Past Internet Articles About Amy Grant
[Cheese grits, green beans give singer comfort May 9, 2007 from The Clarion-Ledger]
May 9, 2007
Cheese grits, green beans give singer comfort
By Steven Austin
Special to The Clarion-Ledger
Amy Grant's new book Mosaic: Reflections on a Life of Grace is due out this fall.
Amy Grant is on a mission not only to donate food for America's Second Harvest but to also collect one million stories of sharing from Americans nationwide at www.spreadthesharing. com.
Amy Grant is as busy as anyone in the music industry. In addition to her award-winning albums, appearances around the country and finishing a new book due out this fall, Mosaic: Reflections on a Life of Grace, the Grammy Award-winning artist is now working with Country Crock on Spread The Sharing, a new campaign that celebrates stories of sharing.
She wants to hear stories from all over the country and encourages Americans to go to www.spreadthesharing.com to tell their stories. For every story posted online, Country Crock will donate a meal through America's Second Harvest. Country Crock already has donated one million meals and plans to donate one million more by Thanksgiving.
Grant is married to musical artist, Vince Gill. For more information, visit www.amygrant.com and www.SpreadTheSharing.com.
Q: Give us a story about helping people by feeding them during a time of need.
A: During Thanksgiving of 2000, my niece Caroline was getting married and her new husband's entire family came into town for Thanksgiving dinner. Vince and I ended up cooking 40 pounds of mashed potatoes. We didn't eat it all so after dinner we took them down to the local Nashville mission.
Q: Your breakthrough album was Age to Age. Over the years which dishes and items remain comfort food in the Grant home?
A: Cheese grits, always, and fresh green beans the way my mom cooked them ... with smoked ham hock and onions.
Q: Tell us about a wild experience on the road involving dining.
A: The best filet I ever had was on a picnic during one of the Three Wishes taping in Le Mars, Iowa. We did a free show on the courthouse steps and the man that came and cooked for us, well, they were his cattle, and they were extraordinary.
Q: Some special food and beverages you keep on the tour bus and backstage?
A: I really don't drink soft drinks. I like water, Perrier and coffee, and I usually like a glass of red wine after a show ... a nice cabernet or merlot. Coffee, water and wine and I'm pretty happy!
GOLDEN CRUSTED FISH FILLETS WITH WARM CORN AND TOMATO SALSA
1/2 cup all-purpose flour
1 teaspoon salt
2 large eggs, slightly beaten with 2 tablespoons water
5 cups corn flakes, lightly crushed (about 8 ounces)
6 grouper, halibut or firm white fish fillets (about 5 ounces each)
12 tablespoons Shedd's Spread Country Crock Spread
1 large onion, chopped
4 cloves garlic, finely chopped
2 cups fresh or frozen corn kernels
1 Knorr chicken bouillon cube, prepared with 1 cup water
2 large tomatoes, seeded and chopped
1/2 cup finely chopped fresh cilantro
2 teaspoons hot green pepper sauce
In a shallow dish, combine flour with 1/2 teaspoon salt. In medium bowl, combine egg mixture with remaining 1/2 teaspoon salt. In another bowl, place crushed corn flakes. Dip fillets in flour, then egg mixture, then crushed corn flakes and set aside.
For the salsa, in a 12-inch nonstick skillet, melt 4 tablespoons Shedd's Spread over medium-high heat and cook onion, stirring occasionally, for 4 minutes. Stir in garlic and cook 30 seconds. Stir in corn and cook, stirring occasionally, for 2 minutes.
Stir in prepared chicken broth and tomatoes. Simmer uncovered, stirring occasionally, for 5 minutes. Stir in cilantro and hot sauce. Remove salsa to serving platter and set aside.
In another 12-inch skillet, melt 4 tablespoons Shedd's Spread over medium-high heat and cook three fillets 5 minutes or until golden brown and fish flakes, turning once.
Remove to baking sheet and keep warm. Wipe skillet clean; repeat with remaining 4 tablespoons Shedd's Spread and fillets.
To serve, arrange fillets over warm salsa.
Garnish, if desired, with additional chopped cilantro.
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