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Southern Chocolate Grit Truffles
1 batch Chocolate Grits
2 pounds high-quality baker's milk chocolate
Prepare grits according to recipe on page x or use instant grits and follow the package directions. (Stone ground grits offer a courser texture, instant grits offer a smoother texture.) Chill for 2-4 hours or until set firm. Roll grits into 1/2-inch balls. Place onto 2 parchment-lined sheet pans and refrigerate.
In a pot, heat 1/4 inch water to boil. Chop chocolate into small pieces and place 1 pound chocolate into glass bowl. Place glass bowl over boiling water to create a double boiler. Melt chocolate until smooth. Remove one sheet pan of truffles from refrigerator. Submerge each truffle one at a time in melted chocolate, removing with fork and placing back on parchment. Repeat until all truffles are coated. Melt remaining chocolate as needed with double boiler method. Makes 75 individual truffles.
Pan Fried Lobster Tails
1 batch Lemon Grits
1/2 stick of butter
2 large lobster tails
1 cup House Autry Seafood breader
5 steams fresh lemon thyme, chopped
Prepare grits according to recipe on page x. Remove lobster meat from shell and lightly bread. In a frying pan, melt butter on high heat, add lobster and fry until golden brown. Serve over grits. Spoon drippings over lobster. Garnish with fresh thyme.