Jay Ducote shows off cheesy grits with rabbit
BATON ROUGE - Local food blogger Jay Ducote showed us how to make a cheesy grits plate with Welsh Rarebit, or rabbit.
You can find the full recipe below, and check out his Bite & Booze blog for more recipes and events happening around the area.
Cheese Grit Arancini with Tin Roof Blonde Welsh Rarebit
4 cups water
1 tsp salt
1 cup grits
2 cups sharp cheddar cheese, grated
2 tbsp unsalted butter
1 tbsp Slap Ya Mama Cajun Pepper Sauce
6 eggs, divided
1/2 pound aged Mozzarella
1 cup flour
1 cup panko bread crumbs
2 tsp Slap Ya Mama Cajun Seasoning
canola oil for frying
Heat salted water to boiling in medium saucepan. Add in the grits and stir. Reduce heat to medium and continue to stir until the grits are smooth and creamy, about 5 minutes. Add the grated cheddar, butter, and hot sauce and stir until combined. Cool grits in refrigerator for at least a couple hours.
Preheat oil to 350 F. Remove grits from refrigerator and add three eggs. Blend in the eggs using fingers to make the grit mixture stickier. In separate bowls, lay out the other three eggs, beaten, the flour, and the bread crumbs putting a tsp of Cajun seasoning it with the flour and the eggs. Form a golf ball sized ball of grits and use thumb to make an indention in the middle. Place a centimeter cube of Mozzarella in the hole then fold the grits back over to encase the cheese. Place the ball in the bowl with flour to coat it, then coat in egg wash, followed by bread crumbs. Place to the side and repeat the process with all the grits. Fry them in batches in the hot oil until golden brown, 3-5 minutes. Remove from oil and place on paper towel. Sprinkle with kosher salt and plate with Welsh Rarebit.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Creole mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Tin Roof Blonde Ale
3/4 cup heavy cream
1 1/2 cups shredded Parmesan
2 drops Slap Ya Mama Cajun Pepper Sauce
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Serve immediately with Cheese Grit Arancini.