Southern. What?!? Yep, apparently the origins of the recipe can be traced…
