AUNT JACQUE'S CHEESE GRITS

Chef/Owner Tim Creehan

Cuvée Bistro, Destin

Serves 12

5½ Cups Water

1 Cup Quick Stone Ground Grits

3 Tsp Lawry's Seasoned Salt

1 Stick Butter

1 Pound Velveeta Cheese

3 Eggs

½ Cup Water

Preheat oven to 350°.  Take a large Pyrex dish and bring the 5½ cups of water to boil in a microwave for 5 minutes.

Add the grits and seasoned salt and microwave on high for 10 minutes.  Add the butter and cheese and microwave on high for 5 minutes.

Mix the eggs and ½ cup of water together, then slowly add a little grits to this mixture; to be sure not to cook the eggs as you are adding together; do this slowly.

Spray a 9 x 13 inch glass dish with nonstick spray.   Pour in grits and cheese mixture.  Bake for 1 hour at 350°.  Let it set for 15 to 20 minutes and it will set up. 

Serve immediately.

PORK GRILLADES

Chef/Owner Tim Creehan

Cuvée Bistro, Destin

Serves 4

1½ Pound Pork Cheeks or Butt, cut into 1-inch cubes

2 Tbsp Flour

1 Yellow Onion, diced

1 Tsp Garlic, chopped

1 Cup Peeled Tomatoes with Juice, chopped

1 Tsp Cayenne Pepper

1 Bell Pepper, diced

1 Sprig Parsley, chopped

1 Cup Hot Water

2 Tsp Salt

1 Cup Mushrooms, sliced

In a heavy bottomed pot, brown the pork well; remove from the pot, reserving the drippings.  Brown the flour in the drippings; return the pork and add the remaining ingredients.  Simmer for up to 2 hours or until the meat is tender.