Breakfast for dinner? Yes please Prairie Kitchen keeps the country feel
Food is the best part of being a chef, but a close second is getting the opportunity to travel and experience other peoples’ food. Being a part of their journeys, and then sharing that story is a plus. When you say travels, most folks jump to the conclusion it’s a long trip or vacation, but it is amazing that small day trips can uncover lots of chances to try out new places. Such a trip lead to my latest discovery, Prairie Kitchen.
Oklahoma is drenched in deep traditions. From the farmers, ranchers and good ol’ country folk, breakfast for dinner is one tradition that I have always been on board with. So, any place that boasts of breakfast served all day is like a small nugget of gold. Located off Holiday Drive in Ardmore Okla. and established in 1983, Prairie Kitchen has a menu with something for everyone. However, it is the breakfast menu that catches my attention this particular evening. As I look around, I notice that several other guests are also partaking in the breakfast for dinner —a good sign I might add.
If you can begin a great meal with an appetizer, then I recommend the Cowboy Corn. Sweet corn kernels, jalapeños, bacon, and cream cheese, battered and fried to a golden brown. Our entrees were no less impressive, full plates of food served hot and cooked to order. First, we started with the Smokehouse Special. Two smoked pork chops, two eggs cooked to order with grits and hash browns. Our table also ordered the French Twins, four french toast wedges with eggs, fresh fruit and a thick slice of pit ham. Finally, we had the Cattle Baron’s Breakfast, three eggs, bacon, sausage, ham, hash browns, and two pecan pancakes — we did not leave hungry. So make sure to enjoy your travels, whether they are long road trips or small hops to the town next door.
Until you get a chance to drive to Ardmore, here is an easy to do breakfast anytime delight, and remember I will save you a seat.
Shrimp and Grits
3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
8 eggs
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm. Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Top with two eggs cooked to order. Serve immediately.