Freakishly sweet, rich blackberries are in season right now and I need a decent Southern dessert to bring this home. Now, in the interest of full disclosure, this is one of those dishes from my youth, passed down from my Mamaw to my mother, except they called it blackberry cobbler. It is not a cobbler.
This is my take on a dish I had at a Hooka lounge one night. It was so simple; chicken livers, jalapenos, and little else. The dish was good, though my perspective might have been tainted by the mead I’d been consuming. It was BYOB. Nonetheless, the dish stuck with me.
You’d think the most important ingredient in this dish is grits, but it’s not. It’s patience. And focus. It’s a needy, high maintenance dish that will reward you well if you kiss its ass properly.
This is where it gets hard to document because it’s all method and judgement and honestly, that’s OK. People get all rigid when it comes to duplicating someone else’s work. Cut that out. Be your own dog.
This is my standard creole sauce. It is vegetarian and fairly low calorie, though I have not computed it.
I make it at least a night in advance and adjust the season to whatever I'm serving it with.
