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| Roasted Garlic Grits |
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| HomeRoasted Garlic Grits |
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| Rod's Rub and Roasted Garlic Grits |
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| As I mentioned in yesterdays post, I've been spending quite a lot of time in the tiny kitchen working on the cookbook. The process goes like this: |
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Begin with starting recipe |
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Cook recipe making adjustments |
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Edit recipe |
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Retest recipe |
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Edit recipe |
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Retest recipe, etc. |
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| Once I've gotten a recipe to a place where it is ready for public debut, the tasting round begins, bringing with it another round of cooking. Not only am I working to publish a book of delightful and fully-tested grits recipes, Iam working to publish a book containing menus featuring Grits as the star. So along with every grits recipe in the book, one will find suggested recipes to round out the entire meal. And from where are those suggested recipes coming? My tiny kitchen, of course. |
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Sweet Mesquite Chicken and
Grits |
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| At least every two weeks, I invite over the members of the tasting team, consisting of 10-15 of my friends. There are five super tasters who play a larger role in getting this book published and then whomever can make it. These meals give me a chance to see my friends and my friends a chance to offer feedback on the grits recipes, as well as the meal with which they are paired. |
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| A few weeks ago, I had a tasting. The same night I served the Grits and Cheese biscuits, I also served: |
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Carolina Shrimp and Grits appetizer |
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Sweet Mesquite Chicken Legs |
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Roasted Garlic Grits |
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Steamed Vegetables |
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Chocolate Cupcakes |
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| This meal was so delicious that I almost forgot about how dry the biscuits were. Im one of those cooks that doesnt want to eat after cooking all day. But on that Sunday, there was a moment upon tasting the meal before serving it, that I actually considered shoving my guests out of the front door so I could sit down to a platter of chicken and a 2-quart saucepan of grits all to myself. |
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| As you all know, grits are usually the stars of my meals. But this time, the Sweet Mesquite Chicken legs stole the show. They were delicious and, unfortunately, I cant take the credit. All of the props go to Rod Brown, a friend of mine from Atlanta. |
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| Rod loves to cook, especially southern cuisine and barbecue. When an Atlanta restaurateur learned of Rods passion for creating great barbecue, he asked him to design a custom dry rub for his new restaurant. The restaurant never opened, leaving Rod with three dry rub recipes without a home. |
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| Luckily, Rod is married to my good friend Melanie, the most driven entrepreneur I know. Do you know what happens when a cook and an entrepreneur get married? A business is born - Rod's Rub. |
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| I've used all three varieties in various recipes over the past few weeks, and the Sweet Mesquite is hands down my favorite. It doesnt hurt that it takes less than five minutes to prepare, compared to the hour is takes to make the grits. |
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| Here are the recipes for the Sweet Mesquite Chicken Legs and the Roasted Garlic Grits. Make them together and let me know your thoughts: |
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