you’ve never had a real breakfast........and to complete your Southern breakfast:
DIXIE BISCUIT
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Runny yolk fried egg, cheese, sausages (or bacon--maybe a chicken tender), and Georgia peach jam on a warm buttermilk biscuit.
Posted on 09/30/2019 4:08:25 PM PDT by Jamestown1630
OK thanks.
OK, I’ll play.
It’s originally a Native American (North and South) way of processing corn. One famous dish using hominy is Pozole and we get ‘grits’ from the same kind of process:)
https://en.wikipedia.org/wiki/Hominy
https://www.thefoodieaffair.com/nanas-pozole-mexican-soup/
If you haven’t had a side of buttered, salt-and-PEPPERED grits with your breakfast, you’ve never had a real breakfast:
https://en.wikipedia.org/wiki/Grits
boiled in a mild lye solution. Once rinsed and dried, Hominy can be course ground (grits). In Mexico, if ground very it is called masa.
Beautiful!
Fall is always my first roast chicken. I cheated & did one with fresh rosemary 2 weeks ago. The aroma......
DIXIE BISCUIT
Runny yolk fried egg, cheese, sausages (or bacon--maybe a chicken tender), and Georgia peach jam on a warm buttermilk biscuit.
That makes my mouth water.
I’m in my 60’s. We went to San Antonio last spring. The hotel we stayed at had a breakfast buffet. They had grits. First time tasting them. I did taste them but well....meh. Thanks for the link. I really did not know what hominy was. When I got married and moved to Michigan I broaded my horizons food wise from the eastern European cooking I grew up with. Literally I never went to a restaurant with my parents until my older sister got married.
Thanks forgot to mention we always cook with sweet onions so you might want to use them.
I’ll bet that was good! Have you ever tried one of those tens-of-cloves-of-garlic chickens?
I love smearing that roasted garlic on butter-soaked bread:
https://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe-1944216
Well, grits can be pretty bland for people who weren’t raised on them. But you can do a lot of interesting things with grits:
https://www.allrecipes.com/recipe/220895/old-charleston-style-shrimp-and-grits/
I bookmarked that one, we love garlic, recipe sounds delicious.
I once made it and, strangely, the chicken didn’t come out tasting very garlick-y. But the cloves were wonderful spread over bread...
One of my favorite snacks is roasted garlic, on anything, bread, in mashed potatoes, pizza.
Have a similar family recipe...but with a tablespoon of brown sugar with the sauerkraut, helps carmelize the kraut and adds to the sauce, yum.
Can’t go wrong with some bacon in the black eyed peas is what I say.
And you are absolutely correct!
(My Granny added bacon or its grease to almost everything :-)
I remember these haddock fillets that she would bake with bacon slices on top...
Time for chili, soup, beans..
Post a Chili recipe - after all, you’re in the ‘Land Of’ :-)
S Carolina goober peas, or boiled peanuts weird me out.
All slimy salted and un roasted. :)
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