This is my take on a dish I had at a Hooka lounge one night. It was so simple; chicken livers, jalapenos, and little else. The dish was good, though my perspective might have been tainted by the mead I’d been consuming. It was BYOB. Nonetheless, the dish stuck with me.
You’d think the most important ingredient in this dish is grits, but it’s not. It’s patience. And focus. It’s a needy, high maintenance dish that will reward you well if you kiss its ass properly.
This is where it gets hard to document because it’s all method and judgement and honestly, that’s OK. People get all rigid when it comes to duplicating someone else’s work. Cut that out. Be your own dog.
This is my standard creole sauce. It is vegetarian and fairly low calorie, though I have not computed it.
I make it at least a night in advance and adjust the season to whatever I'm serving it with.
Well, fuck. I have to write an excerpt. I hate these things.
I'm posting this for my offspring who requested I do so. I have no idea what he will do with it, not my problem, but here it is.
He digs it. MrsDamnCook digs it and at only 154 calories per portion, I can dig it, too.
