Category Archives: Vegetables

GRITS

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(To order call 1-877-RICE -4-YOU or www.carolineplantationrice.com) 

Creamy White Grits  for 8

 

  • 12 cups chicken broth

  • 4 ½ cups coarse stone-ground white grits

  • 1 cup heavy cream

  • Salt and white pepper to taste

Bring chicken broth to boil.  Slowly pour in grits stirring constantly.  Reduce heat to low and continue to stir so grits don’t settle to bottom and scorch.  In 5 minutes, grits will plump up and become a thick mass.  Continue to cook for about 20-25 minutes stirring frequently.  Grits should have absorbed all of the stock by now and become soft.  Stir in heavy cream and cook another 10 minues.  Should be like creamy oatmeal.  Season with salt and pepper.

Tasso Gravy

 

  • 4 T. butter

  • ½ cup sliced Tasso cut in 1 inch strips

  • ½ cup flour

  • 4 cups chicken broth

  • 2 T. finely chopped parsley

  • Salt and white pepper to taste

Melt butter over low heat.  Add Tasso and sauté for 1 minute browning slightly.  Make a roux by adding flour and stirring  until well combined.  Continue to cook over low heat for about 5 minutes until roux develops a nutty aroma.  Turn heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously until broth begins to thicken and is smooth.  Gradually add remaining chicken broth stirring constantly until broth thickens into gravy.  Reduce heat and simmer over low for 15 minutes to cook out the starchy flavor.  Add parsley.  Season.

Shrimp and Sausage

 

  • ½ /3 Italian sausage

  • 1 T. olive oil

  • 2 # peeled and deveined shrimp

  • 1 ½ cups chicken broth

  • 1 recipe of Tasso Gravy

  • 2 T. chopped parsley

Preheat oven to 400 degrees.  Place sausage on baking sheet and put on top rack of hot oven.  Bake 10-15 minutes or until sausage is firm and juices run.  Cool and cut into bite sized pieces.  Heat olive oil in heavy frying pan over medium heat.  Add the precooked sausage and brown for 2 minutes.  Add shrimp and sauté until begin to turn pink – no longer than 1 minute.  Add 1 cup of chicken broth to deglaze the pan.  Add the Tasso gravy and one T. of the parsley.  Bring up to boil and let simmer for 1 minute.  The last ½ cup of broth is to be used to thin the gravy if needed.  Divide hot grits between 8 warm bowls.  Spoon the shrimp and sausage mixture over the grits.  Sprinkle with remaining tablespoon of parsley and serve immediately

GRILLED VEGETABLES

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  • 3 red bell peppers, seeded and quartered

  • 3 yellow squash (1 pound) cut into ½ inch thick rounds

  • 3 zucchini (12 ounces), cut into ½ inch thick rounds

  • 3 Japanese eggplants (12 ounces) cut into ½ inch thick rounds

  • 12 cremini mushrooms or button mushrooms

  • 1 bunch asparagus (about 1 pound), trimmed

  • 12 green onions, trimmed

  • ¼ cup plus 2 T olive oil

  • 1 ½ t. salt

  • 1 ½ t. freshly ground pepper

  • 3 t. balsamic vinegar

  • 1 garlic clove minced

  • 1 t. chopped fresh parsley

  • 1 t. chopped fresh basil

  • ½ t. finely chopped fresh rosemary

Prepare grill for medium heat.  Brush vegetables with ¼ cup of the olive oil to coat lightly.  Sprinkle vegetables with 1 t. salt and pepper.  Working in batches grill vegetables until tender and lightly charred all over, about 12 minutes for peppers, 7 minutes for yellow squash, zucchini and eggplant and mushrooms; 4 minutes for the asparagus and green onions.  While vegetable are still warm from the grill, pour over the following dressing:  wisk vinegar, garlic, parsely, basil, rosemary and remaining 2 T. oil and ½ t. each of salt and pepper.  Serve at room temperature.

Roasted Tomatoes

  •  6 Roma tomatoes

  • 2 T. olive oil

  • 2 t. sugar

  • Salt and pepper

  • 2 T. finely chopped fresh basil

Cut tomatoes in half lengthwise.  Take out seeds, but leave center membrane intact.  Place on cookie sheet and sprinkle with oil, sugar, salt and pepper.  Place in 450 degree oven and roast for 20 minutes.  Tomatoes should be slightly firm, not collapsing on themselves.  Cool and serve with grilled vegetables.

EGGPLANT GRATIN (serves four)

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  • 1 ½ pounds of eggplant, unpeeled, sliced ½ inch thick

  • ½ cup ricotta cheese

  • 2 extra large eggs

  • ½ cup half and half

  • 1 cup fresh ground Parmesan cheese

  • Kosher salt

  • Fresh ground black pepper

  • A cup of good bottled marinara sauce

Heat oven to 425 degrees

Heat about 1/8 inch olive oil in a very large frying pan over medium heat.  When oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes.
Transfer cooked eggplant slices to paper towels to drain.  Add more oil, heat it and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, eggs, half and half, ½ cup of Parmesan, ¼ t. salt, and ¼ t. pepper.  In a glass Pyrex dish, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon on marinara sauce.  Next add a second layer of eggplant, more salt and pepper, the ricotta mixture and finally grated
Parmesan on top.  Place the casserole in the oven and bake for 10 minutes; lower the heat to 375 degrees and bake for another 20 minutes or until the custard sets and the top is browned.  Serve warm.

