Chef Daniel Doyle joined the Poogan's Porch team in 2007 and is consistently working to refine the flavors of the Lowcountry. In this gallery, Doyle shows Eater photographer Jessika Stocker the steps to make a high-end shrimp and grits dish he served at the prestigious James Beard House.
The process starts with roasting mirepoix and shrimp shells for color and caramelization — these will be the base for the stock. Doyle will then add tomato paste and deglaze with sherry before several quarts of water. This stock will be used for the seafood demi-glace.
Chef combines Adluh grits with milk, butter, and water to cook. When the consistency is right, he adds a heap of tasso ham and pimento cheese (made with Duke's, of course). The grits then cool in a pan for 24 hours to prep them for cakes.
Grit cakes are cut, breaded, and fried. Doyle sears shrimp and scallops in olive oil and butter. A seafood demi-glace with brunoised bell peppers is drizzled on top of the dish and green onions garnish the finished recipe.