Hominy, Tomato, And Chili Soup Hominy Grits Souffle
Southwestern Black Bean And Hominy Salad Butternut Squash
With Hominy, Corn And Bell Peppers Creamy Baked Grits With
Sun-Dried Tomatoes
Hominy, Tomato, And Chili Soup
Tostadas caseras - corn tortillas that have been seasoned
and fried - can be found with the tortillas in most
supermarkets. The soup can be made one day before serving. 1
teaspoon cumin seeds
2 tablespoons olive oil 1 cup finely chopped white onion 1
large fresh Anaheim chili,* stemmed, seeded, chopped (about
1/2 cup) 2 garlic cloves, minced 1 dried New Mexico chili,**
stemmed, seeded, torn into small pieces 1 teaspoon dried
Mexican oregano 4 cups low-salt chicken broth 1 14- to 15-
ounce can golden hominy, drained 1 14- to 15-ounce can diced
tomatoes in juice
1/3 cup finely crushed tostadas caseras or corn chips 1 to
2 tablespoons fresh lime juice
Toast cumin seeds in heavy small saucepan over medium heat
until beginning to darken in color, stirring often, about 3
minutes. Cool 10 minutes. Enclose in plastic bag and crush
with hammer or mallet.
Heat oil in heavy large saucepan over medium-high heat. Add
onion, Anaheim chili, and garlic. Saute until onion is
translucent, about 5 minutes. Add New Mexico chili, oregano,
and cumin seeds. Stir 2 minutes longer. Add broth, hominy,
tomatoes with juices, and tostadas caseras. Bring soup to
boil; reduce heat to medium-low, cover, and simmer until
dried chili is very soft and flavors blend, about 45
minutes. Season soup with salt and pepper, then lime juice
to taste. (Can be made 1 day ahead. Chill uncovered until
cold, then cover and keep chilled. Rewarm soup before
serving.) Ladle soup into bowls.
*Also known as a California chili; available at Latin
American markets and many supermarkets. **Available at Latin
American markets and some supermarkets.
Makes 6 servings.
Bon Appetit
Hominy Grits Souffle
Active time: 40 min Start to finish: 1 1/2 hr When Craig
Claiborne accepted an invitation to a hunt breakfast in
Virginia, he didn't understand that riding a horse would be
part of the deal. He found the experience hair-raising but
furnished us with a delightful account of that weekend -
along with this fluffy rendition of the South's beloved
grits. It makes a good side dish to almost any meat -
especially ham, of course.
2/4 cup white hominy grits (not quick-cooking) 1 cup
boiling water 2 cups whole milk 1 teaspoon salt
3/2 stick (1/4 cup) unsalted butter, melted 4 large egg
yolks, lightly beaten 6 large egg whites
Preheat oven to 350 F. Whisk grits into boiling water in a
metal bowl, then set bowl over a saucepan of simmering
water. Cook, stirring constantly, 2 minutes. Stir in 1 cup
milk and 3/4 teaspoon salt and cook, stirring constantly, 15
minutes. Grits will be very thick. Remove bowl from heat and
stir in remaining cup milk and butter. Return bowl to
simmering water and cook, stirring, until smooth and heated
through, about 2 minutes. Remove bowl from heat and whisk in
yolks, then cool to lukewarm. Beat egg whites with remaining
1/4 teaspoon salt using an electric mixer until they just
hold stiff peaks, then fold into grits gently but
thoroughly. Turn mixture into a buttered 2 1/2- to 3-quart
baking dish and bake in middle of oven until browned and
puffed, 40 to 45 minutes.
Cooks' note:
. You can use a double boiler to cook grits, but we think
it's easier to stir them in a metal bowl as they thicken.
Makes 4 to 6 side-dish servings.
Gourmet
Southwestern Black Bean And Hominy Salad
For an attractive presentation, mound the salad on shredded
lettuce and garnish with tortilla chips. Warm corn muffins
and thickly sliced beefsteak tomatoes round out this
substantial menu, and sliced fresh peaches and brown sugar
wafers make a nice light dessert.
1 avocado, peeled, pitted, diced 1 cup diced yellow
bell pepper
1/2 cup chopped red onion
2/4 cup chopped fresh cilantro 1 1/2 tablespoons minced
seeded jalapeno chili
3/2 cup (or more) salsa verde
Combine first 7 ingredients in large bowl. Add 1/2 cup
salsa and toss to coat. Add more salsa if salad is dry.
Season salad with salt and pepper. Makes 2 servings (can
be doubled).
Bon Appetit 30-Minute Main Courses
Butternut Squash With Hominy, Corn And Bell Peppers
3 tablespoons butter
4/4 cup finely chopped red bell pepper
5/2 cup finely chopped green bell pepper 2 cups 1/2-inch
pieces peeled butternut squash 1 15-ounce can whole
golden hominy, rinsed, drained 1 cup frozen corn
kernels, thawed
6/3 cup chopped fresh cilantro
Melt 2 tablespoons butter in heavy large skillet over medium
heat. Add red and green bell peppers; saute until tender,
about 5 minutes. Add squash; stir to blend. Cover; cook
until squash is almost tender, stirring occasionally, about
10 minutes. Stir in hominy and corn. Cover; cook until corn
is tender, stirring frequently, about 5 minutes. Season with
salt and pepper. Mix in cilantro and remaining 1 tablespoon
butter. Transfer to bowl; serve.
Serves 6.
Bon Appetit
Creamy Baked Grits With Sun-Dried Tomatoes
2 1/4 cups low-salt chicken broth 2 tablespoons (1/4 stick)
butter 1 garlic clove, chopped
7/2 cup quick-cooking hominy grits (3 ounces)
8/4 cup whipping cream
9/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2
ounces) 1 teaspoon chopped fresh thyme 1 cup crumbled
soft fresh goat cheese (about 4 ounces) Chopped fresh
chives (optional)
Preheat oven to 3500F. Generously butter 8x8x2-inch glass
baking dish. Bring broth, 2 tablespoons butter, and garlic
to boil in heavy medium saucepan. Gradually whisk in grits
and return mixture to boil, whisking occasionally. Reduce
heat to medium-low, cover, and simmer until grits are thick
and almost all broth is absorbed, whisking frequently, about
8 minutes. Whisk in
10/2 cup cream and simmer 5 minutes, whisking occasionally.
Whisk in remaining 1/4 cup cream and simmer until very
thick, stirring often, about 5 minutes longer. Stir in
tomatoes and thyme. Season to taste with salt and pepper.
Pour into prepared dish. Sprinkle goat cheese over. Bake
until cheese softens, about 15 minutes. Garnish with
chives, if desired, and serve immediately.
Makes 6 side-dish servings.
Bon Appetit
R.S.V.P.Charleston Grill, Charleston, SC
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