There are a ton of ways to make grits. This is our classic recipe that we use as the base for most recipes. Whether you're using it to make shrimp and grits, breakfast grits, fish and grits, cheese grits, or any other type of grits you can think of, this is a good place to start. This recipe does not work with quick grits or other cheap grits. Feel free to tinker with the recipe and add all the mix-ins you want. (except sugar, that's against the law). Enjoy!
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Dive into the heart of the American South with a simple yet flavor-packed recipe featuring Dixie Lee Peas. Revered in Southern tradition, these creamy peas stand distinct from their English or green cousins. Traditionally paired with Carolina Gold Rice, this combination provides a genuine taste of the South, making every bite a culinary journey.
Thought to have African origins and introduced to the New World during the Transatlantic Slave Trade, Dixie Lee Peas are an heirloom legume that has seamlessly woven its way into Southern kitchens, particularly in places like South Carolina, North Carolina, Georgia, Alabama, and Mississippi. When cooked slowly in a recipe, these peas adopt a creamy consistency, harmoniously blending with Southern classics like ham hocks or smoked turkey. But the pinnacle of Southern comfort? A bowl of Dixie Lee Peas, slow-simmered and served atop a bed of Charleston Gold Rice. It's not just a meal; it's an experience.
Remember, it's not just about the mouthwatering taste. Dixie Lee Peas bring more to your plate. These nutritional powerhouses come packed with protein, dietary fiber, and essential vitamins and minerals. So, if you're in search of a simple heirloom recipe that beautifully marries tradition with nutrition, look no further than Dixie Lee Peas and Charleston Gold Rice. Experience the South in its most delicious form!
]]>This pancake recipe uses our Altman Farm and Mill Pancake and Waffle Mix.
I'm not going to write a long story about Hatch Green Chiles from the magical land of Hatch, New Mexico because I don't have time. But here's a recipe...
Ingredients:
1/2 cup Hatch Green Chiles (I like the Zia brand because they have garlic and lime juice in their chiles) You can use another brand if you want.
1 bag of Altman Farm Heirloom Cornbread Mix
1/2 cup milk
1 egg (Use quality eggs, not cheap ones. You know what I'm talking about.)
3 tbsp melted butter (Let it cool a little before you mix it in)
Directions:
Preheat your oven to 425.
Place your skillet (I use an 8-9 inch old skillet) in the oven and let it preheat too.
Whisk the milk, egg and melted butter into the dry ingredients until fully incorporated.
Fold the Hatch Chiles into the batter and let it rest for about 5-7 minutes or until the oven and skillet heats up. You don't have use a skillet but it'd be a lot cooler if you did.
When the skillet is hot, grease it. You can throw a pat of butter in there and swirl it around, a spoonful of bacon grease, or just use some cooking spray.
Pour the batter in quickly. It needs to sizzle.(It's not the end of the world if it doesn't but its better if it does.)
Bake for about 15-17 minutes. The edges will start to pull away from the side of the pan. You can always check it by inserting a skewer into the middle and if it comes out clean then it's done.
Share your cornbread with someone you like! (Or someone you don't like and maybe they'll be nicer to you. Who knows? The possibilities are endless.)
The End.
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Ingredients:
1 cup Canned Pumpkin or roasted pumpkin
1 tsp pumpkin spice
2 tbsp brown sugar
2 tbsp molasses
Pepitas (for topping) aka pumpkin seeds
1 Quickie Bag Altman Farm Cornbread Mix
3/4 cup milk
3 tbsp melted (and cooled) butter
1 egg
Directions:
Whisk dry ingredients together and then whisk in wet ingredients until blended.
(Options: You can drop a little molasses on top of each muffin before baking and swirl it around to give it a neat swirl look or you can mix the molasses into the batter. You can also top the muffins with pumpkin seeds to add a little crunch.)
Spoon batter into greased Muffin pan or use baking cups. Makes 11-12 muffins
Let batter rest for about 5 minutes, then bake at 400 for 18-20 minutes.
Allow to cool and chow down.
]]>1 Quickie Bag of our Heirloom Grits
2 cups milk
2 1/2 cups of chicken stock
A few pinches of salt
Fresh garlic (or garlic powder) to taste
Half stick of Irish Butter
Your favorite hot sauce
Crumbled bacon
Your favorite pimento cheese
Everything seasoning blend
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Bring the liquid to a rolling boil.
Add the entire Quickie Bag of our Heirloom Grits.
Bring it back to a boil stirring as you go then reduce to a simmer.
After about 15 minutes add the half stick of butter, salt, garlic a pinch of white pepper, black pepper to taste, and a few dashes of hot sauce.
Stir often so the grits wont stick to the bottom of the pot.
Stir in more milk slowly if needed.
This should take about 25 minutes.
Serve with a fat dollop of pimento cheese, some crumbled bacon, and a hefty sprinkle of everything seasoning.
Enjoy! (and Don't operate heavy machinery directly after eat this)
]]>A favorite of Southerners and converted Northerners everywhere. Although there are many ways to fix up a pot of grits, this is our tried and true, simple and delicious basic grits recipe.
1 Quickie Bag of our Heirloom Grits
4 1/2 cups of Milk, water or stock
1 teaspoon Salt
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Bring the liquid to a boil.
Add the entire Quickie Bag of our Heirloom Grits.
Bring it back to a boil then reduce to a simmer.
Add the half stick of butter and salt.
Stir often so the grits wont stick to the bottom of the pot.
Add more liquid slowly if needed.
This should take about 25 minutes. Salt to taste.
Easy.
Tips: Only add a little salt at first, you can always add more at the end
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