Steak and Grits: Easy Breakfast Grits Recipes

Q: Do you have a favorite breakfast for yourself? You have a notable zeal and excitement for our dishes you prepared and it makes me wonder if you get that same feeling for your own meals? If so, is there a favorite and why is it a favorite?
A: Yes! Steak and Grits! Why? I will answer with my best zeal and excitement for your entertainment and perhaps you will see my behavior is genuine and not just a show for guests.

There’s a very comfortable feeling smelling leftover steak (cubed) dark on the outside and pink in the middle, drizzled with Worcestershire sauce, slow heating in a nonstick covered skillet. Smokey, spicy, rich aromatic (better than coffee) with a dab of butter for richness while stirring a pot of cheese grits seasoned with a balance of salt, black pepper, garlic (lightly), butter and a touch of bacon drippings. With an enticing aroma itself and so soothing to every taste test while getting the balance right. When ready, I dish up a very large hot plate of grits and top it with fresh diced tomatoes (acidity is mouth watering), small thin julienne onions (crunchy, not overpowering and taste sweet next to tomato and steak), fresh basil (great color, sweet and aromatic) and finally, hot sauce! Oh yeah! Hot sauce! Sometimes I’ll add some seasoned eggs or replace the steak with some other grilled meat but steak is my favorite.

Served with some toast and jelly, washed down with a glass of milk can get me started and keep me running for a half a day.

Simply, with Chef “What’s His Name”, excerpts of answers to memorable questions from guests that you can use!