It's difficult to let go of The Avett brothers, but it's time to introduce you to a new band. For now watch the following clips of The Avetts performing at this year's Bonnaroo Festival. Their passionate performance will leap off the screen, but pay close attention to the fans. They're enthralled and hanging on every words. Thus is the power of music.
I want to do more with food and music in this blog. I've sturggled to match recipe with the music, but it will be easier to do it with the next band because one of the members has a food blog.
Anyway I'll leave you with one last recipe, green chile hominy. What's the connection with The Avett Brothers? The Avetts are Southerners and I think of hominy as a Southern food. Growing up I ate a lot of hominy. I don't know if this was common for most Kansans. Maybe some of my readers can weigh in on this topic. I first encountered this recipe at Perini's Steakhouse in Buffalo Gap, Texas. I usually serve this as a sidedish when I smoke a brisket. You'll find they get along well together.
Green Chile Hominy
- 1 cup chopped onion, sautéed
- 4 (15 ounce) cans white hominy (drain and reserve liquid)
- 1/2 cup hominy liquid
- 1 tablespoon juice from pickled jalapenos
- 1/2 pound Cheddar cheese, grated
- 10 slices bacon, fried crisp and chopped (reserve drippings)
- 1 cup fresh seeded and chopped poblano or Anaheim peppers
- 1 or 2 pickled jalapenos, seeded and chopped (optional)
Preparation:
- Sauté the onions in a little of the bacon drippings and put aside.
- Heat the hominy in a separate sauté pan, stirring often. When heated thoroughly, add the hominy liquid and jalapeno juice, bring back to high temperature and add 3/4 of the cheese.
- When the cheese melts, add half the peppers and bacon and all the onion.
- Pour into a 9 x 13-inch baking pan and sprinkle with the remaining cheese, bacon and peppers. (At this point it can be refrigerated or even frozen, if you want to make it in advance.)
- Bake at 325 degrees F until cheese on top melts, about 15 minutes (or 40 minutes, if refrigerated).
5 comments:
I'm so glad you introduced me to The Avett Brothers. They have become a favorite--one I think I could actually overcome my discomfort with crowds to see. I think I'd prefer an outdoor concert like in these videos, though. I'm looking forward to seeing who's up next! Especially since you say one of the band members has a blog.
Even though my mom's parents were from Mississippi and Louisiana and I spent a good part of my childhood in Texas and Mississippi, I have never eaten hominy. I adore grits, but I have never tried hominy. Perhaps I'll use your recipe to remedy that.
I really appreciated your comment on my post the other day. I'm glad it helped. I always think of my dad more this time of year. It's no use trying not to, so I try to pull out some of the good memories I have and do something I would do with him if he were here.
Great music, thanks for sharing it with us. As for the hominy. This West Coast transplant to the Midwest had never eaten hominy until I married into my husband's Kansas family. I also learned a recipe from Harvesters to use in my cooking class. Surprisingly good. Your recipe looks good too. I will give it a try....when the weather cools off. N
Mom used to fix hominy every once in awhile, fried in bacon grease. She also taught us to sing in hominy. (ack!) I fix hominy as Mom did and I've also baked a hominy casserole similar to the recipe you've shared. My kids did turn their noses up at hominy in scrambled eggs. I, however, liked it very much.
I anxiously await your new house band. Not sure if anyone can fill The Avett Brothers shoes. I am hoping to see The Avett Bros in KC myself next month - I'll watch for you there!
This hominy recipe is making me drool! Will certainly try this soon.
Oh yeah - glad to see Mumford & Sons on your Turntable list. I was sorta hoping they would be your new house band!
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