I was reading "Sarabeth's Good Morning Cookbook" by Sarabeth Levine and came across her recipe for Hot Cereal Soufflés which started me thinking; why not a southern version made with cheese grits? But why stop there? Here in the south we love pies so why not a soufflé pie? In her version she makes a sweet soufflé with jam on the bottom but I like savory so I added some pancetta for flavor. Maybe I can make a version with a savory Shrimp Etouffé at the bottom for a surprise. My point is that inspiration can springboard from other chef's recipes so read through your old cookbook library leaving your mind open to new possibilities or in this case a new addition to your library.

Ingredients:

 1 cup stone ground premium white grits

 2 cups milk

 2 cups water

 1 cup grated sharp white cheddar cheese

 1/2 cup grated parmesan cheese

 1 cup diced Veleeta cheese

 2 Tbsp. unsalted butter

 salt

 4 ounces diced pancetta

 3 eggs separated

 pinch of cream of tarter

 1 deep dish pie shell

 extra parmesan and finely grated sharp cheddar to sprinkle on top and bottom of pie shell

Directions:

1. Preheat oven to 400 degrees. Add the butter to a large sauce pan and the grits and toast on medium heat for 10 minutes.

2. Add the milk and water to the sauce pan and bring to a boil while stirring with a whisk. Continue cooking until grits soften (about 30 minutes) adding more water if needed.

3. Sauté pancetta in separate skillet until crisp and drain on paper towels while grits soften. 

4. Grate and dice the cheeses and add to grits while stirring. You can optionally add extra butter to make creamier grits. Season with salt and pepper to taste and add water to achieve proper consistency and take off heat. Stir in the pancetta into the grits.

5, Sprinkle some cheese into the bottom of the pie crust and bake in oven until the cheese melts. This will help the pie crust stay crisp.

6. Separate the eggs. Beat the yolks with a tablespoon of milk and whisk into the grits. In a clean bowl whip the egg whites with a pinch of cream of tarter until glossy and stiff peaks form. Using a spatula fold one quarter of the egg whites into the grits mixture. Fold the grits mixture gently into the remaining egg whites until mixed. Fill the pie shell with the mixture and sprinkle with cheese. Cook until the pie crust is golden and the filling has risen and browned (20 to 30 minutes). Serve immediately and enjoy.

Almost everyone loves a good steak and great comfort foods. One of my favorite comfort foods is pot roast, an American classic; slow braised beef in a flavorful liquid. Why not merge the two using a cheaper cut of steak that will be tenderized by cooking low and slow. Add some vegetables; carrots, celery, onions, mushrooms, potatoes and we have a dish almost anyone will love. And remember our braised soups post we could take any leftover braising liquid and make soup. I like to use half of the of the carrots, celery, onions and all of the mushrooms for the first part of the braise and add the rest to cook at the end so we have some veggies with texture. Let us maximize savory with tomato paste, Worchester sauce, oyster sauce and my secret weapon parmesan rind. Lets us practice proper culinary techniques, browning the beef in bacon fat, using a mirepoix and tomato paste then deglazing with red wine and beef broth.

Ingredients:

 2 - 4 medium sized chuck eye steaks

 bacon lardons

 2 large onions diced

 4 stalks celery diced

 4 medium carrots diced

 1 ounce dried porcini mushrooms

 1 - 2 ounces fresh mushrooms 

 1/2 pounds baby potatoes

 2 Tbsp. tomato paste

 1 Tbsp. dried thyme

 1 tsp. dried Italian herbs

 1 bay leaf

 1 cup red wine

 2-3 cups beef stock

 parmesan rind (optional)

 oyster sauce

 Worchester sauce

 olive oil

 salt and pepper to taste

 splash of sherry vinegar

Procedure:

 1. Chop a small amount of bacon into strips (lardons). In a preheated large heavy bottomed skillet add a little olive oil and the lardons and saute to render the fat. Season the steak and sear in the hot oil on both sides. Remove the steaks, finely chop half of the mirepoix and saute. Add some tomato paste and brown. Deglaze with some red wine then add the stock.  Add the mushrooms, spices, sauces, parmesan rind and herbs and cook on low heat until the steaks are tender.

