I stumbled onto this breakfast, but it is one of the best yet.<\/p>\n
You do have to have a cosmopolitan taste for this – it is not ham, eggs and sweet breads.<\/p>\n
Fresh, organic fruit<\/strong> – Satsuma Mandarins, if they are in season<\/p>\n Grits<\/strong> (See recipe in Bettina Cookbook in this blog). \u00a0Do not use anything other than organic grits and cook it according to the Bettina Cookbook recipe – or you will be disappointed. \u00a0Instead of great grits you will have something roughly akin to white starch – good for ironing, but not for eating.<\/p>\n This started out as Grits and Grillades, but it hopped off the train to New Orleans and jumped onto the one to Japan. \u00a0Not entirely Japanese, but there is a hint of the country in the middle of this New Orleans Creole breakfast and the combination is\u00a0fantastic.<\/p>\n Cajun\/Creole\/Japanese Style Grillades<\/strong><\/p>\n This recipe\u00a0will serve four people. \u00a0For more, you want to double or triple the amounts.<\/p>\n \u2026\u2026Slice organic onions sort of thin. \u00a0For four people, one onion will do nicely<\/p>\n \u2026\u2026.Slice an organic green pepper, also sort of thin<\/p>\n \u2026\u2026.Slice organic garlic – several cloves, about four or five<\/p>\n 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.<\/p>\n \u2026\u2026Add pork grillades (sold at Whole Foods – this is organic thinly sliced pork). \u00a0Grillades are ‘little pieces’.<\/p>\n \u2026\u2026Stir and let cook a few minutes until pork turns from pink to brown<\/p>\n \u2026\u2026Add organic Teriyaki Sauce\u00a0to taste<\/p>\n \u2026\u2026Stir and let cook another few minutes.<\/p>\n This is better served plated. \u00a0Serve your plates with grits in the middle and the pork Grillades mixture on top and around the sides.<\/p>\n This dish would have been Creole Grillades, but for the seasonings. \u00a0If I had put thyme, oregano, salt, red pepper as a seasoning instead of the Teriyaki, etc. the taste would have been very different. \u00a0It would have been Grillades from a middle-class New Orleans Creole family.<\/p>\n If, in addition to the above Creole seasonings I added chopped\u00a0tomatoes 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.<\/p>\n The difference? \u00a0The addition of tomatoes.<\/p>\n Add biscuits and you have an outstanding breakfast.<\/p>\n For dessert – serve organic fig preserves to put in the biscuits.<\/p>\n For a biscuit recipe – see Bettina’s Cookbook. \u00a0Only with this Menu use only organic Whole Wheat Pastry flour for the biscuits. \u00a0They 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.<\/p>\n ______________________________________________________<\/p>\n