Louisiana Crayfish, Black Eyed Pea and Country Ham Ragout over Soft White Cheddar Grits

Serves 6

Ingredients:
6 Table. butter
6 each shallots, diced
3 cloves garlic, chopped
½ cup black eyed peas
½ lb. crayfish
¼ cup herbs, mixed
12 ounces veal stock
6 ounces heavy cream
3 Table. butter
3 cups white cheddar grits*
3 each green onions
½ cup white cheddar, grated
¼ cup basil, chiffonade
*Recipe follows

Method:
In a large sauté pan melt the butter.  Add the shallots and sauté for 1 minute.  Add the garlic, black eyed peas, crayfish, herbs and veal stock. Simmer 5 minutes.  Add the heavy cream and reduce until sauce coats a spoon.  Remove from the heat, stir in the butter and season with salt and pepper.  Serve ragout over grits and garnish with green onions, white cheddar and basil.
 

White Cheddar Grits

Serves 15

Ingredients:
3 qts. water
1-½ table. salt
½ teas. white pepper
1 box (24 oz.) instant white grits
¼ lb. butter
2 cups heavy cream
2 qts. white cheddar, grated.

Method:
Bring the water, salt and pepper to a boil.  Rain in the grits and stir with a whip, reduce heat and simmer, stirring occassionally.  Once water is absorbed into the grits add butter, cream, cheese and stir. Taste. Allow grits to set for one hour before using so they are stiff enough to hold up.

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