Monthly Archives: January 2018

1 lb dried red beans                   2 sticks butter

2 C finely chopped onions       2 T minced garlic

2 C finely chopped celery

2 C finely chopped bell pepper

1 lb smoked sausage, cut into 2-1/2 inch pieces

2-4 smoked ham hocks

Rice

Cover the red beans with water and soak overnight.

Melt 1 stick of butter in a 7-qt saucepan over medium heat.  Add the onion and garlic and saute til translucent.  Add celery, bell pepper and sausage, cooking until vegetables are tender and fat has rendered from the sausage, about 10 minutes.

Drain beans and add to the pot with ham hocks.  Cover with water and bring to a simmer.  Cook until the beans are soft, about 2.5 hours, stirring often to make the beans creamy.

Remove ham hocks, cutting meat from bone and adding to red beans.  Stir in remaining stick of butter (optional).  Serve over hot rice!

Jeffrey’s wife, Pam, served this and it was hit!  She couldn’t bear to add the 2nd stick of butter … but I will! And remember, Monday in S. LA is red beans & rice day!

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3 cups whole milk                     1/4 cup unsalted butter

3/4 cups uncooked regular grits       1 tsp kosher salt

1/4 tsp black pepper/divided    1 C shredded Sharp Cheese

4 oz Velveeta — regular or Mexican

8 oz ground pork sausage         6 large eggs

1 C heavy cream                       1 T Dijon mustard

1/4 C sliced green onions         1/4 C grated Parmesan

1 Can Rotel  – optional             1-2 T Tony’s optional

Cook in spring-form pan for best presentation.  Bring milk and butter to simmer; stir occasionally for 5-7 minutes; Stir in grits, 1/4 tsp salt, 1/4 tsp pepper, stirring often until grits are tender & thick. Remove from heat and stir in cheddar cheese and Velveeta.  Mix, pour into lightly greased springform pam.  Chill and cover, refrigerating for 8-24 hours.

Meanwhile, cook sausage. After cooked, drain on paper towels and store in fridge overnight.

Breakfast morning: Preheat oven to 325.  Place springform pan on foil lined baking sheet; Whisk together eggs, cream, mustard, and other seasonings. Add green onions and sausage.  Pour evenly over grits. Bake until set, about 1 hour.  Sprinkle with parmesan. Let stand 20 minutes. Remove outer ring .. Voila, Beautiful Breakfast Pie for Christmas Morning … We tested it and loved it!

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