Southern Cheese Grits

• 2 Tbl.salt, kosher
• 1 tsp pepper, black table
• 1 Qt. grits
• 2 cups cream, heavy
• 8 oz. (W) butter, salted
• 1-½ Lbs. cheese, extra melt, grated
EQUIPMENT/SMALLWARES: Measuring pitchers, Stockpot, Measuring cups, Measuring spoons, Scale, Long-handled whip, Bags and clips for chubbing, Rubber spatula, 1/6 or 1/3 pan (if needed immediately)
PROCEDURES:
1.   Combine the milk, salt and pepper in a large, narrow stockpot (not kettle or braising pan).  Heat to 180 degrees F.
2.   Slowly add the grits to the hot milk while stirring. Bring just to a boil.Stir constantly to avoid scorching.
4.   Once the grits are dissolved, lower the heat to a simmer and cook for 20 -30 min or until grits are tender and fully cooked.
5.   Stir occasionally to maintain a smooth, creamy texture.
6.   Stir in the cream and butter.
7.   Cook for another 2-3 min. until the grits are tinder.
8.   Fold the grated cheese into the grits.
9.   Stir to incorporate.
10.  Check yield, and remove from heat.If needed immediately, transfer to a 1/6 or 1/3 pan.
11.  Otherwise, chub into 1/2 gallon chubs, label, daye, initial, and place in an ice bath immediately to prevent continued cooking.
12.  Once cooled to 40 degrees, portion the grits into 2#8 Scoop microlight contaiers and store refrigerated.

SHELF LIFE: 5 days Refrigerated .  Hot on line - 2 hours.
QUALITY ASSURANCE:
Color:  Cream
Texture:  Creamy through the vast majority with a tiny bit of grit in the very center of each piece.
Flavor / Aroma:  Rich flavor from cheese, salt and pepper evident
Holding Requirements:  Storage - hold at 35-41 degrees F; Line - hold at 140-160 degrees F

Creole Shrimp Grits
INGREDIENTS: SERVICE: Large Pasta Bowl
• 1 #60 scoop butter, salted
• 1 oz. S Andouille Pieces 1 oz (W)
• 2 oz S Pepper Mix
• 8 Each S Boiled 26/30 Shrimp (tail off )
• 1 Tbl S Green Onions, 1/4" Angle Chop
• 1 tsp. seasoning, redfish (blackened)
• 3 oz. clam juice
• 2 oz. jambalaya topping
• 2 tsp. lea & perrins, gallon
• 1 #60 butter, salted
• 2 #8 scoops S Southern Cheese Grits
• 1/2 tsp. S Parsley, Minced
PROCEDURES:
1.   Melt the butter in a pre heated saute skillet over high heat.  Add the andouille, pepper portion, seasoning and green onions.  Saute for approx. 1 minute, until the sausage and peppers have begun to only slightly color.
2.   Add the shrimp, clam juice, lea & perrins, jambalaya topping and bring to a boil.  Cook just until the shrimp are heated throughout.  The sauce should only slightly reduce.
3.   Once heated, add the butter to the skillet and shake vigorously until the butter has been incorporated.
4.   Meanwhile, heat the creamy grits in the microwave for 1 minute, being sure to stir the grits half way through the heating.

TO PLATE:
5.   Place one #8 scoop of the heated grits in the center of the pasta bowl.
6.   Pour the heated shrimp sauce on top of the grits, evenly spreading the shrimp and andouille on and around the grits.
7.   Place the second scoop of grits on top of the center of the shrimp and andouille sauce.
8.   Sprinkle with approx. 1/2 tsp. of parsley and serve immediately.

