Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Breakfast, Brunch, Eggs, Cheese and Dairy Forum

Breakfast, Brunch, Eggs, Cheese and Dairy Forum Includes quiche, omelets, yogurt, cheeses etc.

Reply
 
Thread Tools Display Modes
  #1  
Old 01-20-2011, 06:49 AM
VeraBlue's Avatar
VeraBlue VeraBlue is offline
Head Mistress
 
Join Date: Jan 2009
Location: New Orleans, LA
Posts: 4,768
Thanks: 0
Thanked 6 Times in 4 Posts
VeraBlue is on a distinguished road
Style: Gonzo
Default Red Gravy Poached Egg on Grit Cake

At the moment I don't have a picture of this. I'll get one this weekend. This is one of my most popular breakfast dishes.

The components of this recipe are Grit Cakes, Poached Eggs, Sausage Red Gravy

You have to start with a simple recipe of regular grits, following the direction on the package. (I make grits every morning and almost always have some left over. This is a perfect way to utilize leftovers) If you are going to make this for 2, 4, 6 etc, people, you have to start with enough grits, again, following the recipe on the package. When the grits are completely cooked, add grated parmesan or romano cheese, chopped fresh parsley and ground black pepper.
Spread the grits into a buttered baking sheet, smoothing out the top. Refrigerate to cool. This will firm the grits into a cake that can then be sliced. This will take about 45 minutes.

While the grits are cooling you can make the sausage red gravy. You'll need 1 italian sausage ,about 1/4 green bell pepper , 1T diced onion and 1/3 C of your best or store bought Red Gravy. Dice the sausage, peppers and onions. Add to the gravy and cook gently for about 25 minutes. Don't let it boil because it will cook down to nothing.

When the grits are firm enough to slice, cut them into squares and remove from the pan. In a large saute pan, melt butter and then gently saute the grit cakes in the butter, browning them on both sides.

Prepare a water bath for poaching eggs. Since I do this all day long on Saturday, I simply poach eggs in a deep saute pan. I can continually toss out the water and start fresh, getting a quick boil from something shallower than a sauce pot. Slip an egg (out of the shell) into simmering water and gently poach. Length of time depends on how well done you prefer the egg. Soft takes a couple of minutes. Hard takes about 4 or 5.

To present the plate, place a grilled grit cake onto the center of the plate. If you cut it into squares, you'll have four points to work with. Try to place one of the points at the top of the plate. Spoon some of the sausage red gravy onto the cake, top point to bottom point. If it seems too thick add a bit of water or wine, but just enough to make it spoonable. Place the poached egg on top of the gravy. Generously sprinkle with cheese and fresh chopped parsley.

I serve this with a slice of garlic bread, but any toast will do.
__________________
VeraBlue

http://www.redgravycafe.com
https://www.facebook.com/pages/Red-G...3257479?ref=hl
Red Gravy - New Orleans, Madame de Cuisine


Come and eat, I always make too much
Reply With Quote
  #2  
Old 01-20-2011, 10:11 AM
Ronjohn's Avatar
Ronjohn Ronjohn is offline
Entree Cook
 
Join Date: Feb 2009
Location: At the bar, getting another drink
Posts: 660
Thanks: 0
Thanked 0 Times in 0 Posts
Ronjohn is on a distinguished road
Default Re: Red Gravy Poached Egg on Grit Cake

Sheila and I both had this while we were down there. It's quite a departure for me from standard breakfast fare but I can safely say it was fantastic.
__________________
We gave up on finding a tagline
Reply With Quote
  #3  
Old 01-20-2011, 10:16 AM
SilverSage's Avatar
SilverSage SilverSage is offline
Resident Crone
 
Join Date: Feb 2009
Location: Florida Gulf Coast
Posts: 3,381
Thanks: 0
Thanked 32 Times in 11 Posts
SilverSage is on a distinguished road
Style: Default VB Style
Default Re: Red Gravy Poached Egg on Grit Cake

Sounds delicious! Can't wait to see a pic!
__________________
In our house, dog hair is a condiment.

Tell me what you eat, and I will tell you who you are. ~
Anthelme Brillat-Savarin


We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
~ Alfred E. Newman


OMG! I decided to blog!
Reply With Quote
  #4  
Old 01-20-2011, 10:19 AM
lilbopeep's Avatar
lilbopeep lilbopeep is offline
Restaurant Chef
 
Join Date: Jun 2009
Posts: 16,216
Thanks: 5,404
Thanked 3,252 Times in 1,516 Posts
lilbopeep will become famous soon enoughlilbopeep will become famous soon enough
Style: Gonzo
Default Re: Red Gravy Poached Egg on Grit Cake

Sounds great.
__________________
http://www.netcookingtalk.com/forums/picture.php?albumid=125&pictureid=1971

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.
Reply With Quote
Reply

Tags
brunch, brunch recipe, eggs, grit cakes, grits, marinara, new orleans, poached eggs, pomodoro, red gravy, roseann rostoker, sausage

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
To gravy or not to gravy, that is the question VeraBlue What's Cooking Forum 25 07-16-2010 10:39 AM
Ultra fast Lazy Daisy cake--microwaved cake.. Jeff G. Cakes, Cupcakes, Roulades, and Tortes Forum 2 07-18-2009 10:53 PM
TOMATO GRAVY Luckytrim Sauces Forum : Hot, Spicy, Dry Rub, Marinade & Salsa 0 03-15-2009 09:28 AM
Poached John Dory Sole AllenOK Fish and Seafood Forum 5 02-16-2009 01:45 AM




All times are GMT -4. The time now is 08:31 AM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Copyright NetCookingTalk.com