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Julie Rothman and For The Baltimore Sun | September 30, 2014
Cara Kohler of Baltimore wanted the recipe for the delicious cheesy baked grits casserole served at a cookout over the summer. She said she had never enjoyed grits as much as she did these, and they seemed to be a hit with everyone at the party. Tracy Swindel , also of Baltimore, shared her go-to recipe for baked grits from "The Lady & Sons: Savannah Country Cookbook" by Paula Deen . Swindel said she frequently makes this dish for large gatherings because it can be made ahead of time and the recipe doubles well if you are feeding a crowd.
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ENTERTAINMENT
Julie Rothman and For The Baltimore Sun | September 30, 2014
Cara Kohler of Baltimore wanted the recipe for the delicious cheesy baked grits casserole served at a cookout over the summer. She said she had never enjoyed grits as much as she did these, and they seemed to be a hit with everyone at the party. Tracy Swindel , also of Baltimore, shared her go-to recipe for baked grits from "The Lady & Sons: Savannah Country Cookbook" by Paula Deen . Swindel said she frequently makes this dish for large gatherings because it can be made ahead of time and the recipe doubles well if you are feeding a crowd.
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FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | September 9, 1992
Grits, that simple and rather comically named byproduct of coarsely ground hominy, have been a part of Southern cooking for generations. This simple corn product is usually served as a creamy, warm breakfast dish which replaces home fries. Southerners "fancy up" their grits by adding cheese and using them in a casserole or as the base for barbecued fare.This version rivals the interesting treatments Italians use for their cornmeal favorite, polenta -- an item that is turning up more frequently these days in the trendiest restaurants.
FEATURES
By Richard Gorelick, The Baltimore Sun | August 3, 2013
Annapolis is a conservative dining town, which can be frustrating, not only for enterprising restaurateurs and chefs, but for diners looking for something more interesting than broiled salmon and a New York strip. But there are pockets of invention in this beautiful city - a friend insists Annapolis has to be the most beautiful among the state capitals - and diners have rewarded places like Level and Vin 909 with steady patronage. Factors Row, which has been open, after long delays, for just a few short months, merits the same kind of attention, or at least a visit.
EXPLORE
By Donna Ellis | October 1, 2012
Unless you have the family on a no-carb diet – and we know how that fad has died out – you probably spend some meal-planning energy on carb-y side dishes to go with protein sources and vegetables. Potatoes, pasta, rice, grains are among the choices. And among the grain-y options we tend to forget are grits. That's right. Grits. The South's answer to Italian polenta. Since we do, in essence, live in the South, you've probably tried had grits for breakfast, but few of us consider fixing them for supper.
NEWS
By JOHN FRITZE and JOHN FRITZE,SUN REPORTER | July 12, 2006
Magnolias: Authentic Southern Cuisine By Donald Barickman The Boathouse Tales and Recipes From a Southern Kitchen By Douglas W. Bostick and Jason R. Davidson Joggling Board Press / 2006 / $26.95 More history than kitchen guide, this attractive cookbook tells the story of the Carolinas through food. Arresting photographs - only a small portion of which are actually of the finished dishes - are displayed next to stories about how ingredients such as asparagus and okra made their way to the region.
NEWS
By Donna Pierce | April 16, 2008
This dish came about out of necessity. We first had it at my sister's house when she and my nephews decided to cancel restaurant plans at the last minute and let Aunt Donna prepare dinner based on groceries at hand, which included a bag of quick-frozen tilapia fillets. We loved the quick-fix results, based on the tube of grits my sister described as an impulse purchase from Trader Joe's "to see how it works." Grits and polenta lovers understand how perfection can be achieved by balancing the smooth, chewy texture of this nearly bland starch with the savory bite of seafood.
NEWS
By ERICA MARCUS WHAT'S THE DIFFERENCE BETWEEN POLENTA AND GRITS? and ERICA MARCUS WHAT'S THE DIFFERENCE BETWEEN POLENTA AND GRITS?,NEWSDAY | May 17, 2006
Polenta and grits are both made by cooking dried, ground corn with water to achieve a porridge. The difference between them lies in how the corn is processed and ground. Corn is a grain native to the Americas, and it didn't arrive in Europe until Columbus brought it back upon his return to Spain. Europeans came to appreciate field corn, a starchier variety that is ground into cornmeal and used as animal feed. Northern Italians took to it and used the meal in the grain porridge called polenta that had been eaten since Roman times.
FEATURES
By Lynn Williams | March 31, 1991
Grits -- they're not just for breakfast anymore.DOr, to be more specific, they're not just for the kinds of breakfast enjoyed by good ol' boys called Bubba who drive around in pickups with gun racks in their rear windows and coon dogs named Blue in back.As the previous paragraph attests, those not born in the heart of the Southland can be snooty about grits.Many Northern types share the views expressed by a former Miss America, who was rash enough (and on a visit to Georgia, yet!) to sniff "What are grits?
FEATURES
By Rafael Alvarez | February 16, 1992
BALTIMORE USED TO BE THE KIND of town where gin mills had free bowls of steamed crabs on the bar to keep up their patrons' thirst for beer.The deep-water port on the Patapsco was once a city where seamen just in from South America walked off of ships carrying parrots and monkeys to give away to friends and family as pets.And some 88 years ago, Baltimore was the kind of place where Mike Manning's grandmother could start a food-canning business in the back yard of her Canton row house at 2425 Foster Ave."
