CRISPY GRIT CAKES
1 tsp Butter
5 cups Water
1 tsp Kosher/sea salt
1 cup Grits
1 cup Country Curd
3 Tbs Spring Onions
1 ¼ cups All Purpose flour
1 Tbs Cayenne
3 Eggs
¾ cup Milk
- Bring first 3 ingredients to a boil, then stir in grits and reduce heat. Simmer 1 hour or until done and thick
- Spread onto lined parchment pan and cool
- Combine egg, milk, and cayenne
- Cut grit cakes into even cubes, dredge in flour, then egg mix, then flour and pan fry in ½ inch oil till crispy and golden
GREEN GARLIC SHRIMP AND BACON
2 Tbs Water
8 stalks Green garlic, finely chopped
2 cups Greens*, julienned
¼ lb Bacon ends
½ cup Heavy cream
1 tsp sherry vinegar
½ lb Shrimp
As needed Chicken Stock
* can use Swiss chard, collards, kale, or other hearty green
- Render bacon until crispy in large sauté pan, remove bacon, keep fat in pan
- Add water & green garlic and simmer until slightly tender, about 2 min
- Add julienned greens, cream, and vinegar, and reduce to sauce consistency, about 3 minutes
- Fold in shrimp and let cook through
- Adjust sauce consistency with chicken stock, season and serve