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I am Tom Freeland,
a lawyer in Oxford, Mississippi. The picture in the header is my law office.
I'm on Twitter as NMissC
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Food52 website, and my recipe for grillades and gritsLately, I’ve been enjoying the food site Food52, which is a project of Amanda Hesser and Merrill Stubbs, who both write for the NY Times . Among other things, they are using the site to put together a cookbook through a year of contests of reader-submitted recipes, with both readers and the authors selecting best recipes every week. This week, one of their contests is various kinds of porridge, savory and sweet, and so I decided to submit my recipe for grillades and grits.  February 8, 2010, 12:02 pm | Tags: Food, food52, grillades and grits, Merrill Stubbs | Category: Food |
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out of curiosity, why do you hate the garlic press?
Sounds great. When do you add the white wine? Does it go in with the stock and tomatoes?
I find them an annoying and useless nuisance– it’s so much quicker and easier to use a knife to get garlic to whatever consistency you want, they produce an annoying juicy paste and leave a lot of pulp gumming up the device (which means in addition to the extra time spent using it there’s extra time spent cleaning it). I have one in my kitchen by accident, and it’s only used when a cook-I-will-not-name visits (the particular cook thinks I’m a kitchen snob for not liking them. I think there’s a difference between having thought out reasons for a negative opinion and being a snob…).
I hesitated to answer that one (and didn’t think anyone would read it), but knew that the only thing in my kitchen that amounts to a pet peeve of mine is the garlic press. Anything close to that useless I’d usually have long tossed.
The fact that someone read the profile made me go back and tweak it!
I’ve tried adding wine, mushrooms, and other things to enrich the gravy (even demi glaze) but ended up deciding against each in favor of the recipe I posted on the site.
My son in law is from Colorado. When he first came here to plan the wedding, I took him to a local restaurant for brunch, where he discovered grits and grillades. He is an excellent cook, and he pronounced this dish the best thing he had ever eaten. He insisted the rehearsal dinner be at that restaurant with that dish.
I have sent him your recipe, and I know he will be thrilled.
And if you happen to have good stone ground grits they add a wonderful texture as well! Hope you used them Tom!