RAY PARKER JR.’S “Ghostbusters” Salmon, Eggs & Grits
I have known Ray Parker Jr. since his early Arista days before the success of his theme song from the hit film Ghostbusters in 1984. He has created so many wonderful songs, and has played guitar on so many other people’s albums, that he is always an active hit making force in the music industry. I was one of the guests in 2014 when Ray received his well-deserved Star on Hollywood Boulevard. It was then and there that I decided I had to get a recipe from Ray. The recipe Ray shared with me is from Ray’s wife, Elaine Parker, and it is for Ray’s all-time favorite breakfast. This recipe yields enough food for two hungry people. You can also easily double this recipe to accommodate four people. The salmon and the eggs are just great together.
NOTE FROM RAY: “This is my favorite breakfast. I have it all the time!”
Ingredients:
– 4 to 6 eggs
– 1/4 cup of Grits (the “5 minute” variety)
– 1 cup Water
– 1 six-ounce can of skinless boneless Salmon
– 1 tablespoon of Butter
– 1 sliced Green Onion or 6 sliced sprigs of Chives
– 1/4 teaspoon Salt
– 1/4 teaspoon Ground Black Pepper
Optional Fresh Fruit to serve with it: Blueberries, Raspberries, Kiwi, Peaches, Watermelon, Cantaloupe, Grapes, Strawberries, the sky is the limit!
Directions:
Grits: Boil 1 cup of water. When it reaches a boil, stir in the grits, reduce to low heat and simmer for 5 to 7 minutes, or until thickened.
NOTE FROM ELAINE PARKER: “Grits: Make according to directions, but add a little bit more water (1/4-1/3 cup) because Ray likes his grits thin not thick!”
Eggs: Whisk 4-6 eggs, (optional for fluffier eggs: add 1/4 cup of milk). (Optional spice additions: salt, pepper, paprika, garlic powder.) Set aside until the salmon is ready.
Salmon: Using either a pat of butter, or olive oil, over medium high heat, in a frying pan sauté the salmon for two minutes to heat it up and brown it a touch.
According to Elaine: “Add in a tablespoon (or more) of butter, and continue sautéing, then add 4-6 whisked eggs. Continue stirring and scrambling eggs with the salmon. Just before it's done, add in about a 1/4 cup of chopped chives or onions, and continue stirring adding in sea salt and pepper.” She also instructs: “Ray likes his eggs browned so I cook them well done!”
Elaine suggests: “Serve salmon/eggs on a plate with grits on the side…grits with a pat of butter and salt and pepper. Garnish with fruit that is in season.”
NOTE FROM MARK: I never thought of using canned salmon in such a creative way, and it tastes great with a little sauté crisping and browning. The salmon makes a perfect match with eggs and grits. Now that I know this is the tasty and well-balanced way Ray Parker Jr. starts his day, I am not surprised he has been rocking onto the charts all these years!
I have known Ray Parker Jr. since his early Arista days before the success of his theme song from the hit film Ghostbusters in 1984. He has created so many wonderful songs, and has played guitar on so many other people’s albums, that he is always an active hit making force in the music industry. I was one of the guests in 2014 when Ray received his well-deserved Star on Hollywood Boulevard. It was then and there that I decided I had to get a recipe from Ray. The recipe Ray shared with me is from Ray’s wife, Elaine Parker, and it is for Ray’s all-time favorite breakfast. This recipe yields enough food for two hungry people. You can also easily double this recipe to accommodate four people. The salmon and the eggs are just great together.
NOTE FROM RAY: “This is my favorite breakfast. I have it all the time!”
Ingredients:
– 4 to 6 eggs
– 1/4 cup of Grits (the “5 minute” variety)
– 1 cup Water
– 1 six-ounce can of skinless boneless Salmon
– 1 tablespoon of Butter
– 1 sliced Green Onion or 6 sliced sprigs of Chives
– 1/4 teaspoon Salt
– 1/4 teaspoon Ground Black Pepper
Optional Fresh Fruit to serve with it: Blueberries, Raspberries, Kiwi, Peaches, Watermelon, Cantaloupe, Grapes, Strawberries, the sky is the limit!
Directions:
Grits: Boil 1 cup of water. When it reaches a boil, stir in the grits, reduce to low heat and simmer for 5 to 7 minutes, or until thickened.
NOTE FROM ELAINE PARKER: “Grits: Make according to directions, but add a little bit more water (1/4-1/3 cup) because Ray likes his grits thin not thick!”
Eggs: Whisk 4-6 eggs, (optional for fluffier eggs: add 1/4 cup of milk). (Optional spice additions: salt, pepper, paprika, garlic powder.) Set aside until the salmon is ready.
Salmon: Using either a pat of butter, or olive oil, over medium high heat, in a frying pan sauté the salmon for two minutes to heat it up and brown it a touch.
According to Elaine: “Add in a tablespoon (or more) of butter, and continue sautéing, then add 4-6 whisked eggs. Continue stirring and scrambling eggs with the salmon. Just before it's done, add in about a 1/4 cup of chopped chives or onions, and continue stirring adding in sea salt and pepper.” She also instructs: “Ray likes his eggs browned so I cook them well done!”
Elaine suggests: “Serve salmon/eggs on a plate with grits on the side…grits with a pat of butter and salt and pepper. Garnish with fruit that is in season.”
NOTE FROM MARK: I never thought of using canned salmon in such a creative way, and it tastes great with a little sauté crisping and browning. The salmon makes a perfect match with eggs and grits. Now that I know this is the tasty and well-balanced way Ray Parker Jr. starts his day, I am not surprised he has been rocking onto the charts all these years!