Root Beer-Braised Short Ribs and Smoked Gouda-Chipotle Grits
Sounds amazing, doesn't it? Looks beautiful, doesn't it?
Oh yeah, the grits. I'm on a roll this week! First hominy, then olives and now grits! All firsts. Never say never. Manly and I have never liked the basic diner grits that accompany breakfast at so many Southern establishments so I've never tried to do anything with them before. The smoked gouda-chipotle combo however, could be smeared on a door knob and I would like it. Then throw in some sauteed corn and onions and the results were magnificent! Wish I could say the same for the ribs...live and learn {Sigh}.
The recipe below is for 10 servings but it easily halves and I added some extra cheese and chipotle because...well...I'm like that ;). Enjoy!
Recipe: Smoked Gouda-Chipotle Grits
From LOPEZ (Cleveland, OH) as printed in Bon Appetit; December 2009
"At the restaurant, the grits are usually made with jalapeno chilies. To heighten the smoky flavor, chipotle chiles are sometimes used instead, as in this version."
Ingredients
2 tablespoons butter
2 cups of corn kernels (fresh or frozen, thawed)
1 medium onion, chopped
5 cups water
2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
1-1/2 cups quick cooking grits
2 cups (packed) coarsely grated, rindless, smoked Gouda cheese (about 8 ounces)
1 tablespoon chopped canned chipotle chiles in adobo
Chopped fresh cilantro, if desired
Directions
Melt butter in heavy large sauce pan over medium-high heat. Add corn and onion. Saute until corn is golden, about 10 minutes. Add water, milk, salt and pepper to pan; bring to a boil. Gradually add grits, whisking until mixture is smooth and comes to a boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to a shallow bowl, sprinkle with cilantro if desired and serve.
10 comments:
Forget the ribs, I'm making those grits. Yum!
The grits sound amazing! I love the combo of gouda and chipotles - thank you!
I never thought of using Gouda...yum.
love the grits - very nice list of ingredients...and I know grits....as for the ribs, seems like a honey cola might work but I'm still a fan of dry ribs...
I've lived in the south for over ten years and I still don't eat grits. Its the Yankee in me screaming, "Never say die! Eat potatoes!" Given that, I'm digging the flavor combo of the grits. I've always wondered how those soda glazes, marniades, etc would work, so mega kudos to you for getting it the old college try. 8/)
Fabulous idea -- my mom used to make braised ribs in Dr. Pepper, of all things, but it turned out grand! Haven't tried root beer, but I love the idea!
holy cow I don't what's good the ribs or the chipotle grits I am drooling over here!
oooh wow! we've been meaning to try the recipe in bon appetit for grits but haven't gotten around to it. daniel loves grits in all forms, but i have to have cheese grits and these would definitely fit the ticket. looks delicious!
I'm a Northerner, but I love love love cheese grits!
As for the shortribs...I make Zinfandel braised short ribs. Very tangy (the recipe calls for 2 bottles of Zin), no sweetness.
WOW these grits look awesome, smoked gouda and chipotle sounds like the perfect combo! Granted that the ribs did not turn out to your liking they still look quite delicious in the picture! I always like to braise my ribs in a traditional chinese 5 spice mixture -- it has the sweetness yet the potentness of star anise, ginger, and cloves- not sure if it's something you'd like (and im not sure if it'd pair well with the grits) but it is definitely very popular in chinese cuisines.
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