Food Friday: Grit Bread

Since the Gators are playing a Mississippi team we thought it would be good to go deep South for today's recipe. Haven't tried this one yet, but will soon. If you try it, let us know how you liked it!

Recipe is from NPR.

Grit bread is similar to cornbread, but it's made with pure stone-ground grits, giving it a texture unlike any you've ever tasted. This bread is dense, moist and not at all sweet on the inside while golden and crusty on the outside. You can find stone-ground cornmeal in specialty and organic grocery stores.

Serves 8

1 cup plain white stone-ground cornmeal (not instant)
3/4 cup yellow self-rising cornbread mix
1 teaspoon sugar
1/2 teaspoon salt
1/3 teaspoon baking soda

3 tablespoons sausage, bacon, country ham, or pork chop drippings (Crisco or half butter and half Crisco will work as substitutes)

1/4 cup plain white stone-ground grits
3/4 cup water
1 egg
1 cup buttermilk

Preheat oven to 475 degrees.

Sift white cornmeal, cornbread mix, sugar, salt and baking soda into a big mixing bowl. Add fat drippings to a cast-iron cornbread pan (or muffin or cornstick pan) and warm it on the stove. When drippings are melted, tilt pan so the sides and bottom are well greased. Then pour off and reserve two tablespoons of drippings.

Mix grits and water in a bowl and microwave on high for 3 minutes. Stop and stir and then microwave again on high for 3 minutes and set aside. The grits will be about half done, but that's OK. Whisk egg in a bowl. Then mix egg with buttermilk and add to the dry ingredients. Stir until the batter is well mixed but still a bit on the firm and dry side. Add the reserved pan drippings and grits. Mix all of the ingredients well with a large spoon. (If grits and water have cooled, reheat for 30 seconds before adding.) Your batter shouldn't be too dry or too wet, but somewhere in between.

Pour batter into pan and bake for 20 to 25 minutes. (Cornsticks take slightly less time.) Your grit bread is done when a nice, golden brown crust has formed. Now, all you need to do is get a big slab of butter and dig in!

Cooking Tip: Leftover grit bread makes mouthwatering fried cornbread. Just heat up a griddle or cast-iron pan and drop in a small bit of butter. Then fry up your leftover cornbread wedges until they are nice and golden brown.

Gator Rice Crispy Treats

All the way from Panama City courtesy FL15gatorgirl

Game Day Grub: Bourbon Pecan Pie

Since the Gators are playing LSU, we're posting a recipe that calls for bourbon...well, sort of.

Filling
3 eggs
3/4 cup brown sugar
3 tbsps flour
1 cup dark corn syrup
2 tbsps butter/margarine melted
1 1/2 cup pecan halves

Topping
3/4 cup whipping cream
2 tbsps brown sugar
1 tsp vanilla

Directions
Pre-heat oven to 325.
Mix all filling ingredients, except pecans, and beat until smooth.  Stir in pecans.
Line bottom of crust shell with a layer of pecans.  Pour into crust-lined pie plate.
Bake 15 minutes.  Cover top of crust with foil to prevent excessive browning.  Bake 40-45 mins more or until filling is set and center of pie is golden brown.  Let pie completely cool. 

Topping Directions
Beat topping ingredients in a chilled mixing bowl.  Mix at high speed until soft peaks form.
(Or pie some whipped topping at the store.)

Food Friday: Chili

This is a simple chili recipe for game day. Not too much to distract you from the important stuff.

Hamburger Chili
2 pounds Ground Beef
2 cans Large (48oz) V8 Vegetable Juice
2 cups Frozen Corn
2 teaspoons Spices (Season to taste using  salt, pepper, garlic powder, onion powder and red pepper flakes for the more adventurous.)

Brown the beef in a large skillet and drain off fat.
Place the cooked beef, V8, corn and spices into your crockpot. Cook on low for 8 to 12 hours. Serve with shredded cheese on top.

And if you tried it and liked it, or not, let us know!

Pizza Vito

Yeah, it's a night game this week, but that doesn't mean you won't get hungry after all that tailgating.  So when you do, especially if you sit towards the North end zone, then may we recommend Pizza Vito.  In the world of pizza, he's becoming a Gainesville Great. No, it's not Satchel's, but Satchel's isn't sold in the stadium, nor is Leonardo's.  And Satchels isn't open on Sundays, so all you out of towners can't get it any way.  If you were ever wondering what the Pizza Vito guy looked like, well, he looks like the Pizza Vito guy.  And check out his shirt.  Whatsamattawitchu?  Good man.

Game Day Grub: Seven Layer Gator Dip

1.    1 can refried beans
2.    1 cup sour cream
3.    1 package good prepared guacamole
4.    1 cup shredded sharp cheddar cheese
5.    I small can sliced ripe olives
6.    1 pint grape tomatoes – each sliced in half lengthwise
7.    Pickled jalapeno slices to taste


Tostitos Scoops for dipping

Spread each of the seven ingredients in the order in which they are listed. (There are reasons for the sequence: like the sour cream keeps the guacamole from merging with the beans and making an unappetizing olive drab color; and the jalapenos on top make it easier for those who want to avoid them.)

Best size dishes are about 8” by 11”: Pyrex makes a “covered oblong” dish about this size; you can also get an aluminum foil pan with a clear plastic cover (grocery stores sell them in 2-paks) – great to take along to your tailgate site.  8x8 is a little too small; 9x13 is a little too big.

A small rubber spatula is the best tool to spread the refried beans, sour cream and guacamole.

Make-ahead suggestion: scoop out the refried beans, the jalapenos and the sliced olives each into sandwich-size baggies, get guacamole in 7 or 8 ounce pouch, buy the 8 oz sour cream and 1 cup shredded cheddar package, and slice the tomatoes into a baggie as well.  Put all the containers/baggies in your cooler and take along one of the foil dishes.  Layer your ingredients once you get to the tailgating site.