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Chambers Eat + Drink Chef Trevor Ogden originally served his grits creamy with a braised pigs feet croquette, adding a smoky element to mimic how southern cuisines smoke their pigs feet. After that dish had its run, he looked for a new way to use them. Because they were so good and unique, he remembered making chickpea frites with Chef Mark Denham before he opened Laiola, and transformed the grits into fries. Smoke on these.
Smoked Grit Fries
4 cups smoked cream (recipe below)
1/2 cup butter
1 1/2 cups white corn grits
1/2 cup panko, ground in food processor to a medium consistency
1 quart vegetable frying oil
1. Place smoked cream and butter in a 4 quart pot.
2. Bring to a low simmer.
3. Slowly whisk in grits until thickened and grains are fully cooked.
4. Spread out onto a parchment-lined sheet pan. Let it cool completely.
5. Portion into 1-inch by 1-inch by 3-inch logs.
6. Coat the logs with panko.
7. Fry in vegetable oil at medium high heat.
8. Remove from oil and place on paper towel. Salt to taste.
9. Serve with a favorite aioli or dipping sauce.
2 quarts 2% milk
3 medium garlic cloves, crushed
1 teaspoon salt
1 quart smoke stock: 1 quart 2% milk, 1/4 teaspoon liquid smoke, which can be found at specialty grocery stores
1. Place crushed garlic, smoke stock, and milk into a pot.
2. Simmer on low while stirring frequently.
3. Reduce to 1 1/2 quarts of liquid.
4. Pull off heat and strain through a fine mesh strainer.
5. Season with salt and let cool.