On the Road: The Great Southern Cafe (Summer Brunch 2013)

This summer I got the opportunity to go back to one of my favorite restaurants. The Great Southern Cafe in Santa Rosa Beach, Florida. This time the trip was during brunch, so my go-to favorite the “Soul Rolls” wasn’t on the menu. (See my original post about The Great Southern Cafe¬†from 2010) but, I wasn’t deterred. I was just happy to have the opportunity to go back to a place that I thought I would probably never see again. To be quite honest, I had been thinking about it ever since I learned that we’d be going back to the Destin area for a family vacation, months before.

Maybe I was setting myself up…

This time, the trip was lackluster at best. The waitstaff was mediocre and just seemed confused about everything they were doing (never a good sign.) The food was hit-or-miss. Polling the family I got results that spanned the line from delicious to dreadful. I’m not really sure what went wrong. Maybe only the new folks work Sunday brunches, I don’t know. The overall impression I got was that no one really cared.

I really hope that this restaurant isn’t on some downward spiral. I hate it when good places go bad. I’m holding out hope that it was just an “off” day. Every place has those. Sometimes when something little goes wrong it drags everyone down with it. (Ever seen a newscaster flub up on live TV? Watch the rest of them, they’ll all start screwing up after that. It’s a domino effect.)

That being said, if I ever get the chance to go back, I’ll probably skip brunch.

The Great Southern Cafe

83 Central Square, Santa Rosa Beach, FL 32459

850-231-7327

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Outside the restaurant

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Inside near the bar. The restaurant is only partially enclosed. The bar and half of the seating area are on a covered patio.

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Brunch menu. Summer 2013

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My son was not as excited about the restaurant as the rest of us were. Well, that and he really likes to play educational games on my wife’s phone.

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Mickey Mouse pancakes for my son. He was delighted.

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I had “The Fisherman.” Which, to be honest, was sub-standard. The fish was dry and underseasoned. The hollandaise was thin and flavorless (how can hollandaise have no taste of butter nor lemon juice?) The eggs were, well, eggs.. but the gouda grits and biscuit were delicious. I should have nosed further into the menu, but I really had a hankering for a nice piece of fish. Unfortunately they dropped the ball (even if it was a “service” menu item purely to make vacationers happy.)

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The winner of the day was my wife’s crab cake and fried green tomato benedict. It had the same bland hollandaise, but the crabcake and fried green tomatoes made up for it.




Southwestern Grits

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By popular request, here’s my recipe for Southwestern Grits. (This recipe feeds an army, better grab the “big pot.”)

Ingredients:

2 1/4 Cups of Uncooked Grits

1 Can of Chicken Broth (49.5oz)

2 Cans of Chicken Broth (8oz)

1 Can Evaporated Milk

1 Can Rotel (Drained)

1 Can Corn (Drained)

1/2 Can of Chipotles in Adobo (Minced)

1 Bell Pepper (Seeded and Chopped)

1 Medium White Onion (Chopped)

1 Poblano Pepper (Seeded and Diced)

1 tsp Kosher Salt

1 tsp Cracked Black Pepper

4 tbsp Butter (Divided)

1/2 tsp Garlic Powder

1lb Shredded Cheddar

1/2 cup Whole Milk to Thin (if needed)

Start with your pot on medium head an melt 2 tablespoons of the butter to coat the bottom. Saute the green pepprer, poblano, and onion until softened. Bring the heat to medium-high and add the rotel, corn, and chipotles in adobo. Continue to saute until fragrant (about 5 minutes.) Pour all three cans of the chicken broth into the pan and make sure to to scrape up any browned bits on the bottom. Add the evaporated milk, salt, pepper, garlic powder and the remainder of the butter and bring the pot to a boil. Once boiling, hold the pot at a boil for 5-7 minutes before adding the grits. Cook grits according to package directions. Once they have cooked completely you might need to add up to a 1/2 cup of whole milk to achieve the consistency you desire. Lastly, mix the cheddar in one palmful at a time until incorporated. Serve immediately.

Quick Tip: Clumping Cheese

Is your grated cheese clumping when you mix it in to something hot? (Think cheese grits.) Here’s a simple solution to that problem.

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Toss your cheese in a little corn starch right after grating. This keeps the individual pieces from sticking together.

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That way, your end result will be nice cheesy (in this case southwestern) grits. Instead of plain grits with chewy cheese blobs.

TST