Picture Of The Week (POW) Information & Submissions

[milkmansdaughter]

Hm, @Beekissed, Fire jam sounds like something my husband would really like... Is it like green pepper jelly? Served with crackers and cream cheese?

 

[milkmansdaughter]

Sorry, don't know why that posted twice!

That's some pretty jam!

 

[CrealCritter]

I don't know...but it sure would taste good with crackers and cream cheese, as I've had with both, but just not together at the same time.

It's normally called hot pepper butter, sort of like apple butter but using hot peppers instead, but I renamed it fire jam because folks always ask if it has butter in it when you call it hot pepper butter. It's used as a sandwich spread, sauce or dip on just about anything you want to eat it on. We started making it back in the 70s and I found I didn't want to live without it anymore, so we keep a good supply in stock at all times. I've not run out of fire jam since the 70s, so that tells you how good this stuff really is.

You can make it as hot or mild as you want, merely by using all hot banana peppers or mixing the hot with sweet banana peppers. It has yellow mustard, brown sugar and vinegar in it and is thickened with corn starch.

I'll post a few pics of it....

In the jar...

..and on toasted homemade bread, with grits!

Grits? Oh Yeah Baby!

 

[NH Homesteader]

I've never had grits... Kinda like okra, my northerner is showing.

 

[Beekissed]

I've never had grits... Kinda like okra, my northerner is showing.

Never???? Now, okra I can take or leave....it's great in gumbo, but otherwise I'm not a fan. But, grits? That's a staple breakfast food in America, I always thought.

I can see why some folks don't like grits, as most restaurants do not do them well. We make ours thus...while the water is boiling we add dehydrated onions~plenty~and olive oil, garlic salt to taste, a dusting of pepper. Then, when the grits are added, that olive oil renders them a creamy, lovely texture for the eating. In the end one is presented with a creamy, flavorful, hot delight that pairs with homegrown eggs like nothing else.

 

[NH Homesteader]

My husband says he hates grits. He went to high school in Georgia. I have never had them, I don't even know what they are made out of? We so don't eat grits in NH.

 

[milkmansdaughter]

We never ate grits in either Wisconsin or Washington, but my husband grew up in Missouri, Texas and Arizona and was familiar with grits. We lived in Georgia and Alabama too where they are an absolute staple. If done right, grits smell like creamed corn and look kinda like cream of wheat. If done poorly, they're really nasty. People eat them all kinds of ways: kind of like cream of wheat. Many add butter, but I've seen cheese, butter, milk, ketchup, jelly, sorghum...

 

[milkmansdaughter]

Sorry @NH_Homesteader, I meant to add grits are made from corn, it's the South's version of cream of wheat or oatmeal.

 

[baymule]

Cheese shrimp grits. I had them at a restaurant in Baton Rouge. Damn they were good!

 

[Beekissed]

Grits are the vehicle for many a wonderful food trip! I think southerners use grits like folks up north use polenta.

Folks up north are familiar with polenta, which are similar in flavor and used to complement other foods, but not quite the same. Grits are made from hominy....

Grits are a food made from corn that is ground into a coarse meal and then boiled. Hominy grits are a type of grits made from hominy with the germ removed, which is corn that has been treated with an alkali in a process called nixtamalization. Grits are usually served with other flavorings [1] as a breakfast dish, usually savory. Grits originated in the Southern United States but now are available nationwide. Grits are popular as a dinner entrée, shrimp and grits, served primarily in the Southern United States.[1] Grits should not be confused with boiled ground corn maize which makes "hasty pudding" or "mush" or when using coarse ground corn, which may be made into polenta, or the "mush" made from more finely ground corn meal.


Grits are of American origin and are similar to other thick maize-based porridges from around the world such as polenta and mieliepap.