WetLeather Recipe Database - food for bikers

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: BIKER BILLY COOKS WITH FIRE 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 favorite): [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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