Pan Fried Grits With Virginia Country Ham Food

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

COUNTRY HAM WITH STONE-GROUND GRITS AND REDEYE GRAVY

Steps:

• In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
• Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
• Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.

CHEESY COUNTRY HAM GRIT BALLS

Steps:

• Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360 degrees F.
• Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.
• Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.
• Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

SCALLOPS WITH COUNTRY HAM AND RED-EYE GRAVY

Steps:

• Heat a large skillet over medium-high heat. Add the greens and cook until wilted. Divide evenly among the ramekins. Keep warm.
• In the same skillet, saute the scallops in 2 tablespoons of the oil over medium-high heat until brown, about 3 to 5 minutes on each side. Remove from the skillet and place on top of the greens. Add the remaining tablespoon of oil to the same skillet. When hot, quickly saute the ham. Remove from the skillet and place on top of the scallops. Pour the water into the skillet and bring to a boil. Cook for about 1 minute, scraping up any browned bits, until the liquid is reduced by about half. Pour the gravy over the ramekins. Serve immediately.

GRITS CAKES WITH COUNTRY HAM AND BOURBON MAYONNAISE

Steps:

• To make the mayonnaise: In a small bowl, whisk together egg yolk, mustard and lemon juice. Whisking constantly, drizzle in 1 cup grapeseed oil in a slow, steady stream until emulsified and fluffy. Whisk in the bourbon and season with salt and pepper. Set aside.
• To make the grits: In a medium pot over medium-high heat, combine milk, 2 cups water, butter, hot sauce, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; slowly whisk in grits and lower heat to a simmer. Cook until grits are very tender, about 1 1/2 hours.
• Spread the hot grits evenly into a 9-inch baking pan (the grits should be about 1 inch in thickness). Cool completely and cut into 1-inch squares. Toss each square lightly with flour.
• Fill a large skillet with 1/2-inch grapeseed oil and place over medium heat. You will know oil is hot enough if a drop of water splashed into the pan sizzles. Fry the grits squares until golden and crisp all over, about 2 minutes per side. Drain on a plate lined with paper towel. Serve each topped with a sliver of country ham and a dollop of mayonnaise.

PAN FRIED QUAIL WITH GRITS AND HAM

Steps:

• Pan-fry quail in butter until done, about 3 or 4 minutes on each side.
• Remove to plate and keep warm in 200 degree oven.
• Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side remove to plate.
• Prepare grits per package direction, cook for required time.
• When grits are done, add grated cheese, salt and pepper stir well until cheese is melted.
• Add half and half, a little at a time, continuing to cook and stirring until grits are creamy.
• serve Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail.
• Garnish with thinly-sliced green onions if desired.
• REMEMBER Ham is heavily salted so becareful of how much salt you choose to add.

PAN-FRIED GRITS WITH VIRGINIA COUNTRY HAM

Steps:

• In a large saucepan, bring water to a boil. Stir in all ingredients except cheese and oil. Stir until smooth. Cook over medium heat, whipping occasionally, for 15 minutes or until thick. Remove from heat. Mix in cheese. Grease muffin tins with nonstick spray. Fill each to the top with mixture. Let cool. Remove from pans. Split lengthwise. Pan-fry in skillet in hot oil until golden on each side.

FRIED GRITS PATTIES

Steps:

• In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
• When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
• The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
• Heat oil in large skillet over medium high heat.
• Prepare egg wash: Beat egg and milk together.
• Dip patties into egg wash then flour then egg wash then bread crumbs.
• Pan fry until golden.
• Serve as side dish or under poached eggs.