Gralehaus Lamb And Grits Recipes

GRALEHAUS BOLOGNA

Steps:

• Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours.
• Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air.
• Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes.
• Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness.

PIG'S AND GRITS

Steps:

• For the grits: Bring 2 cups water to a boil in a medium saucepan. Add the salt, then the butter and pepper and begin whisking. While whisking, slowly pour in the grits. As the grits begin to thicken, continue to whisk and slowly add the cream. Cook, whisking, until the grits are slightly thick, about 15 minutes. The grits are now ready to serve.
• For the filling: Heat 1/2 inch peanut oil in a skillet over high heat. Add the pork and pan fry just enough to heat through and become crispy, 1 to 2 minutes.
• To serve: Preheat the broiler. Combine the Cheddar, menonita and mozzarella cheese in a medium bowl. Scoop the warmed grits on 4 plates or soup bowls. Add some fried pork to the middle of the grits. Top with some BBQ sauce. Sprinkle with the cheese mixture and place the plates under the broiler until the cheese is melted. Add the jalapeno bacon bits and top with the scallions before serving.

LAMB SHANK RAGù WITH ANSON MILLS GRITS

Steps:

• Make ragù:
• Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
• Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
• Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
• Just before serving, stir in radicchio and scallion.
• Make grits while ragù finishes cooking:
• Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
• Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
• Serve ragù over grits and top with shavings of cheese.