Image of a Hot Brown from Restaurant Table & Main


courtesy of Chef Woolery “Woody” Back at Table & Main

Grits Cake

1 cup stone-ground grits
4 cups milk
½ teaspoon salt
½ cup white cheddar
1 cup flour
2 eggs
3 cups Panko breadcrumbs

First, bring milk and salt to a boil. Whisk in grits and cook on low for about half an hour. The grits should be stiff, not creamy. Next, stir in the white cheddar. Put the grit mixture in a greased cookie sheet, then put the cookie sheet in the freezer until the grits are very stiff. Cut out disks with a biscuit cutter and return to the freezer. In the meantime, put flour in one bowl, whipped eggs in another bowl and breadcrumbs in another. Dip grit disks in the order of: flour, egg and breadcrumbs. Fry in oil until golden brown, then drain on a towel.

Crawfish Mornay

½ pound margarine
2 bunches green onions, chopped
1 cup parsley, chopped
2 tablespoons flour
2 pints half and half cream
1 pound white cheddar
½ cup sherry wine, to taste
Red pepper, to taste
2 bay leaves
2 pounds crawfish
Thyme, to taste

Melt margarine while sautéing green onions and parsley. Next, blend in flour, then add cream and cheese until melted. When cheese is melted, add sherry wine, red pepper, salt, bay leaves, herb seasoning and thyme. Then, fold in crawfish and cook very low for 15 minutes.

To assemble the hot brown, cover each grit cake with slices of smoked deli turkey, two slices of tomato, thick slices of cooked bacon. Finally, pour over the Mornay sauce and brown the sandwich under the broiler.