June 07, 2017
Last week while visiting Frazier Farms in Brooksville foraging for fresh corn, we decided to have lunch at a local favorite which is only opened for breakfast and lunch, the Florida Cracker Kitchen – and we were not disappointed.
My shrimp and sausage gumbo had the rich roux flavor I look for and it was “loaded” with andouille sausage and okra…signs of a great gumbo for my taste. My shrimp and grits were perfectly seasoned. Because my dad taught me how to fry shrimp (remember Palios on MacDill – OMG the best fried shrimp in town before Bailey’s) I love fried shrimp so I had an order thrown in to see how they were prepared as well. Research ya’ know. They were very good…big shrimp and not too much breading.
By the way, their grits are the only ones I have ever had at a restaurant that needed no salt or butter…they were very good. Most restaurant grits are made with just water thinking that the patron can add their own salt and butter. Big mistake. And some even put sugar in them which is a Yankee thing and a big no-no. Horrible idea. We at Bailey’s, make ours with lots of cream, butter, and salt – but we cook the grits with these ingredients as opposed to adding them after the grits are cooked. Makes for better tasting grits.
The table next to me was having breakfast – and I was dying to reach over and fork her plate. I needed one of those extension forks. The omelet was huge and she said was incredible. I started to cry. Her slab bacon looked so good I got an order. I’m going to take a drive with some friends some morning for breakfast – because the dishes I saw are still on my mind. I need to go with lots of friends, so I can do a tasting. Want to join me?
Florida Cracker Kitchen 966 East Jefferson Street
Brooksville, Florida 34601
OPEN 6 Days-A-Week: 7:00am – 2:30pm