MOINK Balls & Grits

Posted on | January 21, 2010 | No Comments

Once on business trip to Savanah, Georgia I was treated to one of the most amazing dishes I’ve ever had cross over my lips…Shrimp & Grits.

I ate Shrimp & Grits about a half dozen times during that trip, but the most fantastic version was at a restaurant on River Road that made the grits into a fried cake and then served the shrimp and gravy over the top. It was simply amazing.

For over a year now I have wanted to try and recreate this dish, but could never find a recipe with fried grits. Recently I happened to pick up a box of grits in the store and right there on the back of the box was a recipe for fried grits. So with some MOINK Balls on hand I set out to create something a little different for dinner.

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Phubar MOINK Ball Pie

Posted on | January 10, 2010 | No Comments

I recently had a chance to receive an example of an amazing use of MOINK Balls from Phubar one of my friends ffrom the Dutch BBQ Association.  His MOINK Ball pie is a great example of MOINK ingenuity.

Phubar started with a layer of Endive  Stampot.  Stampot is a traditional Dutch dish made with potatoes mashed with one or more additional vegetables.  A layer of Parmeggiano-Reggiano covers the Stampot.

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© 2010, BBQ Grail. All rights reserved. On republishing this post you must provide link to original post.