"Southern Pot Roast" with "Collard Greens" and "Cheesy Bacon Grits" .. Slow braised beefy goodness with Onions, Garlic, House Made Beef Stock and Red Wine. I strained the braise and reduced it into a thick rich "demi glace".
My grits are super creamy because I combine Semolina Flour to regular corn meal and cook it super slow and low. The result is a deep rich flavor on it's own. Next, I add a mixture of Cheddar, Asiago and Jarlsburg Cheese and finish it with crispy bacon.
My Collards are slow braised in a sauce of Bacon Fat, House Made Chicken Stock, Onions, Brown Sugar and Apple Cider Vinegar.
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