Terry Koval

Corn Dog Batter

2 cup unbleached flour
1 2/3 cup Riverview Farms cornmeal
2 tablespoon sugar
3 teaspoon baking powder
1/2 tablespoon dry mustard
2 eggs, beaten
2 cups buttermilk

1. Add dry to wet all at once
2. Stir to bring together but no more (lumps are OK)
3. Let rest for 10 minutes
4. Stab each sausage with a bamboo skewer
5. Dip the hot dog in a glass filled with batter
6. Deep fry at 350ºF till golden brown and delicious

Grits, Riverview Farms

Terry Koval spoons Riverview white corn grits for the cameras. They were paired with
Sparta Imperial's mushrooms and the chef's own cheddarwurst.

2 cup water
1/2 cup local milk,
but if you can find local fresh cream use that instead   
1/2 teaspoon kosher salt   
1/2 cup stone-ground yellow corn grits
1/8 teaspoon white pepper
3/4 teaspoon butter

1. Add water and salt to a large pot; bring to a boil.
2. Gradually whisk in grits.
3. Lower heat; simmer 30 minutes or until thick and tender, stirring often.
4. Remove pot from heat; slowly add cold butter, season and cover.
5. Add any local sautéed greens, mushrooms, or meats on top and enjoy!