CRUNCHY GRITS-FRIED DILL PICKLES
Makes 4 to 6 servings
Stone-ground grits add an extra crunch to this classic Southern side.
Vegetable oil, for frying
1 cup whole milk
2 tablespoons spicy brown mustard
2 teaspoons hot sauce, plus more to serve
1 cup all-purpose flour
½ cup stone-ground grits
1 teaspoon kosher salt, plus more for seasoning
1 (16-ounce) jar dill pickle slices, drained
Ground black pepper
1. In a small cast-iron Dutch oven, pour oil to fill halfway. Heat over medium heat until a deep-fry thermometer registers 350°.
2. In a medium bowl, whisk together milk, mustard, and hot sauce. In a shallow dish, combine flour, grits, and salt. Working in batches, dip pickle slices in milk mixture, letting excess drip off. Dredge in flour mixture, tossing gently to coat.
3. Fry pickles in batches, turning occasionally, until golden brown, 2 to 3 minutes. (Adjust heat if necessary to maintain 350°.) Remove pickles using a slotted spoon, and let drain on paper towels. Season with salt and pepper. Serve with hot sauce.
HERB-PARMESAN POPCORN
Makes about 12 cups
Perfect for movie night or snacking any time, this flavored popcorn will have you comingback for more.
1 tablespoon vegetable oil
½ cup popcorn kernels
¼ cup unsalted butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon garlic powder
½ cup finely grated Parmesan cheese
In a large cast-iron Dutch oven, heat oil over medium-high heat.
