We have chosen the winner of the Recipe Contest.  Drum role please… 

And the winner of the recipe contest is: Dave Whittaker.  Dave posted his favorite family recipe.  Here is the winning recipe.  I hope that every one will try this recipe.  It truly is spectacular!!

Wine Braised Pork Cheeks with Cheesy Grits & Vegetables

3 lbs pork cheeks, trimmed
1 teaspoon dry mustard
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon celery seed
Salt & pepper, to taste
2 T Extra Virgin Olive Oil
1 large onion
4 garlic cloves, chopped
Chili’s to taste
1 lb oyster mushrooms
3 carrots, cut to desired size
1 T tomato paste
½ bottle red wine (I used a grenache/tempranillo blend)
Water

Combine herbs & spices & rub on pork cheeks, allow to sit for 30 minutes or more.

Preheat oven to 350 degrees.

Heat a Dutch Oven or large oven safe pan over medium high heat. Add EVOO and allow to get hot. Add pork cheeks and sear until brown on all sides.
Add onion, garlic, chili, mushrooms, carrots, tomato paste, wine, and top off with water until everything is covered.
Cover and put in preheated oven and bake for an hour & a half.
While this is cooking, prepare the cheese grits (recipe below).
Strain out the solids and cover with aluminum foil.
Deglaze the pan with some wine and add back the rest of the liquid. Bring to a slow simmer and allow to reduce to the desired consistency for gravy. Season with salt & pepper.

Cheese Grits

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time.

Plate some pork & veggies, drizzled with gravy, next to the grits, along with a nice glass of wine. Enjoy!

Dave we will be getting in contact with you to send your your Our Town and All Around Coupon Book.  A big Thank You to those participated. 

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