Roasted Heirloom Vegetables with NC Country Ham Gastrique

Roasted Heirloom Vegetables with NC Country Ham Gastrique

Chef Bud Taylor

The Bistro at Topsail

Roasted Vegetables:

1 bunch Baby Heirloom Carrots (trimmed and scrubbed)

2 cups Butternut or Acorn Squash (peeled & diced into ½ inch pieces)

1 Cup Brussels Sprouts (trimmed and quartered)

1 Large Covington Sweet Potato (peeled & diced into ½ inch pieces)

4 Sprigs fresh Thyme (leaves removed)

1 Sprig Fresh Rosemary (leaves removed)

EVOO

Salt & Pepper

North Carolina Country Ham Gastrique:

4 oz. Diced Country Ham with fat attached  (do not substitute other types of ham)

1 cup Apple Cider Vinegar

½ Cup Brown Sugar

½ Stick of unsalted butter

Salt & Pepper

Cooking Instructions:

Toss all vegetables in a mixing bowl with 2T EVOO to coat.

Add fresh herbs and season with salt and pepper.

Turn out onto baking sheet, cover with foil and place into 350 degree oven for 15 minutes.

Uncover and check for doneness by sticking with a fork, 

vegetables should be fork tender when finished.

Return to oven for 5-10 minutes until vegetables are slightly caramelized and fork tender.

Remove from oven.


While Vegetables are baking. 

place a large skillet over high heat, once warm add 1T butter to pan along with the country ham.

Brown Country ham, stirring frequently until fat is rendered and brown bits form on bottom of pan.

Deglaze pan with Apple Cider Vinegar, stir to get all bits from bottom of pan.

Add Brown sugar and half of butter.

Reduce over medium heat until liquid becomes slightly syrupy and coats back of a spoon.

Remove form heat and stir in remainder of butter.


Toss vegetables with gastrique to taste and serve while warm.


Bistro Shrimp & Grits

Bistro Shrimp & Grits: 

by Chef Bud Taylor 

The Bistro at Topsail


GRITS:

We cook grits with a 4:1 Liquid to Grit ratio

1 CUP STONE GROUND YELLOW GRITS 

(ADLUH MILLS, ANSON MILLS OR OTHER QUALITY BRAND, DON'T USE QUICK GRITS)

1 CUP WHOLE MILK

3 CUPS COLD WATER

6 TABLESPOONS BUTTER

1 CUP GRATED ASIAGO OR  PARMESAN

SALT & PEPPER


SHRIMP & SAUCE

1 POUND LOCAL SHRIMP

1 GREEN TOMATO – cut into ½ inch dice

1 TABLESPOON  MINCED SHALLOT (MAY SUB RED ONION)

¼ TEASPOON MINCED GARLIC

4-6 oz. NC COUNTRY HAM- CUT INTO SMALL STRIP

½ CUP DRY WHITE WINE

2 CUPS SHRIMP STOCK (MAY SUB SEAFOOD BASE)

UNSALTED COLD BUTTER- CUT INTO CUBES

2 TABLESPOONS THINLY SLICED SCALLION

1 TEASPOON EACH DICED FRESH

THYME

BASIL

PARSLEY

Cooking Instructions:

GRITS:

In stock pot bring water, milk & butter to a boil

Slowly whisk in grits and return to a boil for 1-2 minutes

Reduce heat to a high simmer and cook 30-45 minutes or until grits are tender

Remove from heat and stir in cheese

Season to taste with salt & pepper


SHRIMP:

While grits are cooking peel and clean shrimp.

Season with salt & pepper and set aside


SAUCE: (sauce can be made in advance and kept warm)

In hot saute pan place 2 T butter, shallot, garlic and country ham and cook until lightly brown

De-glaze pan with white whine

Add green tomatoes to pan and cook approx 1 minute

Add shrimp stock and 2 T butter and let reduce by ¼

Add scallions & fresh herbs 

Remove from heat

Finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly

Season to taste with Salt & Pepper

In separate pan:

Heat pan

Add 2 T butter and seasoned shrimp

Cook just until shrimp turn pink on bottom then turn shrimp and remove pan from heat.

Shrimp will finish cooking with residual heat from pan


TO SERVE:

Toss cooked shrimp into sauce

Divide grits into 4 bowls

Spoon sauce & shrimp mixture equally into bowls on top of grits. Do not stir up.

Garnish with fresh chive (optional)