The boeuf took me 2 days to complete....this could be because i started it at 8pm, but nevertheless it was intense. Complicated and time consuming. It was also easily one of the best things i have ever eaten.
While i will be posting that step-by-step recipe here, i thought i would start with something simpler - which i made WHILE i was cooking the bourguignonne recipe. insane.
This whole recipe happened because the first step of making the boeuf is to cut up a slap of salt pork and then boil those pieces. So i did. Then i had this pot of nicely flavored water, and it seemed a shame to just throw it out.
So after i removed the salt pork, i threw in a cup of grits - polenta for those not from the south.
After these boiled away tightly covered for 5min. i removed them from the heat, stirred in a half cup of heavy cream, a few pieces of smoked provalone, salt and pepper.
Heres all the ingredients:
And thats it! 7min. from start to finish!
I sprinkled some cayenne on top and the end result was cheesy creamy grits with some heat and just a hint of smoky bacon. Yum.
I stuck the leftovers in the fridge, and if i had though of it the next morning, would have made grit cakes! To do that you simply form the cold grits into 1/2 inch thick patties and fry them in a skillet with some butter. It would have been so fantastic with a fried egg laid over the top of the patty...im sad i didnt think of it before!
Off to upload the photos i took in the past 2 weeks...theres over 1500 of them. yikes.
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