2017-03-16 / Home & Garden

Chef Noah shares favorite recipes including The Coffee Cup’s Nassau Grits


2 pounds smoked sausage, 1/4
inch slices
1 large diced onion
1 medium diced green pepper
4 stalks celery, diced
1 clove garlic, diced
3 cups white rice
1 package dried onion soup
2 tablespoons Tabasco
2 tablespoons Worcestershire
Dash cayenne peppers
Salt to taste
5 cups water

Cook sausage until browned. Add onion, pepper, celery and garlic, saute until tender. Stir in rice, soup mix and seasonings. Add water and cook until rice is tender, about 45 minutes. Serves 6


3 tablespoons butter
1 onion, minced
1/2 cup chopped Bell pepper
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon dry mustard
Dash cayenne pepper
1-1/2 cups milk
1 cup grated Cheddar cheese
1/2 cup chopped pitted ripe olives
1 can (28-oz.) yellow hominy,
1/2 cup buttered bread crumbs

Preheat oven to 375 degrees. Melt butter in iron skillet. Add onion and green pepper and saute for 5 minutes. Blend in flour and seasonings. Add milk and cook, stirring constantly until mixture thickens and comes to boil. Add grated cheese and stir until melted.

Remove from heat and add olives and hominy. Sprinkle with buttered breadcrumbs. Bake 30 minutes or until brown.


3 cups whole kernel corn

3 cups creamed corn
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons salt
6 eggs, slightly beaten
2 cups whole milk or whipping
8 tablespoons (1 stick) unsalted
butter, melted

Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish and set aside. In a mixing bowl, combine the whole kernel corn, creamed corn, sugar, flour, baking powder and salt. Stir in the eggs, milk or cream and butter, blending until smooth. Pour into the prepared baking dish and bake 40- 45 minutes or until set. Serve or cool completely on a wire rack.

Yield: 8 servings


1 stick butter (1/2 cup)
1 cup self-rising flour
1 cup sugar
1 cup regular milk
1 16-oz. can sliced peaches in
heavy syrup

The batter is mixed right in the pan that you bake it, no need for a bowl.

Melt butter in large cake pan (or pour melted butter in the bottom of large cake pan). Add flour, sugar, and milk to pan with melted butter, stir. Pour peaches on top of batter mixture (do not stir).

Bake at 350 degrees for 30 - 40 minutes until lightly golden (do not overcook). CHEF NOAH’S FAVORITE BREAKFAST — SH** ON A SHINGLE

1-1/2 pounds extra lean
hamburger or ground chuck
2 tablespoons butter
1 cup chopped onion
3 tablespoons flour
2 teaspoons granulated garlic
2 tablespoons soy sauce (or less to
1 tablespoon Worcestershire sauce
2 cups milk
Toast or biscuit
Salt and pepper to taste

Brown meat; add butter and stir. Add onions and cook until you can see through them. Add flour, stir and cook two or three minutes. Add garlic, soy sauce, Worcestershire sauce, salt and pepper. Mix thoroughly. Add milk and stir until thickens. Serve over toast or biscuit. I prefer biscuit.


In Pensacola, we enjoy a breakfast restaurant called The Coffee Cup where many gather to eat grits and eggs with bacon, ham, sausage and biscuits in the mornings.

An adaptation of The Coffee Cups’ grits recipe in itself is a riff on one passed on to The Coffee Cup through many hands. Now, it passes to you.

1/2 pound bacon
1 medium onion, finely chopped
1 bell pepper, seeded and finely
3/4 cup ground or finely chopped
ham (about 6 ounces)
1 14-ounce can chopped tomatoes
1 teaspoon finely chopped garlic
3/4 cup uncooked white grits
Salt and freshly ground black

1. Heat a large skillet over medium heat. Add the bacon and cook, turning once, until crisp, 5 to 7 minutes. Remove to a plate lined with paper towels. Once cooled, crumble into bits and set aside. 2. Pour off all the bacon drippings except for 2 to 3 tablespoons.

Add the onion and bell pepper and saute until the onion is translucent, 3 to 5 minutes. Add the ham, stirring to mix well. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and garlic and reduce the heat to low. Simmer, stirring occasionally, for 30 minutes.

3. Meanwhile, cook the grits as directed on the package instructions. When they reach a creamy state, stir in the ham and tomato mixture. Taste and adjust for seasoning with salt and pepper.

Transfer to a large serving bowl and crumble the bacon over the top.

Serve immediately.

Southern Fried Okra

Okra originated in West Africa. In the 1700s, seeds were brought to the United States and the Caribbean by slaves, who roasted them to make a coffee substitute. The seeds also were planted, and okra soon became popular throughout the South.

Today, okra is grown around the world, and recipes using it have an international flavor. It goes into spicy Indian curries and Asian stir-fries. Greek and Middle-Eastern cooks simmer it with olive oil and tomatoes. Brazilians marinate lightly cooked slices in a spicy vinaigrette.

1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil

1. Wash and slice okra; pat dry with paper towels.

2. Combine eggs and buttermilk; add okra, and let stand for 10 minutes.

3. Combine flour, cornmeal, baking powder, salt and pepper.

4. Drain okra, small portions at a time, using a slotted spoon.

5. Dredge okra, small portions at a time, in flour mixture.

6. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375 degrees.

7. Fry okra until golden brown.

8. Drain on paper towels and serve immediately.

Makes 4 servings.

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