Posted in Recipes, tagged breakfast ideas, cooking grits, grilled grits, grits, grits breakfast, grits patty, grits recipe, oscars smoked meats, oscars smokehouse, vegetarian on June 4, 2012 |
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The other morning brought a classic down-home breakfast – Sunnyside-up eggs, bacon from Oscar’s Smokehouse (www.oscarssmokedmeats.com), and a big mess o’ grits. I can bypass the first two, but I do love grits. I made so many that I packed the leftovers in a loaf pan thinking I might fry some in butter for the next day’s breakfast (of course, covered with maple syrup). That didn’t happen ‘cause I got an inspiration – sliced the grits and coated the slices well with extra virgin olive oil and salt and pepper and put them on the grill. Meanwhile, back at the stove, I sautéed some asparagus (fresh from the ground) with some ramps, added a little chicken stock, lemon zest, and butter and when the grits came off the grill, I spooned some of the asparagus sauté over the top. Let me tell you, we were all still talking about the dish the next day. I am going to work on perfecting it through the summer and will keep you posted on my progress.
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Years ago when I had a 9 to 5 job, lunch time was our fun time. Since I was known as “the big boss,” I often got to decide what lunch would be. I had never been a sandwich lover so I usually chose a foray out to an Italian restaurant or a trip to the local Mexican fiesta, but occasionally I would opt for a quick hop downstairs to see Teddy who owned the little Greek diner on 43rd Street and made the best Egg Salad BLT in the world. It was piled high with freshly made dill-infused egg salad and then mounded with crisp bacon, Jersey tomatoes, and iceberg lettuce. If I still ate eggs, it would remain my most favorite sandwich, but, since I am not allowed that indulgence (nor should I be eating bacon) my summer-time favorite sandwich – which we are happy to have for dinner – is an old fashioned BLT – slattered with homemade mayo, slices of juicy farmers market tomatoes and slightly bitter garden lettuce all topped with bacon from Oscar’s Smokehouse “www.oscarssmokedmeats.com” in Warrensburg, New York.
Steve, on the other hand, loves sandwiches and often has one for breakfast. Sometimes I pile it high with leftover grilled veggies and some bits and pieces of cheese or meat or sometimes just veggies and often it is just mozzarella, tomato, and balsamic vinaigrette on a baguette. He particularly loves a muffaletta-style mix on a roll with pickled vegetables, cheeses, and, sometimes, meats which Steve Kolyer has painted for his year-long enjoyment.
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