Lunch was chicken salad, with yummy little radish microgreens atop a leaf of romaine. Sounds so snooty bistro-ish. It was really good.
But then there was the Cajun feasting to plan for... we decided to finally take the leap and go to Exotic Meats to find something interesting for the jambalaya. We found LOTS of strange and interesting meats. We went with a rather tame choice... gator. But, fear not, the trip was not wasted. The Grill Geek had me leave the store so he could select my next Iron Chef Mom ingredient. Yikes! And, by the way, that will be delayed until the weekend. Wednesday is the Little Guy's birthday.
So.... sausage and gator jambalaya... pretty straightforward, really. We had the Grill Geek grill the gator, hoping that was the best way to prepare it. Then we put it in the pot of jambalaya for about 10 minutes, to meld. It was chewy.... but tasty, like a combination of chicken and dark-meat pork. We served it atop my best attempt so far at dairy-free "creamy" grits.
Creamy Grits (without actual cream)
2 cups water
1 cup chicken stock
¾ cup quick grits
1 cup hazelnut milk
¼ cup coconut cream/milk
2 tablespoons bacon fat (subbing for 4 T butter)
Salt, pepper, and a touch of Spanish paprika
Bring water to a boil. Add grits, stirring with a wooden spoon. When grits thicken, add the rest of the ingredients. Return to a boil, reduce heat, and cover. Simmer for 45-60 minutes, stirring occasionally.
4-6 servings.
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