Chef's Corner

 

High Country Shrimp and Grits with

Goodnight Brothers Country Ham and Ashe County Cheese.

 

  • 1 LB medium shrimp, Peeled & De-veined OR 24 shrimp, chopped
  • 1 Tbsp. chopped green onions
  • 1 Tsp.  chopped fresh thyme
  • ½ Tsp. chopped garlic
  • 1 Tsp. chopped parsley
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • ½ Tsp. hot sauce
  • 1 Tbsp. lemon juice
  • ¼ C. white wine
  • ½ Stick of butter cubed (Salt and pepper to taste)
  • ¼ LB country ham, cooked and diced

Grits:

  • 1 C. stone-ground grits
  • 2 ½ C. water
  • 1 C. milk
  • 2 Tbsp. butter (salt & pepper to taste)
  • 1 Tbsp. green onions
  • 1 Tbsp.  parsley
  • ½ C. grated cheddar cheese

 

Directions:

  1. Begin by boiling 2 ½ cups of water with milk, butter and salt & pepper.  Add grits as water continues to boil, stirring the whole time.  Reduce heat to low and cook grits another 10 minutes.
  2. *For the Shrimp* Heat olive oil and butter on Med-High, once butter has melted, add shrimp and cook for one minute, then flip and add thyme, parsley and garlic. After about 2 minutes shrimp should be a light pink, add white wine, hot sauce and lemon juice.  Allow liquid to reduce for about 1 minute then add cubed butter and salt & pepper, this creates a tasty sauce.  When the butter is completely melted then your shrimp are finished. 

Assembly: Place grits in a casserole dish, using tongs or a slotted spoon, place shrimp on top of the grits.  Top with grated cheddar, diced country ham, and the sauce from your shrimp.  Garnish if desired.

 

 

Krispy-Kreme Donut, Goodnight Brothers Country Ham

and Espresso Bread Pudding.

  • ½ C.  Country Ham cooked and dried
  • 2 boxes (24) of day-old donuts
  • 1 Qt. heavy cream
  • 12 egg yolks
  • 12 Tbsp. sugar
  • 1 Tbsp. Vanilla
  • 1 double shot Espresso
  • Whipped cream and powdered sugar for garnish

Directions:

  1. Bring 1 quart of heavy cream to a boil then remove from heat.
  2. Beat egg yolks in a mixing bowl with sugar and vanilla
  3. Add the warm heavy cream to egg mixture one ladle full at a time.  When half the cream has been ladled into the egg mixture, add all of the mixture to the heavy cream pot, this process keeps the eggs from curdling. 
  4. Add a double shot of espresso to the mix as well as the country ham and stir.
  5. Break up donuts and place into a separate mixing bowl, pour the cream and egg mixture over donuts and mix well.  Let sit for 5 minutes, preheat the oven to 350° while mixture is resting
  6. Pour donut mix into a 2 inch deep, greased, casserole dish, cover with plastic wrap AND aluminum foil. 
  7. Cook for 45 minutes in a water bath (casserole dish should be sitting in a large deep pan with about an inch of water in it) this keeps the outer edges from burning.
  8. After 45 minutes remove foil and plastic wrap and cook for 10 more minutes. 

Garnish with whipped cream and powder sugar

 

 

Eggs Benedict

  • 4 English Muffins
  • 8 Poached eggs
  • 1 LB Country Ham,  cooked and portioned into 8 pieces
  • ½ LB Baby Arugula
  • 1 Large Heirloom Tomato sliced into 9 slices
  • 1 cup Hollandaise sauce *
  • 2 oz. micro greens for garnish

*Hollandaise sauce

  • ½ LB melted butter-very hot
  • 6 egg yolks
  • 1 tbs. lemon juice
  • Pinch salt
  • Pinch cayenne pepper

Directions:

  1. Put egg yolks, lemon juice, salt and cayenne pepper in food processor--- blend for 30 minutes
  2. Slowly pour melted butter (the hotter the better) into food processor while blending.  The slower you pour the butter, the thicker the hollandaise will be.

Assembly: Place toasted English muffin (split) onto a plate, top with arugula mix, place tomato slice on each part followed by country ham, and a poached egg.  Top with hollandaise sauce and micro greens (if desired)