hipcook's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Grits (Short Stack)
By Virginia Willis
Short Stack Editions - 2013
Austin-Style Grits Migas : page 10
I didn't actually make the migas as directed, but the grits cakes which stand in for the tortilla chips are a big winner. (In a nutshell, cooked grits are spread out, cooled, cut, and baked.) I've added the grits strips, crumbled a bit, to scrambled eggs with some hot sauce for an ersatz migas, and it's a nice breakfast, adding texture and some richness to the eggs. Even better, though, was sausage gravy served over them like a biscuit.
I made them on a cookie sheet, instead of in a baking pan as directed, so I think were significantly thinner than expected. That said, I like this thickness.
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Grillades and Gravy : page 12
I wanted to like this more than I did. At the end of the day, it was a pretty fair Swiss steak or even something like a pot roast. There wasn't enough Cajun seasoning called for, in my opinion, to give it any particular Louisiana flavor. Also, my gravy came out rather oily; I should have run it through a gravy separator. Serving Swiss steak with grits as a starch is a pretty neat idea, though.
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A little lackluster. Using some corn grits to give crunch to baked wings was a neat idea, and I liked the little bit of corn taste, but my family didn't care for it. I also got a slight raw flour taste; it could have used a little more time in the oven (or a hotter temperature?) but the chicken was about perfectly done.
I didn't make the sauce, which was a mistake. The cumin and pepper don't come through nearly as well as I hoped.
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