2. When the steak is almost tender add the remaining mirepoix and the potatoes. Cook until the potatoes are cooked and serve.

A good cook always strives to produce the tastiest dish they can. In my repertoire, my tastiest meals have always been braises, long slow cooked meat dishes that take tough ingredients and transform them into fall off the bone tender amazing tasting meals. Think of a pot roast or chicken cacciatore.  The broth of slow simmered meats and vegetables is so full of flavor that I began to think that I could use it as a base for a fantastic soup. This method is ideal for making use of any excess braising liquid reminding me how a good restaurant works. When I use this technique I focus on flavor. For example we will make chicken cacciatore using whole skin-on chicken thighs with San Marzano tomatoes and add fennel to boost the anise flavor along with fresh basil. We will brown the chicken to produce a flavorful fond, add aromatic vegetables and deglaze with a sharp acidic white wine for extra flavor. To boost the savory element we could pull out our bag of tricks, some tomato paste, maybe some fish sauce and some parmesan rind if we have it. I usually make this soup the next day allowing me to remove the fat which ha solidified on the top. Who needs that extra fat? And now for the final secret, add a little sweet vinegar to finish. It will add a bright finishing kick. I like to use a white balsamic but you can use your own favorite.

Ingredients:

 6 - 8 bone-in chicken thighs

 2 large onions diced

 4 stalks celery diced

 4 medium carrots diced

 1 small fennel bulb diced

 4 cloves garlic

 1 28 ounce can San Marzano tomatoes

 2 Tbsp. tomato paste

 1 Tbsp. fresh thyme

 fresh chopped basil

 1 cup white wine

 3-4 cups chicken stock

 parmesan rind (optional)

 fish stock

 olive oil

 salt and pepper to taste

 splash of white balsamic vinegar

Procedure:

 1. In a preheated large heavy bottomed skillet add some olive oil and brown the chicken. while the chicken is browning chop the vegetables. After the chicken has browed, remove the chicken and add one half of the vegetables and garlic with the tomato paste. Season with salt and pepper and cook for 3 to 4 minutes then deglaze the pan with the wine loosening any residue from the bottom of the pan.

2. Add the herbs and the chicken stock to almost cover the chicken. Add a splash of fish sauce and the parmesan rind and braise on a simmer until the chicken is tender (about 3 hours).

3. Remove the fat from the surface. If you let cool overnight in the refrigerator, the fat will solidify and be easily removed. Debone and de-skin the chicken and chop into pieces. Using a blender puree the soup and thin with more chicken stock to your desired consistency.


4. Add the remainder of the vegetables and the chopped chicken. Simmer to cook vegetables and season to taste. Add a splash of vinegar to add a needed brightness and serve immediately.

When I make risotto I usually make extra to make one of my favorite appetizers, Arancini Di Risa (fried risotto balls) the next day. They always are a hit at any party. When I started looking at way to utilize grits; and in particular shrimp and grits. I started thinking in the back of my mind about these lovely golden fried balls that I stuff with a piece of cheese. Why not encase a piece of shrimp in flavorful cheese grits? Better yet, for anyone that doesn't like shrimp we could use pieces of sausage or cheese. I could pair these with a savory cajun style or traditional shrimp sauce. I will leave that up to you. Remember you need to cook your grits with less
liquid and let it cool completely to let the starch set up. That will enable the balls to stick together while frying.


Ingredients:

For the cheese grits - 

  2 cups stone ground premium white grits

  1 1/2 cup chicken broth

  1 1/2 cup milk

  water to achieve proper consistency

  1 cup grated sharp white cheddar cheese

  1/2 cup grated parmesan cheese

  1 cup grated fontina cheese

  2 Tbsp. unsalted butter

  salt 

For the breading station - 

  1 cup flour seasoned with salt and pepper

  2 eggs beaten

  1 cup Panko bread crumbs

 
Directions:

1. Add the butter to a large sauce pan and the grits and toast on medium heat for 10 minutes. Add the chicken broth and milk to the sauce pan and bring to a boil while stirring with a whisk and continue cooking until grits soften (about 15 minutes). Grate the cheeses and add while stirring, season with salt to taste and add water to achieve proper consistency. Let cool. Note: we want a fairly stiff mixture.