Crawfish Bread
• 2oz. (V) cream, heavy whipping
• 2oz. (V) Alfredeaux Sauce, prep
• 1 Each  Brioche Bread, Toasted prep
• 1- #16 Scoop Artichoke & Spinach Dip
• 1- #16 Scoop  - heaping Velvet Crawfish
• 1- #16 Scoop  cheese, montery jack
EQUIPMENT/SMALLWARES: Skillet, 2 oz ladle, #16 scoop, spatula, sheet pan, deli paper, plastic wrap, day dot, masking tape

PROCEDURE:
1. In a skillet, bring the heavy cream to a boil and reduce by half. 
2. Add Alfredo sauce and whisk in until smooth.
3. Spread Artichoke & Spinach Mix over the bread, ensuring that the entire surface of the bread is covered. (This will prevent burning of the bread in the broiler)
4. Distribute Velvet Crawfish evenly across the bread.
5. Pour mixture over crawfish and spinach mix.
6. Sprinkle Monterey Jack cheese over Alfredo sauce.
7. Place on ½  sheet pan lined with deli paper and place in the cooler.

Pork
• 3 Each Pork Medallions, 3 oz. (W)
• 2 tsp. seasoning, cajun duck
• To cook butter, clarified
• 6 fl. oz.  La Boucherie Sauce
• 8 oz (W) Angel Hair Pasta
• To Rim Parsley, fresh, minced, prep
PROCEDURES:
1.   Place pork medallions in a dry pan lined with a clean sheet of deli paper.
2.   Evenly sprinkle with 1 tsp. cajun duck seasoning over medallions.
3.   Turn medallions over & sprinkle with remaining 1 tsp. of cajun duck seasoning.
4.   Ladle the clarified butter onto the blackening grill.
5.   Place seasoned medallions on the blackening grill. Cook until the spices are blackened, about 2.5 minutes.
6.   Flip meat over & cook until spices are blackened & meat doneness reaches medium, about 2.5 minutes.
7.   Ladle La Boucherie Sauce in sauté pan to warm. Do not boil or reduce.
8.   Meanwhile, place the Angel Hair pasta in boiling water to warm.
9.   Drain pasta & place in small metal bowl with the Whipped Garlic Butter. Toss with a spatula until pasta is coated. Using a pasta fork, mound the pasta at 12 o'clock on a 15" oval platter.
10. Pour the sauce around the pasta (but not on the pasta) onto the plate.
11. Place medallions onto sauce around the pasta.
12. Garnish the plate rim with the Minced Parsley. Place a biscuit at 11 o'clock.
 

