NOLA breakfast sammie & cheesy grits

NOLAchef-new-orleans-bacon-crab-bacon-sandwichI was in charge of the kitchen on my last trip back home to New Orleans.

This was the first for me as that’s generally Dad’s territory.

I did the shopping, prep, cooking, cleaning, todo.

Every time I went to the grocery I came back with crab meat, crawfish tales, shrimp, catfish, I just couldn’t get enough of the selection and low prices!

One day sister asked if I would make breakfast.  She’s older.  Intimidating at times.  She just published a book.  How could I say no?!!

I went all out.

Possibly the best breakfast sammie I’ve constructed in the past 29 years.

I think avocado would have been a nice addition however I seemed to have been avoiding all fruits and vegetables this particular morning.

It was all about protein, carbs and dairy.

Yikes!NOLAchef-crab-meat-southern-breakfast-buenos-aires-new-orleans-crab-sandwichNOLAchef-grits-cheesy-jalapeno-breakfastNOLAchef-bacon-buenos-aires-southern-breakfastNOLA breakfast sammie  ::

  • 1 egg, beaten hard with a splash of cream
  • 2 strips of bacon
  • crab meat, a really fat spoonful
  • 1 biscuit (or tortilla, or toast)
  • butter
  • green onion
  • salt & pepper
  • hot sauce

In a non-stick pan over medium heat add the bacon and cook til crispy.

Remove the majority of the rendered fat along with the bacon and reheat pan.

Toss in crab meat and cook for 2 minutes adding a touch of salt & pepper.

Remove crab meat and set aside.

In the same pan add a bit of butter (or bacon fat!) and allow to melt completely.

Once it starts to bubble add your egg, scramble and cook for 20 seconds.

Assemble sandwich and dig in!

Cheesy Grits  ::

  • 1/2 cup grits or polenta
  • 1.5  cups milk
  • green onion, sliced white and green parts
  • jalapeño (optional) minced
  • handful of shredded cheddar
  • handful of shredded smoked gouda
  • handful of pepperjack
  • salt & pepper

Get your grits going by using a large heavy pot and adding your milk, green onion, jalapeño and a big pinch of salt.

Bring milk to a boil and whisk in your girts stirring nonstop.  Lower the heat, continue stirring and cook til thickened.

Add cheeses and a decent amount of fresh cracked pepper.

Taste and adjust seasoning.  NOLAchef-new-orleans-bacon-crab-bacon-sandwich

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