The Mills Farm Brunch offers dishes created by local chefs using local products,
including Red Mule Grits and Polenta de Georgia.
On Sunday, September 9, 2007, Mills Farm (home of Red Mule Grits), played
host to a benefit brunch. Local chefs will served up delectable dishes using
ingredients from local growers. Their recipes follow.
Red Mule Polenta with Goat Cheese, Poached Egg, Truffled Hollandaise and Shaved
For the polenta: In a sauce pan, bring stock to a simmer. Add polenta and
stir for 2 minutes. Add butter and cream and cook for 5 minutes. Season to
taste and reserve.
For the poached egg: In another sauce pan, bring water to a simmer. Add salt
and vinegar. Crack each egg into a small cup and gently place in water. Poach
until firm and reserve.
For the hollandaise: Over a double boiler, place a bowl with eggs, lemon juice,
water, and hot sauce, whisking until eggs are 150 degrees and form ribbons.
Do not scramble. Pull from heat. Whisk in butter and truffle oil.
To serve: On serving dishes, divide the polenta. Place one poached egg atop
each dish of polenta. Top with Truffled Hollandaise Sauce and garnish with
thinly shaved country ham.
Note: You can shock eggs in ice water and reserve in the refrigerator for
use later that day.
- Recipe from Athens Country Club Executive Chef Christopher McCook, CEC get
Saffron Infused Double Cream Vermont White Cheddar Red Mule Grits with Dry
Rubbed Hickory Smoked Pork and Butter Bean Tomato Chow Chow
2 teaspoons Saffron threads
6 cups chicken stock
6 cups heavy cream
2 teaspoons Kosher salt
2 teaspoons Coarse ground black pepper
8 ounces butter
2 cups Red Mule Grits
16 ounces cheddar, shredded
8 pounds Boston butt pork roast
1 cup JMCC dry rub
3 pounds hickory chips
10 pounds charcoal
12 ounces beer
For the grits: Add saffron to chicken stock. Bring to boil, reduce heat and
simmer for 10 minutes. Strain stock. Add cream, salt and pepper and butter
bring to a slow boil. Add grits, whisking. Cook, stirring, for approximately
20 minutes. Add cheese and allow to melt. Makes 8 servings.
For the pork: Place chips in hot water and soak overnight. Rub pork with dry
rub and wrap in plastic wrap. Refrigerate overnight. Light charcoal burn until
gray and ashen (in a grill with a lid). Drain chips and spread over coals.
Unwrap pork and place on a rack 12 to 18 inches above the chips. Cover and
let smoke until wood chips are exhausted. Pull pork from grill, place in an
ovenproof dish on a rack, add beer and cover. Place in a 300-degree oven for
4 hours. Remove from oven, trim fat and chop or shred meat. Add barbecue sauce
to meat if you desire. Makes 20 4-ounce portions.
For the chow chow: Combine all ingredients in a non reactive pan bring to
one boil, reduce heat to simmer and cook for 30 minutes. Cool and store refrigerated.
Should be served with this recipe at room temperature. Makes 30 2-ounce portions.
get full recipe
- Recipe from Jennings Mill Country Club Executive Chef Lance Jeffers
Fried Griddlecakes with Country Sausage, Green Tomato Jam and
For the griddlecakes: Mix all of the dry ingredients together well. Add the
eggs and continue mixing. Slowly add the milk until the batter reaches a pourable
consistency. You may not need all of the milk. Add the melted bacon fat into
the batter and continue stirring until well incorporated.
Spoon mixture into a well-seasoned pre-heated cast iron skillet and cook on
one side until it begins to form an edge and is bubbling inside. Carefully
turn and continue cooking until done.
For the green tomato jam: Place the tomatoes in a heavy bottom saucepot and
cover with the salt and the sugar. Let them sit overnight. Take the zest off
the orange and the lemon, using a zester; save this and reserve the juice.
The next day stir the tomatoes and place over a low burner. Add the cinnamon.
Add the juice and zest and cook slowly until tomatoes become fairly soft and
the mixture thickens. Store in the refrigerator.
For the country sausage: Fry the sausage patties in a hot killet, turning
frequently until they reach an internal temperature of at least 165 degrees.
To serve: Place cooked griddlecake on plate, arrange sausage patty on top
of cake, spoon green tomato jam on top, and lightly drizzle with cane syrup. get
- Recipe from Athens Country Club Sous Chef Chris Borden
• Courtney Alford-Pomeroy can be reached at email@example.com.
Mills Farm Brunch