JOHN BESH'S GRILLADES AND GRITS
Stuffed double-cut pork chops and grits is just one of Chef John Besh's many delicious signature recipes.
Categories pork chops John Besh Grits grillades
Yield 4
Number Of Ingredients 26
Steps:
- For the brine: Combine all ingredients in a mixing bowl.
- For the farce: Render bacon and sweat remaining ingredients over medium heat, until butternut squash is tender and most of liquid has evaporated. Transfer to a piping bag fitted with a round tip and reserve.
- Marinate pork chops in 1/2 gallon of brine 8 to 12 hours in refrigerator.
- Remove pork chops from brine and make a 1-inch incision in chop, horizontally, just under bone, in such a way as to allow chops to be adequately stuffed.
- Using filled piping bag, fill each chop with 1/4 to 1/2 cup farce. Season chops with salt and pepper. Sear chops in a cast-iron pan over medium-high heat with olive oil. Once chops are uniformly seared, remove from pan. Reduce heat to medium low. Add onion to pan and cook until mahogany in color, stirring constantly. Once onion has browned, add garlic, celery, and hot pepper. Cook until tender. Add flour, stirring frequently. Once flour has been fully incorporated, add broth and tomatoes. Raise heat to medium high and return pork chops to pan. Simmer 15 minutes. Season to taste with salt and pepper.
- Serve over creamy white corn grits.
GRITS
This grits recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring 4 cups water to a boil over high heat; add salt. Stirring rapidly, add grits in a slow, steady stream; reduce to a simmer. Cook, stirring frequently, until creamy, about 20 minutes.
- Stir in mascarpone and butter; serve immediately.
JOHN BESH'S SHRIMP AND GRITS RECIPE - (4.2/5)
Provided by ROBandSEAN
Number Of Ingredients 22
Steps:
- 1.For the grits, bring 4 cups of lightly salted water to a boil in a medium size heavy pot over high heat. Slowly pour the grits into the boiling water stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they are soft, about twenty minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the polenta to keep it from forming a crust. 2.For the shrimp, Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside. 3.In the same pan, saut? the andoullie, garlic, shallot, paquillo peppers, and thyme, until they become aromatic, about 5 minutes. Add the Basic Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes. 4.Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives. 5.Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.
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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