Holiday sides at Sullivan’s Steakhouse
You have the main course… but what about the sides for your holiday feast? Don’t skimp! John and Matt of Sullivan’s Steakhouse show us how to put an unexpected twist on holiday cooking with their Smoked Gouda and Bacon Grits and Boubon Peppercorn Sauce. And if you’re not in the mood to cook this Christmas, just head on over to Sullivan’s and have them do the work for you!
Sullivans Steakhouse Bourbon Peppercorn Sauce
Ingredients
Shallots, Chopped……………………..1 ½ oz
Butter…………………………….….…. ¾ tbsp
Garlic, Chopped…………………..…1 ½ tbsp
Whisky…………………………….….…3 tbsp
Beef Broth……………………….….….2 cups
Heavy Cream……………..……..……1 ½ cups
Pepper, Black Cracked…….……….2 tsp
Peppercorns, Green…………………..2 tspDirections
1. Sauté shallots and garlic in saucepan for 2 minutes over medium high heat.
2. Add whisky to deglaze the pan.
3. Add the beef stock, bring to a simmer and reduce by ½.
4. Once sauce is reduced, add heavy cream, return to boil and simmer for 10 minutes. Sauce should be 2 cups.
5. Take green peppercorns and crush lightly with a teaspoon.
6. Add the peppercorns (green and black) to sauce.
7. Hold warm for service or refrigerate.
Sullivan’s Steakhouse Smoked Gouda & Bacon GritsIngredients
Water, Warm…………..……………………………….….…………..3 cups
Heavy Cream………………………….……………………….……..1 ½ cups
Salt……..…………..…………………………………………………………2 tsp
Grits, Stone Ground.……….………………………………….…..1 cup
Parmesan Cheese, Grated…………………………………..¼ cup
Smoked Gouda Cheese, Shredded…………………..4 oz
Bacon Grease…………………………………………………………1 ½ oz
Bacon, Cooked, Crumbled into ¼ Inch Pieces…4 ozDirections
1. Bring water, cream, salt and white pepper to a boil in a stock pot over medium high heat.
2. Stir the grits in gradually, incorporating with a whisk.
3. Once thick switch to a spoon stirring frequently over low heat while keeping covered. Cook for 35 minutes.
4. Stir in the parmesan cheese, Gouda cheese and bacon grease.
5. Stir bacon into grits and hold warm for service.
To learn more, visit www.sullivanssteakhouse.com/Indianapolis.