Did anyone love last weekend’s rain as much as I did? I spent the whole weekend cuddled up in my house, not wanting to leave. I slept a lot, cooked a lot and watched a lot of Revenge. Don’t tell me what happens! We thought the DVR was set to record but it wasn’t! Blast! So, it gave me another excuse to keep watching the rest of season 1, instead of skipping ahead to season 2.
While cuddled up this weekend, I was craving cheese and carbs, typical. I scoured Foodgawker, and stumbled upon this gem of a recipe. This ancho chile butter really catches your eye! It’s a wonderfully cheesy, warm, smoky dish that will be perfect for many cool autumn nights.
2 tablespoons garlic, minced
2 tablespoons shallots, minced
1 tablespoon olive oil
4 cups chicken stock
1/2 pint cream
2 cups white grits
1 1/2 cups grated White Cheddar cheese
2 ounces dried ancho chiles (1 package)
4 tablespoons unsalted butter
This recipe is adapted from Bijouxs
Soak the ancho chiles in warm water for about 10 minutes or so, or until they soften. Cut off the stems and deseed the ancho chiles. Dice them up. Place the ancho chiles and about 1/8 cup of water into a food processor. Pulse until it forms a paste.
Serve the grits in a bowl or as a side. Plate the grits first and pour the ancho chile butter over top. Or you could stir all the ancho chile butter into the grits in the slow cooker. Either way will taste great, this one just looks prettier 🙂