Coast Cooking

Picture this, a cheese grit cake and collards cooked in ham stock

A cheesy grit cake with ham-stock fortified collard greens makes for a great small plate or introduction to a Sunday brunch.
A cheesy grit cake with ham-stock fortified collard greens makes for a great small plate or introduction to a Sunday brunch. Special to the Sun Herald

The blog this week is again going off in a different direction. No restaurants, no weird food-related businesses or events, I am just going to share with you a few images of food that I made for friends.

At one time I was cooking every other week for friends, but life got busy, and I didn’t cook for several years. All of that is going to change, and I am determined to have friends over again. Just wait and see.

The images I’ll share with you this week all came out of my kitchen. You’ll notice a definite Southern theme, but I try to tweak things up a bit, so don’t be surprised if you see a black-eyed pea bruschetta, or grits with an Italian red sauce.

This photo is of a cheese grit cake and collards cooked in a long simmered ham stock. What do you think?

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