Truffled Grits With Poached Eggs Food

SHRIMP AND TRUFFLED GRITS WITH MOROCCAN CHORIZO BROTH

Steps:

• In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
• When ready to serve, add the rock shrimp and cook for about 2 minutes.
• Fry the eggs according to your preference.
• Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
• Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
• Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
• On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.

GRITS AND EGGS WITH PIPERADE

Steps:

• For the grits: In a medium saucepan, combine the chicken stock, grits, sea salt, and butter and bring to a boil over high heat, stirring with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 30 minutes or until tender.
• For the tomato concasse: To peel the tomato, bring a medium pot of water to a boil. Prep the tomatoes by making an X at one end and trimming the other. Drop the tomatoes in boiling water for 10-60 seconds, depending on ripeness, then immediately place in an ice bath to stop the cooking. Peel the tomato skin away; then slice around the seeds and dice to make a traditional concasse.
• Make the piperade: In a medium saucepan, combine the olive oil, garlic, and shallots. Slowly cook over medium-low heat, making sure not to allow any color to develop, about 2 minutes. Add tomatoes, peppers, a pinch of sea salt, the bay leaves, and Espelette pepper. Continue to cook for 20 more minutes or until the consistency is much like a thick soup. While the piperade is cooking, finish the grits with heavy cream, stir, and then cover with a butter wrapper to prevent a film from forming on top. Set aside. Finish the piperade with a pinch of salt, Espelette pepper, and sherry vinegar. Cover and set aside to keep warm. (Remove the bay leaves prior to serving.)
• Poach the eggs: Pour 2 quarts of cold water into your poaching pot and bring to a simmer, until the temperature on a thermometer reads around 180 degrees F. Add distilled white vinegar and a pinch of salt to the water. Find 4 ramekins or teacups in your cupboard. Crack 1 egg into each ramekin. Swirl the water a few times with a large spoon. While the water is still swirling around, gently pour an egg into the water. Start the timer. We are going for 4 minutes for a soft yolk, but if you like firm yolks, go longer. When it's done, spoon the egg onto paper towels to drain; then season with a pinch of salt. Note: Poaching can be done with up to 4 eggs at a time.
• Plate the dish: Spoon grits onto plate and nestle a spoonful of piperade off to the side. Gently place the poached egg on top of the piperade. Finish with a sprinkle of Espelette pepper over the egg. Serve immediately.

WILD MUSHROOM GRITS WITH POACHED EGGS AND SERRANO CHILE SAUCE AND BLUE CORN TORTILLA STRIPS

Steps:

• Blue Corn Tortilla Strips: Heat 2 inches of oil in a large high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Add the tortilla strips in batches and fry until just crisp, about 20 seconds. Remove with a slotted spoon to a plate lined with paper towels and season with salt. Set aside.
• Mushroom Grits: Heat 2 tablespoons of the oil in a large saute pan over high heat. Add the garlic and mushrooms and cook until golden brown. Season with salt and pepper, to taste.
• In a medium saucepan over medium heat, add the remaining oil and onion, cooking until soft. Add 4 cups of the stock and bring to a boil. Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened. Reduce the heat to medium-low and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes. Reduce heat to low and stir in the mascarpone, season with salt and pepper, to taste, and then stir in mushrooms. Remove from heat.
• Serrano Chile Sauce: Heat the oil in a medium saucepan over high heat. Add the onion and Serrano chiles and cook until soft. Add the garlic and cook for 1 minute. Add the cream, wine and vinegar and cook until reduced by a third. Transfer the mixture to a blender, add the spinach, honey, salt and pepper and blend until smooth.
• Poached Eggs: Bring water and vinegar to a simmer in high-sided saute pan. Break the eggs, 1 at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs. Cook about 3 minutes until whites have firmed up but yolk is still soft. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper, to taste. Serve immediately.
• To plate: Spoon some of the grits into a shallow bowl, top with a poached egg. Drizzle with some of the Serrano Chile Sauce, top with some tortilla strips, sprinkle with grated cotija and garnish with cilantro. Repeat with remaining ingredients.

CHEESY GRITS WITH POACHED EGGS, GREENS, AND BACON

Steps:

• Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
• Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25-40 minutes, depending on coarseness.
• Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8-10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
• Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
• Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
• Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

CRAWFISH AND GRITS WITH POACHED EGGS

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined.
• Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes.
• Serve the crawfish over grits with a poached egg. Garnish with green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Heat the oven to 350 degrees F.
• Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour.
• Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary.
• Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt.
• Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.

STONE-GROUND GRITS WITH POACHED EGGS AND SHAVED SUMMER TRUFFLE

Steps:

• Fill a 2-quart saucepan with 3 cups milk and add 1/4 teaspoon salt. Bring to a boil, and slowly stir in grits with a wooden spoon. Reduce heat to a bare simmer, and stir the grits twice every minute. (The grits may cake on bottom and sides, so scrape the pan well.) After 10 minutes, taste the grits and add salt as needed. After 20 minutes, the grits should be tender and maybe a little runny (they will continue to congeal as they cool). They will remain warm in the covered pan for another 45 minutes.
• While the grits are cooking, heat a cast-iron skillet over medium-high heat. Add the bacon and reduce heat to low; cook until just before desired crispness. (Residual heat will continue to cook the bacon after it is out of the skillet.) Cooking time varies according to bacon's thickness, but it should be at least 10 minutes.
• Fill a 7-inch stainless-steel or nonstick skillet with water to 12 inch below the rim. Place over medium heat and bring to a rolling boil. Crack the eggs on opposite sides of the pan; some of the white may break off and float to the top. Cook for 4 minutes for a thick but runny yolk, 6 minutes for a firm yolk. Remove with a slotted spoon and let sit on a small plate until water drains off.
• To serve, scoop a generous dollop of grits into a shallow bowl. Place a bacon slice on opposite sides of the grits and top the grits with a poached egg. Season with salt and pepper. Present the plates at the table and, using a truffle shaver adjusted to its thinnest setting, shave the truffle over the eggs.