Two 2-pound bone-in rib eye steaks (2 inches thick), at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
2 cloves garlic, smashed
2 yellow onions, finely diced
1 tablespoon minced garlic
1/4 cup all-purpose flour
1 cup unsalted chicken broth
1 cup whole milk
2 tablespoons Worcestershire sauce
1 teaspoon molasses
1 teaspoon lemon zest
1/4 teaspoon cayenne
2 sprigs fresh thyme, chopped
3/4 teaspoon kosher salt
Grits Souffle, recipe follows
Smoked Turkey Potlikker and Collard Greens, recipe follows
4 tablespoons unsalted butter, plus more for the ramekins
2 1/2 cups whole milk
1 3/4 cups white grits
2 teaspoons kosher salt
1 cup grated white Cheddar, plus more for the top
4 large eggs, separated
Sliced fresh chives, for garnish
2 pounds smoked turkey leg
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 yellow onion, sliced
4 bunches collard greens
Kosher salt and freshly ground black pepper
1 tablespoon apple cider vinegar
1 tablespoon canola oil
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