Posts Tagged With: Tony Chachere’s

Roasted Chili Cheesey Grits


One thing would never grow up was grits. Well these are not my mama’s grits. They are surely upscale and full of flavor that your normal grits can only hope to be. One reason for the great flavor is because I use chicken broth and cream to make the grits instead of water. Then I add fire  roasted poblano peppers, fresh garlic and sweet onions. These grits were  a great accompaniment with some sautéed shrimp and a grilled rib eye. Try these grits, especially if you think you don’t like grits. They will change your mind.

  • 1 cup         quick grits
  • 2 cups       chicken broth
  • 2 cups       heavy cream
  • 1 cup         diced onion
  • 2                poblano peppers roasted and diced
  • 1 tbsp        minced garlic
  • 4oz            cheddar cheese
  • 4oz            monterey jack cheese
  • TT             salt pepper and Tony Chachere”s
  1. Saute onions in butter, add peppers and garlic about midway of the onions becoming translucent.
  2. Add chicken broth and cream and bring to a simmer.
  3. Gradually whisk in the grits and seasonings.
  4. After grits thicken stir in the cheese.

I served the grits with sautéed shrimp, that were cooked with slivers of onion and Anaheim chilies. the entrée was a grilled rib eye. The grits were and excellent addition to this surf and turf meal.

Categories: Appetizers, BBQ, Entrees, Grilling, Side Dishes, Texas Style Cuisine, Uncategorized | Tags: , , , , , , , , , , | Leave a comment

Red Fish on the Half Shell



I love grilled fish, especially when its fresh. Now this can’t get much fresher. I caught it about 1:00, ate it about 4:00. That s pretty fresh. Now a fish cooked on the half shell is simply a fillet that has cut off the bone and the skin and scales left on. Now you want to use a fish with a tougher skin, like reds, snapper, black drum or something like that. If you look at the plate you will see a small piece of fish to its left. the is the throat of the red. This is located behind the gills and below the pectoral fins. Many times when someone fillets a fish this portion of the red is thrown away. It’s not a real large area but it is tasty. I have a grill set up outside the trailer and it really comes in handy. I like cooking outside but it also takes some heat out of the trailer and Texas produces enough heat without the help of the stove.

Now to get started. I have taken he fillets and seasoned them with some Tony Chachere’s and then drizzled a little Italian dressing on it with a squeeze of lemon. I have also cooked the bones on the fish, this red was big enough that I saved the bones to cook also

The red seasoned up

I have the grill heated up and head straight to it with he fillets. Now you lay the fish straight on the grill on a medium high heat. My grill does not have a lid so I use some aluminium foil to make a tent over the fish to help hold in heat. Before I had the fish on I fixed some red potatoes. I got the small ones and sliced them in half, seasoned them with salt, pepper, cumin and some fresh garlic. I also sliced up about half an onion. wrapped this inside of some aluminum foil, with a stick of butter. This package was placed on the grill before the fish.

The bones are ready

Just about ready

Supper is ready

Grilling in the shade outside of the 5th wheel

Categories: Entrees, Grilling, Texas Style Cuisine | Tags: , , , , | 1 Comment

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