This is a Breakfast

In the mad-scientist lab that is my kitchen on Devine Street, I've been developing a mutated strain of grits that will actually cause your arteries to slam shut instead of clogging over time. I like to call them Grits Cochon et Plus. I found that my recipe for Grits Cochon was sorely lacking in the heavy cream and sausage topping department. As you can see, they are beautiful to behold.

They do have one, minor, unfortunate drawback. The photo below was taken of my son, Stuart, just before eating his first helping of Grits Cochon et Plus.

Everything was OK, fine and really hunky-dorry until he made the mistake of going back for a second helping. Shortly after consuming the second bowl, I heard a scream from the living room as my lovely wife, Kitty, walked into the living room to find this.

Apparently, the proper dosage for Grits Cochon et Plus is ONE serving. Stuart was sent to Dr. Drew Pinsky's Grits Rehab Center in Bettendorf, Iowa and fed a 28 day program of corn flakes and overcooked roast beef. Now he is back to his normal self. Well...almost. But I don't think the grits are at the root of this sartorial gaffe.

Grits Cochon et Plus

1 cup quick grits (not instant)
1/2 lb. bacon
1 1/2 cups whole milk
2 cups ham stock
1/2 cup heavy cream
1 cup Monterrey Jack cheese (shredded)
1 bunch green onions
2 cloves garlic
1 lb. country smoked sausage
1 stick butter
1 tsp. Creole seasoning
Salt
Pepper

Prep
Slice Sausage into 1/2" thick rounds. Chop green onions. Finely mince garlic. Chop bacon into small pieces, no larger than 1/4". Slice butter into 1 Tbsp. pats.

Cook
Heat a large saucepan over medium high heat and add 1Tbsp. butter. When the butter foams, add bacon and garlic and cook until lightly browned. Add grits and all liquids and whisk aggressively to prevent clumping. Raise heat to high until mixture comes to a boil. Reduce heat and continue cooking, whisking frequently to prevent sticking and clumping. Add cheese, Creole seasoning and remaining butter and whisk until all ingredients are fully incorporated. Taste and add salt or pepper as desired.

Cook Sausage rounds over medium heat in a large iron skillet until browned around the edges. REmove from heat and pat away excess grease with a paper towel.

Plate
Serve grits in a shallow bowl, topped with green onions and sausage. Charge defibrillator to 200 joules and standby.

Blues and Late-night Munchies

Last night, I was planning on spending the evening ironing, watching back episodes of Top Gear and getting ready for a long trip. Kitty was watching a Judy Dench movie upstairs and Whit was already in bed when my phone rang. On the other end was my friend Michael Frank who manages of some of the best blues artists in the world. He was in town most of this week for receptions and award ceremonies honoring his client Honeyboy Edwards. The 94-year-old legend won a Grammy this year along with an Excellence in Arts Award from Governor Haley Barbour. I weighed the options of ironing -vs- Honeyboy and left my wrinkled clothes for another day.

The 930 Blues Cafe was packed, loud and smokey...just like a blues club should be. The beer was cold, the people were happy and the whole crowd seemed to throb in unison with the heavy beat emanating from stage, punctuated by Honeyboy's guitar and its plaintive wailing. Yes! This was so much better than ironing! While Honeyboy was on stage, I got a chance to catch up with Michael and heard all about their whirlwind tour since the Grammys. For a near-century-old guy, Honeyboy travels like Tony Bourdain or some college kid with a backpack and a Eurail Global Pass.

The night ended with a short visit with Honeyboy and Jackie Bell announcing to the audience that she thought I was "...sexy as richard Gere." My friend John Horhn was quick to let me know that I looked more like him that Richard Gere. I think John was right, but Jackie is still sweet for the flattery.

Back at home, Kitty was finished with her movie and we were both hungry. While I regaled her with the stories of the night, I whipped up a plate of grilled Andouille sausage and three hand-crafted mustards (rustic Brown, Guiness and Dill). We at the sausage in bed abandoned the plate on the nightstand. I'll get around to cleaning it up today, right after I finish the ironing.

Bon Appetit!
~Tom