The chef himself.
The first in a monthly series, this installment of Cooking with … features a recipe from The Bedford executive chef Mark Steuer. (We promise, we’ll slow down with The Bedford news soon — we’ve just been really excited about the spot opening up and spicing up the Division and Ashland intersection.)
Below, Steuer shares a dish that has special significance in his life:
“Shrimp and grits is a dish that means a lot to me. It’s not on the menu at The Bedford right now, but there might be some variation of it in the future. I like it because it reminds me of home, of growing up in the south and of treating simple ingredients with integrity. It’s basically just corn, shrimp and bacon, three things that are in abundance in the South. I get my grits from Plapp Family Organics in northern Illinois — he grinds it for us just like Anson Mills does back home. I hope you like it!”
Shrimp and grits
Yields six portions
For the grits:
2 cups chicken stock
2 cups milk
3 cups coarse yellow grits
Bring milk and stock up to a simmer, and then whisk in grits slowly and turn heat down to low. Stir continuously with a wooden spoon until all liquid is absorbed and grits are fluffy. Season with salt, lemon and Tabasco to taste.
For the shrimp and sauce:
24 Carolina brown shrimp or tiger shrimp
1/4 pound bacon, cut into lardons
1/2 red onion, minced
1/4 cup garlic, minced
1 jalapeno pepper, minced
2 scallions, thinly sliced (for garnish)
1/2 cup red wine
1 cup chicken stock
2 tablespoons blond roux
In a saucepan, render bacon lardons over low heat until crispy. Add onions, jalapeno and garlic and stir until soft. Add red wine, and reduce by two-thirds. Add chicken stock, and reduce by half. Stir in roux, and allow to thicken to sauce consistency. Season and add shrimp and cook in sauce for 4 minutes or until cooked through.
Place large spoonful of grits in a bowl, place 4 shrimp on top and spoon sauce over top. Garnish with scallions and serve.