Crawfish And Grits With Poached Eggs Recipes

Steps:

• Place grits in a medium bowl and add 2 cups water. Let grits soak at least 8 hours and up to overnight.
• Drain grits and transfer to a medium saucepan. Add dashi and bring to a simmer over medium-high heat. Cook, whisking constantly, for 5 minutes. Add usukuchi, a large pinch of salt, and season with pepper. Continue whisking constantly until thickened, bubbling, and no longer grainy, about 10 minutes. Stir in butter until melted; season with salt and pepper. Set aside and keep warm.
• Heat a large cast-iron skillet over medium heat. Add bacon and cook, stirring occasionally until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove bacon from skillet using a slotted spoon and transfer to a paper towel-lined plate. Drain fat and wipe skillet clean; set aside.
• Place shrimp in a large bowl and add grapeseed oil; season with salt and toss to coat. Heat cast-iron skillet over high heat and add shrimp, working in batches if necessary. Press down on shrimp using the back of a spatula or a smaller pan to sear for 1 to 2 minutes. When shrimp look about halfway cooked, turn and press down on second side. Continue cooking until shrimp have just become opaque and have browned slightly. Remove from pan.
• Divide grits evenly between 4 bowls; top each with a poached egg. Divide shrimp and scallions evenly between bowls and serve immediately.

Steps:

• Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
• Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25-40 minutes, depending on coarseness.
• Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8-10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
• Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
• Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
• Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.

Steps:

• Fill a high-sided skillet or a wide saucepan with 3 inches of water. Bring to a boil over high heat. Stir in vinegar. Break egg into a small shallow bowl or cup. Reduce heat to a high simmer. Lower the bowl with egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon to keep egg white together, if needed. Simmer until yolk is just set, about 4 minutes.
• Remove poached egg with a slotted spoon, and drain it quickly on a paper towel. Place egg over Creamy Calcium Grits. Season with salt and pepper, and serve immediately.

Steps:

• In a mixing bowl, toss the crawfish tails with salt and cayenne.
• In a 3-quart saucepan, over medium heat, add the olive oil.
• When the oil is hot, add the onions.
• Season the onions with salt and cayenne.
• Saute for 2 minutes, or until the onions are soft.
• Add the crawfish and garlic.
• Continue to cook for 2 minutes.
• Add the stock and half and half to the pan.
• Season with salt and cayenne.
• Bring the liquid to a boil.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Add the grits and stir constantly until they are very tender, about 10 minutes.
• Add the cheese and stir to mix and melt it.

Steps:

• Fill a 2-quart saucepan with 3 cups milk and add 1/4 teaspoon salt. Bring to a boil, and slowly stir in grits with a wooden spoon. Reduce heat to a bare simmer, and stir the grits twice every minute. (The grits may cake on bottom and sides, so scrape the pan well.) After 10 minutes, taste the grits and add salt as needed. After 20 minutes, the grits should be tender and maybe a little runny (they will continue to congeal as they cool). They will remain warm in the covered pan for another 45 minutes.
• While the grits are cooking, heat a cast-iron skillet over medium-high heat. Add the bacon and reduce heat to low; cook until just before desired crispness. (Residual heat will continue to cook the bacon after it is out of the skillet.) Cooking time varies according to bacon's thickness, but it should be at least 10 minutes.
• Fill a 7-inch stainless-steel or nonstick skillet with water to 12 inch below the rim. Place over medium heat and bring to a rolling boil. Crack the eggs on opposite sides of the pan; some of the white may break off and float to the top. Cook for 4 minutes for a thick but runny yolk, 6 minutes for a firm yolk. Remove with a slotted spoon and let sit on a small plate until water drains off.
• To serve, scoop a generous dollop of grits into a shallow bowl. Place a bacon slice on opposite sides of the grits and top the grits with a poached egg. Season with salt and pepper. Present the plates at the table and, using a truffle shaver adjusted to its thinnest setting, shave the truffle over the eggs.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.