The finished product after 12 hours of slow cooking. I put it on about 8 PM and unplug it about 8 AM leaving in the insert in the cooker. This keeps it warm for several hours I do more of a brunch than breakfast.
I do cafe au lait while I read my paper.
After paper, Internet and crossword I do my meal. This one is Burger's ham steak with red eye gravy, eggs sunny side up, frozen biscuits (Pillsbury) and grits with butter. Mind you I only do this on the weekend and usually on one day especially if it is a full bore like this one
I take the insert out of the cooker and let the grits cool off to room temperature. I then make a grit souffle with what ever I have around. This one is grits, eggs, Mexican cheese, chipotle paste, nuoc cham, and Usingers smoked pork butt.
It goes into a loaf pan and into the tabletop oven. This one because it made so much had to cook for an hour. A lot of times it is half and cooks in thirty minutes
The final product. GB&D Golden Brown and Delicious. I ate half for my supper and the other half pan fried for breakfast.
The bottom half of the grits I put in the frig in the crock and the next morning cut into cubes. I then seasoned them and tossed in flour. Then they go into a deep fat fryer until you guessed it GB&D
These I treat like Brabant potatoes. I had bought a skirt steak in the discount meat bin. Put it in a no salt mesquite wet marinade overnight and grilled in my table top appliance. Nuked some carrots in butter and voila Sunday supper
That is how I use up 4 cups of stone ground grits. Sometimes I don't do it all in the weekend but spread it out but for photo continuity I did it over two days. Most times I do grits with two breakfast items, the souffle with less grits and finally the brabant grits with a dinner.
2 comments:
I need to know more about your grits-in-a-slow-cooker method. I am providing food for my family reunion at the end of November, and I will be serving grits & grillades. I've never cooked grits in a slow cooker...so the ratio is 4 parts liquid to 1 part grits? This will make my food prep a great deal easier....
That is what I do. 1 part grits to 4 parts water salted to taste. I normally let go 11 to 12 hours on low. That makes it pretty thick and stiff the way I like it. To make it less thick do not cook as long. Maybe check at 9 hours or so. If not to your liking let go some more until the way you like it
Post a Comment