Meet The Chefs Recipes

Recipes

Smoked Cheddar and Jalapeno Grits

As seen on Live at Five

Milk   2 cup
Heavy Cream   ½ cup
Water, Tap – Hot   2 cup
Grits, Quick Cooking   1 cup
Jalapenos, Minced   1 tbsp
Smoked Cheddar, Shredded   ½ cup
Salt, Kosher   To taste
Pepper, Black   To taste

Chop the jalapenos until minced. Reserve.
Shred the Smoked Cheddar using a medium or large shredder. Reserve.
Add the milk, cream and water to the pot and bring to heavy simmer on medium high heat.
Pour in the grits, while constantly stirring. Add until all is whisked in.
Turn the heat on medium and continue to whisk until it begins to thicken and the grits are cooked.
Test for doneness: taste a little of the grits. They should be easy to chew and not "gritty" feeling or hard.
Once done, turn off the heat and add the remaining ingredients: Jalapenos, cheese, salt and pepper.
Whisk until all ingredients are folded in and the cheese is melted. Scrape the sides with a spoon or spatula.
Serve hot and fresh OR:
Pour out the grits into shallow pan and place in the freezer uncovered for 1 hour to cool rapidly.
Allow to cool in the cooler for another 3 hours. Cover, label, and refrigerate until ready for use.

Tomato Cream Sauce

Marinara   1 cup
Heavy Cream   ½ cup
Butter   1 tsp
Crushed Red Pepper   Pinch
Basil - Chiffonade   Pinch

In a sauce pot, add the marinara, heavy cream and crushed red pepper. Bring to a simmer.
Whisk all ingredients well. Allow to simmer for 10 minutes.
Cut the butter into small pieces. Chiffonade (thin slice) the basil. Reserve both.
After 10 minutes, turn off the heat and add the butter and basil.
Stir until all the butter is melted and the sauce has become smooth again.
Label, date and refrigerate until service.

Shrimp and Grits

Cajun Shrimp Skewers       2 ea (6 shrimp)
(6 shrimp skewered and marinated with
Cajun seasoning and olive oil)

Salt and Pepper       Pinch
House Vegetables       6 oz
Smoke Ched and Jalp Grits       6 oz
Spicy Tomato Cream Sauce       2 oz

1.   Grill the Cajun Shrimp Skewers until tender and cooked all the way through. Hold warm until ready to plate.
2.   Sauté seasonal vegetable with a little bit of butter or oil, salt and pepper.

To serve: Place hot grits in a mound slightly off center toward the top of the plate. Add the vegetables leaning against the grits, at the bottom of the plate. Tuck the shimp on top of the vegetables and grits. Finish by saucing the shrimp, vegetables and the bottom of the grits.


		Meet The Chefs Recipes Recipes Smoked Cheddar and Jalapeno Grits As seen on Live at Five Milk 2 cup Heavy Cream ½ cup Water, Tap – Hot 2 cup Grits, Quick Cooking 1 cup Jalapenos, Minced 1 tbsp Smoked Cheddar, Shredded ½ cup Salt, Kosher To taste Pepper, Black To taste Chop the jalapenos until minced. Reserve. Shred the Smoked Cheddar using a medium or large shredder. Reserve. Add the milk, cream and water to the pot and bring to heavy simmer on medium high heat. Pour in the grits, while constantly stirring. Add until all is whisked in. Turn the heat on medium and continue to whisk until it begins to thicken and the grits are cooked. Test for doneness: taste a little of the grits. They should be easy to chew and not "gritty" feeling or hard. Once done, turn off the heat and add the remaining ingredients: Jalapenos, cheese, salt and pepper. Whisk until all ingredients are folded in and the cheese is melted. Scrape the sides with a spoon or spatula. Serve hot and fresh OR: Pour out the grits into shallow pan and place in the freezer uncovered for 1 hour to cool rapidly. Allow to cool in the cooler for another 3 hours. Cover, label, and refrigerate until ready for use. Tomato Cream Sauce Marinara 1 cup Heavy Cream ½ cup Butter 1 tsp Crushed Red Pepper Pinch Basil - Chiffonade Pinch In a sauce pot, add the marinara, heavy cream and crushed red pepper. Bring to a simmer. Whisk all ingredients well. Allow to simmer for 10 minutes. Cut the butter into small pieces. Chiffonade (thin slice) the basil. Reserve both. After 10 minutes, turn off the heat and add the butter and basil. Stir until all the butter is melted and the sauce has become smooth again. Label, date and refrigerate until service. Shrimp and Grits Cajun Shrimp Skewers 2 ea (6 shrimp) (6 shrimp skewered and marinated with Cajun seasoning and olive oil) Salt and Pepper Pinch House Vegetables 6 oz Smoke Ched and Jalp Grits 6 oz Spicy Tomato Cream Sauce 2 oz 1. Grill the Cajun Shrimp Skewers until tender and cooked all the way through. Hold warm until ready to plate. 2. Sauté seasonal vegetable with a little bit of butter or oil, salt and pepper. To serve: Place hot grits in a mound slightly off center toward the top of the plate. Add the vegetables leaning against the grits, at the bottom of the plate. Tuck the shimp on top of the vegetables and grits. Finish by saucing the shrimp, vegetables and the bottom of the grits.