2. Clean and devein the shrimp. Cook the shrimp in their shell. Peel and remove the shells then dice into one half to three quarter inch pieces. If you are using sausage, brown the sausage and cut into pieces.

3. Using a small scoop, scoop out some of the grits mixture. using your finger make a hole in the mix and insert the filling. Gather up the mixture to encase the filling and form into a ball.

4. Create a standard breading station, with one container of seasoned flower, one of beaten egg and one of bread crumbs. I prefer Panko Japanese crumbs.

5. Heat up oil for deep frying to 350 degrees F. Roll the balls in the flour shaking of any excess, then in the beaten egg then roll in the bread crumbs. deep fry until golden brown and drain on paper towels. Serve hot with or without a sauce.

I have been very busy getting ready to move to Georgia and have neglected doing any new posts. I came up with an idea I wanted to share, eggs parmesan. I always wanted to do an egg dish baked in tomato sauce but wanted to add a couple of additions to take it to the next level. I found the perfect medium size baking dish big enough for a dinner for two and started thinking. I had tomato sauce, fresh mozzerella, fresh basil and some leftover pasta. My kids always liked a dish we simply called spaghetti lasagna, left over spaghetti and sauce baked with a parmesan mozzerella crust. Why not add eggs to the equation? Lets also add sauted onions and some diced prosciutto or pancetta for some texture and flavor. I always love comfort food and what could be easier; leftovers made into a fantastic new dish!

Ingredients:

 6 - 8 onces left-over pasta warmed
 2 cups marinara sauce warmed
 1/2 onion sliced
 2 ounces prosciutto cut into strips or diced pancetta
 4 eggs
 1/2 pound fresh mozzerella
 1/2 to 1 cup fresh grated parmesan
 butter and olive oil
 salt and pepper for seasoning

Procedure:

 Heat a pan on medium heat. When hot add a little oil and or butter and the prosciutto or pancetta. Slice the onion and add to the pan and sweat until translucent (about 3 mins).

 Cover the bottom of the baking dish with a little of the marinara, then add the pasta, season with salt and pepper. Add the onion mixture and top with the rest of the marinara sauce. Make an indentation and add an egg and repeat for the rest of the eggs (it helps if the marinara is thicker). Add pieces of mozzerella around the eggs and grate parmesan over the top.

 Bake at 400 until whites of the eggs are firm and the cheese start to brown. Add torn fresh basil leaves to garnish and serve while hot.

There is nothing like a vacation to give you a new perspective and a long needed rest. I visited Nashville and had my fill of barbeque then off to Auburn Alabama to visit family all the time thinking of new ideas and dishes. Keeping with my present theme of at alternative cooking methods, I wanted to use my new  Cuisinart Steam Oven to do an omelette. The advantage of steaming is that the eggs puff up giving an unique texture plus I can create an interesting shape. For my toppings I wanted to use local fresh ingredients, and decided on shrimps and mushrooms, a common pizza combination I remember from Canada. If you don't have a steam oven you can use a wok steamer or any other steamer equipment you have. Keeping with my northwest theme, I wanted to use sea beans as a garnish. If you can not find this interesting vegetable you could always substitute chives or green onions. I also made some herb oil to give a little extra touch of flavor or add some chopped fresh herbs. You could use fresh or dried reconstituted mushrooms and play with the presentation making it something special. This is a surprisingly simple dish that looks fantastic. Remember the omelette can be cut into different shapes to give you many different serving and plating options. 

Ingredients:
 6 eggs
 3-4 small cremini mushrooms
 1/2 pound small shrimp
 blanched sea beans
 your favorite herb oil plus any fresh chopped herbs
 salt and pepper for seasoning
 olive oil


Directions:

Pre-heat a skillet on medium and slice the mushrooms into 1/8 inch slices. Add some oil to cover the bottom of the hot pan and add the mushrooms in a single layer. Season and cook until golden brown on the first side then the other. Peel and devein the shrimp, season and stir fry in hot oil then reserve. Blanch the sea beans in unsalted water and reserve.

