banner
Bill Leslie's Carolina Conversations

Gritty Goodness

Posted October 24, 2007

The long awaited recipe arrived via email recently. This is the one I raved about in my trip to Charleston last month.  82 Queen restaurant has a new dish featuring grits and grouper and it is outstanding. Management was kind enough to share it with our Carolina Conversations family.

So here it is. Please note this recipe is for twelve servings. So, throw a dinner party and make a lot of folks happy.  Let us know what you think of it.

Coming up later this week an autumnal recipe that will knock your socks off.

82 Queen Recipes

Grilled Pesto Encrusted Grouper over Creamy Grits and Fried Green Tomatoes topped with a Sun-Dried Tomato Butter

(Grits)

½ lb. butter

1 qt. heavy cream

1 qt. water

Salt and pepper to taste

Bring water, cream, and butter to a simmer. Add two cups of grits, salt, and pepper and simmer very slowly for about 20 minutes. Yield: 12 servings

(Pesto)

½ bunch basil

1 cup spinach

1 cup parmesan cheese

2 cups olive oil

Salt and Pepper to taste

(Sun-Dried Tomato Butter)

1 lb. butter

½ cup sun-dried tomatoes

½ cup sugar

Salt and Pepper to taste

Grilled Pesto Encrusted Grouper over Creamy Grits and Fried Green Tomatoes topped

with Sun-Dried Tomato butter

(Fried Green Tomatoes)

2 large green tomatoes

1 cup all purpose flour

2 cups corn meal

1 tsp. chopped parsley

1 tsp. salt

½ tsp. white pepper

3 eggs

1 cup milk

1qt. peanut oil or canola oil

Prepare a breading station using three bowls: one for flour, one for egg wash (mix milk
and eggs), and one for breading mixture (salt, pepper and corn meal). Slice tomatoes ¼- inch thick. Place tomatoes in flour, then egg wash, then breading mixture. Let breaded tomato slices rest 10 minutes on waxed paper. Fry in 350 degree oil until golden brown.

Grouper

Just grill the grouper and top it with pesto and sun-dried tomato butter.  Then serve over fried green tomatoes.  We used three tomatoes for dinner and two for lunch, then again over the grits.

17 Comments

This blogpost is closed for comments.

Oldest First
View all
  • bleslie Oct 25, 7:52 a.m.

    Hi ifonly! Elizabeth Gardner says "heirloom" green tomatoes are available at Whole Foods on Wade Avenue in Raleigh.

  • ifonly Oct 24, 6:30 p.m.

    Thanks Bill! Where can I buy green tomatoes? Kroger does not sell them.

  • lilybell Oct 24, 5:04 p.m.

    Actually butter is better for you than the transfats of margarine. Of course, something like olive oil is better still. But a little butter will not hurt you. Americans are so into a cult of denial when it comes to food.

  • PikeQueen Oct 24, 1:09 p.m.

    Forgot to add...I think I will have forget all the "bad butter" claims and give this a try !!!

  • bleslie Oct 24, 1:06 p.m.

    Yeh, this is not something you'd want to get every week!

  • PikeQueen Oct 24, 1:02 p.m.

    I didn't know many people still eat butter...I must be a health nut.

  • classicsue Oct 24, 12:17 p.m.

    Thanks, Bill. I'm a "follow the recipe" kinda girl!

  • bleslie Oct 24, 11:47 a.m.

    That would be two cups of grits for this recipe. I checked their shrimp & grits and it was for serving of SIX and all the ingredients for the new grouper recipe (12 servings) are doubled.

  • classicsue Oct 24, 11:35 a.m.

    The recipe doesn't include the amount of grits.

  • classicsue Oct 24, 11:20 a.m.

    Bill, how much grits do you use for this recipe? I love grouper and can't wait to try this!

More...

 

 

Meet the Author
Contributors
Bill Leslie
Anchor/Reporter