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Tennessee Whiskey and Sorghum Brined Leg of Lamb with Geechie Boy Grit Cakes with Sweet Grass Dairy Georgia Gouda


Tennessee Whiskey and Sorghum Brined Leg of Lamb with Geechie Boy Grit Cakes with Sweet Grass Dairy Georgia Gouda Recipe

Ingredients:
  • 1 gallon apple cider (fresh, found in the refrigerator case)
  • 2 cups of Tennessee whiskey (I used Jack Daniels)
  • 1 cup apple cider vinegar
  • 1/2 cup sorghum (I used Muddy Pond sorghum)
  • 1 cup light brown sugar, packed
  • 2 cups Kosher salt
  • 4 onions, chopped
  • 1/2 cup chopped fresh garlic
  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons cardamon
  • 1 Tablespoon ground black pepper
  • 2 quarts (8 cups) ice water
  • 1 6-pound leg of lamb (keep refrigerated until the brine is prepared and chilled)
  • 1/4 cup olive oil
  • 3 Tablespoons sorghum (I used Muddy Pond Sorghum)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sweet paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped, fresh rosemary
  • 3/4 cup Tennessee Whiskey (I used Jack Daniels)
  • 1/4 cup sorghum (I used Muddy Pond sorghum)
  • 4 teaspoons apple cider vinegar, or more to taste
  • 1/2 spring rosemary
  • 1/8 teaspoon coriander
  • Few springs of fresh mint, lightly pounded and wrapped and tied in cheesecloth
  • 1/2 teaspoon cornstarch, or more as needed (for sauce)
  • Ultratex 8 (or refine thickened tapioca starch), as needed (for jelly)
  • 3 cups Organic chicken broth (I used Swansons)
  • 1 cup milk
  • 1 cup Geeche Boy Mill stone ground grits (any good stone ground grits will work)
  • 1 Tablespoon unsalted butter
  • 4 ounces of Sweet Grass Dairy Georgia Gouda, grated
  • Salt and freshly ground white pepper, to taste
  • Unsalted butter, as needed for sauting grit cakes
Directions:
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