CREOLE GUMBO
• 8 oz (W) butter, salted
• 4 Lbs. smoked sausage - 1/2" diced
• 5 Lbs. chicken, thigh meat - 1" diced
• 5 Lbs. chicken, random  - 1" diced
• 5 fl. oz seasoning, house
• 2 fl. oz. paprika
• 2 fl. oz.  salt, kosher
• 4 tsp. pepper, cayenne
• 3 Gallons onions, diced
• 1 Gallon celery, diced
• 1 Gallon pepper, green diced
• 1 Quart  pepper, red bell - 1/2" diced
• 2 fl. oz S Garlic, Minced
• 1 Quart  S Green Onions, 1/4" angle cut
• 4 Gallons+1Quart S Chicken Stock
• 4 Lbs. gumbo crabs - cut into quarters
• 1 Gallon okra, frozen sliced (2 Lbs)
• 1 Cup chicken bouillon flavoring
• 1 Cup fish bouillon flavoring
• 2 Cup dark roux
• 2 Cup flour, dusting
• 1 Quart  water
EQUIPMENT AND SMALLWARES:Chefs Knife, Cutting Board, Scale, Measuring Cups, Measuring Spoons, Cooing spoon, stainless steel mixing bowl, whisk, Timer
PROCEDURE:
1.   Melt the butter in a large rondo and the diced sausage.
2.   Cook for approx 5 minutes over medium high heat until the sausage has rendered out its fat and the butter is foamy.
3.   Add the diced chicken, house seasoning, paprika, and salt and cayenne.
4.   Cook for 5 minutes more until the chicken is completely cooked and browned.
5.   Add 1 Cup of chicken stock to the rondo and stir with a cooking spoon to release all of the browned pieces from the pot.
6.   Transfer the browned contents of the rondo to a steam kettle and add the onions, celery, bell peppers, garlic, and green onions.
7.   Cook for 5 minutes until the vegetables have completely softened and begun to "cook down".
8.   Add the chicken stock and bring to a boil.
9.   Once boiling, add the gumbo crabs, okra, chicken base, & fish base and bring back to a boil.
10. Add the dark roux while wisking to incorporate.
11. Place the water and flour in a mixing bowl and whisk to make a slurry. Add the slurry to the gumbo while whisking.
12. Bring to a boil then reduce the heat to a simmer.
13. Simmer for 1 hour, stirring occasionally.
14. Remove from the heat, check the yield, and chub into 1/2 gallon increments. label, date, and initial each chub.
15. Place the chubs in an ice bath to cool to 40 degrees.
16. Once cooled, remove from the ice bath and store refrigerated.
17. Bring a pot of water to a boil.
18. Add the chub of gumbo base to the pot to heat to 140 degrees. Do not open the gumbo into a pot and heat, the resulting soup will be too salty.
19. Place the shrimp and oysters in a skillet and heat until cooked throughout.
20. Open the heated gumbo into a 1/3 pan and add the cooked shrimp and oysters.
21. Place the heated soup in a heat well and hold hot for 1 shift.
Kitchen Consultants to Provide
• Mardi Gras decorations
• Mardi Gras beads
• Anything else that would make the segments New Orleans/Mardi Gras fun
About Chef Chuck Wheeler of Copeland’s Restaurants
Charleston “Chuck” Wheeler currently serves as the Director of Culinary Operations for the Al Copeland Investments, which owns and operates a wide variety of restaurants in the New Orleans region, including: Copeland’s Famous New Orleans Restaurant & Bar, Copeland’s Cheesecake Bistro and Sweet Fire & Ice. 
About Chef Wheeler and Mardi Gras
For those not fortunate enough to travel to the ‘Big Easy’ this year, please meet New Orleans’s hottest import- Chef Chuck Wheeler of Copeland’s of New Orleans restaurants.   Chef Wheeler is a lifelong Mardi Gras veteran and award-winning chef that can show audiences how to recreate Bourbon Street in their very own home. Chef Wheeler’s has been a guest on Martha Stewart Radio and his recipes have been in USA Today, Restaurant Hospitality Magazine and Star Magazine. Copeland’s Restaurants is famous for its authentic New Orleans-style food.  Copeland’s has had many famous

Blackened Pork Laboucherie

INGREDIENTS:                   SERVICE:15" Oval Platter

3 Each                                   Pork Medallions, 3 oz. (W)

2 tsp.                                       seasoning, cajun duck

To cook                                  butter, clarified

6 fl. oz.                                   La Boucherie Sauce

8 oz (W)                                 Angel Hair Pasta

To Rim                                   Parsley, fresh, minced, prep

PROCEDURES:

1.   Place pork medallions in a dry pan lined with a clean sheet of deli paper.

2.   Evenly sprinkle with 1 tsp. cajun duck seasoning over medallions.

3.   Turn medallions over & sprinkle with remaining 1 tsp. of cajun duck seasoning.

4.   Ladle the clarified butter onto the blackening grill.

5.   Place seasoned medallions on the blackening grill. Cook until the spices are blackened, about 2.5 minutes.

6.   Flip meat over & cook until spices are blackened & meat doneness reaches medium, about 2.5 minutes.

7.   Ladle La Boucherie Sauce in sauté pan to warm. Do not boil or reduce.

8.   Meanwhile, place the Angel Hair pasta in boiling water to warm.

9.   Drain pasta & place in small metal bowl with the Whipped Garlic Butter. Toss with a spatula until pasta is coated. Using a pasta fork, mound the pasta at 12 o'clock on a 15" oval platter.

10. Pour the sauce around the pasta (but not on the pasta) onto the plate.

11. Place medallions onto sauce around the pasta.

12. Garnish the plate rim with the Minced Parsley. Place a biscuit at 11 o'clock.