Good eating is good for the soul, and it’s great for mental health, too. That’s why Youth Home’s annual fundraiser, Eggsquisite Evening, is a hit in central Arkansas. On Thursday, April 13, the nonprofit will team up with a slew of local chefs to host a six-course dinner with wine pairings, auctions and signature cocktails, all to further its emotional and behavioral health care services for youth, adults and families.
Returning to the talent lineup this year is Ben E. Keith Executive Chef Shane Henderson, but before he hits the kitchen for Youth Home, Henderson shares his take on a classic Southern spread that would make your grandma proud.
Carrot “Pot Roast”
Serves 4
Ingredients:
- 1 lb. tri-colored carrots
- 1/4 lb. yellow onion, largely diced
- 1/2 lb. assorted mushrooms
- water or vegetable stock
- scant amount grapeseed oil or any oil that allows high heat
- 4 oz. butter
- salt and pepper
- 1 star anise
- 1 bay leaf
Directions:
- Wash carrots, but do not peel them, so make sure to get into all the nooks and crannies.
Chef’s note: “The struggle is real, so if you’re just not having it, peel those suckers, I will not think less of you. The peel is only there for a cool look and texture.” - In a heavy-bottomed sauté pan, add just enough oil to coat the bottom of the pan. Turn heat to high and begin heating the pan. Once hot, add in the carrots and cook until carrots begin to blister, then remove from the pan
- Turn the heat down to medium and add in the mushrooms and onions. Cook, stirring often for about 10 minutes until the onions and mushrooms just start to caramelize.
- Add the carrots back into the pan and add in the liquid — covering two-thirds up the carrots — and turn heat down to low. Add in the star anise and bay leaf and cook over low heat for about 12-15 minutes.
“You want the carrots to hold together, but be tender enough to fall apart, like a pot roast.” - Once you achieve that consistency, remove the star anise and the bay leaf, remove from the heat and add in the butter, then mix to thicken slightly, giving you a gravy.
“You can also remove the sauce totally and thicken it with a cornstarch slurry for even more of a gravy consistency.”
Ralston Rice Grits
Serves 4
Ingredients:
- 1 cup Ralston Family Farm Rice Grits
- 2 cups mushroom stock or water, other stock or liquid
- 2 bay leaves
- as desired: butter, fresh herbs, cheese
Directions:
- In a heavy-bottomed stock pot, deep enough to hold all the ingredients twice, add all ingredients over high heat. Stir often.
“This is not a walk-away dish. You need to stick around.” - Once it comes to a boil, put on a tight fitting lid, then turn off and let sit for 10 minutes.
- After 10 minutes, taste the rice grits. If not done, add a little water and continue to cook over medium heat, stirring pretty constantly.
- Decide what seasonings you want to add, stir in and serve.
“Cooking is different for everyone. Personally, I do not like to add a bunch of cheese to these rice grits, but I am not likely coming to your house, so if you like cheddar cheese, add about 1 cup grated cheese. I always add in 2-4 oz. of butter and stir that in, then add a little salt and pepper. I also like to add a little fresh herbs like parsley or chives, which should be the very last thing you do before serving.”
Turnip Greens
Serves 4
Ingredients:
- 3 tbsp. bacon grease or blended oil
- 1 large yellow onion, cut into a chiffonade
- 4 lbs. greens
- 1/4 cup juice from pickled jalapeño or apple cider vinegar
- 1/4 cup pickled jalapeño, diced
- 3 tbsp. brown sugar
- 1 tbsp. honey
- 4 cups chicken stock, water or pork stock
- 1/2 lb. thick-cut bacon, diced
- 1 tsp. salt
- 1 1/2 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes
Directions:
- Warm the oil in a large pot big enough to hold all the greens, add in the bacon and start to cook, stirring often for about three minutes. Allow it to start to brown.
- Add in the onions and cook until the bacon is done and the onions are just about to caramelize. You may need to reduce the heat to not burn the onions.
- Add the brown sugar and allow it to begin to caramelize, just under a minute, then add in the vinegar and stir to combine.
- Add in the jalapeños and greens and allow to just begin to wilt. At this point you can add in the liquid and cover, reduce the heat to low (just about a simmer) and cook for about two hours.
“The smell of the greens will take over your entire house, and for that you are welcome.”
Eggsquisite Evening
April 13, 6:30 p.m. | Chenal Country Club | youthhome.org
PHOTOGRAPHY
JASON MASTERS
SHOT ON LOCATION AT
BEN E. KEITH FOODS