One of things I love about CulinAero is the quality of the food we’re committed to prepare. See, many people who dine here admit to us unabashedly how they’re taken aback by the quality of the food we serve — in a convention hall. And guess what? We get it! Of course, they are!
All the training and culinary schools in the world can’t prepare you for what we do, which is serve lots and lots of people high quality food — at once. Nothing prepares you for a fast-paced kitchen except a fast-paced, high volume kitchen.
This is one type of experience I got when I worked at Commander’s Palace in New Orleans. Besides learning to cook from the masters, we prepared hundreds of plates each night — and the quality had to be exceptional; our dining rooms were filled with visitors from all over the world who were there to see if the food was truly as great as its reputation.
Here’s a recipe for Andouille Grits, one of the very popular dishes back at Commander’s Palace. It’s simple to make and absolutely delicious!
4 tablespoons (1/2 stick) butter
8 ounces Andouille sausage or hot links, cut into small cubes
3 3/4 cups (or more) low-salt chicken broth
1 cup grits
And here’s all you do:
Melt one-tablespoon butter in large saucepan over medium-high heat. Add sausage and sauté until brown, usually about 3 minutes. Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes. Mix in more broth by 1/4 cup to thin, if desired. Finally, stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve piping hot.


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