Best 3 Smoked Rib Eye With White Gravy Collard Greens And Grits Souffle Recipes
Indulge in a Southern feast with our smoked rib-eye recipe, an exquisite combination of flavors and textures. This dish features a perfectly smoked rib-eye steak, tender and juicy, complemented by a rich and creamy white gravy. Collard greens, a Southern staple, are braised with smoked turkey, onions, and spices, resulting in a flavorful and earthy side dish. To complete the meal, a creamy and cheesy grits soufflé is the perfect accompaniment, offering a light and fluffy texture. This combination of dishes creates a harmonious and unforgettable dining experience. Get ready to tantalize your taste buds with this delectable Southern spread!
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GRITS AND GREENS
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
Provided by Vallery Lomas
Categories weeknight, vegetables, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
- Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
- Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
- Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h45m
Yield 1 serving
Number Of Ingredients 25
Steps:
- Preheat grill or grill pan on high heat.
- Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
- In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
- Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
- Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
- In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.
KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
- Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
- Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes.
Tips:
- For the smoked rib-eye, use a good quality steak that is at least 1-inch thick. Season the steak generously with salt and pepper before smoking.
- Smoke the steak over indirect heat at 225 degrees Fahrenheit for about 1 hour, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
- While the steak is smoking, make the white gravy. In a saucepan, melt butter and whisk in flour until smooth. Gradually whisk in milk and bring to a simmer. Season with salt, pepper, and garlic powder. Remove from heat and stir in sour cream.
- For the collard greens, wash the greens thoroughly and remove the tough stems. Chop the greens and add them to a pot with chicken broth, bacon, and onion. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the greens are tender.
- For the grits souffle, whisk together grits, milk, eggs, butter, salt, and pepper. Pour the mixture into a greased baking dish and bake at 350 degrees Fahrenheit for about 30 minutes, or until the souffle is golden brown and puffed.
Conclusion:
This smoked rib-eye with white gravy, collard greens, and grits souffle is a delicious and hearty meal that is perfect for a special occasion. The steak is cooked to perfection and the gravy is rich and flavorful. The collard greens are tender and flavorful, and the grits souffle is light and fluffy. This meal is sure to impress your guests!
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