Parmesan Grits with Soppressata and Tomato Gravy

Grits:

• 2 cups milk
• 1 Tbsp. butter
• 1/2 cup grits
• 2 oz. grated Parmesan
• salt and pepper, to taste

Soppressata and Tomato Gravy:

• 1 Tbsp. canola oil
• 6 oz. Soppressata, diced
• 1/2 yellow onion, diced
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup tomato puree
• 1 cup milk
• Salt and pepper, to taste
• 2 Tbsp. fresh herbs (parsley, basil)

• 1 Tbsp. canola oil
• 1/2 cup diced, roasted fingerling potatoes
• 6 oz. Smithfield Smoked Sausage, diced
• 2 corn tortillas
• 2 oz. Pimento Cheese Spread (recipe to follow)
• 2 eggs, scrambled
• 1 Tbsp. fresh cilantro, chopped
• 1 lime, cut in half

Pimento Cheese Spread:

• 1/2 cup sharp cheddar cheese
• 1/2 cup smoked Gouda cheese
• 1 cup mayonnaise
• 2 chipotle peppers, minced
• 1/4 cup roasted red peppers, diced
• 1 tsp. grated onion
• salt and pepper, to taste

• 1 lb. small Yukon Gold potatoes
• 1/2 cup large-diced red onion
• 1 cup large-diced green bell peppers
• 1/4 cup sport peppers, cut into 1/4” rings
• 1 lb. Smithfield Smoked Sausage, cut into 1/2” cubes
• 1 cup grated Gruyère cheese
• 8 large eggs
• 1 tsp. kosher salt, divided
• 1/4 tsp. ground black pepper
• 4 Tbsp. butter, divided
• 2 Tbsp. thinly sliced scallions

• 4 large potatoes, washed, divided
• 1 cup heavy cream
• 2 Tbsp. Cajun spice
• 1 cup shredded mozzarella and Parmesan cheese
• 1/4 cup chopped parsley
• 6 Smithfield Smoked Sausage, cut into 1/4” pieces
• 1 large sweet onion, small diced
• 2 lemons, zested
• salt and pepper, to taste
• 1 bunch chives, small dice

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• 2 Tbsp. canola oil
• 2 4-oz. Chop Shop Pork Chops
• salt and pepper, to taste
• 2 cups White Cheddar Grits (recipe to follow)
• 3 Tbsp. Green Tomato Relish

White Cheddar Grits:

• 2 cups milk
• 1 Tbsp. butter
• 1/2 cup grits
• 3 oz. white cheddar, grated
• salt and pepper, to taste

Green Tomato Relish:

• 4 green tomatoes, diced
• 1 green bell pepper, diced
• 1/2 yellow onion, diced
• 1/2 Tbsp. mustard seeds
• 1 cup cider vinegar
• 1/2 cup sugar

• 2 Tbsp. Tomato Marmalade (recipe to follow)
• 2 ciabatta sandwich buns, split
• 1 Tbsp. butter
• 2 slices fontina
• 6 slices Prosciutto
• 4 basil leaves, whole
• 2 eggs, fried

Tomato Marmalade:

• 4 Roma tomatoes, peeled
• 2 Tbsp. olive oil
• 2 cloves garlic
• 1/2 yellow onion, minced
• 1/4 cup sugar
• 1 tsp. chili flakes
• 2 Tbsp. balsamic vinegar

• 1 cup grapeseed oil
• 1/4 lb. Italian parsley
• 1/2 tsp, kosher salt
• 1/4 tsp, ground pepper
• 2 whole lemons, juiced
• 6 Pork Chops
• 2 large green tomatoes, sliced 3/8” thick
• 1 lb. fresh spinach
• 1/2 cup liquid egg with citric acid
• Fresh lemon juice
• 2 oz. hot sauce
• 1 Tbsp. white vinegar
• 2 tbsp. whole salted butter
• 2 Honeycrisp apples, peeled, cut to desired thickness
• 2 shallots, julienned
• 2 large duck eggs (substitute: extra-large brown eggs)
• 1 cup rendered pork fat

• 2 Tbsp. canola oil
• 1/2 medium onion, small diced
• 2 cloves garlic, thinly sliced
• 1 small poblano pepper, roasted, skin removed, small diced
• 1 lime, juiced
• 3 small tomatillos, husked, rinsed, blended
• 8 oz. cooked pork Carnitas
• 1 Tbsp. fresh cilantro, chopped
• 4 eggs, beaten together with 1 Tbsp. milk
• 1 avocado, pitted, thinly sliced
• 2 oz. cotija cheese

ethnic

• 6 oz. cooked Carnitas
• 2 bagels, sliced in half
• 2 slices white cheddar
• 2 Tbsp. pickled red onions (recipe to follow)
• 1 Tbsp. cilantro, whole leaves

Pickled Red Onions:

• 2 cups red wine vinegar
• 1 tsp. salt
• 2 Tbsp. sugar
• 1 red onion, sliced
• 1 small beet, peeled and cut in half

ethnic, grab

• 6 oz. pizza dough ball
• Flour for rolling
• 2 oz. ricotta cheese
• 4 basil leaves, chopped
• Salt and pepper, to taste
• 1/4 cup diced roasted tomatoes
• 1 egg
• 1 Tbsp. extra virgin olive oil
• 3 slices Capicola
• 1/2 cup arugula
• 1 oz. Parmesan, shaved

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