Southern Fried Grits

Yesterday evening, Mandy asked if I would fix her breakfast in the morning while she prepares for work.  Of course, I'm obligated.

As I scan my repertoire of recipes,  I recall a wonderful breakfast I used to eat at my "Nana and Grandad's",  fried grits.  Being raised during the Great Depression, they were both taught how to cook using minimal supplies and make the food last as long as possible, sometimes without electricity.

Now, I know what many of you are thinking, "I [hate/despise/loathe/hold a general dislike for] grits."  In Missouri, most everyone I know has tried grits before, and very few like them.  As a child growing up in rural southwest Missouri, I agreed (granted, my tastes have changed since).  However, fried grits were something completely else.  I could devour these crispy bits of buttery, salty goodness faster than my grandmother could fry them.

My nana, now in her late 70's, rarely, if ever, fries grits.  However, yesterday I gave her a call to get the recipe.  Quite possibly one of the easiest recipes there are, especially with ...umm... advances in "modern technology".

Fried grits are unlike any other food, and very hard to describe.  Cooked the way I recall, they are these little patties of salty, simply amazing crispy brown crust on the outside with a bit of a gritty texture, and a spectacular buttery soft inside.  They could only be described as fried goodness.


Southern Fried Grits
 
What you will need:
1 C  instant grits (yes, I cheat)  :)
4 C water
1 tsp salt
2 Tbsp butter or magarine
1 C flour

Mix the water, salt, and grits according the the microwave instructions on the package of grits, and microwave the mix (or, you can go the old-fashioned route and cook the stovetop, once again, following the directions on the package).

Once the grits have cooked and thickened, stir in the butter and allow it to melt through.  Once cooled, pour the grits into drinking glasses, reserving a bowl for now if you want!  Place the glasses in the refrigerator and allow to chill for at least 2-3 hours (I usually cool overnight).  The grits will thicken significantly.

When you're ready to fry, take the glass (or glasses) and remove the "loaf" of grits.  Using about 1/2" slices, cut the grits into as many patties as you wish to fry at the time.  Don't slice off more than you can eat, cold fried grits are not a pleasant experience.

Heat a frying pan either coated with oil or pan spray (I prefer the latter) over medium-high to high heat.  Take the grit patties and coat each with an ample coating of flour and place patties in the frying pan.

Fry for 3-5 minutes until golden brown, flipping once.  Remove from pan and place on a paper towel-lined plate.  Sprinkle with additional salt if desired and enjoy!

Autumn pretzel bread and rolls

...This may be the most dangerous recipe I have ever made.  I mean it.

 

Last winter, Mandy and I were spending an evening on the town, and Mandy ordered a sandwich at a local Irish pub.  After sampling our appetizers, the waiter emerged carrying something I like to refer to as "heaven on a plate."  It was a simple hot ham and cheese sandwich, but served on a wonderful baked good, known as pretzel bread.  The crust was flaky, crunchy, and salty like a good bavarian pretzel, whilst the inside was fluffy, soft and tender, like a loaf of homemade bread.

After spending all summer looking for a store that sold this delectable bakery item.  Much to our disappointment, no such luck at the search.  This weekend, after searching recipes and some (much) experimenting, I baked a few buns and a loaf of delicious, homemade from scratch pretzel bread for Mandy, just in time for all the tastes and flavors of fall.

Author's note:  Did I mention I have never made bread before?

I began by whisking the yeast, warm water, milk, butter, and brown sugar together.  Be prepared, there's a lot of mixing-resting-mixing-resting involved (for those of you who have never made bread).  I actually substituted margarine for butter, and also used dark brown sugar.  Light brown will work, but I wanted a hint more of the molasses flavor.

After activating the yeast, I added kosher salt and began stirring in the flour.  At this point the dough will become very heavy, to the point in fact that my mixer had trouble stirring the mix.  The dough became tacky, but not too sticky.  After the dough was well mixed, I removed it long enough to oil the bowl and replace the dough.

