Jalapeno Cheddar Grits

Chef Peter Kurto of Saratoga Springs, NY, hopscotched the Mason Dixon line to compile the ingredients for this dish. chef Kurto highly recommends rockland Plantation mixed grits, which can be found at The carolina cider company: (888) 746-1899. The grits are waterwheel-powered stone ground. He suggests you serve it with BBQ shrimp and sautéed greens.

1 cup mixed grits 1 qt. 2% milk 1 tsp. salt 1 tsp. pepper 1/4 lb. butter (1 stick) 4 fresh jalapenos, seeded, deveined, and chopped finely 1/3 pound grated sharp cheddar cheese*

Add all ingredients except the cheese, to a 4 qt. pot. Bring ingredients to a boil. reduce to a simmer and stir frequently, cooking appx. 30 minutes (until very thick). remove from the stove, add the cheese, and combine with the grits.

* A trip to Vermont for sharp cheddar is recommended. if you must substitute, use either grafton (Four-Star), or cabot (Sharp or Hunter Style), both Vermont’s finest cheddars.

Grandma Kurto’s Refrigerator Pickles

This recipe has been in the family for three generations, kept secret until now. recently, i gave a friend one jar. She came by two days later and said “Do you have any more? i will pay you.”

To make the brine, add sugar, vinegar, salt and garlic to a one-gallon glass container. Shake vigorously every 5 minutes for one hour. in the meantime, slice the cucumbers and onions about 1/4” thick and place into large ceramic or no reactive bowl, layering the dill throughout.

When the brine is ready, pour over the cucumber mixture. Press firmly until the liquid comes to the top. refrigerate for 3 days.

After 3 days, pack into individual containers. Pickles will keep in the refrigerator indefinitely.