Crispy Gulf Snapper with Pulled Pork & Citrus Grits

Crispy Gulf Snapper with Pulled Pork & Citrus Grits - Recipe Finder

Crispy Gulf Snapper with Pulled Pork & Citrus Grits

crispy-gulf-snapper-with-pulled-pork-amp-citrus-grits

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Splurge

Top Chef, Season 8, Episode 11, Elimination Challenge, Winner

Ingredients

1 whole snapper (or 2 large sides) cut into 4 oz pieces
1 pound pork shoulder
1 quart of chicken stock
1 box yellow grits
1 quart chicken stock
1 quart milk
1/2 cup pecorino romano, grated
1/4 cup lime zest
1/4 cup lemon zest
1/2 pound butter

Bread and Butter Pickles:

1/2 cup cucumber, batonnet
1/4 cup radish, sliced
1/4 cup shallot, sliced
1 cup cider vinegar
1/2 cup sugar
3 chilies, crushed
1 tablespoon mustard seed
1 teaspoon cloves
Salt, to cover vegetables

Directions

1. Boil chicken stock and milk and whisk in grits until cooked.

2. Finish with cheese, butter, and citrus zest

3. Season snapper pieces with salt and pepper and sauté in oil until cooked through.

4. Season pork with a coffee BBQ rub.

5. Then grill until browned on all sides. Then place shoulder in a pressure cooker with chicken stock and cook for 1 hour.

Bread and Butter Pickles:

1. Slice vegetables and cover with salt for 30 minutes

2. Rinse off salt

3. Boil sugar and vinegar with chilies, mustard seed, and cloves. Chill.

4. Combine everything to pickle.