Select the container(s) you want to steam the omelette with and cut a piece of parchment to fit. Fit the parchment paper into the container and beat 3 eggs in a bowl, season with salt and pepper and pour into the container. Steam for 6 to 8 minutes or until done. Unmold and trim omelette and plate. Arrange shrimp, mushrooms and sea beans on the top of the omelette and drizzle with herb oil (directions below). Repeat for second omelette; serves two.

Herb oil: add fresh herbs and extra virgin olive oil and process. Strain oil through fine mesh or cheese cloth.

My first experience of Machaca con Huevos was less than satisfying, a small amount of tasteless dry grey steak encased with dull rubbery overcooked eggs; the product of a good dish in the hands of a poor cook. When I experience just such a fiasco, I start diagnosing what when wrong and how I could improve it. Starting with the beef, I wanted to concentrate on texture and flavor. Traditionally machaca is made from reconstituted dried beef, and I am not excited with dried meat products. Although drying can concentrate and intensify flavor, I hate to lose the braised texture of the meat. What really sparked my interest is the shredded form of the meat, which led me to think about pulled pork and braised beef short ribs: both which could be infused with Mexican flavors. Then as chance would have it, I pulled out a corned beef brisket that I was going to slow cook. I gently cooked and shredded the corned beef; then crisped it in the oven before adding onions and peppers then served over crispy shredded hash browns with . Topped with your favorite eggs and topped with a little pepper hot sauce resulted in salty, savoury beef; crispy potatoes with spicy eggs with a noticable Irish twist just in time for Saint Patrick's day. This dish shows we can use multiple translation techniques; substitution using corned beef (plus I used some pickled red peppers instead of roasted), using Saint Patrick's day as an inspiration, and slow cooking the brisket and shredding it changing methods. The pulled pork and braised beef versions are waiting for another day when I have suitable leftovers.

Ingredients:

 1 pound corned beef

 1 poblano pepper

 1 large russet potato shredded

 1 red bell pepper (optional)

 2 Roma tomatoes

 1 small sweet onion

 2 cloves garlic

 ½ cup beef stock

 6 Large Eggs

 ½ cup shredded cheese (optional)

 dash favorite hot sauce (optional)

 1 Tbsp. canola oil

 Butter

 Salt and pepper for seasoning

Garnish with cilantro, lime, tomato and some tortillas.


Directions:

Shred the corned beef with fork or hands and reserve. Roast at 400 degrees for fifteen minutes or broil until browned and crispy).

Shred the potatoes and fry in oil until brown and crispy. Keep warm.

Skin, seed and dice the tomato. Roast, skin and dice the peppers. Dice the onion and finely chop garlic. Heat a skillet on medium heat; add butter and a little oil and sauté garlic and the onion for 1 minute. Season with salt and pepper, add peppers and continue to sauté until soft (about 5 min). Add the tomato, most of the corned beef, beef stock and reduce until most of the liquid is gone. Reserve and keep warm.

Cook your eggs and plate some potatoes first then some beef mixture then a little of the reserved potato and corned beef. Garnish with cilantro, avocado slices, a small wedge of lime and grilled tortillas.

Every now and then I'll come up with an idea that I think is totally original only to find someone has beat me to the punch. Nonetheless here is how I developed the initial idea, changing the method of preparing classic French toast. I have to confess to a serious addiction. Cooking shows! This idea came from watching three of Bobby Flays shows; "Brunch at Bobby’s" showcased Bobby cooking French toast in a waffle iron; in a "Throw-down" episode he sandwiched two pieces of French toast to make stuffed French toast and I remembered another episode making Chicken and Waffles. Suddenly everything came together! But why stop there; the ideas for filling are endless. Make it your own!

Ingredients:

 8 slices thin sliced firm bread
 3 eggs
 1 Cup Milk
 1 Tbsp. Vanilla
 1/2 tsp. cinnamon
 pinch fresh grated nutmeg
 1 tsp sugar

Here are some fillings I have thought of or you can come up with your owwn - 

 Filling 1: "New York Cheese Cake" flavored cream cheese (I found some white chocolate), sliced fresh strawberries
 Filling 2: "Chicken in Waffle" breaded chicken tenders sliced thinly on the bias
 Filling 3: "The Elvis" peanut butter and sliced banana


Directions:

Prep your filling(s) and reserve. If you want to try the chicken, make sure it is fully cooked before it goes into the waffle. Heat up your waffle iron. Beat the eggs in a flat wide dish then add milk, sugar, vanilla, cinnamon and nutmeg. Whisk to combine.

