ingestiondigest:

Darla’s Country Kitchen: Hash Browns, biscuit and gravy, bacon, an egg

danhacker:

The Texas Border Breakfast at Acme

Grilled Angus steak, served over green chili frits, with two poached eggs and chipotle hollandais sauce. This really hit the spot.

danhacker:

Sunday Brunch at Alivia’s in Durham

The shrimp & grits at Alivia’s is 100% delicious.

ingestiondigest:

Cracker Barrel: Country Boy Breakfast.  Steak, 3 eggs over medium, hash brown casserole, biscuit and gravy, grits.

yummybites:

Have you ever had “Migas” before? I was in Austin last spring and it is a must do if you’re in Texas. Click the photo above for a recipe from Pioneer Woman (photo courtesy of her, as well). Austin is this incredible mecca of the Whole Foods flagship heaven, live music, cool people, and Mexican food. This is a brunch food which my Austin-native friend made me try, and I am totally craving. Must go back to Austin, TX asap…

At first, I was “grit ignorant.” I would order them as a side item if Mac and Cheese wasn’t on the menu. I considered them a decent, if not exactly great, substitute. Then slowly, I opened my eyes to grit interpretation. There were baked grits, buttery grits, instant grits (no, thanks), stone ground grits (yes, please), bacon grits, cheese grits, shrimp and grits, and really creamy grits. Creamy grits are the bomb, but you need a spoon and a really healthy heart. I remember a friend ordering a big bowl of creamy cheesy grits and then topping them off with a slab (and I mean a SLAB) of butter. Great stuff, but not something you can eat all the time.

My affair grew so passionate that I could scarcely eat a meal out without a side of grits. It was intense, and a little codependent and like all things that are too good to last, it ended abruptly. It was tragic, really. I graduated and moved to New York (not exactly a grits city), and the grits stayed behind in the South. Perhaps distance does make the heart grow fonder, but over time, I started to forget about them, and I was on to my next conquest.

I am happy to report that we are back together again, grits and I. As luck would have it, my family moved to Charleston, SC (grits central for those in the know), and we (Renato and myself) opened a second Baked location in Charleston’s historic downtown. Now, when I go down to work on store two, I spend a lot of time deciding where to eat my grits.

- My Love Affair with Grits, includes a recipe for Cheese Grits

Recipe for South Carolina BBQ Hash

Similar in some ways to Brunswick stew, South Carolina style bbq hash is a regional dish that is regularly served up as a hot and soupy puree over rice, and is always a delicious way to use up the leftovers from any meats that may be left over from previous meals.