| Ingredients for Ham Gravy |
1 cup Fine Diced Virginia Ham
1/2 cup Fine Diced Onion
1/2 cup Kahlua
1/2 cup Coffee
2 cups Demi Glace
Butter to taste
|
| Ingredients for Parmesan Grits |
1 box Cooked Grits
Butter to taste
Parmesan Cheese to taste
Salt and Pepper to taste
|
| Method for Breading |
| Cook shallots in oil for about 10 minutes
over medium high heat until they are well
browned.
Mix the shallots with the bread
crumbs, oil, scraping the bottom of the pan.
Season with salt and pepper and set aside. |
| Method for Grits |
| Cook Grits according to directions on the
box.
Add as much butter and parmesan as
you want, keeping the grits slightly stiff.
Adjust seasoning; you may not need to add
much salt as the cheese is salty. |
| Method Ham Gravy |
| Sauté the ham and onions in a little oil
until they start to brown slightly.
Pour in Kahlua (be careful it will flame). When the
flame goes out, add coffee, and reduce by
half.
Add demi glace and cook about 5
minutes until reduced further.
Whisk in
butter to thicken. |
| To Finish Dish |
| Bread slightly moist tenderloins. Sauté
over medium heat.
Finish in a 400° oven
for about 8 minutes for medium, turning
once.
Slice tenderloins, serve over grits and
cover with sauce. |
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