Adapted from Frank Stitt, Frank Stitt’s Southern Table Makes about 2 cups 1 pound high-quality sharp yellow cheddar 1 pound cream cheese, softened 1 teaspoon freshly ground pepper 1 large red bell pepper, roasted, peeled, seeded, and chopped small (jarred roasted red pepper is fine) 1/2 cup homemade mayonnaise or good quality commercial mayonnaise 1 … Read More →
Shrimp and Grits
Adapted from Tyler Florence Serves 4 The inspiration for this recipe was the best thing to come out of our stint in South Carolina. Grits 3 cups water 1 1/2 teaspoons kosher salt 3/4 cup grits or coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 3 ounces sharp cheddar, grated 2 tablespoons extra-virgin olive … Read More →