I never knew how much I loved biscuits until I lived in the south. When Dad came to visit NC this past spring we went out for lunch to Tupelo Honey ( It was AMAZING) and he bought Mom the restaurant cookbook. I've had a hankering for some southern delights when I cracked open the cookbook and decided to make something new.
I have also started working some scattered night shifts for the first time in my life. It's been a little boring. So I kill time by looking at food blogs and hunting down even more recipes to try. This is where my inspiration came to make Mom and Southern breakfast based on some recipes I found.
Tupelo Honey Red Eye Gravy
1/4 c. Chopped Country Ham
1/4 c. Chopped Virginia Ham
2 Slices chopped bacon
1/2 c. Chopped onion
1 Tbsp Flour
1 c. Chicken Stock
1/2 c. Coffee
1/2 c. Heavy Cream
Throw the chopped meats and onion in a pan over medium heat for 5 minutes or until the meats are crispy and the onions are translucent. At flour and stir to form a roux. Cook 3 minutes. Add stock and coffee and crank up the heat to boil then reduce heat and simmer for 3-5 minutes. Stir in cream and cook for an additional 2-3 minutes. Pour this magical concoction over biscuits. MMMMmmmmm!
Southern at Heart
Collard Green and Grits Casserole.
1 cup uncooked yellow grits (not instant)
4 cups vegetable stock
Kosher salt and coarsely ground black pepper
2 tablespoons unrefined coconut oil
2 shallots, small diced (1/2 cup)
One 10-ounce package frozen collards, thawed and squeezed dry
3 cloves garlic, minced
1/2 cup heavy cream
1 cup ricotta
1 cup grated aged Gouda
2 large eggs, beaten
Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker. Cover and cook on low until tender, 5 to 6 hours. Now that the grits are done you can build the bake!
Preheat the oven to 350 degrees F.
Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Saute to remove excess water, 1 to 2 minutes. Remove from heat.
Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine. Taste and adjust the seasoning as needed. Stir in the eggs and pour it all back into the skillet. Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes. Serve hot or warm.
*** I can tell I am not in the south anymore because it was impossible to find country ham and frozen collard greens. If you living above the Mason Dixon Line you can substitute pancetta for country ham and I just cooked fresh collard greens for 15 minutes in boiling water to soften them up for this recipe.