Texas is known for football, but it's also known for some down home cooking.As the Metroplex prepares to host Super Bowl XLV, gourmet chef Brian Olenjack, whose restaurant is not far from Cowboys Stadium, is showing you how to cook up some delicious gameday meals that your friends and family will love.Today, Chef Olenjack is cooking up his own creation: Shrimp & Grits Broth: � lb. Thick-Cut Bacon, cut into small dice 3 each Garlic Cloves, sliced 2 each Shallots, julienne 2 Tbsp Sherry 3 Tbsp Tabasco or cayenne sauce 2 cup Shrimp Stock (see recipe below) 2 each Tomatoes, diced � tsp Kosher Salt � tsp Black Pepper In a medium sauce pan, render bacon until soft. Add garlic and shallots and saut� until translucent. Deglaze with sherry and Tabasco. Add tomatoes and reduce for 1-2 minutes. Add shrimp stock, salt & pepper and bring to a simmer. Cook for 15 minutes and reserve for the main dish. Shrimp Stock: When peeling shrimp for the dish, save the shells and use them to make the stock. Place shells in a pot and cover with water. Add 1 onion, chopped into large pieces, and 10-15 whole peppercorns. Simmer for 1 � hours. Strain and let cool. Grits: � cup Grits, quick cooking 1 cup Milk 1 � cup Half & Half 2 Tbsp Butter 1 Tbsp Kosher Salt � Tbsp Fresh Ground Black Pepper � cup Goat Cheese, soft Boil milk and half & half. Add grits and cook according to package directions. Add butter and stir until melted. Add salt & pepper. If desired, add a small amount of goat cheese or white sharp cheddar cheese. Saut�ed Mustard Greens 2 oz Vegetable Oil 5 oz. Bacon Thick Cut, chopped 3 � oz Shallots, chopped 2 oz Garlic, chopped 2 � oz Brandy 1 # Mustard Greens, washed and rough chopped 1 � cup Chicken Stock To taste Kosher Salt & Black Pepper Heat oil in a skillet over medium high heat. Saut� bacon, shallots and garlic until translucent and bacon is rendered. Deglaze with brandy. Add mustard greens and chicken stock and cook until most of the liquid is evaporated. Season to taste with salt and pepper. To assemble dish: (for 4 people) 2 each Garlic Cloves, sliced 1 each Shallot, julienne 6 oz. Andouille, sliced 20 pieces Shrimp (16/20) 1 Tbsp Unsalted Butter To taste Kosher Salt & Black Pepper Saute garlic and shallots in a small amount of oil until translucent. Add andouille and saut� for 1-2 minutes. Add shrimp. Cook on one side 1 � minutes. Turn over and add 4 oz. of broth mixture. Reduce slightly and add 1 Tbsp. butter to thicken sauce. Divide grits evenly onto 4 plates. Place some of the mustard greens in the middle. Pour shrimp & broth mixture over grits and serve.Tomorrow, Chef Olenjack cooks up another unique creation: Dr. Pepper Ribs.
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