Smoked Rib Eye With White Gravy Collard Greens And Grits Souffle Recipes

Steps:

• For the rib eyes: Preheat the oven to 200 degrees F. Line a sheet pan with wood chips, then top with a rack.
• Sprinkle all sides of the steaks liberally with salt and pepper. Place on the prepared rack, then tent with foil. Bake until the desired internal temperature, 115 degrees F for medium-rare, 1 1/2 to 2 hours.
• Heat a cast-iron skillet over medium-high heat. Pat the steaks dry, if needed. Rub the steaks with the oil on both sides, then sear the steaks on the first side for about 2 minutes. Flip the steaks and add the butter, thyme and garlic cloves to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute. Remove the steaks from the skillet and loosely cover with foil. Set aside.
• For the white gravy: Without wiping out the skillet, add the onions and garlic and cook in the drippings over medium heat, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to low and add the flour. Cook, stirring constantly, until the mixture begins to lightly brown, about 5 minutes.
• In a small bowl, combine the broth, milk, Worcestershire, molasses, lemon zest, cayenne and thyme. Gradually add to the skillet, stirring constantly, until well incorporated. Bring the mixture to a boil and let cook, stirring, until the mixture thickens. Strain through a fine-mesh sieve and season to taste with salt. Serve with the Grits Souffle and Potlikker Greens.
• Preheat the oven to 425 degrees F. Butter eight 6-ounce ramekins.
• Bring the milk, grits, salt and 3 cups water to a boil, stirring occasionally, in a large saucepan over high heat. Reduce the heat to medium-low and continue boiling, stirring often, for 20 minutes. Add the butter and stir until melted. Reduce the heat to low and simmer, stirring occasionally, until the grits are soft, about 15 minutes more.
• Remove from the heat and cool for 5 minutes, stirring occasionally. Vigorously stir in the cheese and egg yolks. Cool to lukewarm, stirring occasionally, about 20 minutes. (The mixture needs to stay loose and not clump.) Gradually stir in another 1/2 cup water, as needed, to loosen up the grits.
• Whisk the egg whites in a large bowl until soft peaks form. Stir a third of the beaten whites into the grits mixture to loosen it. Fold in half of the remaining whites until incorporated, then fold in the remaining whites until only a few white streaks are left. Pour the mixture into the prepared ramekins and smooth the tops.
• Bake until puffed and golden brown, about 35 minutes. Immediately top with more Cheddar and the chives. Serve hot or warm.
• In a large pot, combine the turkey, red pepper flakes, garlic, onion and 2 quarts water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 30 minutes.
• Meanwhile, prepare the collards: Set aside 4 whole collard leaves. Working in batches on the remaining collards, hold the stems with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stems clean. (If the leaves are really large, cut them down the center.) Working in batches, stack the leaves, then roll them like a cigar. Slice the rolls thinly.
• Add the sliced greens to the pot and simmer until tender, about 30 minutes. Season to taste with salt and pepper. Pull the meat from the turkey leg, then discard the bone and return the meat to the pot along with the vinegar.
• Bring a large saucepan of water to a boil and generously salt. Fill a large bowl with ice water. Add the reserved whole collard green leaves to the boiling water and boil until vibrant green, about 20 seconds. Remove with tongs, and immediately transfer to the ice water.
• Preheat the broiler and line a baking sheet with foil. Pat the whole leaves dry and lay on the prepared baking sheet. Lightly brush with the oil. Broil the leaves until lightly charred in spots, about 90 seconds. Stuff each leaf with collard greens and serve additional potlikker on the side in a ramekin.

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
• Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
• Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes.

Steps:

• To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
• Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
• In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
• To serve: Dress the collard greens with the pepper vinegar to taste.

Steps:

• Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
• Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
• Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
• Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.