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Ingredientes
- 6 c. Lowfat milk
- 2 Tbsp. Butter
- 2 c. White grits
- 1 tsp Salt
- 1/2 c. Minced red chilies
- 1 c. Grated Monterey Jack cheese
- 1 c. Seasoned flour
- 2 x Large eggs beaten
- 1 c. Seasoned fine bread crumbs Extra virgin olive oil for frying
- 2 Tbsp. Extra virgin olive oil
- 1 c. Julienned onions
- 2/3 c. Julienned roasted poblano
- 2/3 c. Julienned roasted floral gem
- 1/2 c. Julienned roasted fresno peppers
- 1/2 c. Julienned roasted anaheim peppers
- 1 Tbsp. Chopped garlic
- 1 c. Veal reduction
- 2 Tbsp. Heavy cream
- 2 Tbsp. Butter Salt to taste Freshly-grnd black pepper to taste Bayou Blast see * Note
- 1 c. Prepared chunky gaucamole
- 1 c. Fried tortilla julienne strips
- 2 Tbsp. Minced chives
- 1 Tbsp. Brunoise red pepper
- 1 Tbsp. Brunoise yellow pepper
Direcciones
- Rub poblano, floral gem, Anaheim, and Fresno peppers to yield the amounts above with extra virgin olive oil. Roast for about 15 min at 400 degrees, or possibly till the skin has blistered. Remove the peppers from the oven and cold. Remove the skin and seeds and julienne the peppers.
- Preheat the fryer.
- In a sauce pot, bring the lowfat milk, butter, and salt up to a boil. Whisk in the grits. Cook the grits for about 4 min, stirring constantly. Add in the chilies and cheese. Stir the grits till the cheese is melted and the grits are thick. Season with salt and pepper. Spread the grits out onto a sheet pan. Let the grits cold under refrigeration till hard. Using a 4-inch round cutter, cut the grits out into 8 circles. Dredge the cakes in the flour. Dip the cakes into the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs.
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the onions for 3 to 4 min. Add in the roasted peppers and garlic and saute/fry for 1 minute. Stir in the veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 2 min. Add in the cream and butter. Season with salt and pepper.
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, fry the cakes for 3 min on each side. Remove from the pan and drain on a paper-lined plate. Season the cakes with Bayou Blast. Spoon the ragu in the center of the plate. Arrange the cakes in the center of the sauce. Mound the gaucamole in the center of the cakes. Garnish with tortilla strips, chives and brunoise peppers.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Chili Grit Cakes With Ragu Of Peppers, Guacamole And Tortilla Strips".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 740g | |
| Recipe makes 4 servings | |
| Calories 1407 | |
| Calories from Fat 516 | 37% |
| Total Fat 57.9g | 72% |
| Saturated Fat 18.35g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 1928mg | 80% |
| Potassium 1288mg | 37% |
| Total Carbs 176.48g | 47% |
| Dietary Fiber 11.5g | 38% |
| Sugars 24.77g | 17% |
| Protein 44.59g | 71% |
