Category Archives: Recipe

Country Sausage and Gravy, Grits and Poached Eggs

I was in the mood for brunch today so I decided to make Country Sausage and Gravy, Grits and Poached Eggs.  It’s quick, simple and, oh so, delicious!

I absolutely love grits.  However, by themselves, they can be bland and boring.  The next time you make grits, consider spicing them up; the possibilities are endless.  When I make shrimp and grits, most often I will add sharp white cheddar cheese, havarti cheese, garlic, chipotle peppers in adobo sauce and onion.  This gives them a nice kick and really complements the shrimp.

For brunch today, I had already made up my mind that I wanted country sausage and gravy, so I decided to try something a bit different with the grits.  In this grits dish I added garlic, onion, chili powder and sharp pepper jack cheese.  They were delicious!

20140816 - Brunch

Get creative with those grits; there is so much you can do with them.  If you want to add a wonderful twist on texture, add hominy and/or whole kernel corn.

For the breakfast sausage, you can use any good quality “coarse ground” pork breakfast sausage, Jimmy Dean Breakfast Sausage, or your own blend.  I like making them in to patties and frying them.  This gives me a nice base for the sausage gravy.

If you would like to make fresh ground, homemade breakfast sausage, there are a lot of great recipes on the Internet.  I have made this one, from Alton Brown, and its fantastic.  Another nice twist is chorizo instead of breakfast sausage; however, if I want gravy, I think breakfast sausage is better!

And poached eggs, how can you go wrong?  If you’ve never tried or don’t know how to make poached eggs, check out this article.  They are super easy, fun to make and taste wonderful.

Keep cookin’ and let me hear about your successes!

Cheesy Fresh Corn Grits

Grits are a fantastic side and can be cooked and used in so many ways.  In a short few months, we will be coming up on fresh corn season.  Use the recipe, below, to kick-up your next grits dish.

cheesycorngrits

Ingredients

2 tablespoons Unsalted Butter
1 tablespoon Canola Oil
3 ears Fresh Corn, kernels removed
Kosher salt and freshly ground black pepper
2 cups Whole Milk
1 1/2 cups Stone-ground Grits
1 1/2 cups Grated Aged White Cheddar
1/4 cup Grated Parmesan
Fresh Parsley Leaves, for Garnish

Directions

  1. Heat the butter and canola oil in a large saucepan over medium-high heat.
  2. Add the corn, season with salt and pepper and cook for a few minutes.
  3. Add the milk and 3 cups water and bring to a boil.
  4. Slowly whisk in the grits until well combined and continue whisking until smooth.
  5. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy.
  6. Remove from the heat, and whisk in the cheddar and Parmesan.

Stay Hungry!

Alfredo Sauce

Alfredo Sauce

Author: Bob Mixon

Alfredo sauce is very versatile and wonderful over fettuccini and other pasta. Use this basic Alfredo sauce over pasta and add broccoli or shrimp. ~yum~

Servings: 4

Ingredients

2 cups (1 pint carton) Heavy Cream
12 tablespoons Unsalted Butter
1/2 tablespoon Fresh Garlic, Minced
2 cups Parmesan Cheese, Grated
2 cups Asiago Cheese, Grated
Salt and Fresh Ground (white) Pepper

Directions

1. Add heavy cream and butter to a large sauce pan and cook, over medium heat, until butter melts; about 3 minutes. The key is to heat this slowly as to not scorch the mixture.

2. Add the fresh minced garlic.

3. Slowly stir in small amounts of the Parmesan and Asiago cheese. Stir sauce continuously as the cheese melts.

4. Once all cheese has melted, remove from heat.

5. Let the sauce stand for 5 minutes before serving.

6. Salt and pepper to taste.

Notes

Fettuccini Alfredo – Add this Alfredo Sauce to cooked Fettuccini and mix. After the butter has melted, step 1 above, add 1/2 cup fresh lemon juice. Once you have combined the Alfredo Sauce and Fettuccini, incorporate 2 teaspoons grated lemon zest and a small pinch of nutmeg. Top with steamed broccoli, asparagus or shrimp.

Chorizo Sausage

I love Chorizo Sausage but found most it you can purchase at the grocery store is very greasy and made from some pork products that aren’t too appetizing!  I won’t get in to the details but you can look it up on the Internet.  Once you learn what it is made of, you may be more likely to use this (or similar) recipe too…

Yields 2 Pounds

NOTES:

  1. It is common for me to double, even triple, this recipe.  I will leave it in the refrigerator for 24 hours then divide it in to 1/2 pound packages and vacuum seal it.  It will keep for 9 months when vacuum sealed and frozen.  However, it never lasts that long in my house!
  2. I always purchase a large pork butt and grind it myself.  It is less expensive and you have more control over the fat content.  During the grind process, I add the herbs and spices.  This makes for a very well blended meat.  Use a KitchenAid Food Grinder Attachment!

Ingredients

2 lbs Ground Pork
3 large Dried New Mexico Chiles (Chile Colorin) or 3 Large Mild Red Chilies (about 3.5-inches)
4 small Dried Chile de Arbol (Chile deArbol) or 4 small Chilies, according to how hot spicy you want your chorizo
1/4 cup Boiling Water
8 cloves Garlic, minced
2 tablespoons Dry Oregano Leaves
2 teaspoons Ground Cumin
1 teaspoon Fresh Ground Black Pepper
1 teaspoon Dark Brown Sugar
4 tablespoons Cider Vinegar
2 tablespoons Tequila (and a shot-glass for the chief)
3 1/2 teaspoons Salt

 

Directions:

  1. Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
  2. Pour the boiling water over them and let them sit until they’re re-hydrated and soft.
  3. Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
  4. Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
  5. When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that’s about two servings) and freeze it.  If you have casings, you can also stuff it into those and smoke it – very tasty!