Your Table Creations

by: Morgan Lytle Ingredients 3/4 Cup Water 1/8 Tsp Salt 1/4 Cup Unicorn Grits 6 Tbs Butter, cubed 3/4 Cup Sugar 2 Tbs All-Purpose Flour 3 Large Eggs 1/4 Cup Buttermilk 1 Tsp Vanilla Pastry for single crust pie Directions Heat oven to 325°. In medium saucepan stir together water, salt and grits. Once they come to a boil lower temp and cook roughly 10 minutes or until thickened. Add butter and stir until melted. Remove from heat and cool. In a small bowl whisk all remaining ingredients together. Slowly stir into cooled grits. Roll out pastry for 9" pie pan. Transfer to pie pan, trim pastry 1/2" from edge of pan and flute the edges. Add filling. Bake for 35 to 40 minutes or until center is set. Serve warm or cool.

by: Marilyn Tarpy Ingredients 1 cup Marsh Hen Mill GRITS – your choice of the type 4 cups water 1 tsp salt 8 TB unsalted Butter 3 eggs, separated 2 egg whites ¾ cup milk (or cream and water) 1 cup grated cheese ¼ tsp cream of tartar Butter & powdered parmesan cheese for soufflé dish Directions Boil water and add grits and salt and cook according to directions here. Add butter. In a bowl, beat egg yolks. Add milk and beat well. Add grits, grated cheese and beat well. Sprinkle a dash of salt on egg whites and beat until foamy. Add tartar and beat until stiff. Fold egg whites into grits mixture. Pour into a well buttered and “cheesed” soufflé dish. Cook at 350 deg about 45 min – 1 hour. Serve immediately.

By: Jim Tarleton Ingredients 8 Cups Heavy Cream (or half and half) 5 oz unsalted butter 1 TBS crushed/chopped fresh garlic (or 1 tsp garlic paste) ¼ Tsp salt ¼ Tsp vegetable seasoning (like “Perfect Pinch” garlic & herb) 1 Cup Marsh Hen Mill stoneground grits 1 Cup NY White Cheddar Cheese (grated) ½ Cup Extra-Sharp cheddar Cheese (grated) ¼ Cup Asiago Cheese For the Shrimp 2-3 lbs large shrimp (peeled and deveined) 1 Cup Hot Sauce (I prefer using Texas Pete – Tabasco is hotter) 2 Cups flour ½ Cup cornstarch 1 TBS seafood magic blend, Old Bay or any homemade seafood spice mix 1 TBS ground black pepper 2 Tsp cayenne pepper 1-2 Tsp Paprika (optional for color) Canola or vegetable oil (enough for frying) For the Mushroom Sauce ½ Lb (or more) white mushrooms (sliced thin) 2 TBS unsalted butter 8 oz Tasso ham (substitute any unsmoked ham) diced and sautéed 1 finely diced jalapeño pepper (deseeded) ½+ cup (or more) white wine (Chardonnay works well) Directions Grits Bring cream to a gentle boil in large saucepan. Add butter, garlic, salt, vegetable seasoning, grits. Cook until grits are creamy (30+ min), then add cheese (a little at a time) until thoroughly incorporated and continue to cook until grits are done (about 15 more min). Shrimp Marinate shrimp in the hot sauce for about 10-15 minutes. In a bowl, combine flour, cornstarch, seafood spice mix, black and cayenne pepper, salt, paprika (use paprika for color and also for taste). Dredge shrimp in mixture, shake off excess and pan fry in small batches about 2-3 minutes until golden. Set aside to drain (keep warm). Mushroom Sauce – Sauté jalapeño then mushrooms in butter until softened. Add diced ham and cook another 2 minutes. Add wine and reduce until sauce thickens. Season to taste with salt and pepper. Assembly  Ladle grits into serving dish/large bowl. Spoon mushroom sauce mixture onto grits. Place generous amount of shrimp on top. Scatter chopped, green onions for garnish. Serve immediately while hot. Amount(s) can be adjusted accordingly for quantity and individual taste. Grits need to be “creamy”, not just cooked. I like to lean a little heavy on the Asiago cheese in the grits.