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Strategies & Market Trends : VOLTAIRE'S PORCH-MODERATED -- Ignore unavailable to you. Want to Upgrade?

To: Dealer who wrote (61880)	1/20/2005 10:34:28 PM
From: Murrey Walker	Respond to of 65232

Got anything ya wanta share? I'm not much into the sweet stuff, as I am the heart of the meal. Being in the country, my first objective is "sourcing" a nice center of the plate protein. Next come the sides and then bring it on. Unlike Rangerboy, who has the bounty of the world at his beck and call. ;-) Seriously, I cook so many things that I couldn't recommend just one thing. You've got to at least narrow it down. And then we can go PM so we won't bore the rest of the thread.

To: Dealer who wrote (61880)	1/21/2005 12:21:58 PM
From: Dutch	Read Replies (1) \| Respond to of 65232

Try this one. A chef in Charleston told me how to make it, but I do not have exact measurements so it is all to taste. Make cheese grits using cream and cheddar that will fill the bottom half of a casserole dish, usually about one cup worth. While that is baking blacken 1 lb chicken tenders or peeled shrimp. Slice thinly one pound of cooked andouille sausage. Add sausage and 1/4 pound of tasso ham to saute pan and continue to brown until done. Reduce 1 1/2 cups of cream mixing in blackening season and cajun seasoning to taste. You can thicken with parmesan if you like. Then pour cream in to saute pan and stir. Once melded pour over the baked grits and broil the casserole for slight browning effect. Let cool and eat.