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Recipes from: Flavortown Fieri, Guy. Guy on Fire . William Morrow Cookbooks. Kindle Edition;  Westmoreland, Susan. Good Housekeeping Ultimate Grilling Cookbook: 250 Sizzling Recipes . Hearst. Kindle Edition.


BBQ Brisket Hash with Roasted Red Pepper Hollandaise - makes 4 servings



1/2 pound asparagus tough ends trimmed

1 tablespoon extra-virgin olive oil, plus more for the pan

Kosher salt an fresh ground black pepper, to taste

1 pound cooked BBQ brisket, sliced

1/2 pound Yukon gold potatoes, scrubbed and cut into 3/4 inch dice

1 small yellow onion, sliced

1/2 red bell pepper, seeded and sliced

1/2 green bell pepper, seeded and sliced

2 garlic cloves, minced

Roasted Red Pepper Hollandaise (recipe follows)

Chopped Scallions, for garnish

Sliced avocado, for garnish

Smoked paprika, optional


1.  Preheat grill to high.  Toss the asparagus with the olive oil, salt, and pepper.  Set a heavy griddle pan over high heat and wipe it down with olive oil.  When hot, place the asparagus on the pan and cook for 2 to 3 minutes, then turn and cook 1 to 2 minutes on the other side.  Remove from the grill and set aside.


2.  Slice the brisket into thin bite-size strips. Heat a large cast-iron skillet over high heat, coat with olive oil, add the brisket, and cook until crisped around the edges, 4 to 5 minutes.  Season lightly with salt and pepper.  Remove the brisket and set aside.


3.  Reduce the heat under the skillet by moving to the cooler side of the grill and add 1/ cup olive oil.  Add the diced potatoes, season with salt and pepper, and brown on all sides.  When the potatoes are about three-fourths of the way coked, about 8 minutes, add the onion, bell peppers, and garlic.  Cook for 5 to 7 minutes more, until the veggies are cooked and caramelized.  Taste for seasoning.


4.  To serve, cut the asparagus into 1 inch pieces and toss with the potato mixture. Plate the hash with sliced, crisped brisket on top, drizzle the hollandaise, and garnish with chopped scallions and sliced avocado.  Dust with smoked paprika if desired.



Roasted Red Pepper Hollandaise - makes 1 cup



2 red peppers

3 large egg yolks

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

Pinch of cayenne pepper

1/2 teaspoon smoked paprika

1 stick plus 2 tablespoons salted butter, melted


1.  Over a stovetop gas flame or under a broiler, char the red peppers on all sides.  Put the peppers in a bowl and cover tightly with plastic wrap.  After 10 minutes, remove the plastic and peel or rub the skin off each pepper.  Core and seed the peppers, then set aside.


2.  Put the egg yolks, lemon juice, salt, cayenne, and paprika in a blender.  Blend at medium speed until the mixture lightens in color, about 25 seconds.  Lower the speed and slowly begin to drizzle in the melted butter.  Add the charred peppers and blend until the mixture is completely smooth.  Taste for seasoning and add more salt, cayenne, or lemon juice, if desired.


Caramel Apple French Toast - makes 4 to 6 servings


Caramel Apple Sauce


1/2 stick (1/4 cup) unsalted butter

3/4 cup dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 teaspoon gated orange zest

4 Granny Smith apples, peeled, cored, and diced

1/4 cup Calvados (apple brandy)


French Toast


4 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 loaf challah bread, cut into 1 inch thick slices

2 tablespoons unsalted butter

1/2 cup chopped toasted walnuts

1/4 cup powdered sugar, for garnish

1 teaspoon grated lemon zest, for garnish


1.  To make the caramel apple sauce, in a large cast-iron skillet, melt the butter over medium heat;  add the sugar, cinnamon, nutmeg, salt, and orange zest.  Add the apples and toss to coat.  Off the heat, add the brandy;  tip the edge of the skillet toward the flame to ignite and cook until liquor has burned out.  Cook for 5 to 7 minutes, stirring occasionally.  When the apples are tender, remove them from the skillet and set aside.


2.  In a shallow dish, whisk the eggs, milk, vanilla, and cinnamon until well combined.  Lay the challah slices in the mixture to coat, 1 to 2 minutes per side.


3.  To make the French toast, in the same skillet, melt 2 tablespoons butter.  Cook each slice of challah until golden brown, 2 to 3 minutes per side.  Immediately garnish with toasted walnuts and warm caramel apples.  Dust with powdered sugar and lemon zest.


Ham and Grits with Red-Eye Gravy - makes 4 to 6 servings




2 cups milk

2 cups low-sodium chicken stock

1 cup stone-ground grits

1 cup grated sharp white cheddar cheese

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

2 or 3 dashes of hot sauce




2 tablespoons unsalted butter

1 pound cooked country ham, cut into 1/4 inch slices


Red-eye Gravy


1 cup strong brewed coffee

1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper


Fried Egg (optional)

2 tablespoons unsalted butter

4 to 6 large eggs

Kosher salt and freshly ground black pepper


1.  To make the grits, in a medium saucepan, bring the milk and chicken stock to a boil over medium-high heat.  Slowly stir in the grits, whisking constantly.  Once the grits are incorporated and there are no lumps, reduce the heat to low.  Whisking frequently, continue cooking for 25 to 30 minutes or until the grits are creamy and soft.  Gradually stir in both cheeses and top with the butter.  Season with salt, pepper, and hot sauce to taste.


2.  For the ham, melt the butter in a large cast-iron skillet over medium-high heat.  Add the ham and sear it until golden brown on both sides, about 2 to 3 minutes on the first side and 1 to 2 minutes on the second side.  Transfer the ham to a plate and keep warm.


Deglaze the pan with the coffee and use a wooden spoon to scrape the bottom and release any brown bits.  Simmer for 2 to 3 minutes.  Remove from the heat and stir in the butter.  Season with salt and pepper to taste.  Set the sauce aside in a bowl and wipe out the skillet.


3.  For the eggs, melt the 2 tablespoons of butter in the cast-iron skillet over medium heat.  Break the eggs one at a time into the pan and move the pan to a cooler area.  Once the outside of the eggs whites begin to set, cover with lid.  Cook for 2 to 3 minutes, or until desired doneness.  Season with salt and pepper.


4.  To serve, Place grits on the bottom of a shallow bowl or rimmed late.  Chop the ham and top the grits with some ham and fried egg, if desired, and finish with spoonful of red-eye gravy.


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