May 15
The key to this dish is about moisture control. The first time I did it, it started out as a roasted zucchini dish and it required too much oil to get the texture I wanted. The second time, I used less oil but it put off too much water. That’s why it’s now a “pan casserole” whatever the hell that means.
May 06
I came to appreciate this dish more in my drinking years as a hangover remedy, assuming it’s made with hot sausage and tons of cayenne, particularly when served on greasy hashbrowns, topped with eggs over easy and tons of Tobasco.
Apr 22
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.
Apr 22
This is my standard, non sweet cornbread recipe. Because of the crispy bottom, it is my go to cornbread for dressing.
Apr 03
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.