Sunday night we had a big salad with dinner, but we also had an appetizer of grits crackers followed by buffalo shrimp and turnips with greens and red pepper relish. Dessert was blueberry cheesecake. Only one of these recipes will be showing up here soon: the grits crackers. You see, we ate everything tonight, and we thought it was pretty tasty, but it was not company worthy. I’m not sure the grits crackers are either, but they’re getting there. I thought you might appreciate knowing how recipes are born on the homestead. Today I’ll address the less-than-company-worth dishes. I’ll talk about the grits crackers later this week.
I like buffalo chicken wings but not the fat, so I set out to make buffalo shrimp. I marinaded the shrimp in tabasco and lime juice and dredged it in a mix of corn starch and whole wheat flour before I fried them in a wok. The texture was great, if I do say so myself, but we didn’t think the shrimp had enough heat–that is, enough spice to call them “buffalo.” So, knowing what I did this time, I’ll add to the heat next time.
The turnips were a white Japanese turnip out of our cold frames, and the only thing really wrong was that I got them too soft. The greens were tasty, but we really did not have enough. They cook down so much that you really need “a mess” of them to start. By the way, I would recommend the pepper relish with the turnips again. But, alas, these were not blog worthy.
The cheesecake was also tasty, but I was planning a small version (like my mini-pound cakes), and my proportions were wrong. I’ll happily go back to the drawing board. We’ll keep eating the results until I get it right–I promise!
Anyway, eventually I’ll rework the recipes until I’ve got the best flavor and texture, and then I’ll share my recipes with you while we sit on the porch and sip tea.