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

Serves 6

Ingredients:

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

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 quarts            water
1-½                   TBSP salt
½ tsp                white pepper
1 box (24 oz.)    instant white grits
¼ lb.                 butter
2 cups              heavy cream
2 quarts            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 occasionally.  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.