Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grits, again (Alabama Hot Brown)

I mentioned it in the other grits thread, but here's the recipe. There used to be a place here in Birmingham that served this, and this appetizer was OFF THE HOOK! I got the recipe some years ago when the B'ham News used to publish the recipes of some local faves from time to time. If this isn't the exact recipe, it's too close to worry about, and well worth the time it takes.

Alabama Hot Brown (a local twist on Kentucky Hot Brown)

For the Grits:

8c Chicken Stock
2c Stone Ground Grits
3Tbl Butter
1c Smoked Cheddar (Shredded) or White Cheddar will work
6 Slices of your favorite bacon, cook crisp, 3 slices crumbled
salt/pepper
Seasoned Bread Crumbs
Buttermilk

Toppings:

Smoked Turkey, thin sliced
Tomato of your choosing, sliced
Bacon

For the Cheese Sauce:

2Tbl Butter
2Tbl Flour
1c Milk
1c White Cheddar, shredded
6oz can (more or less to your taste) jalapeno, chopped

Sauce method:

Make a roux with first 2 ingredients, add the next three, and cook until melted, stirring. I would use a double boiler after making the roux. (There are other ways to get to the end product, or you could buy a decent cheese sauce and add the jalapeno) The published recipe I found called for Land o' Lakes easy melt cheese, but I'm not buying that the restaurant used that.

Grits Method:

Cook grits in chicken stock until done. Add butter, crumbled bacon, shredded cheese, and continue cooking until cheese melts, stirring. Pour in a greased sheet pan, or loaf pan, and chill. The sheet or loaf pan needs to be a size that will allow the grits to set up about an inch thick and roughly 3"x3" squares. When they set up, cut in to squares, about 3"x3" and an inch thick give or take. Dredge in buttermilk and bread crumbs, and deep fry at 350 for about 6 minutes, until golden brown.

To serve:

Top grits plank with smoked turkey, and cheese sauce, then add slice or two of tomato, and 2 to three slices of bacon.

My cardiologist would stop treating me if he found out I ate that.

,,,,,,but then there are other doctors in town.

Sure sounds good to me!

Holly Cow.
I think I exploded my spring eat right reading that! Makes me want to go and find the place so I can have a base line to practice on......
I can see a need for the next hole on the belt after this experiment.
Im going to have to find a whole grain and nut web forum to try to balance out reading about so much bacon.

My blood sugar just shot up from just reading that. Hhhmmm Grits and Bacon.

Hell, crushed sheetrock would be good fixed that way...

In deer camp, I used to make quick grits with cheese, butter, and eggs stirred in just before serving. Serve with lots of cracked pepper. Total time to cook: almost exactly the time it took to brew coffee. It was golden, hot, and as rich as Bill Gates.

RR, I am learning about this stuff...when you say "quick grits" what does that mean exactly?
Thanks
Wayne

There are regular grits that need to be cooked for an hour or so.

Then there are quick grits that only need five minutes.

And then there are instant grits that are like instant oatmeal: add boiling water to make them inedible.

Rocky is correct. The regular and quick grits are fine. The instant version is awful.

Agree, instant is sacrilege. But, real grits only take simmering for 15 to 20 minutes.

Hey, I'm 65, my memory isn't what it used to be -- as much as I can remember, anyway...

True stone ground grits are like everything else requiring a slow simmer or cook.

They're done when they're done.

That Al hot brown sounds like the real deal, can't wait to try!

Stone ground grits are really good finished off with a little half and half or sweet milk.