Using a damp towel, I covered the dough and let rise for 45 minutes.  During this time, I could hardly contain myself in anticipation of the fine sandwiches in my near future!  After the minor interruption, I placed the dough hook on my mixer and kneaded the dough for about seven minutes.  The dough should become smooth and elastic in this process.

At this point, recover the bowl and let it rest for about an hour.  This time around, I had some supervision from Phoebe as to my process of cooking.

As my dough neared the end of rising, I boiled a pot full of water to rolling.  After boiling, I added baking soda to create a soda bath for my doughy little friend.

I made a dough mat with flour on the counter, and began to knead and shape the loaves.  I opted for a braid, to add some aesthetic value, but feel free to go as simple or as complicated as you feel comfortable.  After shaping the loaves, soak in the soda bath for no more than 30 seconds, turning once to ensure coverage.

After the bath, I placed the loaves on a greased baking sheet.  Crack an egg and make a simple egg wash.  Then baste the top of the loave with egg and top with kosher salt to your desiring.  Bake at 400̊ F for 22 minutes.  Place on a baking rack and enjoy!

Oktoberfest Pretzel Bread

2 1/4 tsp yeast
1 C warm water (95-100̊ F) plus additional for soda bath
2 Tbsp room temperature milk
3 Tbsp butter
2 Tbsp dark brown sugar
1 tsp coarse ground kosher salt plus additional for topping (optional)
3 C bread flour (not self-rising) plus additional for dough mat
1/2 C baking soda

In large mixing bowl, add yeast and warm water, whisk together, and rest to allow time for yeast to activate for seven minutes.  Then whisk in milk, brown sugar, and butter until well blended.  Rest for another ten minutes.

With mixer, slowly stir in kosher salt and flour.  After mixing, oil bowl then cover dough and bowl with warm damp towel and let rest for 45 minutes.

After rising, knead dough by hand or machine for 5-10 minutes.  Replace cover and rest for one hour.

Preheat oven to 400 and place water in pot to boil.  After boiling, very slowly add baking soda to water and stir well.  Take dough and place on floured dough mat, shape to liking.  Carefully place loaf in soda bath for no more than 30 seconds, turning once for complete coverage.  Drain excess water and place on greased baking sheet.

Cut tops if desired, and baste with egg wash.  Sprinkle on kosher salt to your liking, and bake for 22 minutes.  Remove from oven and place on baker's rack.

Yeilds two small loaves or one large loaf (I made a double batch as pictured above).

Cheers!

Introduction to our happy little family.

Mandy and I were married last year, and it has been a wonderful, frightening, fantastic, scary, amazing ride ever since!  While we may not have any little ones yet, there is the patter of little feet around our home.  We have five children, Daisy, Rigby, Astaire, Phoebe, and Leo.

Rigby & Daisy, being themselves.

While life may not be perfect all the time, it is still wonderful and amazing.  As I type away at the computer right now, Mandy is on the couch with a touch of the sniffles.  However, aside from the occasional sneeze or cough, life is utterly delightful right now.  We're enjoying a cool Missouri autumn day, with the windows open and a gentle breeze rolling through our suburban abode.  There is the aroma of baked bread wafting about (recipe to follow!), and Astaire is in his cage, singing away, content and happy.

Astaire

Also, asleep at my feet are Phoebe and Leo, our two children of the feline variety, basking in the ever-so-tiny patch of sun reaching the floor.

Leo

 I take a moment and wonder to myself, "How could it be any more perfect?"  The answer is, aside from having perhaps a few more bills paid and some spare in the bank, it couldn't.  I love this life, this home, this wife, and this family. 

Throughout the following blog, Mandy and I hope to share some of our home with you.  We are both photographers, love to cook, and love to decorate.  From time to time, we will be sharing one of our latest projects with you, perhaps a recipe or two, and just maybe a little tidbit about our lives.  We hope you enjoy what you read, and hope to hear from you as well!

Shelby & Mandy Solomon