Vivian Howards Grits And Greens With Hot Sauce And Pork Rinds Food
PORK GRILLADES AND GRITS
Before Hurricane Katrina came to New Orleans, John Besh was simply a good chef with a fancy restaurant that had a habit of making top 10 lists around the country. After the storm, he became known as the ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself. This is his take on a classic New Orleans dish of long-simmered medallions of meat in a thick gravy, served over grits, and it is totally and completely delicious. (Sam Sifton)
Provided by Kim Severson
Categories brunch, dinner, main course, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
- Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
- While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
- Season pork to taste and serve over grits.
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- Prepare the Grits and Greens: Stir together milk and grits in a double boiler. Using a small wire-mesh strainer, skim any hulls that float to the top of the milk. (This ensures there will be no hard bits in your creamy finished product.) Cook over medium-high, whisking often to ensure grits don’t stick to sides and bottom of pan, until milk is completely absorbed and grits are thickened and tender, 25 to 40 minutes. Stir in 1 tablespoon of the butter and 1 1/2 teaspoons of the salt. Remove from heat.
- Preheat oven to 400°F. Cut and discard tough ends from turnip greens; slice stems and leaves into 1 1/2-inch pieces. Heat oil and remaining 1 tablespoon butter in a 12-inch cast-iron skillet until butter melts. Add garlic, and cook, stirring occasionally, just until garlic starts to sizzle. (Be careful garlic does not start to turn brown and burn.) Add greens, red pepper, and remaining 1 teaspoon salt. Using tongs, toss greens until they are just wilted. Add greens mixture and any accumulated liquids to grits in double boiler. Add cheese, stock, and black pepper; stir to combine.
- Spoon grits mixture into the same skillet. (Do not wipe skillet clean.) Bake uncovered until set, about 30 minutes.
- Prepare the Hot Sauce: Melt butter in an 8-inch skillet over medium until it starts to foam and turn slightly brown. Stir butter to distribute evenly on bottom of skillet, and cook, undisturbed, until butter browns and smells nutty. Stir in lemon juice, hot sauce, and salt. Cook, undisturbed, until bubbly, about 15 seconds. Spoon sauce over baked grits.
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