With the first cold snap of winter upon us my body kicks into survival mode and craves warm, rich, saucy comfort food that really sticks to your ribs. Now that the kids are gone I don't shop as often and I tend to just open the pantry to see where to begin. Yesterday was one such day as I had offered to bring food to a dinner party and hadn't really had time to get inspired. Upon opening the freezer, there they were....Anson Mills Sea Island Red Peas and Anson Mills Rice Grits....little forgotten packages of awesomeness hidden behind the mountain of lamb, chicken, beef and other meats....just quietly biding their time knowing that their presence would one day be noticed when my usual overstimulated brain was in a more relaxed chill mode, a day when we could all just ease into the rhythm of the season and enjoy the slow warm up required of cooking lentils.
Super easy to prepare, I love the description "ruddy and diminutive" as defined by Anson Mills. Never having had them before, the flavor and texture reminded me a bit of black-eyed peas (one of those Southern staples). Dating back to the 17th century these heirloom field peas were used in early versions of Hoppin' John in the South, a pea (often black-eyed or some similar varietal) and rice medley seasoned with chopped onion and bacon. (Are you starting to feel the warmth?).
Served atop Buttered Carolina Gold Rice Grits, you can begin to feel the warmth of the carbs and the sauce infiltrating you from head to toe. Anson Mills decribes rice grits as plumper, rounder and meatier than normal grits, great for "saucing" and I agree. They are actually rice that possess low tensile strength, fracture easily, causing short or "broken grits" that cook up with a creamy homeliness that surpasses that of normal rice. Super to pair with a saucy accompaniment such as lentils.
Neither product disappointed, especially when paired with pork tenderloin. The pork aside the red peas and rice grits were the epitome of a simple Southern comfort food that has down to earth roots, yet makes an elegant statement on their own. Sometimes it's the simple things that ground us, yet elevate us at the same time. Good job, Anson Mills. Bon appetit.
Recipe at AnsonMills.com
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