Chili Cheese Grits

October 15, 2009 / Ren

Tonight’s challenge was to make something nourishing, tasty and inexpensive using mostly SOLE foods (sustainable, organic, local and ethical).

These chili cheese grits, made from local grass-fed beef and stone-ground yellow grits succeed on all points, I think..

Chili Cheese Grits

For the Grits

1/2 cup organic, coarse yellow grits
2 cups fresh whole milk
1/4 teaspoon organic turmeric (optional)
1/4 teaspoon organic annatto powder (optional)
1 small jalapeño, finely diced
1 tablespoon pastured butter
1 cup raw cheddar cheese, grated
1 tablespoon chopped cilantro
sea salt and freshly-ground pepper
filtered water

Slowly bring the milk to a slow boil over medium heat. Add grits in a slow, steady stream while whisking vigorously.

Add jalapeño (and turmeric & annatto if using), reduce heat and simmer, stirring often, until grits are cooked through, about 15 minutes.

Stir in butter, cheese and cilantro. Thin with water if necessary and season to taste with salt and pepper.

For the Chile

1/2 pound 80% lean ground beef
1 tablespoon beef tallow
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 small dried New Mexico or Ancho chile, stemmed, seeded and chopped
1/2 small white onion, diced
1 plum tomato, diced
1 tablespoon chile paste
1/4 cup filtered water
sea salt and freshly-ground pepper

Toast cumin seeds in tallow. Add ground beef, dried chiles and onions and cook until browned.

Add tomatoes, oregano, chili paste and water and simmer 10 minutes. Adjust seasoning with salt and pepper if necessary.

To serve, spoon chili into a bowl. Make a well in the center, spoon in the grits and serve piping hot.

This post is part of The Nourishing Gourmet’s Pennywise Platter

Rarebit Fiend

January 26, 2009 / Ren

Each December when we were little, the family would drive the 25-or-so miles into downtown Chicago to see the displays on Michigan Ave, Marshall Field’s 3-story Christmas tree and, of course, der Santa. For me though, the biggest treat was always the late lunch in the main dining room at the Chicago Athletic Association, where I sat up straight (napkin properly in lap) and announced to the (Saint-patient) waiter, “I’ll have the Welsh Rabbit, please”. Every single year. Sweet, simple times, those.

Add a couple of poached eggs and some balsamic broiled tomatoes and call it dinner..

Adapted from a recipe by Alton Brown

Make a tiny bit of blond roux from flour and whole butter. Whisk in worcestershire and stone-ground mustard. Add beer (good ale or porter) and whisk until smooth. Whisk in heavy cream and season with salt, pepper, cayenne and paprika. Fold in shredded sharp cheddar cheese and cook over low heat for several minutes, stirring frequently. Serve cheese sauce over toasted ciabatta, foccacia or thick sandwich bread and top with poached eggs.