That yellow stuff, is, in fact, tapioca pudding.
No, I wanted grits, but, surprisingly, nowhere had hominy grits. But, the local produce market had corn grits, which is apparently dried corn stone ground to the same size as hominy grits. So, the yellow stuff is corn grits. Made just like any other grits, except I used smoked salt to season it.
Creole Sauce is a traditional sauce from Louisiana, although Creole people do not eat it. None the less...
Creole Sauce:
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced green onion, white part
2 cloves garlic minced
1 cup shredded carrot
Saute all of this, until they are soft and breaking down.
1 can (normal sized) diced tomatoes
1/2 cup water
Hot sauce to taste (in this case, the Minorcan Datil sauce)
Heat through to simmer, place in blender and pulse to break down to chunky texture (if you have a couple of hours, you can simmer and not use blender). Salt and Pepper to taste. If you need sugar, add some. It should be very aromatic, spicy with a sweet balance. The carrots and red bell pepper are often enough.
