Category Archives: What’s For Dinner

Cheese Grits Soufflé

Cheese grits are the perfect side dish for breakfast and brunch through the holiday season. And they’re even more delicious made with our Old Mill stone-ground grits. To make a souffle of the grits, separate the eggs, beat the whites, and then gently fold the beaten whites into the grits mixture before baking. What you get is a cheese grits side dish that rises to higher heights, sure to impress family and friends. And this elegant but easy side can transition to dinner where it pairs well with roasts, steaks, and grilled fish.

Cheese Grits Soufflé

Makes 8 servings
Prep: 15 to 20 minutes
Cook: 40 to 45 minutes
Ingredients:
1 teaspoon soft unsalted butter
4 cups whole milk
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper or nutmeg
2 cups (8 ounces) shredded sharp Cheddar cheese
2 tablespoons unsalted butter
6 large eggs, separated
Directions:
  1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F.
  2. Rub the butter on the bottom only of a 2-quart (8-cup) souffle or baking dish and set aside.
  3. Place the milk in a medium saucepan over medium heat and bring to a boil. Pull the pan off the heat, and whisk in the grits, a little at a time, until the grits are incorporated. Place the pan back over medium heat, and let the grits come to a simmer. Stir and cook the grits until smooth and thickened, about 8 to 10 minutes.
  4. Turn off the heat, and stir in the salt, pepper, cayenne or nutmeg, cheese, and butter until smooth. Set aside.
  5. Crack the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Beat the egg yolks lightly with a fork, and add a couple tablespoons of the warm grits to the yolks to bring up their temperature. Stir to combine. Repeat this process two or three times, adding a couple tablespoons grits to the yolks, and then turn the yolk mixture into the pan of grits, stirring to combine well. Set aside.
  6. Beat the egg whites on high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Pour the grits mixture alongside the egg whites in the bowl and fold gently to combine. Turn the mixture into the prepared dish, and place the dish in the oven.
  7. Bake until the souffle rises and is golden brown on top, about 40 to 45 minutes. Serve at once.

Sweet and Spicy Pumpkin Soup

Sweet and Spicy Pumpkin Soup

When the crisp fall temperatures make you hungry for soup, this is a fast and festive way to make pumpkin soup. It begins with canned pumpkin, but the added flavors of brown sugar, onion, and The Old Mill Devil’s Backbone Seasoning really crank it up a notch. It’s perfect dinner party food, too, and best of all, it can be made ahead and reheated just before serving.
Makes 6 to 8 servings
Prep: 20 minutes
Cook: 25 to 30 minutes
Ingredients:
3 tablespoons olive or vegetable oil
1/2 cup chopped onion
2 cups chopped, peeled raw potatoes
1 cup coconut milk
1 cup cooked, mashed fresh or canned pumpkin
3 tablespoons light brown sugar
3/4 teaspoon The Old Mill Devil’s Backbone Seasoning (or your favorite hot pepper seasoning blend)
2 cups chicken or vegetable broth
Garnish:
1/4 cup sour cream or plain yogurt
2 tablespoons chopped fresh parsley or cilantro
Directions:
1. Place the oil in a 3-quart saucepan or soup pot over medium heat. Add the onions, and stir and cook until the onions are soft and lightly browned around the edges, 4 to 5 minutes. Add the potatoes, coconut milk, pumpkin, brown sugar, Devil’s Backbone seasoning, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the mixture simmer until the potatoes are soft, about 25 minutes. Turn off the heat and uncover the pan.
2. When the mixture has cooled slightly, transfer half of it to a food processor fitted with a steel blade or to a blender. Purée in pulses until smooth. Turn the pureed soup into a bowl, and then puree the remaining half. Return all the pureed soup to the original saucepan. Taste the seasoning and adjust if needed, adding more salt or pepper if needed. Add a little more brown sugar if you like it sweeter.
3. To serve, reheat the soup over low heat just to a simmer. Ladle into serving bowls, and garnish with a small dollop of sour cream or plain yogurt. Sprinkle chopped parsley or cilantro over the top.

Pimiento Cheese Baked Grits

Grits are a staple of Southern fare and can be enjoyed with any meal from breakfast to supper! Paring it with another Southern staple, pimento cheese just takes it to another level. We know you will certainly enjoy it!

Pimiento Cheese Baked Grits

This is a great make-ahead dish. Prepare through step 2; cover and chill overnight. Let grits stand at room temperature while preheating your oven.

Yield/ Number of Servings: 6-8

Hands on time: 35 min

Total time: 1 hour 35 min

Ingredients:

1 tsp. salt

1 cup Old Mill Yellow Grits

1 cup half and half

¼ tsp. cayenne

3 cups (12 oz) shredded sharp cheddar cheese

1 (4 oz) jar diced pimientos, drained

1/3 cup chopped green onion

2 large eggs, lightly beaten

 

  1. Bring 4 cups of water and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium and cook, stirring often, 30 minutes or until grits are thickened and tender. Remove from heat.
  2. Add half and half, cayenne, cheese, pimientos, and green onion to grits, stirring until cheese melts. Stir in eggs. Pour grits into a lightly greased 2-quart baking dish.
  3. Preheat oven to 350F. Bake 50-55 minutes or until golden brown and edges are set. Let cool 10 minutes before serving. Sprinkle with additional chopped green onion, if desired.

Easy Hushpuppies for Your Next Fish Fry

As summer winds down, weekends become even more important for gatherings for family and friends. A weekend spent fishing can reel in more than just a good catch. Around here, we have lots of favorite fishing spots, but you don’t have to catch it to enjoy it. As a matter of fact, the conversations in the kitchen and around the table make it all taste better anyway. We love a good fish fry and we like to experiment with flavors, so we’ve taken inspiration from our Corn Fritters and added corn to the hushpuppies. It’s a great savory treat with just a hint of sweetness from the corn.

Easy Hushpuppies

Ingredients:
1 large egg
1/2 cup buttermilk
3 tablespoons fresh corn kernels
1 tablespoon finely chopped jalapeno or bell pepper
1 tablespoon finely chopped onion, if desired
Vegetable oil for frying
Directions:
Place the hushpuppy mix, egg, and buttermilk in a mixing bowl. Stir with a fork just to combine. Fold in the corn, pepper, and onion, if desired. Set aside.
Place enough oil in a large, heavy skillet or pot to measure 2 inches deep. Heat over medium-high until the oil is hot, 365 degrees on a thermometer. Scoop or spoon generous tablespoons into the hot oil. Cook, turning once, until golden brown, about 3 minutes.
Makes 12 hush puppies.
We also have a great Catfish Breading, so stock up on both!