Hog and hominy

[Vaino]

Am 84 years old which no doubt is due to genetics, but also have eaten a lot of healthy foods...not by design, but fortunatelly because of the 2 women in my life serving meals that didn't contain a whole lot of fat. First was my Mother and then my wife of 59 yrs.

The USA has a much larger percentage of people w/ heart problems than most other comparable countries and the reason is the over abundance of fat in the diet.

Cooking foods in animal fat really tastes good, but isn't healthy and good tasting meals can be had w/o the animal fat.

Eat what you will and if foods cooked in animal fat is your thing, hopefully you'll not suffer the consequences as so many in this country have.....Fred

 

[Gene L]

I had excellent breakfast this morning, corn grits. I cup of grits, 3 cups liquid (2:1 milk/water) salt, cook about 20 minutes. The milk makes the grits even better.

Served with butter and pepper. I had three bowls. I didn't realize how grit-starved I was until I cooked these. Excellent!

 

[Black Hand]

Would have been even better with half a pound of delicious salty, smoky bacon... :wink:

 

[Wes/Tex]

Just you wait until I tell you about the "Alamo City Breakfast Platter" at CARMELITA'S CAFE.

3 eggs any style (including Ranchero or Saltillo), a large (I'd guess about 8 ounces) pork chop, home fries, refried beans & your choice of tortillas with coffee.
(I typically, like lots of other "locals", add "a side" of the cafe's wonderful Carne Guisada.)

Breakfast or Brunch at Carmelita's "loads you for bear" an/or a long day of fishing or hunting the South Texas brush.

yours, satx

Believe I just died and went to heaven reading that! :bow:

 

[omarick1948]

You can usually buy dried hominy at any well stocked Mexican grocery...I do!

 

[satx78247]

The Alamo City Breakfast Platter is 8.75 plus tax.
A "side" of Carne Guisada is 2.75.

So for the great amount of 12.47 plus tip, you can nearly FOUNDER yourself!!
(That platter is my usual breakfast before heading out to hunt the South TX brush.= Carmelita's opens at 0500, 7/365.)

yours, satx

 

[Wes/Tex]

On Broadway, right?

 

[Wes/Tex]

This is the one Charley and I pestered Bon Appetit about till they finally decided to publish, then Epicurious.com picked it up and put it on their site. Do like their pic better. You'll notice that this is the Texas version and I'd make two comments about this recipe.
1) In the comments section you'll find some good add-ons or leave outs. Modify to your own taste. Adding Rotel to all or part of the 1 cup canned diced tomatoes is most common here...but our chili will also work as paint stripper! :haha:

2) We also know if you want real chili powder, Bolners or Gebhart's are the only two commercial powders worth using...Texas point of view! :wink: Both are hard enough to find but they're out there and may have to be ordered.

If you'd like to actually make your own chili powder, I'll post the recipe. "Heat" in foods and seasonings is subjective and what is normal in San Antonio down to Victoria or Brownsville may kill yankees! :rotf:

Poblano chiles are the larger dark green peppers used to make rellenos and are not up to jalapenos or serranos in the heat department. Nearly any chile can be made more usable to tender palates by removing the membranes and seeds. Ancho chiles are used, along with the wonderful New Mexico red chiles, for making chili con carne...and we Texans do have a few opinions about that too! In fact, there's no quicker way to start a fracas here than hanging "The Best" moniker on any BBQ sauce or chili recipe. You call any one "Best" and you'd better do so while dropping to the floor...there's a Lone Star longneck bottle already in flight at your head! :rotf:

But, anywho...for hog & hominy, this is a good'un!

http://www.epicurious.com/recipes/food/views/pork-and-hominy-stew-106213

 

[Kansas Jake]

Satx, don't founder yourself. I no longer have a trocar as I quit farming many years ago and I hate to have to cut a section out of the garden hose. :rotf:

 

[Wes/Tex]

:shocked2: :rotf:

 

[Wes/Tex]

:shocked2: :rotf: Is that anything like "Damn the portitioes, full speed asunder!"

 

[Blizzard of '93]

My personal favorite "side dish" for breakfast (in town or in camp), with eggs & pork chops, is "left-over" hominy grits formed into patties & fried in the same grease.
(I save all my bacon grease for cooking, too.)

Add hot biscuits & strong coffee & I'm "good to go" for a long day of hunting, even in the coldest weather.

yours, satx

that's just about as southern cuisine as can be found - fried cooked grits.

my dad would make more than was needed for breakfast and pour a coffee can full to set overnight. next morning upend the can onto a platter and slice about 1" thick to fry in bacon grease. pepper and an egg on top is a divine eating experience.

 

[satx78247]

YEP.

Eggs (any style), pork chops and/or bacon, fried grits, hot biscuits & cream gravy with coffee made with "creek water". = It just doesn't get better than that.

yours, satx