Shrimp and Grits with Andouille Sausage Appetizer

Servings: 2

3/4 cup Andouille sausage diced 1/2 inch pieces

6 large shrimp Peeled, deveined, and butterflied. (Can be served whole or cut into 1 inch pieces)

1/3 cup Diced red peppers

1/3 cup Diced green peppers

1 Tbl. Minced shallots

1 tsp. Minced garlic

2oz White wine

1 Tbl. Worcestershire

1/4 tsp. Paprika

Sauté Sausage to rider the fat.

Add red and green peppers and cook 2-4 min.

(building up some fond on the pan.)

Add shallots and garlic cook 1 min.

(Being careful not to Burn Garlic)

Add butterflied shrimp and cook them to about Med.

Deglaze with white wine.

Add Worcestershire.

Reduce slightly

Add cream and reduce until slightly thickened.

Add Paprika.

Finish with parsley.

Serve over grits.

Grits

*Each appetizer will need about 1 cup of grits

4 cup Wiesenberger Grits

1 Gal. Milk

12 oz. Unsalted butter

1 Qt. Heavy cream

4 cup Grated parmesan cheese

3Tbl. Salt

2 tsp. Black pepper

Heat cream, milk, butter, and salt and pepper together until it simmers.

Add grits and cook 15 -20 min stirring frequently. (ensuring it doesn’t stick to the bottom of the pan)

When done whisk in grated parmesan cheese and serve.

Salt Brine

*I use a 12oz Frenched bone in pork chop

This recipe should be enough for about 40 chops

2 cup	Kosher Salt

6 ea.	Bay Leaf

12 ea.	Garlic Clove

4 ea.	Thyme Bunch

8 ea.	Rosemary Sprig

2 Tbl.	Black Peppercorn

12 Qt. Ice

Bring to a boil; salt, bay leaf, garlic, thyme, rosemary and peppercorn: reduce to simmer for 15 minutes.

Strain and pour over ice. Add necessary water to build to 12 qt. total with ice and salt water mixture.

Add pork chops ensuring there is enough room for the chops to absorb the brine.

Brine pork chops for at least 12 hours.

For the Chops

Remove them from the brine and pat them dry with a towel.

Wrap them in one slice of prosciutto. Set them aside until ready to cook.

They will then be pan seared in oil and finished in the oven at 400 deg.

For the Fingerling potatoes

Toss the potatoes in enough oil to lightly coat them and season them with salt and pepper. Bake in a 350 degree until fully cooked and fork tender.

When finished cool the potatoes in the refrigerator, or on counter top until room temperature.

Slice the potatoes lengthwise in half set them aside until ready to cook.

The potatoes will be placed cut side down in a sauté pan with 2 oz. of unsalted butter and pan fried until golden brown then tossed in salt and pepper before plating.

For the asparagus

*I use jumbo asparagus about 3 pieces per serving

*Smaller asparagus may require up to 5 pieces per serving

Trim the asparagus ends.

Bring salted water to a boil

Blanch the asparagus for 1-2 minutes until tender but not over cooked.

Immediately remove asparagus from blanching water and place into ice water to stop the cooking process.

Set asparagus to the side until ready to reheat for dinner

Asparagus will be placed into a sauté pan with 2oz of butter and lightly browned before plating

Bread pudding

15 servings/ prep time: 30 minutes

5 loaves French bread cut into one and a half inch squares.

Place five loaves of cut bread in a 2in hotel pan 20 x 12in

15 Ea. Whole eggs

2+1/2 cups granulated sugar

1 Tbl + 1 tsp. Vanilla (the best you can get)

1 Qt. + 2cups whole milk

1 Qt. +2 cups Heavy cream

Directions

Heat the heavy cream and the whole milk together until just under a boil over medium-high heat

Whisk the eggs and the sugar together until the ribbon stage.

Slowly add the hot cream and milk into the sugar and egg mixture.

Add the vanilla.

Pour the custard over the pan of pre-cut bread.

Stir the bread in and let it rest on the table top for about 10 minutes.

Stir the bread again ensuring the custard has soaked throughout the bread.

Place the bread pudding in a preheated oven at 350 degrees for about 35-45 minutes turning the bread pudding every 15 minutes.

Bourbon Caramel

12 cups Sugar

36oz	unsalted Butter

6 cups Heavy cream

1 cup Bourbon

In a heavy bottomed saucepan, melt sugar over low heat, stirring constantly.

Add butter a hand full at a time until completely incorporated.

Remove from heat, and stir in Heavy Cream whisking thoroughly. (will rapidly boil)

Cool to room temp and add Bourbon.

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2019-10-19

Natalie Reece