I did a New Orleans take on the classic Eggs Benedict. Last night I made Andouille, cheddar cheese grits that I let cool over night in a lined round cake pan. First, I diced the Audouille and sauteed it in olive oil. Next I added the water and stone ground, organic, white corn grits, and let them thicken. Next I added the sharp cheddar cheese. This morning I cut it into rounds, dredged in flour, egg wash, and Panko bread crumbs, and fried them golden brown. Now how can that not taste good? I topped the fried grit cakes with two poached eggs and covered that with a Tasso/lemon, Hollandaise. The richness of the Hollandaise, the silky texture of the eggs, and the salty, smokey, crispy texture of the grit cakes, was incredible. This will definitely be in the Sunday brunch rotation. I also got to thinking about my shrimp and grits. How about serving the shrimp and Andouille over fried, smoked Gouda, grit cakes? That would be different. OK, so now I have to prep for lunch.
For lunch I'm grilling chicken wings and glazing them with an apricot, chipotle, sauce and serving with homemade ranch blue cheese dipping sauce. First after washing the chicken wings I dried them, placed them in a bowl, and drizzled oil over them. Next I seasoned them with my Bubbaque rub seasoning. After about an hour in the frig, I grilled them over a low charcoal fire until crispy on the outside. The glaze is made by melting a jar of Apricot preserves in a sauce pan and adding three chipotles in adobo sauce. I removed them from the grill in a bowl and drizzled the glaze over them, tossing as I go. Returning them to the grill I let the glaze set and served with the dipping sauce. Maybe I can get the wife to serve me in some orange shorts and a tank top. Na!!!!
Tonight is steak night. I'm going Tuscan style. Large Porterhouse steaks marinated in garlic and rosemary and served with a lemon gremolata. My side dish is fire roasted tomato Risotto. First I cut some fresh rosemary from the garden and chop it with about four cloves of garlic. Drizzle some good extra virgin olive oil on the steaks a rub the rosemary/garlic mixture in to the steaks. Place in a zip bag and let them sit in the frig for an hour. Grill medium rare. To make the gremolata, I steep garlic and lemon zest in olive oil on low for about 30 minutes. This allows the garlic and lemon zest to release they're flavors without burning the garlic. Last I add the juice of one lemon and some fresh parsley. For the Risotto I use canned fire roasted tomatoes. I start with sauteed shallots and garlic then toast the Aborio rice. Slowly add warm chicken stock a cup at a time until the rice absorbs the liquid and releases it's starch. Slowly add more stock until the Risotto is aldente (to the tooth). Take it off the heat and add fresh grated Parmesan cheese and some fresh parsley. Well I think I satisfied my cooking habit for a while.