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1
Spray a cast iron Dutch oven with cooking spray.
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2
Season pork with the House Seasoning.
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3
Dust the pork with about 1/3 cup of flour and toss lightly.
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4
Heat bacon grease and butter.
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5
Brown meat in hot fat and remove to a large bowl using a slotted spoon.
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6
Leaving fat in Dutch oven, saute bell pepper, onions, celery and garlic.
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7
Brown vegetables and remove to bowl with a slotted spoon, leaving a total of 3 tablespoons of fat to make your roux.
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8
To make roux:
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9
Add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
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10
Slowly add beef broth or water and stir.
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11
Bring to a simmer and add back beef and vegetables.
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12
Add bay leaves, thyme, hot sauce, Worcestershire sauce, pepper, salt, and dried basil and stir.
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13
Add the extra-spicy tomatoes and simmer for about 1 hour and 30 minutes, stirring occasionally.
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14
Just before serving, add fresh tomatoes.
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15
Remove bay leaves and stir in the parsley.
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16
Serve over hot buttered grits in martini glass with a cheese straw garnish, if desired.
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17
Mix all ingredients together.
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18
In a small pot, bring water, milk, and salt to a boil.
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19
Slowly stir grits into boiling mixture.
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20
Stir continuously and thoroughly until grits are well mixed.
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21
Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.
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22
Add more water, if necessary.
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23
Grits are done when they have the consistency of smooth cream of wheat.
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24
Stir in half the butter and serve with remaining butter divided equally on top of each portion.
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25
Serve with fruit or with a savory meal.
