INGREDIENTS

INSTRUCTIONS

WHITE-CHEDDAR GRITS
1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with
flour and mix well.
2. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a
time and brown them. Repeat.
3. After 3 or 4 minutes ---take the beef ribs out and set aside. Add 1/2
cup bourbon to deglaze pan. Add beef stock ---add garlic, bay leaves, thyme
and a teaspoon black pepper. Then add short ribs back to the pan with stock
Cook for 2 hours.
3. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips
new potatoes quartered and season with salt and pepper. Add vegetables to
stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then
stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if
needed. Keep warm until ready to serve with grits.
4. TIP: If you want liquid to thicken liquid of the stew make a slurrey
with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth
of stew.
Serves 4.
White-Cheddar Grits:
1. Bring the milk, seasoned with salt, to boil in a medium-size saucepan
over medium heat. Add the remaining butter. While stirring, slowly add the
grits, breaking up any lumps.
2. Cook over medium heat, stirring occasionally, until the grits are tender
and slightly thick, 15 to 20 minutes. Add the heavy cream and 1/4 cup of
the cheese, stirring until the cheese is completely melted. Season with
salt/pepper.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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