Mess Hall’s Hog Chop with Cheddar Grits and Tabasco Butter

Name: Mess Hall’s Hog Chop with Cheddar Grits and Tabasco Butter
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Southern
Ingredients: 1 teaspoons all spice; 2 Tbsps apple cider vinegar; 2 bay leaves; 1 teaspoons cayenne pepper, divided; 1 liters chicken stock, divided; 118 milliliters half and half; 59 milliliters juniper berries; 118 milliliters pink salt, or substitute kosher salt; 237 milliliters light brown sugar; 907 grams pounds mustard greens, washed and cut into 3-inch pieces; 1 teaspoon paprika; 1 pinch each salt & pepper to taste; 2 shallots, peeled & minced; 355 milliliters stone ground white grits; 2 teaspoons red tabasco sauce; 12 Tbsps unsalted butter, softened & divided; 1 teaspoon vegetable oil, plus more for grill; 227 grams white cheddar, grated

Mess Hall’s Hog Chop with Cheddar Grits and Tabasco Butter might be just the main course you are searching for. This gluten free recipe serves 6. One serving contains 703 calories, 24g of protein, and 44g of fat. A mixture of stone ground grits, shallots, tabasco sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 5 hours. This recipe is typical of Southern cuisine.

Instructions

Place brown sugar, pink salt, juniper berries, paprika, all spice, ¼ teaspoon cayenne, cinnamon stick pieces and bay leaves into a large bowl.

Ingredients you will need

Juniper Berries

Cinnamon Stick

Brown Sugar

Bay Leaves

Allspice

Ground Cayenne Pepper

Paprika

Salt

Equipment you will use

Bowl

Add 2 cups hot water; stirring the mixture until the sugar and salt is dissolved.

Ingredients you will need

Sugar

Water

Salt

Add 6 cups of cool water, stir to combine.

Ingredients you will need

Water

Heat 1 teaspoon oil in a small saute pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and cook, stirring often until softened, about 5 minutes. Scrape them into a small bowl to cool completely. Stir in 8 tablespoons softened butter and Tabasco; mix thoroughly. Shape the butter into a log on a piece of plastic wrap. Wrap it tightly and freeze. Use within 2 weeks.Sous vide: Fill a Sous Vide machine with warm water. Set it to 138 degrees F. for medium-rare pork.

Ingredients you will need

Shallot

Tabasco Sauce

Butter

Water

Pork

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the chops from the brine, rinse them in cool water and dry thoroughly.

Ingredients you will need

Brine

Water

Place each into a vacuum pouch, following manufacturers directions. Submerge the pouches in the water and cook for at least 2 hours and up to 4 hours.Once they’ve reached the proper temperature remove from water. You may now plunge them in water to cool then store in the refrigerator until ready to grill or you may remove them from the pouches, saving any accumulated juices, and grill them immediately.Make the greens: In a large high-sided skillet, heat 1 tablespoon butter over medium-high heat.

Ingredients you will need

Butter

Greens

Water

Equipment you will use

Frying Pan

Grill

Add diced onion, and saute until translucent and beginning to brown, about 6 minutes.

Ingredients you will need

Onion

Add the prepared mustard greens, and sprinkle with a pinch each salt and pepper.

Ingredients you will need

Mustard

Salt And Pepper

Greens

Once they begin to wilt add 1 cup chicken stock. Toss until greens are completely wilted.

Ingredients you will need

Chicken Stock

Greens

Add the vinegar, cover and set aside in a warm place.Make the grits: Bring remaining 5 cups chicken stock to a boil in a 4-qt. saucepan over high heat. Gradually whisk in grits; reduce heat to medium-low, and cook, whisking constantly for about 5 minutes. Continue to cook until tender whisking occasionally, about 15 more minutes.

Ingredients you will need

Chicken Stock

Vinegar

Grits

Equipment you will use

Whisk

Sauce Pan

Remove from heat and stir in cheddar, half-and-half, remaining 3 tablespoons butter, remaining cayenne, and season with salt and pepper. Cover and set aside in a warm place.Grill the chops: Prepare a charcoal or gas grill for direct grilling over medium-high heat. Season grill with towel dipped in vegetable oil (use tongs for safety).

Ingredients you will need

Salt And Pepper

Vegetable Oil

Ground Cayenne Pepper

Cheddar Cheese

Butter

Equipment you will use

Grill

Tongs

Place the chops on the grill until lightly charred on the outside, about 2 minutes. Turn the chops and repeat. Your goal is charred on the outside but just warmed through on the inside because they are already cooked on the interior to the perfect doneness.To serve: Gently rewarm and loosen the grits with a bit of water if necessary. Spoon some onto 6 serving plates and top each with achop. Top each chop with a slice of Tabasco butter and drizzle some of the set aside meat juices.

Ingredients you will need

Tabasco Sauce

Butter

Grits

Water

Meat

Equipment you will use

Grill

Serve the warm greens on the side and serve.

Ingredients you will need

Greens

Equipment

Ingredients

Servings:

1teaspoons

all spice 2Tbsps

apple cider vinegar 2

bay leaves 1teaspoons

cayenne pepper, divided 1liters

chicken stock, divided 118milliliters

half and half 59milliliters

juniper berries 118milliliters

pink salt, or substitute kosher salt 237milliliters

light brown sugar 907grams

pounds mustard greens, washed and cut into 3-inch pieces 1teaspoon

paprika 1pinch

each salt & pepper to taste 2

shallots, peeled & minced 355milliliters

stone ground white grits 2teaspoons

red tabasco sauce 12Tbsps

unsalted butter, softened & divided 1teaspoon

vegetable oil, plus more for grill 227grams

white cheddar, grated

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Forge Cellars Classique Riesling. It has 4 out of 5 stars and a bottle costs about 21 dollars.