I stumbled onto this breakfast, but it is one of the best yet.
You do have to have a cosmopolitan taste for this – it is not ham, eggs and sweet breads.
……………………………MENU…………………………………
Fresh, organic fruit – Satsuma Mandarins, if they are in season
Grits (See recipe in Bettina Cookbook in this blog). Do not use anything other than organic grits and cook it according to the Bettina Cookbook recipe – or you will be disappointed. Instead of great grits you will have something roughly akin to white starch – good for ironing, but not for eating.
This started out as Grits and Grillades, but it hopped off the train to New Orleans and jumped onto the one to Japan. Not entirely Japanese, but there is a hint of the country in the middle of this New Orleans Creole breakfast and the combination is fantastic.
Cajun/Creole/Japanese Style Grillades
This recipe will serve four people. For more, you want to double or triple the amounts.
……Slice organic onions sort of thin. For four people, one onion will do nicely
…….Slice an organic green pepper, also sort of thin
…….Slice organic garlic – several cloves, about four or five
Put the above three ingredients in a cast iron skillet in which you have melted organic expeller pressed coconut oil and let them fry together for several minutes.
……Add pork grillades (sold at Whole Foods – this is organic thinly sliced pork). Grillades are ‘little pieces’.
……Stir and let cook a few minutes until pork turns from pink to brown
……Add organic Teriyaki Sauce to taste
……Stir and let cook another few minutes.
This is better served plated. Serve your plates with grits in the middle and the pork Grillades mixture on top and around the sides.
This dish would have been Creole Grillades, but for the seasonings. If I had put thyme, oregano, salt, red pepper as a seasoning instead of the Teriyaki, etc. the taste would have been very different. It would have been Grillades from a middle-class New Orleans Creole family.
If, in addition to the above Creole seasonings I added chopped tomatoes and let the dish cook a few minutes so the different ingredients would merge – or better still, cook it the day before and just heat it up for breakfast, that would have been Grillades from an upper-class New Orleans Creole family.
The difference? The addition of tomatoes.
Add biscuits and you have an outstanding breakfast.
For dessert – serve organic fig preserves to put in the biscuits.
For a biscuit recipe – see Bettina’s Cookbook. Only with this Menu use only organic Whole Wheat Pastry flour for the biscuits. They will be light, fluffy and have a taste you just can’t put your finger on, especially if you add a bit of grated nutmeg to the flour before adding the rest of the ingredients – if you are on the road to Japan.
______________________________________________________
Learn More About How We Use Your Donation!
[give_form id=”3763″]
_____________________________________________________
Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.
Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.
Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.
Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net
Tags: bed & breakfast, Bettina Cookbook, Bettina Homes, food shopping
