2006  2005  2004  

NORTH CAROLINA

Chef Brian Stapleton: The Carolina Inn

 

 

 

 

 

Seared North Carolina Coastal Red Snapper, Country Ham Flavored Creamy Anson Mills Grits, Vin Blanc Braised Littleneck Clams, Truffle Flavored Vine-Ripe Red and Yellow Tomato Ragout, Snipped Chives

 

 

Seared North Carolina Coastal Red Snapper, Country Ham Flavored Creamy Anson Mills Grits, Vin Blanc Braised Littleneck Clams, Truffle Flavored Vine-Ripe Red and Yellow Tomato Ragout, Snipped Chives (Serves 6)

Ingredients: Country Ham, finely chopped Shallots, finely chopped and divided Garlic, finely chopped and divided Chicken Stock Anson Mills grits Heavy cream, divided Kosher salt Black pepper White wine Bay leaf Black peppercorns Virgin olive oil, divided 6oz North Carolina coastal red snapper filets Littleneck clams, cleaned and scrubbed Butter, divided Medium red vine-ripe tomatoes, peeled, seeded and coarsely chopped Medium yellow vine-ripe tomatoes, peeled, seeded and coarsely chopped Truffle oil Chives, chopped

Portion/Unit: 2T 2 2 cloves 2 cups 3/4 cup 2 cups taste taste 1 cup 1 1t 6T 6 15 5T 2 2 1t 1 bunch

1. In a heavy 4-quart saucepan over high heat, sauté country ham, 1/3 of the shallots and 1/3 of the garlic until country ham is crisp, approximately 3 minutes.

2. Add chicken stock and heat to simmer. Whisk in grits, reduce heat to low and continue to cook, stirring occasionally, for 30 minutes. Add 1 cup heavy cream, 2 tablespoons butter; season with salt and pepper. Stir to incorporate ingredients. Cover and remove from heat (can be made a day ahead and kept in refrigerator).

3. In a heavy 2-quart saucepan combine white wine, peppercorns, bay leaf, 1/3 of the shallots and 1/3 of the garlic. Bring to simmer and reduce by half. Add remaining heavy cream and reduce by half. Strain white wine sauce through a fine mesh strainer into another 2-quart saucepan; cover and set aside (can be made a day ahead and kept in refrigerator).

4. In a sauté pan over high heat, add 2 tablespoons oil and snapper filets (skin side up). Cook for approximately 4 minutes; turn filets and continue to cook for approximately 4 minutes.
Place white wine sauce back on stove over medium heat, bring to simmer, add pre-washed clams, cover and cook until clams open. Whisk in remaining butter and season with salt and pepper.

5. Add tomatoes, remaining garlic and shallots to snapper. Season with salt and pepper, olive oil and truffle oil. Gently toss to combine. Keep warm.

To serve, divide grits on four pre-warmed plates. Place snapper filets on top of grits and ladle white wine sauce around snapper. Place 3 clams in each plate and spoon tomato ragout over top of snapper. Sprinkle with chives.