I don't think I've ever met a bowhunter that didn't like to eat. One of the reasons we hunt is to supply meat for our family. One of my favorite breakfast meals is venison steak and eggs, with maybe just a little raw fried taters on the side.
Around this time of year when the freezer is getting low we may have to have some meatless meals to save on our meat supply and make it last. One of those for me is grits and eggs. Now I know that a lot of folks especially folk from the north turn up their nose at grits. Southerners are raised on grits so it's a staple for them.
The reason some don't like them may be because of how they fix em. First off don't use instance grits, the old fashion grits that you cook for 15 to 20 minutes is best. I don't like my grits to run all over my plate, they need to be thick enough to stand like mashed taters. Grits will hold their heat a long time so I usually put them on my plate first, add a slab of butter and sprinkle heavily with grated sharp cheddar cheese on top.
As the cheese is melting, plop 2 or 3 eggs in a pan (I prefer 3) flip em over easy and slide em on top of your grits. Now for the important part, before I put on the eggs I sprinkle the grits liberally with hot sauce, Louisianan hot sauce or whatever brand you prefer. I picked up some hot sauce at the Compton rendezvous from some fellows from Tennessee representing a company called "Rock Creek Farms" Their "Super Hot Whiskey Sauce" should come with a warning label and be used sparingly.
This is a stick to your ribs meal and you'll more and likely skip lunch and not be hungry until suppertime. With this recipe I gar-own-tee you'll never say grits are bland and tasteless again.
Topic: Whats HOT for breakfast (Read 5681 times)
