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Bill Leslie's Carolina Conversations

Gritty Goodness

Posted October 24, 2007 6:22 a.m. EDT
Updated October 24, 2007 1:09 p.m. EDT

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.