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What’s Up?: How did your culinary career begin?
Brian Carter: I started as a dishwasher and have worked practically every position in the restaurant.
r WU: Describe the culinary influence present in your dishes. WU: How did you come to work at this restaurant? WU: What makes this dish special to you? WU: Are there any special cooking techniques or unusual ingredients? WU: How difficult is it to prepare this dish at home? WU: What should we drink with this dish?
BC: My dishes are based in a solid foundation of continental cuisine, while keeping in mind both local and exotic influences.
BC: After many years as a link cook and sous chef in a waterfront restaurant, I was offered an opportunity here. In my initial conversation with the owner, he told me we focused on always delivering a quality product. It’s a challenge I gladly accepted.
BC: The balance of the heat from the Tasso ham with the creaminess of the slow-cooked grits.
BC: Tasso ham can be difficult to find. It can be substituted with salt-cured ham and ground chili pepper.
BC: It’s relatively easy, but time-consuming. Cooking the grits takes almost two hours.
BC: A dark ale or Viognier, a white wine that goes very well with spicy dishes.
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Shrimp and Grits with Tasso Gravy
r5 large shrimp, peeled and deveined
2 ounces Andouille sausage
2 ounces Tasso ham
1 tablespoon chopped onion
1 teaspoon chopped garlic
Salt and pepper to taste
2 ounces white wine
4 ounces chicken stock
A pinch of parsley
1 pat butter
A pinch of all-purpose flour
1 cup prepared grits
In a large skillet over medium heat, sauté the shrimp and onions. Deglaze the pan with white wine. Add the other ingredients with the exception of the grits. Let the sauce simmer and reduce by half. Place the shrimp next to grits, and then pour the sauce over the grits.
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Two Tree Restaurant
r401 Cypress Street
Millington, MD 21651
(410) 928-5887
