Oeufs au Plat and Jalapeno Cheese Grits Recipe

When you go out of your way to look for certain foods or you take the extra step to perfect a recipe, you're creating priceless traditions. And you can do that no matter where you live, says John Besh, chef and cookbook author.

However, if you're looking for inspiration from cooks who live and breathe their heritage you'll want to read Besh's book, "My New Orleans: The Cookbook".

Of course, it helps that Besh comes from a region that is rich in local ingredients and culinary pride. He can celebrate crawfish five different ways and turn spicy andouille sausage into poetry.

Besh's goal isn't to make anyone envious of New Orleans chefs, but to protect and in some cases re-interpret culinary classics that are in danger of eroding. His approach is no different from that of dedicated cooks everywhere. Although he shops and cooks with the season, he's flexible if an ingredient isn't available. He respects time-honored recipes and also enjoys creating new ones.

You can embrace those same values as you cook for two, says Besh.

The following Oeufs au Plat and Jalapeno Cheese Grits recipes for eggs and grits are adapted from John Besh's book, "My New Orleans: The Cookbook".

Oeufs au Plat

    Prep Time: 5 minutes

    Cook time: 5 minutes

    Yield: Makes 2 servings

Oeufs au Plat Ingredients

    2 teaspoons softened butter

    2 eggs

    Salt and freshly ground pepper to taste

Oeufs au Plat Recipe Instructions

    Rub a room-temperature 9-inch skillet with the butter. Place the skillet on the burner without turning it on.

    Crack the eggs into the skillet on opposite sides of the pan from each other.

    Turn the heat on to medium low and cook the eggs until the whites have coagulated and turned opaque.

    Lightly season eggs with salt and add pepper to taste.

Each Oeufs au Plat serving (without salt) has: 110 calories; 9 grams total fat; 6.5 grams protein; 0.5 grams carbohydrates; 223 milligrams cholesterol and 65 milligrams sodium.

Jalapeno Cheese Grits

    Prep Time: 10 minutes

    Cook time: 10 minutes

    Yield: Makes 2 servings

Jalapeno Cheese Grits Ingredients

    1/2 cup stone-ground corn grits (see note)

    1 small jalapeno chili

    1 1/2 tablespoons butter

    1 tablespoon mascarpone or cream cheese

    2 tablespoons grated Edam cheese

    Salt and freshly ground pepper to taste

Jalapeno Cheese Grits Recipe Instructions

    Heat 2 cups water in a medium-large heavy-bottomed pot over high heat until the water comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover and cook, stirring occasionally with a wooden spoon, for about 10 minutes.

    While the grits are cooking, pan-roast the jalapeno chili in a small skillet over high heat until the skin is brown and blistered, about 1 to 2 minutes. Cut the chili in half lengthwise and remove and discard the skin and seeds. Mince the flesh and add to the pot of grits.

    Remove the grits from the heat and fold in the butter, mascarpone and Edam cheese. Season lightly with salt and add pepper to taste.

Jalapeno Cheese Grits Recipe Note:

Besh uses white grits from Coosa Valley Milling (www.coosavalleymilling.com), which take longer to cook than the adaptation here, which uses yellow grits.

Each Jalapeno Cheese Grits serving (without salt) has: 250 calories; 13.5 grams total fat; 5.5 grams protein; 32 grams carbohydrates; 37 milligrams cholesterol; 90 milligrams sodium.

Available at Amazon.com:

My New Orleans: The Cookbook

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Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

 

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Oeufs au Plat & Jalapeno Cheese Grits Recipes - John Besh Brunch Recipes for Two

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