Good Home Cooking In The South

Breakfast

Pancakes

Ingredients:

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

1 tablespoon white sugar

¼ teaspoon salt, or more to taste

1 ¼ cups milk

3 tablespoons butter, melted

1 egg

Directions:

Step 1:

Sit flour, baking powder, sugar, and salt together in a large bowl. 

Step 2:

Make a well in the center and add milk, melted butter, and egg; mix until smooth.

Step 3:

Heat a lightly oiled griddle or pan over medium-high heat. 

Step 4:

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; 

cook until bubbles form and the edges are dry, about 2 to 3 minutes. 

Step 5:

Flip and cook until browned on the other side. 

Step 6:

Repeat with remaining batter. 

Sausage

Ingredients:

1 tablespoon brown sugar

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon ground black pepper

¼ teaspoon dried marjoram

⅛ teaspoon crushed red pepper flakes

1 pinch ground cloves

2 pounds ground pork

Directions: 

Step 1:

Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.

Step 2:

Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.

Step 3:

Heat a large skillet over medium-high heat. 

Step 4:

Add patties and saute until browned and crispy, about 5 minutes per side. 

Step 5:

An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Scrambled  Eggs

Ingredients:

1/2 tablespoon butter

2 large eggs

1 tablespoon whole milk

1/8 teaspoon salt

Fresh cracked pepper

Mix-ins, like leftover meat, cooked vegetables, cheese, or herbs

Directions:

Step 1:

Melt the butter:

Melt the butter in a small skillet over medium heat.

Step 2:

Whisk the eggs:

Crack two eggs into a small mixing bowl. Add milk and salt. Aggressively whisk the mixture until it is uniform in color, texture, and slightly foamy. You want the whites and yolks fully combined.

Step 3:

Scramble the eggs:

Add the eggs to hot skillet and immediately reduce the heat to medium low. Use a rubber spatula to push the eggs from one end of the skillet to the other.

Step 4:

Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place.

Step 5:

When the eggs are mostly cooked, but look fairly wet with what looks like thick liquidy egg around the curds, slowly fold the eggs into itself one or two times. You want to bring the eggs together, kind of like a loose ball of dough. Add any cheese, meat or vegetables at this time.

Step 6:

Serve immediately:

Remove eggs from pan when the eggs are set but still glisten with moisture, and transfer to a plate. Finish with freshly cracked pepper. Garnish with fresh herbs, if using.

Cheese Grits

Ingredients: 

2 cups 2% milk

1 cup chicken or vegetable broth

1 cup water

1 teaspoon salt

1 cup uncooked old-fashioned grits

2 to 3 cups shredded Sharp Cheddar or Monterey Jack cheese pepper 

and additional salt to taste

Directions:

Step 1:

Combine milk, broth and water in a large saucepan; bring to a boil.

Step 2:

 Add salt. Whisk in grits; reduce heat to low. 

Step 3:

Cook, stirring frequently, until creamy, 15-20 minutes.

Step 4:

Stir in cheese until melted. 

Step 5:

Season with pepper and additional salt to taste.