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Poached Duck Egg with Amarillo Grits, Chourico and Kale
- 2 lb pork butt, diced into 2 inch pieces
- ½ lb pork fat, diced into 2 inch pieces
- 3 Tbsp salt
- 6 Tbsp smoked paprika
- 30 cloves whole garlic, peeled
- 3 bay leaves
- 2 cups white wine
- 4 onions, small dice
- 6 red peppers, small dice
- ¼ cup extra virgin olive oil
- 1 cup tomato paste
- 1 bottle white wine
- 2 cups water
- 1 small onion, diced
- 6 cloves garlic, peeled and chopped
- 3 Tbsp olive oil
- 3 bunches kale, washed and de-stemmed
- salt and pepper
EGGS & GRITS:
- 3 cups milk
- 4 Tbsp butter
- ½ cup Anson Mills coarse grits
- 4 Tbsp queso amarillo
- 2 Tbsp distilled vinegar
- 4 duck eggs
- salt and pepper
The day before, marinate the pork, pork fat, salt, paprika, garlic and bay leaves in two cups of white wine in a non-reactive bowl or container.
Mix well with your hands and leave covered in the refrigerator overnight.
The following day run the mixture through a meat grinder.
In a large pot that will fit both the sausage and the remaining ingredients, sauté the onions and peppers in olive oil over medium high heat.
When the vegetables begin to color and are nice and soft, add the tomato paste and toast for 2 minutes.
Add the sausage and sauté until it’s nice and crumbly, about 10 minutes.
Make sure to keep stirring to break up any large clumps that form.
Add the bottle of white wine and water and bring to a boil.
Reduce the heat and simmer for 2 hours, making sure to stir every few minutes.
When the mix is nice and tender with a thick consistency, it’s ready. Keep in mind that you may have to add a little more water during the cooking process to allow for the time it needs to cook.
In a pot with a lid big enough to fit all the kale, sauté the onions and garlic in olive oil over medium heat.
When the vegetables are slightly colored and soft, about 6 minutes, add your kale and season with salt and pepper.
Cover the pot with the lid, lifting every minute or so over the first 7-8 minutes to stir. The kale will start to release moisture; this liquid will become your braising liquid.
Keep the cover on and reduce the heat to low.
Braise slowly for about 30 minutes until the kale is tender, but not falling apart.
Cool and chop to make mixing more manageable.
FOR EGGS & GRITS:
Bring the milk and butter to a simmer in a large sauce pot and season with salt and pepper.
Add the grits and stir continuously over medium heat for 20 minutes, adding more milk if needed.
Check the seasoning and adjust as needed.
To finish the grits, mix the queso amarillo into it and stir to emulsify. When the grits are done, cover and set aside.
In the meantime, while stirring the grits, fill a 2 quart sauce pot with water and add the vinegar.
Bring the water to just before simmering.
Using a spoon, make a whirlpool and crack the eggs in one at a time.
Poach the eggs for about 2-3 minutes until the white is set and the yolk is soft.
In a pot, warm a 50/50 mixture of kale and chourico until nice and hot. Check the seasoning.
Pool the grits in a bowl and then place the kale mixture on top of the grits.
Top with the poached egg and drizzle with extra virgin olive oil (preferably Portuguese oil).