Chef James Gaines from Reata Restaurant in Sundance Square stops by Good Day to make a dish for your next holiday event.Roasted Quail on Cranberry & Goat Cheese GritsQuail4 semi boneless quail Salt & Pepper to taste (or your choice of grill spice)Preheat the oven to 350 degrees.
The new Eagle Mountain Tavern opened this week, still showing a few rough edges.But the shrimp-and-cheddar-grits tasted like chef Brian Olenjack’s, and that will bring his fans from former stops at Reata, the now-gone Chisholm Club and Olenjack’s out to the new bar-and-grill on Boat Club Road.
Chef Kevin Belton whips up a delicious shrimp and grits recipe sure to please your whole family.NEW ORLEANS - Shrimp and Andouille Sausage with Asiago Grits1 tablespoon butter1/2-pound andouille sausage, diced1/2 cup green onions chopped1Tbsp.
In a large pot or Dutch oven, heat the 1/4 cup of canola oil over medium-high heat.For the cheesy grits:
In a medium pot, bring the water to a boil over high heat.
These spicy grits feature three kinds of peppers: smoky chipotles, smooth poblanos and crisp red bell peppers.Combine the chipotle peppers, tomatoes and chicken stock in blender and process until smooth.
Tuesday, November 14, 2017 11:50AMGrits are a staple here in the south, but these aren't like any grits you've tasted before!Bring to a boil, then reduce the heat and simmer, stirring every two minutes, for seven minutes or until liquid is absorbed.
A quick version can be done in just a few minutes, while regular polenta can take about 40 minutes to cook.Then it is treated to a light touch of butter and kept covered, off the heat, while the shrimp is prepared.
You can get it all at Another Broken Egg Café, where you can sample savory dishes like Crab Cake Benedict and Shrimp ‘N Grits.Today on Indy Style, Dave Goloversic, Regional General Manager and Garrett Finnigan, Fishers Manager, make us some Shrimp ‘N Grits and their ABE Famous Infused Mary!
Simmer uncovered until grits thicken, whisking often, about 15 minutes.For shrimp: Melt 1/4 cup butter in heavy large skillet over medium-high heat.
Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.Make sauce: Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes.
YieldMakes 4 servingsIngredients3 cups water1 cup milk1 cup quick-cooking grits1 teaspoon salt1/2 cup freshly grated Parmesan cheesePreparation Bring first 4 ingredients to boil in heavy large saucepan, whisking constantly.Reduce heat, cover and simmer until grits are creamy, stirring occasionally, about 10 minutes.
YieldMakes 4 to 6 side-dish servingsIngredients3/4 cup white hominy grits (not quick-cooking)1 cup boiling water2 cups whole milk1 teaspoon salt1/2 stick (1/4 cup) unsalted butter, melted4 large egg yolks, lightly beaten6 large egg whitesPreparation Preheat oven to 350°F.Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water.
YieldMakes 6 side-dish servingsIngredients2 1/4 cups low-salt chicken broth2 tablespoons (1/4 stick) butter1 garlic clove, chopped1/2 cup quick-cooking hominy grits (3 ounces)3/4 cup whipping cream1/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2 ounces)1 teaspoon chopped fresh thyme1 cup crumbled soft fresh goat cheese (about 4 ounces)Chopped fresh chives (optional)Preparation Preheat oven to 350°F.Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan.
Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits.Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely.
Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour.Make topping 15 minutes before grits are done: Cook chorizo and ham in 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until ham is golden, about 3 minutes.
Sauté until onions wilt, about 2 minutes.Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes.
YieldServes 6Ingredients2 14 1/2-ounce cans chicken broth1/2 cup water1 cup quick-cooking grits1/3 cup sliced fresh chives or green onions4 ounces soft fresh goat cheese (such as Bûcheron or Montrachet)Fresh chives or green onions, cut into 2-inch piecesPreparation Bring broth and water to boil in heavy medium saucepan.Gradually stir in grits.
YieldMakes 4 servingsIngredients4 tablespoons (1/2 stick) butter8 ounces andouille sausage or hot links, cut into small cubes3 3/4 cups (or more) low-salt chicken broth1 cup instant gritsPreparation Melt 1 tablespoon butter in heavy large saucepan over medium-high heat.Gradually whisk in grits.
YieldServes 8 as a first courseIngredients5 cups water1 1/2 cups yellow cornmeal1 cup milk1 tablespoon minced garlic1/2 cup grated cheddar cheese2 tablespoons minced fresh chives1 teaspoon hot pepper sauceRed Pepper SauceSoft fresh goat cheese (such as Montrachet), slicedPreparation Combine first 4 ingredients in heavy medium saucepan.Add cheddar cheese, chives and hot sauce; whisk until cheese melts.
Mix cream cheese and half and half into grits.Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes.