Created by chef Cleophus Hethington of Benne on Eagle
10 garlic cloves, chopped
½ cup ginger, chopped
2 shallots, chopped
8 roma tomatoes, chopped
1 sprig oregano
1 bay leaf
1 teaspoon Triangular Traded Spices "Le Courage Spice"
750 milliliters (1 bottle) malbec
1 cup beef base
Pinch of salt
2 cups heavy cream
1 sprig rosemary
1 sprig thyme
4 garlic cloves, crushed
4 shallots, sliced
2 cups gruyère cheese
1 gram xantham gum
2 cups jasmine rice
½ teaspoon salt
1 cup yellow cornmeal, medium-coarse grind
⅓ cup flour
3 teaspoons caraway seeds
½ teaspoon garlic powder
½ teaspoon black pepper
2 cups buttermilk
10 to 12 catfish fillets
oil, for frying
Make the tomato gravy
Heat oil in a sauce pan over high heat. Once the oil starts to shimmer, add garlic, ginger, and shallots. Sauté until aromatic, about 2 to 3 minutes.
Add tomatoes, herbs, spices, and wine. Bring to a simmer then reduce heat to low. Allow to simmer for 45 minutes, stirring occasionally to prevent mixture from sticking to the bottom. After 45 minutes, stir in beef base, and simmer for an additional 15 minutes before removing from heat.
Make cheese sauce
In a large sauce pot, combine cream with herbs, garlic, and shallots. Bring to a simmer then remove from heat and pass through a chinois to strain herbs and aromatics.
In an up-right blender, combine hot cream with shredded gruyère and xantham gum mixture until smooth. Strain again through chinois. Let cool before storing.
Make the ricegrits
In the bowl of a Vitamix, add rice and blend, starting on low speed and increasing to high. Grind to desire texture, about 10 seconds (for a finer cereal, grind longer).
In a medium pot, bring 3½ cups water with salt to a boil. Once boiling, slowing add cracked rice to boiling water, stirring constantly with wire whisk.
Reduce temperature to low heat, cover and simmer for 20 minutes. Stir frequently until rice turns al dente. Then lower heat and stir in 2 cups cheese sauce.
Make the catfish
In a shallow baking dish, combine first five ingredients. Set aside.
In a large skillet, heat about 4 inches of oil to 350 degrees.
Place buttermilk in a shallow dish. Working one at a time, soak catfish fillets in buttermilk then dredge in breading mixture to coat evening. Being careful not to crowd the pan, fry the fillets in batches, turning once, until golden, about 4 minutes. Drain on paper towels.