Recipes

Recipes

Below you will find four of our most requested recipes.  You can also purchase our cookbook with more than 20 recipes.  Click here to purchase Recipes from Hominy Grill.

Pickled Okra

Pickled Okra

Ingredients

  • 1lb small tender okra pods trim stems short but leave on
  • 2 each garlic cloves, smashed with the flat side of a knife
  • 2 each jalapeno peppers, split
  • 1 c apple cider vinegar
  • 1/2 c water
  • 2-½ t salt
  • 3 T sugar
  • 2 each bay leaf
  • 15 each whole black peppercorns

Show Instructions

  1. In a small saucepan bring the cider vinegar, water, salt and sugar to a boil.
  2. Place everything else in a 2-quart container and pour the hot liquid over top.
  3. Weight the top of the okra so that it is all submerged in the brine.
  4. Allow to pickle for 3 weeks.

Tomato Pudding

Ingredients

  • 28 oz canned whole tomatoes
  • 3/4 c sugar
  • 1/4c whole butter
  • 3 or 4 slices white bread, cut into cubes

Show Instructions

  1. Pour the canned tomatoes into a medium size mixing bowl and break up with a large spoon. You don’t have to crush them but break them open.
  2. Put the sugar on top of the tomatoes then the bread. Now pour in the melted butter, salt and black pepper, mix together and pour into a buttered casserole dish.
  3. Bake on 375 until bubbly and golden brown. 30-40 mins.

You want to pay close attention to the order you combine the ingredients; the butter goes on the bread before everything is folded together. This helps you get that golden, brown toasty flavor out of the dish. Beware of tarting up the dish with fresh herbs or tomatoes - it is what it is.

Sausage Gravy

Sausage Gravy

Ingredients

  • 6 T diced yellow onions
  • 4 T diced bell peppers
  • 1 T butter
  • 4 T flour
  • ½lb sausage
  • 3 C hot chicken stock
  • 1 C heavy cream
  • Salt, black pepper, Tabasco

Show Instructions

  1. Crumble the sausage into the hot butter fat and sauté until it begins to brown.
  2. Stir in the onions and peppers and cook tender.
  3. Turn down heat and stir the flour into the fat and cook on low for 3 to 4 minutes.
  4. Slowly add the hot chicken stock and bring to a simmer for 5 minutes.
  5. Stir in heavy cream.
  6. Season with the salt, pepper and Tabasco.

Sweet Potato Layer Cake

Ingredients

Cake

  • 1 ½ c vegetable oil
  • 2 c sugar
  • 4 each eggs
  • 2 ½ c cake flour
  • 1 T baking powder
  • ¼ t salt
  • ½ t cinnamon
  • ½ t freshly grated nutmeg
  • 1 ½ c peeled and grated raw sweet potato
  • 1 t vanilla
  • 1 c chopped pecans

Icing

  • 4 oz butter
  • 1 c sugar
  • 1- 13oz can evaporated milk
  • 3 each egg yolks
  • 1 t vanilla
  • 1 c shredded coconut
  • 1 c chopped pecans

Show Instructions

Cake

  1. Sift together the flour, baking powder, salt, cinnamon and nutmeg.
  2. In the mixer bowl combine the vegetable oil and the sugar, then add the eggs one at a time and beat until it looks creamy.
  3. Combine the flour mix into the mixer bowl.
  4. Add the vanilla, sweet potato and pecans and stir into the batter.
  5. Divide the batter evenly between the three prepared pans.
  6. Bake at 350 degrees for appox. 25 minutes, check for doneness.
  7. Let cool on a rack for 10 minutes, remove from pans and continue cooling.

Icing

  1. Combine the butter, sugar, evaporated milk and egg yolks in a sauce pan and whisk over medium heat until thickened.
  2. Cool mixture for 10 minutes and add vanilla, coconut and pecans.