SPORTS
Kevin Cowherd | July 7, 2013
That sigh of relief you heard a little after 4 on Sunday afternoon came from Orioles Nation - yes, there is one again - which had been watching the drama unfolding up in the Bronx with a mixture of dread and resignation. I don't even want to think about what it would have been like in this town today if the O's had been swept by the New York Yankees over the weekend. The moaning, the wailing, the gnashing of teeth - and that would have just been in the MASN booth. Instead, the Orioles pulled out a 2-1 win on Adam Jones' two-run shot in the ninth inning off the great Mariano Rivera, putting a little bounce in their step as they begin a seven-game home-stand before the All-Star break.
NEWS
December 29, 2012
There is a whole generation of Baltimoreans who have grown up without knowing that, somewhere deep in its DNA, this is a baseball town. The Ravens, yes; the Colts, certainly - they occupy a big chunk of the municipal imagination. But for so long, there were Brooks, Frank, Eddie, Palmer, Cal and Earl, with Wild Bill in the stands on 33rd Street. The Oriole Way was the Baltimore Way: Show up, do your job. Not flashy, just good, year in and year out. For 14 miserable, losing years, we locked that away.
SPORTS
By Gene Wang, The Washington Post and By Gene Wang, The Washington Post | November 27, 2012
ACC/Big Ten Challenge No. 11 Maryland @No.21 Nebraska Wednesday, 8p.m. The instant Brene Moseley planted her left leg and heard the familiar pop, she had no doubt. Maryland's promising sophomore point guard was out for the season with a torn anterior cruciate ligament. Adding to the exasperation were the setting and circumstances: an intrasquad scrimmage at Comcast Center on Oct. 21 during which Moseley absorbed no contact when her knee buckled. Teammates did all they could to console Moseley, suggesting she try to walk.
EXPLORE
By Donna Ellis | October 1, 2012
Unless you have the family on a no-carb diet – and we know how that fad has died out – you probably spend some meal-planning energy on carb-y side dishes to go with protein sources and vegetables. Potatoes, pasta, rice, grains are among the choices. And among the grain-y options we tend to forget are grits. That's right. Grits. The South's answer to Italian polenta. Since we do, in essence, live in the South, you've probably tried had grits for breakfast, but few of us consider fixing them for supper.
SPORTS
By Terry Pluto, The Plain Dealer | September 28, 2012
I know, the Browns lost 23-16 to the Ravens -- and pro football is all about the bottom line. Win or go home. And the Browns returned home at 0-4 this season. But let's be realistic about this game. The Browns were playing a legitimate Super Bowl contender on a field where Baltimore had won 20 of its last 21 games before Thursday night. Joe Flacco has matured from a good quarterback to one of the best in the NFL. The Ravens entered the night averaging 33 points a game, and doing it against New England, Cincinnati and Philadelphia.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 3, 2012
A perennial inclusion on lists of old Baltimore dining favorites, the Candle Light Inn is the kind of landmark restaurant that we like knowing is still around, even if we don't go there. Its picturesque appearance and prominent crossroads location on Frederick Road has can create nostalgic memories of romantic dinners even in those who have never dined there. Count me among the uninitiated. When I imagined what dining would be like at the Candle Light Inn, I pictured relish trays, shrimp cocktail and escargots in mushroom caps.
NEWS
By REGINA SCHRAMBLING and REGINA SCHRAMBLING,LOS ANGELES TIMES | April 16, 2006
Grits have cachet. They have character. Essentially, they are the William Hurt of starches: Give them a supporting role and they will steal the show. Real grits are easily available, in stores and online, and the only wonder is why chefs are not making more of them. Serve them with duck or shrimp or sausage, and you may give up rice. Total cooking time is 1 hour, 50 minutes. (Note: Cooking time varies depending on the type of grits used.) BARBECUE-BRAISED DUCK LEGS WITH GARLIC GRITS MAKES 2 TO 4 SERVINGS 4 duck legs Salt Freshly ground black pepper 1 cup coarse grits 4 cloves garlic, minced 1 -1 / 2 cups Syrah or other red wine 2 tablespoons Worcestershire sauce, divided 2 large cloves garlic, peeled and crushed 1 bay leaf 1 teaspoon dried thyme 1 small dried hot chile 1 small onion, diced 6 canned plum tomatoes, drained and chopped 2 tablespoons maple syrup 1 tablespoon Creole or other coarse-grain mustard Heat the oven to 375 degrees.
SPORTS
By Edward Lee | April 4, 2012
During ESPN's telecast of Maryland's eventual 12-8 loss to Virginia last Saturday, analysts Matt Ward and Ryan Boyle mentioned Curtis Holmes' battle with minor injuries. On Tuesday, Terps coach John Tillman confirmed that those unspecified ailments have affected the junior faceoff specialist's play this season. “In our opinion, it seems like it comes back to that,” Tillman said. “We've studied film from last year and this year, and we keep coming back to, 'We're probably getting everybody's best efforts,' whereas last year, Curtis was kind of the unknown.
ENTERTAINMENT
By Tim Smith, The Baltimore Sun | November 4, 2011
Taped to the side of the counter in the junk shop that forms the set for David Mamet's "American Buffalo" at Center Stage is a vintage sign: "People who advocate violence should be shot. " Most people in the audience will never see that sign, or hundreds of other items crammed on and around the stage to recreate in painstaking detail the 1970s junk shop Mamet specifies. But all of those objects have a part in creating the uncomfortably real world of dark humor and dark prospects for the three edgy characters who animate this theater classic.
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