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Kevin Godbee ha publicado una actualización
Cajun Steak and Grits con bistec de falda, sémola molida de The Congaree Milling Company de Columbia, Carolina del Sur, queso cheddar fuerte, cebolla, pimiento rojo, apio y vinagre de sidra de manzana.
Cajun Steak and Grits with flank steak, course ground grits from The Congaree Milling Company in Columbia, South Carolina, sharp cheddar cheese, onion, red bell pepper, celery, and apple cider vinegar.
Traducido del inglés
Lana Mihajlović, Antonio Salvador Moreno Carretero y2 más3 Comentarios-
Level:
Scoolinary Team
What a vibrant and deeply rooted dish—there’s real soul in that bowl. The sear on the flank steak is spot-on, and the grits look ultra creamy with that sharp cheddar kick. Love the nod to Carolina sourcing; it elevates everything.🙌
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@soldamiani Thank you, Sol, and thanks for reminding me that I need to reorder those grits.
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Level:
Sous Chef
A dish that feels both rustic and soulful
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