Hominy, Tomato, And Chili Soup
Hominy Grits Souffle
Southwestern Black Bean And Hominy Salad
Butternut Squash With Hominy, Corn And Bell Peppers
Creamy Baked Grits With Sun-Dried Tomatoes


Hominy, Tomato, And Chili Soup

Tostadas caseras - corn tortillas that have been seasoned and fried - can
be
found with the tortillas in most supermarkets. The soup can be made one
day
before serving.
1 teaspoon cumin seeds

2 tablespoons olive oil
1 cup finely chopped white onion
1 large fresh Anaheim chili,* stemmed, seeded, chopped (about 1/2 cup)
2 garlic cloves, minced
1 dried New Mexico chili,** stemmed, seeded, torn into small pieces
1 teaspoon dried Mexican oregano
4 cups low-salt chicken broth
1 14- to 15-ounce can golden hominy, drained
1 14- to 15-ounce can diced tomatoes in juice
1/3 cup finely crushed tostadas caseras or corn chips
1 to 2 tablespoons fresh lime juice

Toast cumin seeds in heavy small saucepan over medium heat until beginning
to darken in color, stirring often, about 3 minutes. Cool 10 minutes.
Enclose in plastic bag and crush with hammer or mallet.

Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim
chili, and garlic. Saute until onion is translucent, about 5 minutes. Add
New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add
broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to
boil; reduce heat to medium-low, cover, and simmer until dried chili is
very
soft and flavors blend, about 45 minutes. Season soup with salt and
pepper,
then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until
cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup
into bowls.

*Also known as a California chili; available at Latin American markets and
many supermarkets.
**Available at Latin American markets and some supermarkets.

Makes 6 servings.

Bon Appetit



Hominy Grits Souffle

Active time: 40 min Start to finish: 1 1/2 hr
When Craig Claiborne accepted an invitation to a hunt breakfast in
Virginia,
he didn't understand that riding a horse would be part of the deal. He
found
the experience hair-raising but furnished us with a delightful account of
that weekend - along with this fluffy rendition of the South's beloved
grits. It makes a good side dish to almost any meat - especially ham, of
course.

3/4 cup white hominy grits (not quick-cooking)
1 cup boiling water
2 cups whole milk
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
4 large egg yolks, lightly beaten
6 large egg whites

Preheat oven to 350 F.
Whisk grits into boiling water in a metal bowl, then set bowl over a
saucepan of simmering water. Cook, stirring constantly, 2 minutes.
Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15
minutes. Grits will be very thick.
Remove bowl from heat and stir in remaining cup milk and butter. Return
bowl
to simmering water and cook, stirring, until smooth and heated through,
about 2 minutes.
Remove bowl from heat and whisk in yolks, then cool to lukewarm.
Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer
until they just hold stiff peaks, then fold into grits gently but
thoroughly.
Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in
middle of oven until browned and puffed, 40 to 45 minutes.

Cooks' note:
.. You can use a double boiler to cook grits, but we think it's easier to
stir them in a metal bowl as they thicken.

Makes 4 to 6 side-dish servings.

Gourmet



Southwestern Black Bean And Hominy Salad

For an attractive presentation, mound the salad on shredded lettuce
and garnish with tortilla chips. Warm corn muffins and thickly sliced
beefsteak tomatoes round out this substantial menu, and sliced fresh
peaches
and brown sugar wafers make a nice light dessert.

1 avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalapeno chili
1/2 cup (or more) salsa verde

Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss
to coat. Add more salsa if salad is dry. Season salad with salt and
pepper.
Makes 2 servings (can be doubled).

Bon Appetit
30-Minute Main Courses




Butternut Squash With Hominy, Corn And Bell Peppers

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red
and green bell peppers; saute until tender, about 5 minutes. Add squash;
stir to blend. Cover; cook until squash is almost tender, stirring
occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until
corn is tender, stirring frequently, about 5 minutes. Season with salt and
pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to
bowl;
serve.

Serves 6.


Bon Appetit


Creamy Baked Grits With Sun-Dried Tomatoes

2 1/4 cups low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream
1/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2 ounces)
1 teaspoon chopped fresh thyme
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Chopped fresh chives (optional)

Preheat oven to 3500F. Generously butter 8x8x2-inch glass baking dish.
Bring
broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan.
Gradually whisk in grits and return mixture to boil, whisking
occasionally.
Reduce heat to medium-low, cover, and simmer until grits are thick and
almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk
in
1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in
remaining 1/4 cup cream and simmer until very thick, stirring often, about
5
minutes longer. Stir in tomatoes and thyme. Season to taste with salt and
pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until
cheese softens, about 15 minutes. Garnish with chives, if desired, and
serve
immediately.

Makes 6 side-dish servings.


Bon Appetit


R.S.V.P.
Charleston Grill, Charleston, SC



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