• 4  pounds veal shoulder, sliced into thin cutlets
• 2  cups flour
• 1  teaspoon Creole sesoninbg
• 1/4  cup  rendered bacon fat
• 1  large onion, small dice
• 1  stalk celery, small dice
• 1/2  bell pepper, small dice
• 2  cloves garlic, minced
• 2  cups tomatoes, diced
• 2  cups veal stock 
• leaves from 1  sprig thyme
• 1  teaspoon crushed red pepper flakes
• 1  bay leaf
• 1  tablespoon Worcestershire sauce
• 2  green onions, chopped
• salt, pepper and Tabasco to taste
• Jalapeño Cheese Grits (recipe foillows)

For the Jalapeño Cheese Grits

• 1  cup stone ground white corn grits
• 1  jalapeño
• 3  tablespoons butter
• 2  tablespoons mascarpone or cream cheese
• 1/4  cup grated  Edam cheese
• salt to taste

Slow-Cooked Grillades and Grits

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Hogs Head Cheese

• 1 hog's head, washed, scrubbed, dried
• 3 pork shanks, feet attached, washed, scrubbed, dried
• 1 pound chopped carrot, skin on
• 1 pound  quartered red onion, skin on
• 1 pound chopped celery, washed
• 1/2 pound chopped leek greens, washed
• 3  bay leaves, fresh
• 1 cup apple cider vinegar
• 3 gallons water
• 1 bunch flat-leaf parsley, finely chopped
• 8 ounces green onion, thinly sliced
• 1 cup Creole seasoning
•  Roasted Corn Grits (recipe follows)
• 6 Poached Eggs (method follows)

Roasted Corn Grits

• 1 pound stone-ground grits
• 1 quart heavy cream
• 1 quart water
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels

Poached Eggs

• 6 cups water
• 3 tablespoons white vinegar
• 6  organic, free-range yard eggs

Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

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• 6 tablespoons (3/4 stick) unsalted butter
• 1 sprig thyme

For the grits:

• 2 tablespoons unsalted butter
• 1 medium onion, very finely chopped (3/4 to 1 cup)
• 2½ cups water
• 3½ cups whole milk, or more as needed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 3/4 cup stone-ground grits
• 1 (15 ounce) can pumpkin puree (may substitute sweet potato puree)
• Leaves from 1/2 bunch thyme, chopped 3 tablespoons; may substitute leaves from 2 stems of sage
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Creamy Pumpkin Grits

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• 2 portobello mushrooms, stemmed, cut in half and sliced (use stems for making stock)
• 4 tablespoons olive oil
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 tablespoon minced fresh garlic
• 3 tablespoons flour
• 2 cups mushroom stock
• 2 cups vegetable stock
• 1/2 cup red wine (optional)
• 1 pound shiitake mushrooms, stemmed and sliced
• 1/2 pound button mushrooms, sliced
• 1 28-ounce can diced tomatoes
• 1 8-ounce can tomato paste
• 1 roasted red bell pepper, peeled, seeded and diced
• 1 tablespoon cayenne pepper
• 1/2 tablespoon thyme
• salt and pepper
• 1 package fresh spinach leaves, washed and stemmed
• hot cooked grits or rice

Wild Mushroom Grillades

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• 6 cups water
• Salt, to taste
• 1 1/2 cups quick cooking or old-fashioned grits (not instant)
• 1 cup milk
• 1 cup heavy cream
• 4 tablespoons butter
• 6 ounces grated smoked white cheddar cheese
• Freshly ground black pepper, to taste 

Smoked Cheddar Grits

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• 1½ cups grits
• ​2 tablespoons unsalted butter, plus more for frying eggs if desired
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1/4 cup finely chopped scallions, white and green parts
• 4 slices bacon, cooked crisp and crumbled
• salt and pepper to taste
• 8 extra-large eggs

 Eggs on Creamy Scallion-Bacon Grits

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• 4 cups water
• ​1 cup quick grits
• ​1/2 teaspoon salt
• ​1/4 cup milk
• ​1 egg, beaten
• ​1 cup cheddar cheese, grated

Quick Grits

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• 4 tomatoes, very ripe
• ​1 quart boiling water
• ​1 4-ounce stick unsalted butter
• ​1/2 cup onion, diced
• ​1/2 cup bell peppers, diced
• ​2 cloves fresh garlic, fine chopped
• ​2 pounds medium to large shrimp, peeled and deveined
• 1/2 teaspoon salt
• ​1/4 teaspoon cayenne pepper
• ​2 fresh basil leaves, chopped
• ​1 tablespoon parsley, chopped

Dooky Chase's Breakfast Shrimp

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• 1 cup coarse grits
• ​Unsalted butter
• ​2 heads radicchio, trimmed but core left intact, cut in half lengthwise
• Olive oil
• ​1/2 teaspoon sugar
• ​3/4 lb fresh mozzarella, either in small balls or cut into 4 chunks, at room temperature
• ​Aged balsamic vinegar
• ​Kosher salt and freshly ground black pepper
• ​sea salt

Mozzarella Grilled Radicchio And Balsamic

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Shown without grits which would be served on the same plate, to the side.

• 1 cup old fashion grits (quick grits will work too)
• 4 tablespoons unsalted butter
• 1/4 teaspoon cayenne pepper
• 1 cup sharp Cheddar cheese, finely shredded
• 1/2 cup green onions, chopped
• 4 large eggs, separated yolk from whites

Cheese Grits Soufflé

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