Austin is long on music, migas and markets.” — Molly Ivins
German settlers gave Texans the gift of schnitzel
Enclaves of German settlements around Central Texas have given us a rewarding culinary experience. [Read more…]
Kiss my grits.” — Florence Jean “Flo” Castleberry on the 1970s sitcom “Alice.”
Not a fan? This recipe might change your mind
Grits are porridge made from corn that’s ground into a coarse meal and then boiled. Hominy grits, famous at Waffle Houses across the South, are made from hominy, corn that has been treated with an alkali in a process called nixtamalization with the cereal germ removed. Grits usually are served as a breakfast side with butter, salt and pepper. This recipe brings that side to the forefront as a skillet dish for six.
“First introduced by Native Americans in the 16th century, grits have been transformed from a traditional breakfast item to a popular dish seen on menus nationwide,” according to culturetrip.com.
If you have ever considered grits as overrated dinosaurs from the Old South, wait until you try it like this. Like its dinnertime counterpart — shrimp and grits — this will change your opinion about the heights well-prepared grits can attain. Acting as the base for a full breakfast in a single dish that can serve a family, it also will be right at home with brunch, Ramos Gin Fizz and Mimosas.
TEXAS GRITTY SCRAMBLE
1½ cups water
½ cup quick grits uncooked
1 tablespoon butter
1 cup shredded cheese (sharp cheddar, Swiss, mozzarella, Colby, pepper jack or any combination
6 large eggs, beaten
1 cup cubed ham, tasso, andouille or cooked bacon
2 tablespoons sliced green onion
½ teaspoon salt
1⁄8 teaspoon pepper
1⁄8 teaspoon cayenne
In a large skillet, bring water to a boil. Slowly stir in grits, reduce heat. Simmer 3-5 minutes until thickened, stirring frequently. Stir in butter.
Combine ½ cup cheese with the remaining ingredients, mix well. Pour into grits, stir lightly. Cook over medium heat until eggs are soft set and cheese is melted, stirring occasionally. Do not over mix. Sprinkle with remaining cheese. Serve with hot sauce or Sriracha.
To substitute regular grits, increase water to 1¾ cups and simmer time to 12-14 minutes.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.
Texas Caviar. There are those who adore the black-eyed pea and those who deem it better suited to the provisioning of livestock. But there aren’t many Texans who won’t eat just a few on New Year’s Day in adherence to the notion that doing so brings good fortune in the year ahead.” — Courtney Bond
How a New Yorker created a famous Texas party dish
Its origins are uncertain, but this Texas dish is potluck royalty
Slang-jang. n. A delectable mixture of liquids and solids, which originated in the city of Honey Grove, Texas, about the year 1888. A dish that everybody likes and nobody can get enough of. Never known to make any person sick, no matter how much of it was consumed. It is claimed that this dish can only be compounded correctly in Honey Grove, or by a native of Honey Grove.”
– Published in the 1914 Honey Grove High School annual
This summertime treat has a long Texas history
Slang-jang is a summertime concoction that originated in the Northeast Texas town of Honey Grove. [Read more…]
The North thinks it knows how to make cornbread, but this a gross superstition. – Mark Twain