Hunters Veal Chop With Southern Cheese Grits Jaegerschnitzel With Southern Cheese Grits Recipes

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SOUTHERN GRITS AND EGGS

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Southern Grits and Eggs image

Steps:

  • Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
  • Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
  • Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
  • Serve the grits with the vegetables and eggs. Top with the scallion greens.

Nutrition Facts : Calories 405 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 445 milligrams, Sodium 231 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 20 grams

3/4 cup quick-cooking grits
1/2 cup shredded Cheddar cheese (about 2 ounces)
Kosher salt and freshly ground black pepper
8 large eggs
2 tablespoons vegetable oil
8 ounces frozen cut okra, thawed
1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced
Large pinch cayenne pepper

SOUTHWEST CHEESE GRITS

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16



Southwest Cheese Grits image

Steps:

  • In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
  • Preheat the oven broiler.
  • In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.

3 3/4 cups water
2 tablespoons butter or margarine
1/2 ounce canned jalapenos, diced
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grits
1/2 cup sour cream
1 cup grated Cheddar
1 cup grated Monterey jack
1 cup diced green peppers
1 cup diced onions
3.5 ounces canned pimentos, drained
6 ounces sugar-cured ham or deli ham, diced
1/4 cup diced scallions
1/4 cup diced tomatoes

HUNTERS SCHNITZEL

This recipe was originally made with Veal, but for those who don't like Veal, you can use Pork Cutlets instead. This recipe is my Step Grandmother's recipe that her mother taught her how to make as a young girl. I like this with the Veal, not big on Pork. Hope you like it.

Provided by litldarlin

Categories     Stew

Time 28m

Yield 2-4 serving(s)

Number Of Ingredients 15



Hunters Schnitzel image

Steps:

  • Heat vegetable oil in skillet over medium high heat.
  • Pound cutlets with a meat tenderizer to flatten them.
  • Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
  • Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).
  • Remove the meat from the skillet and place on paper towels to drain off excess grease.
  • Keep meat warm in oven while you make the gravy.
  • Cook bacon and onions until golden brown.
  • Add tomato paste, mushrooms, and saute over a low heat.
  • Add white wine, water, seasonings; let simmer for about 5 minutes.
  • I like the white wine, just my preference. But you can use a red wine if you prefer.
  • Stir in the sour cream.
  • Pour over Schnitzel just before serving.

1 lb boneless pork or 1 lb veal cutlet
2 eggs (beaten)
1/2 cup breadcrumbs
vegetable oil
2 ounces bacon (diced)
4 ounces onions (chopped)
8 ounces mushrooms (sliced)
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry white wine
1 dash thyme
salt & pepper
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoons sour cream

SOUTHERN CHEESE GRITS

A Southern tradition, creamy cheese grits with a zip of spice makes for a perfect side dish to barbecue, or for a holiday get together. They were always on the table at my mother-in-law's house. A real family tradition.

Provided by Deborah

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h45m

Yield 8

Number Of Ingredients 13



Southern Cheese Grits image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
  • Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
  • Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
  • Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 17.7 g, Cholesterol 56.5 mg, Fat 12.6 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 7.7 g, Sodium 386.7 mg, Sugar 1.5 g

nonstick cooking spray
4 cups water
½ teaspoon salt
1 cup regular grits, uncooked
1 egg, well beaten
1 ½ cups grated sharp Cheddar cheese, divided
½ cup milk
2 tablespoons Worcestershire sauce
2 tablespoons butter
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 dash hot pepper sauce (such as Tabasco®), or more to taste
1 pinch paprika, or as needed

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