-
1
In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes.
-
2
Then add the garlic and shallots.
-
3
Cook until fragrant, about 1 minute.
-
4
Add the cumin, smoked paprika and cayenne pepper.
-
5
Deglaze with the clam juice and add the heavy cream.
-
6
Allow to reduce by half.
-
7
Finish with the butter and keep warm until ready to serve.
-
8
When ready to serve, add the rock shrimp and cook for about 2 minutes.
-
9
Fry the eggs according to your preference.
-
10
Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs.
-
11
Garnish with Tomato Jam and serve with crusty white bread.
-
12
Cook's Note: For an additional garnish, add grilled Gulf shrimp seasoned with the same spices used to make the Moroccan sauce.
-
13
Bring the milk, cream and butter to a boil in a medium saucepan over high heat.
-
14
Whisk in the grits vigorously.
-
15
Lower the heat and continue to cook, about 10 minutes.
-
16
Season with the salt and pepper.
-
17
Taste the grits at this point; if they are still firm, continue to cook until softened.
-
18
If grits become too thick, thin with additional milk.
-
19
Remove from the heat and stir in the cheeses and truffle shavings or truffle oil.
-
20
Keep warm until ready to serve.
-
21
On the base of each tomato, slice an X with a paring knife, piercing the skin.
-
22
Drop the tomatoes in boiling water for about 30 seconds.
-
23
Place tomatoes in ice water.
-
24
Remove the peel from the tomatoes and slice in half, squeezing out the seeds.
-
25
Roughly chop.
-
26
Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil.
-
27
Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes.
-
28
Refrigerate and use as needed.
