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Shrimp with Cheese-Grit Cakes and Bacon Vinaigrette

 

Ingredients

3 1/2 cups milk

5 garlic cloves, minced

1 cup quick grits

1/2 cup shredded sharp cheddar

Salt and freshly ground pepper

Tabasco

2 tablespoons vegetable oil, plus more for brushing

4 ounces lean bacon, cut into 1/2-inch dice

2 small shallots, minced

1 small celery rib, minced

1 scallion, finely chopped

1/2 red bell pepper, minced

1 tablespoon chopped parsley

1 teaspoon chopped thyme

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

Barbecue spice mix or Cajun seasoning, for dusting

1 pound large shrimp, shelled and deveined

Directions

1.      Lightly oil a 9-inch-square glass baking dish. In a medium saucepan, bring the milk to a simmer with half of the garlic. Slowly whisk in the grits over moderate heat until very thick, 3 minutes. Remove from the heat and whisk in the cheddar. Season with salt, pepper and Tabasco. Pour into the dish and press plastic wrap directly onto the surface. Let stand until firm, 30 minutes.

2.      Meanwhile, in a small skillet, heat the 2 tablespoons of oil. Add the bacon; cook over moderate heat until crisp. Add the shallots, celery, scallion, red pepper, parsley, thyme and the remaining garlic and cook, stirring, until the shallots are softened, about 2 minutes. Off the heat, stir in the vinegar, mustard, Worcestershire and a few dashes of Tabasco. Season with salt and keep warm.

3.      Heat a grill pan and brush with oil. Cut the grits into 12 squares and dust on both sides with barbecue spice mix. Cook over moderate heat until crisp, about 2 minutes per side. Keep the grit cakes warm in a low oven; keep the grill pan hot.

4.      Brush the shrimp with oil, season with salt and pepper and dust with barbecue spice mix. Grill the shrimp in the pan over moderately high heat until lightly charred and just cooked through, about 1 1/2 minutes per side. Arrange the shrimp and grit cakes on plates, drizzle the bacon vinaigrette on top and serve right away.

Spicy Pork Po'Boys

 Ingredients

1 1/2 pounds ground pork

1 1/2 teaspoons paprika

1 1/4 teaspoons dried thyme

3/4 teaspoon cayenne pepper

3/4 teaspoon garlic powder

Kosher salt and freshly ground black pepper

1/2 cup mayonnaise

1 1/2 tablespoons Dijon mustard

2 medium kosher dill pickles, very finely chopped

1/2 small shallot, minced

Four 8-inch soft baguettes, split

2 cups shredded iceberg lettuce

2 tomatoes, thinly sliced

Hot sauce, for serving

Directions

1.      Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.

2.      Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.

3.      Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.

Crab and Corn Beignets

Ingredients

1 small red bell pepper

1/2 cup all-purpose flour

2 tablespoons cornmeal

1/2 teaspoon baking powder

Kosher salt and freshly ground pepper

1/3 cup milk

1 large egg, lightly beaten

1/2 pound cooked crabmeat, picked over

1/2 cup fresh corn kernels

1 scallion, minced

1/2 cup mayonnaise

1 tablespoon chopped basil

1 tablespoon chopped cilantro

1 tablespoon fresh lemon juice

1/2 teaspoon chopped tarragon

1 teaspoon Dijon mustard

Vegetable oil, for frying

Directions

1.      Char the red pepper directly over a gas flame or under the broiler, turning frequently, until blackened and blistered on all sides. Transfer the pepper to a plate to cool for about 10 minutes. Discard the blackened skin, stem and seeds and cut the pepper into 1/4-inch dice.

2.      In a large bowl, whisk the flour with the cornmeal, baking powder, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the milk and egg. Fold in the crabmeat, corn kernels, scallion and diced red pepper. Let the batter rest for 10 minutes.

3.      In a small bowl, blend the mayonnaise with the basil, cilantro, lemon juice, tarragon and mustard and season with salt and pepper.

4.      Preheat the oven to 300°. Have ready a rack set over a baking sheet. In a large skillet, heat 1 1/2 inches of oil to 350°. Cook the beignets without crowding the pan: Drop rounded teaspoons of the batter into the hot oil and fry until golden, about 1 minute per side. Drain on the rack and keep warm in the oven while you fry the rest. Repeat with the remaining batter, adjusting the heat if the beignets brown too quickly. Transfer the beignets to a platter and serve with the herbed mayonnaise.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc