Snapper and Pulled Pork Ingredients:
1 whole snapper (or 2 large sides) cut into 4-ounce pieces
1 pound pork shoulder
1 quart of chicken stock
1 box yellow grits
1 quart chicken stock
1 quart milk
1/2 cup Pecorino Romano, grated
1/4 cup lime zest
1/4 cup lemon zest
1/2 pound butter
Procedure:
1. Boil chicken stock and milk and whisk in grits until cooked.
2. Finish with cheese, butter, and citrus zest
3. Season snapper pieces with salt and pepper and sauté in oil until cooked through.
4. Season pork with a coffee BBQ rub.
5. Grill until browned on all sides. Then place shoulder in a pressure cooker with chicken stock and cook for 1 hour.
1 whole snapper (or 2 large sides) cut into 4-ounce pieces
1 pound pork shoulder
1 quart of chicken stock
1 box yellow grits
1 quart chicken stock
1 quart milk
1/2 cup Pecorino Romano, grated
1/4 cup lime zest
1/4 cup lemon zest
1/2 pound butter
Procedure:
1. Boil chicken stock and milk and whisk in grits until cooked.
2. Finish with cheese, butter, and citrus zest
3. Season snapper pieces with salt and pepper and sauté in oil until cooked through.
4. Season pork with a coffee BBQ rub.
5. Grill until browned on all sides. Then place shoulder in a pressure cooker with chicken stock and cook for 1 hour.
Author: Chef Richard Blais
Show: Top Chef, Season 8
Source: http://www.bravotv.com/media/top-chef/season/8/top-recipe/pdf/ep811-recipe.pdf