Chef Hari Cameron of Grandpa (Mac) is in the Delmarva Life Kitchen showing us how to make Caroline gold Rice Grits with Snow Crab and Black Truffle Cultured Butter.
Carolina Gold Rice Grits
with Snow Crab & Black Truffle Cultured Butter
Ingredients
6 ounces or 1 Cup Tide Water Grain Company Rice Middlins (Toasted Until Fragrant)
2 Cups Heavy Cream
3 Cups Water
3 Bay Leaf
1 Knob Ginger
3 ounces Yondu Seasoning or White Soy Sauce
Salt to Taste
18 ounces Snow Crab Legs Deshelled
3 ounces Black Truffle Butter
4 ounces Parmigiano Reggiano
Edible Herbal
Black Pepper
Method
Bring water, cream, bay leaf, and ginger to boil in a 4-quart saucepan. Add ½ tablespoon kosher
salt and 1 ounce of white soy to mixture once boiling. Add rice and stir. Bring back to a boil and
reduce heat to a simmer and cook until the rice is tender 15-20 minutes. Remove from heat and
let sit for 5 minutes. Top grits with snow crab legs warmed in black truffle butter with white
soy. Serve with Parmigiano cheese, herbs of your choice and black pepper.
