Grits, Cheese, and Onion Souffle

I made my first souffle and it was a savory one (if that gives you any indication of my food preferences) and it wasn't bad (if I do say so myself)!

This recipe is pretty straight forward. I used smaller (7 oz) ramekins and I actually think any more would have made for a heavy dish. Next time I make it I'll be sure I have enough eggs on hand in case I mess something up. And, I don't like recipes that tell you that ingredients will be divided but don't say how much until you read the directions but I do realize now that I'm too lazy to figure out how to better post it that this is the easiest explanation. Otherwise, I can't think of anything to suggest except you'd better start working out that upper body if you're going to whip those white by hand!

Ingredients:
2 tablespoons (1/4 stick) butter

3/4 cup chopped onion

3/4 cup chopped leek

1 1/2 cups whole milk, divided

1/2 teaspoon salt

1/3 cup quick-cooking grits

4 large eggs, separated
3 green onions, chopped

1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.

Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.

Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

Bacon Wrapped Shrimp with White Cheddar Cheese Grits

I've been watching Top Chef from the get-go and just last season I decided to try out a recipe that a Chef named Tre prepared on the show. I love grits and bacon wrapped shrimp so I figured this was a win-win recipe. It turned out that the grilled corn and white cheddar grits recipe is a keeper (I made this again for a Bacon party and people liked it just fine), the bacon wrapped shrimp aren't much different than how I usually make them normally and the chipotle-tomato butter sauce isn't worth trying again. (I made it twice and it turned out the same both times. It's got a nice flavor with a bit of spice but it doesn't thicken as much as I'd like and it's not worth the effort.) From this, I figure that Top Chef recipes are probably not really tested in an actual kitchen. I mean, the grits made enough for a few dozen people!

Shrimp Prep: Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep:Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce: In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.


(Messy, messy, messy when your blinder lid doesn't stay on!)

To Plate:Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve. (THREE?!? Make that Nine!)

For the Shrimp:
18 pc black tiger shrimp, peeled and deveined
1/2T Kosher salt
9 bacon slices
2t cracked black pepper
Grapeseed oil for searing

For the Grits:
2qt chicken stock
1qt milk
1/4 stick unsalted butter
1qt instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3T chopped cilantro
2T Kosher salt
2T cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2T chopped garlic
3 Roma tomatoes, chopped
3T chipotle peppers (in Adobe)
1t black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro1 lemon, juiced
2t Kosher salt

(Not the greatest of pictures.)