Grits And Gravy

Funky Brunch

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Time to slow down and dress up. Come on in and enjoy a funky brunch... Southern Style. Ain't nothing better than starting off the day with a little brunch some tunes and a cocktail. Hey... you can't drink all day if you don't start first thing in the morning.

Today we're bringing a Creole favorite to the table... Grits and Grillades. Throw in some funky tunes and something we like to call a "Cool Mule in a cup" and you got yourself a funky brunch.

Pull up a seat... The pots are on!

The Plate... 

Grits & Grillades 

Traditional Creole dish. Great brunch dish. Usually beef, but you can use veal or pork. Whatever floats your boat. And despite the name they are not grilled just cooked slow with a lovely roux.

It just doesn't get any more Southern than this. Ready?... Let's make a roux!

What you need... 

1 3lb chuck roast, cut into 1 inch pieces

Kosher salt

Black pepper

Garlic powder

1/3 cup of all-purpose flour (and another 1/4 cup for later)

4 tbsp bacon grease

4 tbsp cooking oil

1 large bell pepper / chopped

2 medium onions / chopped

1 cup diced celery

2 large clove of garlic / minced

4 cups of beef broth

3 bay leaves

1 tbsp of dried thyme

2 tbsp hot sauce

1 tbsp Worcestershire sauce

1 tsp dried basil

4 large fresh tomatoes peeled and quartered

1 10oz can of hot stewed tomatoes (like Rotel)

1/2 cup parsley leaves 

What you do...

Season the beef with salt, pepper and garlic powder. 

Dust the beef with about 1/3 cup flour and tons lightly.

Sprat a cast iron Dutch oven with cooking spray and Heat 4 tbsp of bacon grease mixed with4 tbsp of cooking oil. 

Brown the meat in the hot fat and remove to a large bowl.

Leaving the fat in the Dutch oven, salute the bell pepper, onion, celery and garlic. 

Brown the vegetables and remove to a bowl. (Still leave the fat in the pot.)

To make the roux- add about 1/4 cup of flour the fat ( add more oil if necessary). 

Stirring constantly and slowly until the flour is a nice deep brown color.

Slowly add 4 cups of the beef broth and stir.

Bring to a simmer and add back the beef and veggies.

Add bay leave, thyme, hot sauce, Worcestershire sauce, salt and dried basil. Keep stirring.

Add fresh tomatoes and 1 can extra hot tomatoes. 

Simmer for about an hour (stirring occasionally).

Just before you serve, remove the bay leaf and stir in 1/2 cup of chopped parsley. 

Serve over your favorite hot buttered grits. 

The Playlist... 

Grits and Grillades 

Just a few of our favorite "Funky Brunch" tunes... mostly instrumental with a few vocal jewels thrown in. And yes, as you might imagine, some New Orleans funk thrown in for sure. 

Check out "Just kissed my baby"... very cool. And of course you can't go wrong with Mr. Booker T. 

           The "Playlist" runs on Spotify- Click on the link to listen to Grits and Grillades

The Bar... 

Cool Mule in a Cup 

What you need... 

1 chilled tin cup
2 oz vodka
fresh muddled peaches and basil
4 oz Ginger beer
dash of bitters

What you do...

Make sure your cup is chilled
Muddle you peaches and basil add to the cup
Add ice
Add the vodka and stir well
Pour in Ginger beer
Top with a dash of bitters

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Whole New Meaning To Bottomless Mimosas!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!