For the grits cakes, make grits according to the basic recipe, substituting some of the water with the heavy cream. Add the chicken base and Texas Pete. When the grits are done, add 3/4 cup of chives, 3/4 cup scallions, cheese and peppers. Chill until solid. Form into cakes, dust with chicken breader then saute in olive oil Use the remaining 1/4 cup chives and 1/4 cup scallions to garnish.
For the Portabella Cakes, clean the portabellas and set aside. Using a food processor, shred the carrots and mushrooms separately. In a mixing bowl, combine the portabellas, carrots, 1/2 cup sliced scallions and Monterey seasoning. Add water and flour as needed. Form into patties and coat with breadcrumbs. Saute in olive oil until cooked. Internal temperature should reach 145 degrees.
For the Onion Sauce, saute red onions, shallots and garlic in 4 oz butter. Add wine and beef base and reduce by 1/2. Deep fry pearl onions until brown and the consistancy of paper. Add to wine. Add veal stock and reduce by 1/2. Taste! Tighten up with Demi Grace.
For the Beef Tenderloin, heat oil in a skillet and season with salt and pepper. Sear tenderloin medallions until nice and brown on one side. Turn and cook until medium. Serve with sauce.
For Asparagus, trim, clean and blanch asparagus then drain. Place in a hot pan with black truffle oil, lemon oil and butter. Saute until desired consistancy. Salt and pepper to taste.
Makes 5 servings.
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