WetLeather Recipe Database - food for bikers

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Name:Biker-Style Cheese Grits Contributor:Leigh Ann Hussey
Description:Spicy cheese grits Posted:2000-04-04
Key words:grits, jalapeno Category:Side Dishes
ID:596 Updated:2006-01-09 10:37:31
Ingredients:2 Tbsp margarine
1 fresh red jalapeno pepper, stemmed and minced
1 medium yellow onion, diced
2 c water
2 tsp chopped garlic
1/8 tsp ground cumin
salt and ground black pepper
1/2 c quick grits
1 c shredded cheddar cheese
Preparation:Recipe from "Biker Billy Cooks with Fire".
In a 1-quart saucepan, melt the margarine. Add the jalapeno pepper and
onion, reduce the heat, and simmer 2 to 3 minutes, or until the onion is
tender but not brown. Add the water and increase the heat to high. Stir
in the garlic, cumin, and salt and black pepper to taste. When the water
comes to a rolling boil, slowly add the quick grits, stirring constantly.
Boil and stir for 1 minute. Reduce the heat to very low cover and cook
for 5 to 7 minutes stirring occasionally. Stir in the cheddar cheese and
serve immediately.

Makes about 4 servings.

Note: If you like a thinner or smoother texture, add more water and cook a
little longer. Put leftover grits in a greased loaf pan and refrigerate.
Cut the leftover grits into slices and fry them in a little margarine for
tomorrow's breakfast.
Notes:Book Review:


Bill Hufnagle's personality comes out strongly in this book of
capsaicin-laden dishes -- even the desserts have chilis in them. He's
relatively new to bikerdom, having come to it by way of the MSF course at
age 30, and much of his bike-related prose has the "ooh ah" air of the
newlywed in it, but also seems a little careful, like he's trying hard not
to offend any of the subcultures.

For all that, the book leans pretty heavily on bikes as a gimmick to
distinguish it from other cookbooks, it's in the recipes that it actually
stands out. Fun and delicious gems include "Hot Potato Corn Chowder",
"Lucifer's Angel Pasta", "Relentless Chiles" (should've been Chiles
Relentless; it's his habanero-laced version of Chiles Rellenos), "Stuffed
Shells from Hell" (there's a memorable name!). The recipes are a little
polyglot -- there're a few Asian, Mediterranean and Indian dishes, and two
different recipes for latkes -- but mostly Biker Billy leans on Mexican,
Tex-Mex, and chile-fortified updates of American classics like (my

[this recipe]

Liberally sprinkled with vintage photos of bikes, rides, races, and even
vintage ads, it's a rip-the-roof-off collection of yummy, imaginative
recipes that just about any chile-head would be pleased to own. It would
stand on its own without the moto angle, and some of the comments seem a
little contrived, like this one: "Soup stock may seem mysterous, like the
desmo valve gear on a Ducati motorcycle. But fear not, you don't need a
degree in advanced Italian engineering to produce a high-performance soup
stock." Ignore that sh*t and just enjoy the recipes.

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