Hola Meltingpot Readers,
So, last night, I was making rainbow trout with pancetta and steamed kale and I needed a side dish. A starch. Since going gluten-free a couple of years ago, my starches have gotten a little more creative. Last night was no exception. I decided to go with stone-ground grits. Trader Joe’s, my go to grocery store, now carries its own private-label grits. *Joy*
Of course, Ms. Meltingpot doesn’t do regular in the kitchen. And I completely ignored the recipe ideas on the back of the bag. Indeed, to accompany my fish dish, which was inspired by a recipe from my Spanish cookbook, I spiked my grits with fresh grated parmesan and smoked Spanish paprika. What a heavenly combination. Even babygirl had seconds on the grits. And I will admit here, that I was licking the spoon after the pot had been emptied. Seriously. Licking the spoon.
Only after the fact did I realize what a kinky gazpacho combo — Spanish seasoning in a southern Black dish — I had created. That’s just how I roll, I guess. My life. My kitchen. My meltingpot.
Anyone feel like sharing their favorite meltingpot dish? I’m listening and taking notes. (And just as an interesting aside, el esposo grew up thinking corn and all of its derivatives were only suitable for animals. Except for the occasional canned corn thrown in a salad, I never saw corn being served in Spain. Needless to say, after living with me for all these years, el esposo is a corn — in all of its derivatives — eating fool.)
Peace!
Comments
4 responses to “Kiss My (Kinky Gazpacho) Grits!”
Uh, post the recipe for your grits, please:-) Or at least the general ratios of grits to parmesan to smoked paprika. Oh, and can I tell you how much I LOVE smoked paprika? Yum!
If I think of a meltingpot dish, i’ll be sure to post it. We bring all kinds of food into our home…
Hi Jenny,
Um, if you read the about page on this blog, you’ll see that I don’t really use recipes. For the grits, seriously I just keep sprinkling and adding until they get the texture and taste that I want. I’m kind of like a blind girl cooking. But I will say the only ingredients I used were grits, butter, smoked paprika, regular paprika and fresh grated parmesan. Good luck!
This southern girl loves grits. I grew up eating grits. About five years ago, I got creative with them. This from a person that loved just grits with butter as a kid. My favorite was probably my concoction called “Southwest Grits” which was basically grits with black beans and cheese.
Wendy,
Yum. I will add that to my must try list. Thanks for the idea.