CHEESY GRITS2 cups water1 cup heavy cream1 cup milk1 cup 5 minute grits1 tbs salt and a little pepper Follow cooking directions on the box then set aside Add to the cooked grits:1 cup shredded sharp chedder cheese1 cup sharp chedder or velveta 1/2 cup shreded parmesanIn separate skillet cook 1/2 lb bacon to very crispy then add:1/2 cup diced onion1/2 cup diced celery1/4 cup diced red bell pepper1 tbs diced jalapeño pepperAdd all this to grits then add milk or water to desired thickness. ENJOY!
PEPPER CORN STRIP STEAKPat steak dry with paper towel, then lightly oil both sides of steak.Put very coarsely ground black pepper on a plate then press both sides of steak into the pepper. **If you get the pepper to fine it will make the steak to hot and spicy**Then season the steak with your favorite seasoning. Place in a screaming hot skillet or grill and cook 5 or so minutespre side to desired doneness. Be sure to let the meat rest before slicing. Pepper corn sauce: 2 tbs butter 1 tbs garlic 1 tbs onion 1 tbs red bell pepper 1-1/12 tbs course ground black pepper 1 tbs brandy 1/2 tbs beef base 1 cup heavy creamMelt the butter in sauce pan the add the rest of ingredients except thebrandy when the onions and garlic are done add the brandy and let the fumescook off.Add the cream and cook till slightly thickened. ENJOY!