CORN PUDDING – CAROL CONKLIN

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  • 2 T. butter

  • 2 T. minced onion

  • 2 T. flour

  • 2 T. light brown sugar

  • 1 cup milk

  • 2 eggs

  • ½ t. salt

  • ¼ to 1/3 t. white pepper

  • 1/8 to ¼ t. ground nutmeg

  • 16 ounce can corn – well drained

In a medium saucepan melt butter.  Add onion and cook gently,
stirring often, until yellowed; stir in flour and sugar until smooth.  Off heat, gradually stir in milk, keeping smooth.  Cook, stirring constantly over
moderately low heat until thickened and boiling.  Remove from heat.  In a small bowl beat eggs with salt, pepper and nutmeg until foamy.  Vigorously stir
in about ¼ cup of the sauce; stir back into sauce pan.  Stir in corn.
Turn into a buttered round 1 quart casserole; place in a pan of hot
water that comes up as high as the corn mixture.  Bake in a preheated 325 degree oven until a metal knife inserted in center comes out clean – 50-60 minutes.  Serves 6.

CORN CASSEROLE FROM JEANNETTE JENSEN

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  • 1 pound can of creamed corn

  • 1 cup Bisquick

  • 1 egg beaten

  • 2 T. melted butter

  • ½ cup milk

  • 2 T. sugar (I always eliminate the sugar and cannot tell the difference)

  • 4 ounce can chopped green chiles

  • ½ pound grated Monterrey Jack Cheese

Mix all ingredients except green chilies and cheese.  Turn ½ of the
mixture into an 8 inch dish such as a pie pan.
Spread all the chilies on top and all the cheese over the chilies.  Top with the remaining half of the batter.  Bake 35-40 minutes at 400 degrees.  Let sit before serving.

HUDSON’S COLESLAW

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  • 1 head of cabbage

  • 1 red onion

  • 1/3 cup sugar

  • 1 cup vegetable oil

  • 1 cup vinegar

  • 2 T. sugar

  • ½ t. dry mustard

  • ¼ t. salt

  • ¼ t. pepper.

Toss sugar with shredded cabbage.  Mix remaining ingredients and boil.  Pour over cabbage.

CHEESE SOUFFLE FROM MARY JO HEALEY

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  • 8 slices of bread, crusts removed and buttered on both sides and cubed

  • 2 T. dried onion

  • 1 # sharp grated cheddar

  • 6 eggs

  • 3 cups milk

  • ½ t. salt

Grease a large Pyrex pan.  Lay bread cubes on bottom.  Sprinkle with grated onion and cheese over top.  Beat eggs.  Add milk and salt.  Pour egg mix over bread and let sit overnight in refrigerator.   Bake at 350 degrees
for 50 minutes.  You can add crumbled bacon or chopped ham or sausage before adding egg mix.

CAULIFLOWER WITH CHEESE SAUCE

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Remove leaves, trim base from medium head of cauliflower.
Precook whole head in salted water 10-15 minutes.  Drain.
Place in ungreased shallow baking pan. Sprinkle with salt.  Combine ½ cup
mayonnaise and 2 t. prepared mustard; spread over cauliflower.  Top with ¾ cup shredded sharp cheese.  Bake at 375 degrees for about 10 minutes.

CAULIFLOWER DISH FROM MARTY THOMAS

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  • 2 # cauliflower

  • 1/3 cup plain yogurt

  • ¼ cup parmesan grated

  • ¼ cup Dijon mustard

  • ¼ t. tarragon

Oven at 375 degrees.  Spray an 8” square pan with butter (PAM)

Steam cauliflower until just tender.  Mix resnt of ingredients and spoon over steamed cauliflower in square pan. Sprinkle with bread crumbs and bake 15-20 minutes.

BRUSSEL SPROUTS

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  • ¼ cup crème fraiche

  • ¼ t. finely grated lemon zest

  • 1 t. fresh lemon juice

  • 1 JT. Snipped chives

  • 3 T. extra-virgin olive oil

  • Salt and freshly ground pepper

  • 6 thin slices pancetta (about 2 ounces)

  • ½ pound brussel sprouts thinly sliced

  • 1 shallot thinly slices

  • 1 T. unsalted butter

  • 1 garlic clove

In a small bowl, whisk the crème fraiche with the lemon zest, lemon juice, chives and 1 JT. Of the olive oil.  Season with salt and pepper.  In a medium skillet, cook the pancetta over moderately high heat with the 2 T. oil, turning once, until browned an crisp, about 4 minutes.  I cut mine in strips.  Add the brussel sprouts and shallots and
cook, stirring until the sprouts are softened, but still bright green, about 2 minutes. Off heat, stir in the butter and garlic and season with salt and pepper.
Serves only two so you will probably double or triple the recipe.