Brush or spray waffle iron with oil. Dip first four pieces of bread and place on the waffle iron then add filling to the center of each waffle. Do not over stuff! Dip remaining pieces of bread in the egg mixture and position on top of filling. Close the waffle iron and cook until nicely browned. Hint - The steam will start to subside. Serve immediately. Serves two to four depending on appetite. 

One of the things I looked forward to each year when I was living in Canada was Christmas Eve. Before heading to church for Christmas eve service we sometimes had the fortunate pleasure of eating tourtiere, a French Canadian meat pie. My sister married into a French Canadian family and her mother in law always had tourtiere for the season. Made with a mixture of pork and beef, potatoes and spices the aroma always reminds me of family and friends during the Christmas season right till New Years. There are as many recipes as there are families, lovingly passed down to each new generation and I have my own recipe that I will share with all of you. But I also want to introduce something new and different, a breakfast layered meat pie and quiche. I developed this as a way to combine two great dishes into one unforgettable hybrid. When I first attempted this dish the quiche flowed into the meat creating just a meat quiche. Time for a solution and not backing down I melted a thin layer of cheese on top of the meat to create a barrier. I now could add a quiche Lorraine layer that remained separate making something truely unique and saving calories as a unexpected bonus. Of course you can just make the meat pie without the quiche half; just cover it with a pastry lid. Serve with poutine homefries (Coming soon).

Ingredients
 
 1 pound pork freshly ground
 1 pound beef freshly ground
 2 russet potatoes cooked and riced
 2 stalks finely diced celery
 1 medium onion finely diced
 2 tbsp. butter
 1 tsp. cinnamon
  large pinch ground cloves
 1 tsp. savory
 1 clove garlic finely chopped
 1/4 cup water

 2 cups grated Swiss cheese
 12 slices bacon cooked and chopped
 12 eggs
 1/2 cup milk or cream
 1 tsp. Herbes de Provence
 salt and pepper
 2 deep dish pie crust home made or store bought

Directions

Prepare the pie crusts (See below)

To get the best results I recommend grinding your own meat if you are able. Cut into 1 inch cubes and mix the pork and beef together when grinding. It will help if you partially freeze the meat first before grinding.

Boil or steam 2 medium russet potatoes in their skin until a knife easily pierces to the center of the potato. Peal and mash or if you have a ricer; cut in half and put into the ricer cut side down and rice. The skin will be left behind and can be easily discarded. Reserve until needed.

Preheat oven to 375 degrees. In a skillet on medium heat melt the butter and add the garlic, celery and onion. Cook 3 to 5 minutes to soften then add the ground pork and beef and continue to cook until all pink is gone. Add the spices and water and mix to combine. Fold in the potatoes and cool until needed.

Blind bake the pie crusts until just starting to brown. If you have not done this before, don't worry; we just prick the bottom of the crust with a fork about 12 times, cover with some parchment paper, add dry beans to let the crust keep it's shape and put into the oven.

Brush the pie crust with a little beaten egg to help keep it from getting soggy. Split half the meat potato mixture to each pie crust and smooth down. It should come about half way up. Sprinkle a thin layer of grated cheese to cover the meat mixture and melt in the oven for 5 minutes. Beat the eggs in a bowl with the milk or cream and the Herbes de Provence, season with salt and pepper. Add to the pie crusts then add the bacon and cheese. Cook until the egg is fully set covering the exposed crust with foil to protect it from browning too much. Let cool for thirty minutes before serving. Makes two quiches. I sometimes make extra meat and potato mixture and make true Tourtières covering the meat pie with a pastry crust brushed with egg wash. Remember there is twelve days of Christmas and I always try to make some extra. They freeze well, for a great future meal!

There is a great recipe for pie crusts at the Smitten Kitchen. Follow this Link.