QUESTION:

I, like you, am a displaced Southerner now living in New England. I saw your show where you were in South Carolina making grits with shrimp. I would love to have that recipe so I can show my family-in-law some good Southern cooking. Thanks and keep up the good work.ANSWER: Tell your in-laws to kiss your grits. If they don't like them, don't blame it on the South. "Southern Man don't need them around anyhow!" Save yourself from driving all over the place in New England and try to order your grits online. Or you can be a rebel and use the instant grits — just don't use my name if you do that! Grits do have a shelf life, so it's better to use them in a timely manner.———

QUESTION: T

hanks for the recipes each week. This weekend I would like to grill some jerk chicken; however, in the past, I seem to overcook the outside and undercook the inside. What am I doing wrong and can you please give me your recipe?ANSWER: Why did the jerk chicken cross the road? Because someone told him not to! Why do you think it's called "jerk" chicken? It didn't cook the right way on purpose! You don't think they named it jerk chicken because the chicken comes out right every time, did you? Sorry, I'm just jerking your chain.If you use smaller pieces, such as thighs and wings, that will help. Cooking a whole leg gives the grill extra work to do with the joint of the bones. Also, your heat is probably too high — you want the heat to come from your jerk spices, not from the grill. Some of the ingredients, such as the rum and the brown sugar, will burn if you have the fire too hot. Using a lower heat setting will help the chicken cook more evenly.

1 onion, chopped1/2 cup scallions, chopped1 teaspoon salt4 teaspoons ground Jamaican pimiento (allspice)1 teaspoon ground nutmeg1 teaspoon ground cinnamon6 habanero chiles, chopped1 teaspoon ground black pepper4 garlic cloves, peeled and minced2 tablespoons fresh ginger root, grated2 tablespoons lime juice1/4 cup olive oil1/2cup red wine vinegar4 tablespoons soy sauce4 tablespoons dark rum2 tablespoons brown sugar2 tablespoons fresh thymeAbout 2 1/2 pounds chicken pieces (I recommend thighs and wings.)Combine all ingredients except the chicken and blend in food processor. Pour marinade in a resealable plastic bag; add the chicken pieces, squeeze out the air, and seal the bag.Marinate 6 to 8 hours in the refrigerator before cooking. The chicken can be cooked over low temperature, rotisserie, or higher temperature, as long as it is not too high that you burn the outside before the inside is cooked.