Once again, the Roediger House got to enjoy a visit from down-the-street neighbors Deborah and Alaina this past Saturday night. On the supper table, it was the Tupelo Honey Cafe's version of shrimp and grits with a delightful roasted red pepper sauce. Goat cheese and basil bulked up the already-delicious creamy southern grits, and it all came together nicely with some steamed asparagus. The ladies brought a marvelous lemon mousse pie to help finish it all out.
"Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 100-101, 179.
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
No comments:
Post a Comment