Smoked Veal Shanks with Creamy Grits and Port Wine Poached Pears - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Smoked Veal Shanks with Creamy Grits and Port Wine Poached Pears

Smoked Veal Shanks

Ingredients:

Veal shanks

Salt and pepper to taste

Method:

Season shanks with salt and pepper. Smoke at 300 degrees for 1 hour to an 1 hour and 15 minutes

Grits

Ingredients:

¼ cup dry grits

¾ cup heavy cream

¼ cup water

2oz butter

4oz brie cheese

Salt and pepper to taste

Method:

In pot bring cream, water, and butter to a boil.

Add in dry grits and whisk until grits are tender.

Add brie until melted

Add salt and pepper to your taste.

Poached Pears


Ingredients:

2 each pears

2 cups port wine

Method:

Slice pears into rounds

Pour wine into a pot and heat until boiling

Reduce heat and place pears in. cook until pears are tender

 

Port Wine Butter Sauce

Ingredients:

Port wine 1 cup

Butter 4 oz


Method:

Reduce wine by ½ then slowly whisk in butter on medium heat until incorporated.

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