St. Paul Grill's bourbon dinner

1:38 PM, Jan 13, 2012   |    comments
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GOLDEN VALLEY, Minn.--  The St. Paul Grill will be hosting a Bourbon Dinner on Wed., Jan. 25, 2012, with a cocktail hour beginning at 6 pm.

A five-course meal, created by St. Paul Grill Executive Chef Adam Bartos, will follow.  This morning, Chef Bartos dropped by our kitchen with a taste.

The Bourbon Dinner will showcase the Grill's custom blend of six- and eight-year-old, premium bourbon, crafted exclusively for The St. Paul Grill by the Woodford Distillery in Versailles, Kentucky. The dinner is $100 per person and reservations can be made by calling 651-224-7455.

For more information about the St. Paul Grill, visit

Prawns with White Cheddar-Chive Hominy Grits and Crispy Nuskie's Bacon

3ea head on prawns, cleaned with shell removed.
4 oz uncooked diced thick cut Nuskie's bacon
1Ž2 cup of fresh spinach
4ea marinated sun-dried tomatoes halved
5 oz of white cheddar-chive hominy grits
1 tsp of olive oil
Salt and pepper to taste

White Cheddar-Chive Hominy Grits
1 cup of white hominy grits
4 cups of whole milk
2 T of unsalted butter
1Ž4 cup of heavy cream
1 cup of shredded white cheddar cheese
4 T of diced chives
Salt and pepper to taste


In a small sauce pot, heat whole milk, white hominy grits and butter over medium high heat. Once the contents of the sauce pot come to a boil, reduce heat to low and simmer stirring occasionally. Grits should be cooked thru in 15-20 minutes. Once grits are cooked, add heavy cream, and stir in cheese until melted. Last add freshly cut chives and season with salt and pepper.

In a medium sauté pan over medium heat, add diced bacon to pan and cook until bacon is brown and crisp, reserve bacon on a paper towel. Next, heat small amount of olive oil in a sauté pan till oil just starts to smoke. Season shrimp with salt and pepper and carefully place in pan. Cook shrimp 2 1Ž2 minutes on each side or till cooked thru. Remove shrimp from pan and set aside, using the same pan the shrimp were in, add spinach, tomatoes and reserved bacon and sauté till all ingredients are hot and the spinach is mostly wilted. On a serving plate of your choice, ladle grits down on the plate first, then the spinach/bacon/tomato mixture followed by the shrimp.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

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