Christmas 2016, Oh what a year. President Elect Trump soon will be…….
On this day, on preparation for yet to come, I took a few few steps back in memory of what once was. Simplicity for the naive.
Scrambled eggs, the old fashioned way – in a black cast iron skillet, crack the eggs right in the pan with the already melted butter and using a fork, yes fork scramble the eggs and at the end lightly salt and pepper.
The grits, old fashion. Not the quick grits, no not today. I wanted the one that takes time and love. Stirring, stirring as the grit gets thicker and thicker but never a scorch or a Burn to the bottom of the pan.
Bacon, thick cut, just like how Momma use to make it. I have to admit, I did cheat and baked it in the oven. Purposely avoiding the popped grease burns to the arms that you get when frying it up in Mommas best skillet. Still nicely browned and crisp even ratios of meat and fat that only good bacon can deliver.
Lastly, I did something different. Definitely not the norm, must I say Northern New England norm. You see down south all and everything food wise is a norm with the exception of putting cream and sugar on your grits. Collard Greens, yes. Cooked up some collard greens, stewed it down with sautéed garlic and shallots. As my slow grits coooked so did the collard greens. Emphasis on hearty, healthy blend to my protein and starch based meal, what a delightful contrast and pop to make this breakfast a winner.
Enjoy Merry Christmas to All
chefdeethomas 