Breakfast For Dinner - Alabamas13.com WVTM-TV Birmingham, AL

Breakfast For Dinner

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Pork belly:

-2 lb piece of raw pork belly

-1 quart chicken stock

-2 tablespoons butter

-1 cup white wine

-1 quart mirepoix (equal parts chopped celery, onions, and carrots)

-2 bay leaves

-2 dried red chilies

-1 teaspoon peppercorn

1.      Preheat oven to 300°.

2.      Brown pork belly in butter in an oven-safe pan over high heat.

3.      Remove from pan, lower heat to medium and add mirepoix, sautéing until caramelized.

4.      Add white wine to deglaze and reduce by half.

5.      Add chicken stock and bring to a boil.

6.      Place pork belly back into the pain, making sure to pour mixture over pork belly.

7.      Add peppercorn, bay leaves, and dried chilies.

8.      Cover with foil and place in 300° oven for 3 hours.

9.      Take the pork belly out of the pan and place in a clean pan. Put a second pan on top of the pork belly, adding weight to the top pan so it presses down firmly on the pork belly.

10.  Leave in refrigerator overnight.

11.  Remove from pan and cut into 3” x ½” strips.

12.  Caramelize on hot grill or grill pan.

Quail Egg in the Hole:

-4 Quail Eggs (can usually get at V Richards)

-4 Pieces of Brioche cut into 3” x ½” strips

-2 tablespoons butter

1.      Cut a dime-size hole in the center of bread.

2.      With kitchen shears, cut top of quail egg shells and carefully pour into separate ramekins (being careful not to break yolks).

3.      Add ¼ of butter to non-stick sauté pan and melt.

4.      Add brioche strips to pan and toast for 1-2 minutes.

5.      Pour eggs into the holes and cook 1-2 minutes.

6.      When bottom edge of toast begins to brown, carefully flip over and cook for 30 seconds.

7.      Repeat for remaining 3 quail eggs.

Grits:

-1/2 cup stone ground grits

-2 cups whole milk

-1/2 tablespoon chopped thyme

-1 tablespoon butter

-Salt and pepper to taste

1.      Bring milk just to a boil and add grits and thyme.

2.      Whisk continuously until grits thicken.

3.      Turn down heat and cook 8-10 minutes, whisking occasionally to avoid lumps.

4.      Finish with butter.

To Plate:

Place 2oz. portion of grits in the center of the plate, flank with grilled pork belly and quail in the hole.

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