Cajun Styled brunch

I wanted some grits and had some Shitake Mushrooms left over My sister, Large Marge, is in town for her birthday and Last Night's Van Morrison Astral Weeks Concert and she wanted eggs. I headed up to the local A&P to round out the ingredients. I picked up some pencil asparagus, neufchatel, and jalapenos.

I got home and started cooking. I ended up making a Shitake Asparagus Neufchatel Pan Frittata finished with Truffle Oil and Shrimp Jalapeno Cheddar Grits, all of which are accented with Penzey's Spices, specifically the Cajun Seasoning on the asparagus and. I accompanied it with Dark Wheat Toast, Strawberry preserves and Ruby Red Grapefruit Champagne Cocktails. The Grapefruit were from the Curry House (my girlfriend's parents house, not a restaurant) and fresh picked from the Longino Ranch in Sarasota, FL. The red fruit were not only delicious with a fresh aroma but also tasty to the eyes. A drier champagne with the slightly sweet depth of fresh squeezed Florida Grapefruit are a fantastic combination. You have to be careful because an imbalance in this drink causes either extreme bitterness or a bizarre aftertaste. I would not suggest this with anything but hand squeezed juice.

Jess and Marge Liked it. The grits turned out fantastic but overpowered the subtle flavor of the Pan Frittata.