May-June 2016_nobleed

the Pork issue

Put Some Pork on Your Fork!

Grits with Shrimp & Pork Serves 6 WHAT YOU WILL NEED For the Shrimp 1½ pounds wild-caught gulf shrimp (21/25 count) 5 tablespoons diced butter, divided 2 slices of bacon, chopped 2 cups diced onion 1 cup diced celery 2 tablespoons minced garlic 1 quart seafood stock 1 tablespoon fresh lemon juice ½ teaspoon Rouses hot sauce Rouses salt and pepper to taste For the Pork 2-3 pounds pork belly ¼ cup Rouses Extra Virgin olive oil ¾ teaspoon ground cumin ¾ teaspoon ground coriander ¾ teaspoon smoked paprika 1 teaspoon kosher salt ½ teaspoon pepper For the Grits 1½ cup white or yellow stone ground grits 2 pints Rouses whole milk 4 teaspoons Rouses salt 2 pinches of sugar ¾ stick of butter ¼ cup green onion tops, for garnish

HOW TO PREP For the Shrimp Season shrimp with salt and pepper.

Heat butter in a 12-inch skillet over medium heat. Add bacon and cook until crisp, about 10 minutes. Transfer bacon to a paper towel — lined plate. Add shrimp. Cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a small bowl or plate and lower heat to medium. Add onions, celery and garlic, and cook, stirring occasionally, until tender. Raise heat to high, add seafood stock. Cook until liquid reduces by half, about 3 minutes. Just before serving, return shrimp to the pot and stir in lemon juice, hot sauce, salt and pepper. For the Pork Preheat oven to 350 degrees. Place slab fat-side up on a cutting board. Score with a sharp knife (cut diagonal lines one way, then repeat going the other way). Coat with olive oil. In a small bowl, mix together cumin, coriander, smoked paprika, salt and pepper. Massage into belly. Line a medium to large roasting pan with foil. Place the roasting rack in the pan. Put the belly on top of the rack. Roast until tender, about 2 and half hours. Let it rest for at least 30 minutes, then cut into small pieces. For the Grits Soaked grits in cool water just to cover for 15 minutes. Bring the milk to a simmer in a medium saucepan over high heat. Reduce heat to low. Stir in grits. Cook, whisking frequently, until you reach a creamy porridge-like consistency, about 30 to 40 minutes. Mix in butter and sugar and season with salt and pepper. HOW TO SERVE Divide the grits into 8 equal portions. Ladle shrimp sauce over the grits. Arrange pork belly on top. Garnish with green onions tops and bacon crumbles.

46

MY ROUSES EVERYDAY maY | JUNE 2016