Veal Parmesan

Monday, September 16th, 2013

Ok, so it’s not veal.  I cannot get veal cutlets at my grocery stores here in Laurel without a special order, and that doesn’t fit the Austerity Program I have in place.  As a consequence, I use round steak or pork loin, or sliced chicken breasts, tenderized and gently pounded. The best part of [...]

Grits and Grillards

Monday, September 9th, 2013

Some things just go with each other. Grits and gravy do.
You got your shrimp and grits. You got your eggs and grits. You got garlic and grits and cheese and grits. There’s fried grits and grit soufflé. Everyone of those involved grits and some way to flavor the ground hominy corn.
“Nobody doesn’t like” [...]