Tag Archives: hominy

Hominy Casserole – Reprise

[stextbox id=”grey”]I posted this recipe November 24, 2009, and it remains my favorite casserole.  Recently, the search word “hominy” has been trending high for this blog; so here’s the world’s greatest casserole just in time for the 2010 holiday season. Hat tip to my lovely wife Katy for coming up with it.[/stextbox]

Thanksgiving week always begs the question:  Turkey or Sides?  I am a sides man.  You can get about a million casserole variations at this time of the year: green bean, broccoli, squash, sweet potato, etc., etc., but a few weeks ago Katy made a Hominy Casserole that, I guarantee, will be the most popular side at your holiday feast.  Some of you non-southerners may not know what hominy is.  Suffice to say it is a corn product, with a long heritage.  It’s where grits comes from.  Try this, and you won’t be able to go back to the standard casserole fare.

[stextbox id=”grey” caption=”Katy’s Hominy Casserole”]

2 Cans Yellow Hominy -Drained
2 Cans White Hominy-Drained
1- 3 oz. can chopped green chiles
1 Can Rotel Tomatoes
1- 16 oz. container sour cream
1/2 cup finely chopped onion
1 to 3  finely chopped jalepeno peppers
2 cups grated cheddar cheese
1 stick butter or margarine
1 sleeve (1/3 box) of Ritz-type crackers – crumble

Pre-Heat oven to 350 degrees
Place 1/2 stick of butter/margarine in casserole dish to melt
Combine hominy, green chiles, Rotel, sour cream,onion, cheese jalepeno, and the remainder of butter
Stir in crushed cracker crumbs
Bake 30-45 minutes until bubbly


Enjoy, and have a Happy and Safe  Holiday Season!   And leave a comment if you like the recipe.

Food Blog? Does the world need another one?

Stir fry - veggies and shrimp

Veggie and Shrimp Stir Fry

Even though it has been strongly suggested that Katy and I do a food blog, I am simply not going to go there.   Having to admin yet another WordPress blog would do me in.   Food worship  is out of control, and that worship has led to the success of  Food TV,  trendy restaurants, eating contests, food porn, and the general expansion of waistlines everywhere.

That being said, I admit to being an incorrigible foodie.  I like to eat out, especially at joints, greasy spoons, and diners [no links – if they have a web presence, they are probably not worth trying], but I really love to cook at home.  So, following a passion, I am going to give food blogging a shot with some posts here.  No restaurant reviews  ( those are on my Yelp Account), wine or food snobbery,  just an occasional post about cooking and, of course, eating.  I may talk Katy into contributing a recipe here and there, like the Hominy Casserole, that had folks contacting me to help them find hominy in their part of the world.  But she has a different approach to cooking that I do:  she measures ingredients, uses thermometers, timers, the correct utensils.  There is just no joy in that kind of cooking

I have a story about the utensil pictured above.  A wok kind of thing that’s perfect for stir fry or big sauté  jobs,  it’s from Wearever, and has been a great performer for over 10 years.  It’s from the Gormé Collection, which was introduced in the late 90’s.  If you are old enough to remember Johnny Carson‘s  Tonight Show, you probably remember frequent performances by “entertainers” Steve Lawrence and Eydie Gormé.  Well, Eydie became the namesake and spokesperson for the Gormé Collection.   Get it?  Gormé – Gourmet.  Brilliant!

I haven’t really thought about my future food posts yet, but  if you are into George Foreman Grills, quick egg dishes, bacon, fresh veggies, cheese, shellfish, soul food, Nutella, and hot dogs,  and you really have no use for cookbooks, maybe I will crank out something  you will find interesting.

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