Gullah Favorites (2) Collection

Discussion in 'Food and nutrition' started by Kathrynne Holden, MS, RD, Feb 10, 2006.

  1. Shrimp And Grits
    Duck Purloo

    Gourmet, December 2005, has a great article on Gullah cooking,
    "Lowcountry Lowdown," with recipes. See:

    Shrimp And Grits

    The combination of seafood, sausage, and grits creates a hearty and
    homey dish that brings the smells and tastes of the Lowcountry into your
    kitchen, no matter where you live.

    1 cup grits (not quick or instant; 8 oz)
    6 cups water
    1 1/2 teaspoons salt
    1 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled
    (deveined if desired)
    2 Hillshire Farms smoked sausage "Hot Links" (from a 5-link package),chopped
    1 medium onion, finely chopped (1 cup)
    1 green bell pepper, finely chopped (1 cup)
    1 teaspoon all-purpose flour

    Combine grits, 5 cups water, and 1 teaspoon salt and bring to a boil in a
    3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, stirring
    occasionally, until grits are creamy and soft, about 30 minutes. Season
    with salt and keep warm, covered. Meanwhile, rinse shrimp under cold running
    water, then pat dry and sprinkle with 1/4 teaspoon salt. Cook sausage in a
    dry 12-inch heavy skillet over moderately high heat, stirring, until browned
    and fat is rendered, about 4 minutes. Add shrimp to sausage mixture and
    cook, stirring, until shrimp just turn opaque, about 2 minutes, then
    transfer shrimp to a plate. Add onion and bell pepper to sausage mixture and
    increase heat to high, then cook, stirring occasionally, until vegetables
    are softened, 8 to 10 minutes. Sprinkle flour over sausage mixture, then
    cook, stirring, 1 minute. Add remaining cup water and bring to a boil,
    stirring and scraping up any brown bits from bottom of skillet. Return
    shrimp to skillet and stir in remaining 1/4 teaspoon salt, or to taste, then
    remove from heat. Stir grits and divide among 4 plates, then spoon shrimp
    mixture with sauce on top and serve immediately.Makes 4 servings.

    Duck Purloo

    More like risotto than pilaf, this dish is about relaxing with friends
    and sharing a six-pack. If you put in too much liquid, accept the
    inevitable and call it duck bog.

    2 lb boneless Moulard duck breast halves
    4 cups reduced-sodium chicken broth (32 fl oz)
    1 (1-lb) package bulk breakfast sausage (not links)
    1/2 lb kielbasa (not low-fat), cut into 1/4-inch pieces
    1/2 teaspoon black pepper
    1/4 teaspoon dried hot red pepper flakes
    2 large onions, chopped (4 cups)
    1 yellow bell pepper, chopped (2 cups)
    1 red bell pepper, chopped (2 cups)
    3 oz fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch
    1 fresh habanero or Scotch bonnet chile, minced
    1/2 teaspoon salt
    1 1/2 cups long-grain white rice
    2 tablespoons fresh flat-leaf parsley, chopped

    Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add
    broth. Bring just to a boil over high heat, then reduce heat to low and
    simmer, covered, until very tender when pierced with a fork, 2 to 3
    hours. Transfer duck to a bowl with a slotted spoon, then, when cool
    enough to handle, remove and discard skin and shred meat with 2 forks.
    Skim off and discard fat from broth and return shredded duck to pot.
    While duck cooks, crumble breakfast sausage into a deep 12-inch heavy
    skillet and cook over moderately high heat, stirring occasionally, until
    browned, about 5 minutes. Add kielbasa, 1/4 teaspoon pepper, and red
    pepper flakes and cook, stirring occasionally, about 5 minutes. Skim off
    all but about 2 tablespoons fat and discard it. Add onions and bell peppers
    to sausage mixture and increase heat to high, then cook, stirring
    occasionally, until onions are softened, about 10 minutes. Add mushrooms and
    cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to
    a large bowl. Cool to room temperature, then chill, covered, until duck is
    finished cooking.
    Return sausage mixture to pot with duck meat and add remaining 1/4
    teaspoon pepper, habanero chile, and salt. Stir in rice and bring liquid
    to a rolling boil over high heat, then reduce heat and simmer, covered,
    stirring occasionally, until rice is tender and moist but not soggy,
    about 20 minutes. Remove from heat and let stand, covered, 15 minutes.
    Stir in parsley and season with salt and pepper.

    Cooks' note:
    Duck purloo can be made 3 days ahead and cooled completely, then
    chilled, covered.

    Makes 6 to 8 servings.

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