RECIPE: Bambina's braised corn with southern grits - wave3.com-Louisville News, Weather & Sports

RECIPE: Bambina's braised corn with southern grits

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Braised Corn:

4 Ears sweet yellow corn      

¼ cup red &green bell pepper            

¼ white part of leek              

4 Thick Cut Smoked Bacon Slices    

Butter                                                   

Splash Heavy Cream              

Local Raw Organic Honey    

Salt, Pepper, Smoke Paprika, Garlic

 

Rose Butter Sauce:

Rose Champagne                   

3 cloves garlic

1 small shallot

1tbs. Heavy Whipping Cream

11/2 lb. Grass-fed Sweet Cream Butter  

Half lemon     

Salt, Pepper, Paprika

 

Southern Grits:

½ cup Organic Stone Ground Corn Grits

1 ½ cup Chicken Stock

½ cup Heavy Whipping Cream

¾ cup Extra Sharp Cheddar

1 tbs. Bacon Fat

Pat of butter

Salt

Pepper

Garlic

Red Pepper Flakes

 

Braised Corn:

In a heated cast iron skillet cook the bacon and render the fat. Remove and chop the bacon, remove most of the drippings and leave enough to coat the bottom of the pan. When preparing your mis en place make sure to have your raw corn already cut off the cobb, your leeks cleaned and sliced, and also have your bell peppers chopped. In the heated cast iron coated with bacon drippings add the leeks and bell peppers and sauté on medium-high for only a minute, after the quick sauté add your corn and cook until the corn reaches the consistency you desire. I prefer the corn to have a crunchy bite so I cook it for 3-4 minutes. During the cooking time you add your spices to your specific taste, there is no right or wrong amount. After the corn reaches the flavor and texture you prefer add small amount of butter and a splash of cream. Once the butter melts turn off the heat and drizzle in the honey.

Rose Butter Sauce:

In your sauce pan sauté garlic and shallots in a pat of  butter. When preparing your mis en place for this portion of the dish make sure to have your shallots and garlic finely minced, also your butter chopped into chunks. Have a sieve on hand as well as kitchen shears. Once the shallots and garlic soften add ¼ cup of the rose and reduce it down. Once it is reduced ad a tbs. of  heavy whipping and begin to whip in the rest of the butter. The key is to continue whipping so the solids don't separate from the liquids. Add your seasonings to taste and then strain the mixture in a sieve. What shall remain is a velvety butter sauce infused with champagne. Add a squeeze of lemon at the very end right before serving.

Southern Grits:

In a medium sized sauce pan bring the chicken stock and cream to a high simmer. Wisk in the corn grits, bacon fat, and a pinch of salt. Cook for 10 min stirring every couple minutes on low heat. Add the rest of the seasonings and cook for 10 more minutes. Towards the end add the cheese and a pat of butter. Grits can be kept on low heat and reheated at service time with a splash of cream.

 

Golden Seared Scallop:

U10 Scallops

Bambina Blend (Equal parts sea salt, smoked paprika, garlic powder)

1 tsp. butter

3 tsp. coconut oil  (oil of choice)

Season your scallops to your liking. Heat a seasoned cast iron or non-stick sauté on med high. Add the butter and oil and place a few scallops at a time flat side down. Sear 1-2 min without moving for each side of the scallop while basting the scallop. The middle should still be translucent and the flesh should be springy with a golden crust.

 

Visit chef Stephani Syfax's website for more information about her services.