Mac & Cheese (10 servings)
1.5 lb – cooked Macaroni
3 tbsp – grated Parmesan
1 tbsp – grated Blue Cheese
¼ lb – blanched broccoli, small florets or green peas
¼ lb – cooked Mushrooms finished with balsamic vinegar
½ lb – Chicken veloute
2 tbsp – Truffle butter
Mix macaroni, cheese and veloute together and heat until cheese melts. Add broccoli and mushrooms. Season with truffle butter, salt and pepper when mixed.
1.5 lb – cooked Macaroni
3 tbsp – grated Parmesan
1 tbsp – grated Blue Cheese
¼ lb – blanched broccoli, small florets or green peas
¼ lb – cooked Mushrooms finished with balsamic vinegar
½ lb – Chicken veloute
2 tbsp – Truffle butter
Mix macaroni, cheese and veloute together and heat until cheese melts. Add broccoli and mushrooms. Season with truffle butter, salt and pepper when mixed.
Shrimp & Grits (4 portions)
12 each – fresh, shelled Shrimp
1 cup – cooked Grits
6 tbsp – soft butter
8 tsp – whipped cream
8 tbsp – grated white cheddar
2 tsp – sliced Scallions
19 tsp Рsaut̩ed Serrano ham, diced
8 tbs – shellfish sauce
12 each – fresh, shelled Shrimp
1 cup – cooked Grits
6 tbsp – soft butter
8 tsp – whipped cream
8 tbsp – grated white cheddar
2 tsp – sliced Scallions
19 tsp Рsaut̩ed Serrano ham, diced
8 tbs – shellfish sauce
Cook grits in water and salt for about four hours at low heat. Grill or sear Shrimp on skewer with Extra Virgin olive oil, salt and pepper for about two minutes on each side. Before serving, finish grits with butter, semi whipped cream, grated white cheddar, scallions, and diced Serrano ham. The shrimp is served with sauce from shellfish stock, bourbon, butter, chervil and black pepper on top of grits. Garnish with dried Serrano ham and serve with roasted green jalapeno sour cream.
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