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| Topic: Vivian's Fish and Grits | |
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It's a dayum good thing I love you! 
Or you would hurt me! I would!! 
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Ummmm...what are grits?
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Ummmm...what are grits?
You take corn and soak it in lye. (the grits maker, not the cook!) They then have hominy. They dry the hominy and grind it to the consistency of coarse corn meal. It is sold commonly partially pre cooked as Quick Grits. You then cook it to the consistency of oatmeal. Depending upon the region, they are served with nothing, eggs, cheese, garlic, or spicy beans. Fish and grits is a classic breakfast in the southern US and a spicy version is serving in the Caribbean. People who live far from the Gulf Coast are usually unfamiliar with the dish. |
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Ummmm...what are grits?
Just the best dayum stuff in the world with red-eye gravy!!! 
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart 
But watch him!! He'll try to make you eat yucky things too 
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Vivian is coming to my house this weekend for some fabulous Fish and grits!! 
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Vivian is coming to my house this weekend for some fabulous Fish and grits!!
I am!  grits for breakfast....and fish...COOKED fish for some other meal
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Vivian is coming to my house this weekend for some fabulous Fish and grits!!
I am! grits for breakfast....and fish...COOKED fish for some other meal
That's what YOU think!
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Vivian is coming to my house this weekend for some fabulous Fish and grits!!
I am! grits for breakfast....and fish...COOKED fish for some other meal
That's what YOU think!
  
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Edited by
metalwing
on
Mon 05/14/12 04:17 PM
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Vivian is coming to my house this weekend for some fabulous Fish and grits!!
I am! grits for breakfast....and fish...COOKED fish for some other meal
That's what YOU think!
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 oh chit!!!
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oh chit!!!
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Those lips are gonna get hotter!
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That is just NOT possible!
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Edited by
Kahurangi
on
Tue 05/15/12 06:02 AM
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know) 
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Mountain Oysters are delicious and I used to eat them a lot in college. There was a little restaurant across the street from school that would slice them about 1/4 inch thick and bread them. They were a little salty but yummy! They are not served much here anymore. It guess it was a low volume item!
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By Robb Walsh
TEXAS SHRIMP AND GRITS!! Texas Brown Shrimp and Jalapeño Grits The shrimp fishermen who made the original Low Country breakfast shrimp didn’t serve them with cheese grits, and I don’t either. The grits I make at home are Anson Mills stone-ground yellow grits cooked overnight in a crockpot in a mixture of three parts water to one part milk. I do like them spicy though. Cut down the amount of jalapeño or substitute green pepper if you are cooking for wimps. 4 cups cooked yellow stone-ground grits 1 stick of butter, divided use. 1 onion, finely chopped 1 jalapeño pepper, minced (or to taste) 1 rib of celery, finely chopped 6 green onions, chopped Half cup cream (or as needed) 3 cloves garlic, minced 1 pound Texas brown shrimp, shelled Tabasco sauce Sea salt Freshly ground black pepper Green onion tops for garnish Over medium heat, melt three quarters of the butter in a skillet and sauté the onion, pepper, celery and half of the green onions in it. Add salt and pepper to taste. When the onion is softened, add the grits and stir. Add cream and keep stirring until the grits are the desired consistency. Over medium heat, melt the rest of the butter in another pan and add the garlic and the rest of the green onions. Stir until wilted, then add the shrimp. Salt to taste. Cook, stirring frequently until the shrimp are just cooked through. Add Tabasco sauce to taste. Put a pile of grits in the center of a bowl or plate and top with shrimp. (Or you can arrange the shrimp around the outside of the grits.) Sprinkle with pepper and garnish with shaved green onion tops. Serve immediately with a Bloody Mary. Serves 4 |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
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