Pour the grits into a buttered 8-inch-by-8-inch baking dish and refrigerate to harden. Cut the grits into 4 triangles, or any other shape you wish. When ready to serve, heat through in an oven or a ...
Grit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit. Perhaps it could ...
Sister Cities Cajun's shrimp & grits on Wednesday, Oct. 31, 2018. Photo by Johanna Huckeba, [email protected]. Yield: 4 servings 5 cups water 1 ½ teaspoons chicken base 3 teaspoons clam base, ...
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send ...
In my book, Louisiana has gifted our nation with some of the drabbest, yet best-tasting, cuisine. Dirty rice, gumbo, etouffee … all ugly and delicious. Ladle me some more. The other day, I cleaned a ...
For chef Hamilton Johnson, the most challenging aspect of his new job at Glover Park Grill might be the commute by bicycle. While the route from his Adams Morgan home is literally an uphill climb, ...
Rabbit tenderloin is served with an andouille-Parmesan grits cake, spinach and Creole mustard sauce. Criollo Restaurant Hotel Monteleone, 214 Royal St., (504) 681-4444 www.criollonola.comvCajun ...
Grit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit. Perhaps it could ...
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