Grits + greens + duck wraps = party in yo’ mouth!
The cold weather can’t stop us from having a good time or a good meal for that matter. Since it’s been so chilly the last few days we decided to bring a little heat to our meal time festivities with spicy cheese grits and bacon-jalapeno duck wrap kabobs.
Cube duck breast on cutting board.
Cut jalapeno into 1/4 inch thick rounds. If you place slices of jalapeno in between duck wraps on skewer they will be spicy but not overwhelming.
Place cubed duck breast and hunk of cream cheese on bacon slice. Roll and place on skewer. Add slice of jalapeno between each wrap for a little kick!
Baste your kabobs with a little honey, then it’s time to put them on the grill. Cook bacon on one side then flip.
Once bacon is crispy on both sides remove from grill and enjoy.
Ingredients for Spicy Cheese Grits:
1 cup yellow stone-ground grits
2 large creole tomatoes
1/2 cup chopped bacon
1/4 cup butter
1/4 cup sliced garlic
3 cups water
1/2 cup heavy whipping cream
1 tsp salt
2 tbsps canned chopped green chiles
1/4 cup mild Cheddar cheese
In a heavy-bottomed sauce pan, cook bacon until crisp. Reserve drippings in pan. Add tomatoes, butter, and garlic. Saute until garlic is tender. Mix in water, cream, salt, and chiles then bring to a boil. Gradually stir in grits, blending well. Reduce heat to medium-low. Cover and cook 15-20 minutes, stirring occasionally until thickened. Remove from heat and then blend in cheese until melted.