There’s something you need to know about my husband.
When he likes something, he goes all out. It can be anything from fishing to bluegrass music. When it comes to his interests, he borders on obsessive.
I’m not saying this is a bad thing. (Although, I could use a little less fishing equipment in my life)
And, when he likes a certain food, he wants it all the time just the way he likes it. One of his favorite dishes is shrimp and grits.
For our honeymoon, we went to Atlanta, Charleston and Savannah. It was a great trip and I can’t wait to go back. (I’m convinced that was a southern belle in a past life) One of our favorite meals was in Charleston when we stopped at the Hominy Grill. It’s a small little restaurant with really delicious food. Dan had the shrimp and grits that was absolutely amazing. It’s been featured on “Diners, Drive-Ins and Dives” and just recently in Food Network Magazine.
After doing some research, Dan found out that there was a cookbook available. And, he proceeded to buy it.
The book itself is filled with yummy southern recipes like biscuits and brunswick stew. My personal favorite is the banana bread, which they serve pan fried with butter at the restaurant. Yummmmm.
But, of course, the star of the show is the shrimp and grits. Dan made them for me shortly after we received the cookbook and it was really good. We knew that we wanted to make it again.
However, we haven’t picked up any good shrimp lately. (We normally stick with the frozen, pre-cooked variety) But we knew we wanted something nice and hearty for brunch today. So, we adapted the recipe a little bit and made a brunch version of it replacing the shrimp with a fried egg.
We made the cheese grits recipe from the cookbook. Remember how I mentioned that my husband likes to go all out? Well, he actually went ahead and bought grits from the same place that the Hominy Grill buys them from. I guess it’s a 225 year old gristmill in North Carolina called the Old Mill of Guilford.
I’d say they were worth it. 🙂
Along with the grits, Dan cooked some bacon, mushrooms and fried an egg. The bacon and mushrooms are also served with shrimp and grits.
It was absolutely sinful. All of the textures and tastes were there – creaminess from the grits, saltiness and crunchiness from the bacon and the meatiness of the mushrooms. Yum. Yum. Yum.
While we were cooking, Jackson was on “chipmunk patrol”. He watches the patio to make sure the chipmunks are staying away from my kale plants. Those little buggers ate them earlier in the summer. Grrrr…
I just like how serious he takes his job. 🙂
Off to watch some swimming. They are actually broadcasting some of the National Championships. Granted, I already know the results of the races, but it’s still fun to see all of the athletes. G’night!
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