Okay, first stages of dinner preparation are complete, it's just about shower time, and then it's Julep time.
This is the short dough for the bleu cheese horseshoes
This pan is the bacon and cheese grits. After it's cooked, cool it in a pan. Then, cut it into any shape you like and gently saute in butter. You could, if you so desired, flour, egg and flour it before sauteeing. But, it's more work, more fat and really not necessary. This will be the base for the pork hocks.
And this is the pork hocks, on a bed of diced crimini mushrooms and garlic with a small amount of cider. This will bake at 325 for about 3 hours. The short ribs just went into the oven too...swimming in a gravy of tomatoes, onions and wine.
And, don't even be looking at my splattery stove
This is the short dough for the bleu cheese horseshoes
This pan is the bacon and cheese grits. After it's cooked, cool it in a pan. Then, cut it into any shape you like and gently saute in butter. You could, if you so desired, flour, egg and flour it before sauteeing. But, it's more work, more fat and really not necessary. This will be the base for the pork hocks.
And this is the pork hocks, on a bed of diced crimini mushrooms and garlic with a small amount of cider. This will bake at 325 for about 3 hours. The short ribs just went into the oven too...swimming in a gravy of tomatoes, onions and wine.
And, don't even be looking at my splattery stove