Crisp Grit Cake Foie Gras Club Food

GRILLED GRIT CAKES WITH GRILLED CORN AND GRILLED CORN-GREEN CHILE RELISH

Steps:

• Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
• Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.
• Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into even squares.
• Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish.
• Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

GRITS CAKES

Steps:

• Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
• Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
• Unmold the grits mixture and slice or cut into the desired shapes.

THE COOPERSTOWN CLUB

Steps:

• Prepare Tyson chicken according to package directions. Place 2 slices of cheese and 3 slices of cooked bacon on top of each chicken breast; heat for an additional 4-5 minutes until cheese melts. Set aside and keep warm.
• In a small bowl whisk together the maple syrup, balsamic vinegar, Dijon mustard and kosher salt. Drizzle olive oil into the bowl in a steady stream while whisking constantly until combined and appears completely smooth. In a medium bowl toss the spinach with 2-3 tablespoons of the maple syrup vinaigrette. Use enough to evenly coat the spinach with dressing. Set aside.
• Divide the dressed spinach evenly on half of the bread slices. On the remaining 4 slices of bread drizzle with about 2-3 tablespoons of the maple vinaigrette. The bread should be evenly coated, but not soggy. Place each chicken breast on top of the dressed spinach leaves. Top with a few apple slices. Close each sandwich. Use remaining vinaigrette as a dipping sauce for the sandwich. Enjoy!