No disrespect to your Granny and her grits but this is not that type of party. Honestly speaking, we all have a GrandMa that can throw down in the kitchen so I say that opening statement "tongue in cheek" only. In fact my GrandMa would have probably told me to kick rocks in updating a classic but eventually she would have tried them and loved them. Not saying she'd make them, but she'd certainly have me do them for her from time to time. In this application I wanted to pull them away from breakfast, add a bit of sultriness and see what came of it all. What I found was a treasure in deed.
On The Menu Today: Saffron-Cheese Grits, Rapini, Heirloom Tomatoes & Seared Scallops..
Chicken Demi
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| On The Menu |
Chicken Demi
Prep Time: N/A
Cooking Time: 20 Minutes
Stove Temp: High then Simmer.
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| Ingredients: 1 tsp Rice Vinegar, 2 Tbs Rice Wine, 16 oz Chicken Stock 1 Bay Leaf |
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| Process : Add bay leaf to the chicken stock and bring to a rolling boil. Once reduced by 3/4 remove the bay leaf and add the wine & vinegar. Reduce by half once again to make a thick Demi Glaze. |
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| Chicken Demi Glaze |
Saffron Cheese Grits
Prep Time: N/A
Cooking Time: 9-12 Minutes
Stove Temp: High then Simmer covered.
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| Ingredients: 1/2 Cup Grits, 1 Pinch Saffron & 2 & 1/4 Cup Chicken Stock & 4 0z Mascarpone Cheese. |
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| Process: Place the stock and saffron in a soup pot and bring to a boil. Add the grits, reduce heat, cover, stir occasionally and cook for 9 to 12 minutes. Fold the Mascarpone cheese into the grits and add salt and pepper to taste. |
Veggies
Prep Time: 10 Minutes
Cooking Time: 7 Minutes
Stove Temp: High then Simmer
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| Ingredients: Broccoli Rapini 1 Bunch, 10 Heirloom Cherry Tomatoes, 2 Cobs of Corn, 4 Cups of Water, 4 Tbs Salt, 2 Tbs Sugar, 1 Clove of Garlic & 2 Tbs Olive Oil. |
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| Process: Start of by bring the water, sugar and salt to a boil. Next add the Rapini and Corn (off the cob) for 2 minutes. Remove and place directly in ice water, allowing to cool down for 5 minutes. Mince the garlic and add the oil to a saute pan set on high. Lightly saute the vegetables including the tomatoes, season and set aside for plating. |
Scallops
Prep Time: 15 Minutes
Cooking Time: 3-6 Minutes
Stove Temp: High
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| Ingredients : 2-3 Scallops PP, 1 Lime, 1 Tbs Olive Oil, 1 Tbs Butter, Salt & Pepper to taste |
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| Process: Add the Lime juice to the olive oil and marinate for 5-15 minutes. Pat dry with a paper towel, liberally season with salt & pepper. Add the butter to a hot saute pan and gently place the scallops down in the pan. Allow the scallop to sear on one side for 3 minutes and then place scallops on the other side to cook for an additional 2-3 minutes. |
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| Seared Scallop |
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| Plating : Add 3 dollops of Grits down on a plate and then add the scallops on top of them. arrange the rapini around the scallops & sprinkle the corn around the plate, adding the cherry tomatoes and finally the heated demi glaze on top of the scallops. Garnish with micro greens. |
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| Scallops On Saffron-Cheese Grits with Rapini & Heirloom Tomatoes |
ok Im going to have to try this
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