From: Executive chef Trevor Ogden, Chambers Eat + Drink, San Francisco. Yield: 6 servings. 4 cups smoked cream (recipe follows) ½ cup butter 1½ cups white corn grits ½ cup panko ground to a medium consistency in food processor 1 qt. vegetable frying oil Smoked Cream: 2 qt. 2% milk 3 medium crushed garlic cloves 1 tsp. salt (or to taste) 1 qt. smoke stock (1 qt. milk and ¼ tsp. liquid smoke) For smoked grit fries: Place smoked cream and butter ...
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