"Recipes from the Chef's Kitchen"

The Creamy White Grits
Ingredients:
1)   12 cups Chicken Broth
2)   4 1/2 cups course stone-ground White Grits
3)   1 cup heavy Cream
4)   Salt and White Pepper to taste
5)   1 cup shredded Cheddar Cheese
6)   1 cup Marscapone Cheese

Preparation:
1)   Bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan.
2)   Slowly pour in the grits, stirring constantly.
3)   Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and
       scorch.
4)   In about 5 minutes, the grits will plump up and become a thick mass.
5)   Continue to cook the grits for about 20 to 25 minutes, stirring frequently.  The grits should
       have absorbed all the chicken stock and become soft.
6)   Stir in heavy cream and cook for another 10 minutes, stirring frequently.  The grits should
       have a thick consistency and be creamy like oatmeal.
7)   Season to taste with salt and white pepper.
8)   Keep warm over low heat until ready to serve.
9)   If the grits become too thick, add warm chicken broth or water to thin them down.

The Tasso Gravy
Ingredients:
1)   4 tbs. Butter
2)   1/2 cup sliced Tasso - cut in 1 inch strips
3)   1/2 cup Flour
4)   4 cups Chicken Broth
5)   2 tbs. finely chopped Parsley
6)   Salt and Pepper to taste

Preparation:
1)   Melt the butter in a heavy-bottomed saucepan over low heat.  Add the Tasso.
2)   Saute for 1 minute, browning slightly.
3)   Make a roux by adding the flour and stirring until well combined.  Continue to cook over low
       heat for 5 minutes until the roux develops and nutty aroma.
4)   Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.
5)   Keep stirring constantly until the broth begins to thicken and is smooth.
6)   Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into
       gravy.
7)   Reduce the heat and simmer over low heat for 15 minutes to cook out the starch flavor.
8)   Add the parsley.
9)   Simmer for another 5 minutes.
10) Season to taste with salt and white pepper.

The Andouille Sausage and Shrimp
Ingredients:
1)   Andouille Sausage
2)   Garlic
3)   Shallots
4)   Shrimp

Preparation:
1)   Heat the first three ingredients in a skillet over medium high heat for 3 to 5 minutes until
       sausage is browned
2)   Add the shrimp and saute until pink.
3)   Pour the finished tasso gravy into the shrimp skillet and simmer for 2 minutes.

The Final Assembly
1)   Serve the hot andouille sausage and the shrimp over the cheese grits.
2)   Garnish with Reggiano Cheese

The Salad Dressing
Ingredients:
1)   1/4 cup Garlic
2)   3/4 cup Soy Sauce
3)   1/4 cup Fish Sauce
4)   2 cup Lime Juice
5)   4 1/4 cup Olive Oil
6)   1 tbs. fresh Mint-Chiffonade
7)   1 cup Sugar

Preparation:
1)   Combine all ingredients (except for the oil) in a bowl and blend with a wire whisk.
2)   Gradually add olive oil until well incorporated.

The Shrimp and Salad
Ingredients:
1)   Fresh cup Vegetables
2)   Field Greens
3)   Baby Corn
4)   5 Jumbo Shrimp - peeled and deveined
5)   1/4 cup Blackening Seasoning
6)   1 tbs. Oil
7)   4 tbs. Butter

Preparation:
1)   Heat a cast iron skillet on high.
2)   Toss shrimp in oil and blackening seasoning.
3)   Lightly dress field greens with dressing and toss with vegetables.
4)   Place butter in a hot skillet and immediately add the shrimp.
5)   Sear the shrimp on both sides until blackened - about 10 to 20 seconds.
6)   Arrange the shrimp on top of the dressed field greens and enjoy.

Good Eating!!!