Sunday, April 20, 2014

Grits


Flavor does not always have a visual cue. This unassuming bowl of grits is layered with corn flavor from all angles. Ground hominy was cooked in a corn cob stock and corn juice until tender. It was then finished with a cream infused with charred corn husks and popcorn, plus salted butter and some pulverized fresh corn kernels. I think some freeze dried corn and bourbon brown butter can really take it to the next level.

1 comment:

  1. Jay-Ray...LOVING your blog! Working on bringing an innovative food project to Miami and I want you involved. Email me: jenny@eatwith.com

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