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New Years Eve at Chateau on the Lake

Executive Chef Doug Knopp gives us a preview of the menu for New Years Eve.
Executive Chef Doug Knopp gives us a preview of the menu for New Years Eve.

Recipe
Honey Bourbon BBQ, Berkshire Pork Belly with Cheddar Jalapeno Grits Cake.

Yield 6:
Ingredients:
•     2 lb Braised Berkshire Pork belly. Diced into 1” squares. (3 per serving)
•     2 cups Cheddar Jalapeno Grits Cake, cut into 2x3” rectangle.
•     .25 cup honey
•     .25 cup your favorite Bourbon.
•     .25 cup your favorite BBQ sauce. (I prefer Sweet Baby Rays)
•     2 tbls chopped chives

Pork belly:
Braise the pork belly for approx 1.5 hrs in a braising liquid of chicken stock, chopped carrots, onion, garlic, bay leaf and cracked black pepper. Remove from braising liquid and let cool. Dice into 1 inch squares. Use three piece per serving.

Grits:
In two cups boiling chicken stock add ¾ cups of grits, pinch of salt, simmer 5 min or until tender. Add 1 cup sharp cheddar cheese and 1 med chopped jalapeno ( seeds removed). 1 tbls butter and simmer until cheese is melted. Pour onto baking sheet and cool. Cut cakes into desired shape

Method
Sauté pork belly in non stick pan over med high heat, add Bourbon and reduce, add honey, BBQ sauce and let simmer 5 min, Warm grits cake in 350* oven 10 min. Serve  pork over grits cake and drizzle with remaining BBQ sauce and garnish with chopped chives.
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