As you may know by now, based on the affair I’ve been having with sriracha, and my infatuation with chicken wings… I like spicy foods.
I love spicy foods.
I would make sacrifices for spicy foods.
I think I’ve run out of hot sauces to try. Well I thought I did, but then my friend Amy just gifted me some that she brought back from vacation somewhere tropical… and I eat it every morning for breakfast. And I think of Amy. Hi Amy!
But I digress.
I like hot foods. And I find ways to put them into things whenever possible. And since Thanksgiving is coming up, I suggest you add a little intrigue to your table to make the in laws behave.
Enter Jalapeño Grits…
I used the cornmeal from Muddy Dog coffee, because, well… it’s excellent. I even gave some away not too long ago. I also used a mix of cheese, pickled jalapenos (my two loves in one jar), smoked paprika, cayenne, and butter. Lots of lovely butter.
I love butter.
That is all.
Start by whisking the cornmeal into simmering water.
Or in my case have a friend do it so I can take a picture!
When it is nice a creamy, add the cheese. Because who doesn’t need more creaminess in their grits? Or in their life?
Melt it all into a beautiful thing that it is.
And if you want to know how to pickle your own jalapenos, check out my recipe for strange french peppers!
It will drip off the spoon.
It will create world peace.
And then you can sit outside and eat it from a jar all day long.
It’s custardy and tangy and spicy.
Or I suppose you can store it for a rainy day, it will make a perfect breakfast side and a perfect Thanksgiving side as well.
Give it a try!
No excuse me… I just stepped foot into South Dakota for the first time and there’s an ice bar to keep the Scotch at the right temperature.