Breakfast in a Cup via Sous Chef

Breakfast In A Cup

 

Ingredients

1. For the grits:
2. 473.2 ml water
3. Salt
4. 118.3 ml quick cooking grits
5. 14.8 ml butter
6. Half-and-half
7. For the scrambled eggs:
8. 2 eggs
9. Salt and pepper
10. 29.6 ml water
11. 14.8 ml sour cream
12. For the poached eggs:
13. 1 egg
14. Salt
15. 14.8 ml vinegar, see Cook's Note
16. h3>For the crumbled sausage:
17. 453.6 g ground bulk country sausage
18. Grated cheese, for topping
19. Chopped parsley leaves, for garnish
20. h3>For the grits:

Directions

1. Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.
2. For the scrambled eggs:
3. Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.
4. For the poached eggs:
5. Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.
6. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
7. For the crumbled sausage: Prepare according to package instructions.
8. To assemble:
9. Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley.

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Jambalaya via Sous Chef

Jambalaya

 

Ingredients

1. 1814.4 g cleaned medium-size shrimp
2. 24.6/2 ml cayenne pepper
3. 24.6/2 ml salt
4. 3.7 ml freshly-ground black pepper
5. 24.6/2 ml vegetable oil
6. 9 andouille sausages - (abt 4 lbs), halved lengthwise
7. then sliced diagonally bite-size pieces
8. 3 large onions, diced
9. 3 red bell peppers, diced
10. 3 green bell peppers, diced
11. 8 garlic cloves, minced
12. 1 bay leaf
13. 1 can chopped tomatoes - (28 oz)
14. 2129.3 ml chicken stock
15. 709.8 ml white rice

Directions

1. Toss the shrimp with the cayenne, salt and black pepper; set aside in the refrigerator.
2. Heat the oil in a large stockpot. Add the sausage and brown over medium-high heat, turning as necessary. Remove the sausage with a slotted spoon and drain on paper towels.
3. Reduce heat to medium-low. Add the onions and saute for 5 minutes. Add the bell peppers, garlic and bay leaf and saute for 5 minutes longer.
4. Add the tomatoes and browned sausage; bring to a simmer. Reduce heat to low, cover and simmer for 20 minutes.
5. Add 3 cups of the stock and bring to a simmer, scraping the bottom of the pot. Reduce heat to low, cover, and simmer 15 minutes. Repeat with another 3 cups of stock and simmer another 15 minutes. After adding the last 3 cups of stock, simmer uncovered for 15 minutes.
6. Add the rice and bring to a boil. Cover, reduce heat to low, and cook until the rice is just tender, about 20 minutes. Add the shrimp and remove from the heat. Cover and let sit for 10 minutes. Stir thoroughly. If the shrimp are not completely cooked, put the pot back on the heat and simmer a minute or two, stirring constantly, until the shrimp just turn pink.
7. This recipe yields 12 servings.
8. Note: Jambalaya freezes well. After thawing and reheating, garnish with minced parsley.
9. Comments: I used various recipes from Paul Prudhomme's "The Prudhomme Family Cookbook" (Morrow, 1987) as a basis for this easy version of a New Orleans classic.
10. Source:
11. Susan Wolfe on the www.eclix.net Food BB" S(Formatted for MC5):
12. by Joe Comiskey - jcomiskey@krypto.net"

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