Just accepted position in Charleston SC. Does anyone here know preferred areas to reside in and areas to avoid. Any suggestions appreciated.
Thank you
good luck.
I just bought some old fashioned stone ground grits from SC for a holiday shrimp and grits and New Orleans grillades and grits dinners.
As for Charleston....I have taken several online polls for the perfect place for me to live and work.
Charleston has always been on top of the list.
Someday, I will have to visit there and see what I have missed my whole life. It is probably packed with lovely Southern belles.
Let me know when you find out. We'd probably be going there this summer as a stop-over on the way to Bonnaroo, but as it turned out, we're going with a couple of other people that haven't been to Nashville so N'ville won out. Maybe next year. That's next on our list of southern cities to check out.
As far as grits go, it's not exactly a California suburbanite dish but I made some last night and they were kind of mushy. I'll keep working on it. We just put butter and salt and pepper on them. Is there a better way to eat them?
Shrimp and Grits, but no vile Looziana "coffee"?
> Is there a better way to eat them?
Yes, I'd think you might try chop sticks.
Jules, I'm sure you've had the cheese grits at Primos. I'll have to find out what kind of cheese that is ---maybe a mild cheddar---but that is fine dining--and I'm not one to eat grits.
Probably something like this:
http://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe/index.html
>
You realize that Steve's estate will be coming after you for contributory negligence in the matter of his untimely demise, I trust? I don't have a dog in this fight, but just thought I'd mention that when the jury hears "three ounces of cream cheese" the trial will be basically over. Possibly a directed verdict unless your legal counsel gets very creative very quickly.
Kent
I'd still be trying to eat them if I'd used chop sticks.
That reminds me, do they have Benihana restaurants around the country? We went there for a special dinner a few weeks ago with my wife's family and I wasn't too impressed. For one thing a friggin' martini was $9 and it was so loud in there you couldn't hear the waitress or the chef's spiel as they chopped up and served about $4 worth of food that cost my mother-in-law about $25 apiece. Chopsticks, forget about it, your plate is out by the grill so the funny guy can grill things and put them on it and you have to reach out with your sleeve in your food to glean some morsel of zuchinni or onion or something before you get your two ounces of sliced chewy meat. Ummmm....
WHAT ARE YOU TALKING ABOUT?
Jules
Don't worry, your defense team will have plenty of evidence to counter the cream cheese accusation, if it comes to that.
Kent
> I'd still be trying to eat them if I'd used chop sticks.
Isn't that the whole idea?
Jules
> Don't worry, your defense team will have plenty of evidence to counter the cream cheese accusation, if it comes to that.
Yeah, but remember, Steve. Jules won't be able to hire Johnny Cochran for his defense team.
Shrimp and Grits, but no vile Looziana "coffee"?
> Yes, I'd think you might try chop sticks.
I love your sense of humor, Kent. 😀 :party: :good:
I think that your new employer would be able to give you some good advice in that regard. I think that I would look to live in the same general area as the new office.
I seem to recall that you would want to stay away from the northern portion of downtown Charleston.
My daughter lives in Mount Pleasant and really loves that area. She also works at the Hominy Grill.......you might want to try their shrimp and grits sometime. If you have some calories "saved-up", you also might want to try their "Big Nasty"!!:-P
Shrimp and Grits anyone?>substitute
substitute couscous for the grits and you'll be all set..... not so runny, or liable to get stuck in your teeth!
Shrimp and Grits anyone? Yikes
That link is not for shrimp and grits that I know. It must be from somewhere in another ...who knows where.
but face it. I think that he is trying to simulate marscapone cheese with the heavy cream and cream cheese but he is way out there in proportions and ingredients.
The best shrimp and grits that I have ate is where the shrimp are cooked delicately in a spicy red sauce made from the shrimp stock.
One cooks 's mush is another man's chic-ky side dish.
I remember asking my Mom what her family of 7 ate during the Depression when she was a young girl.
She told me that they ate lots and lots of polenta which is just a nice European way of saying corn mush.
Nowadays, polenta is very chic and on all the gastronomes menus..
http://www.ansonmills.com/recipes-page.htm
This is not the grits that I purchased but Anson Mills is available here.
Here is a Grillades recipe.
Serve over grits. People here have been eating it for centuries. You can use cheap cuts of beef.
Grillades
Makes about 10 servings
4 pounds boneless beef or veal round steak, about ¼-inch thick
1 tablespoon salt
1 teaspoon cayenne
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup all-purpose flour
½ cup vegetable oil
3 medium-size yellow onions, chopped
2 medium-size green bell peppers, chopped
3 ribs celery, chopped
3 cups whole canned tomatoes, crushed with their juice
2 cups beef broth
½ cup dry red wine
2 bay leaves
½ teaspoon dried tarragon leaves
½ teaspoon dried basil leaves
½ cup finely chopped green onions
3 tablespoons finely chopped fresh parsley leaves
Remove any fat from the beef or veal. Cut into 2-inch squares. Combine the salt, cayenne, black pepper and garlic in a small bowl. Have the flour at hand.
Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with the rest of the meat. In a large, heavy pot, heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, eight to 10 minutes.
Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to mix and simmer uncovered, stirring occasionally. Cook until the meat is very tender, about 1 ½ hours. If the mixture becomes dry, add a little water or more broth. When ready to serve, add the green onions and parsley.
swmbo loves the Roasted Corn Grits from Zea's. As for Zea's, it is ok. But if you have a Zea's beer, you are drinking a beer made at our lil local microbrewery a few blocks from my home here. They make all of Zea's beer.
Ingredients:
2 cups chicken broth
2 cups heavy cream
1 cup grilled corn
1 cup yellow grits (not instant)
Directions:
To grill corn, shuck off husk. Lightly butter corncob and grill over charcoal or open fire until slightly blackened. Cool corn and cut kernels from cob with a sharp knife. Bring chicken broth to a boil. Add heavy cream and return to a boil. Slowly whisk in the grits and then the corn. Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper to taste
