The Sauced Chef

Sunset Mashed Potatoes

 Serves 4

Big Pot

Collander

Medium Size Frying Pan

Some bowls or containers to hold reserved items

Masher

8 – 10 medium size russet or yukon gold potateos (peeled and quarted

1  large yam OR 2 large sweet potatoes

1 cup diced spicy sausage (I prefer chorizo)

1/2 cup heavy cream or half and half

1 cup diced FRESH chives

1/2 cup diced leek

2 tbsp fresh minced garlic

1-4 cup honey

3- 4 quarts chicken or veggie stock

1 stick unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Add stock to large pot and start boiling (start with 3 quarts)
2. Add all taters to boiling water
3. While taters are boiling, saute the sausage until it gets a bit crunchy.  Use a bit of the butter. Add garlic and leeks until they get a slight carmelization.  They are very delicate, be careful not to burn! Remove from heat and set aside
4. When taters are soft enough drain in collander and put back in pot
5. Mash till they reach desired consistentcy.  Some people use a mixer for this, its your call!
6. Add cream, honey and butter, mix some more
7. Add leeks, sausage, garlic and chives.
8. Finish with salt and pepper
9. Serve it, baby!

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Lisbon Bisque with Linguica Meatballs

Food processor

Large ladle

Large frying pan

Large stew pot

Large tempering bowl

2 oz cooking oil

2 oz butter

10 oz can of chestnut puree

4 cups beef broth

2 cups water

1 white yam

5 medium size parsnips roughly chopped with skin on

½ white onion julienne

10 oz whole milk

4 oz heavy cream

2 lbs linquica sausage (chorizo will work also)

½ cup fresh cilantro

2 garlic cloves minced

½ cup chopped parsley

1 egg

Beef base TT

S/P TT

1. Preheat oven 350 degrees
2. Place white yam (skin on!) in its own tray and roast.  Roast until it is slightly soft to the touch.  Remove and place in freezer to cool (about 20 minutes)
3. Add water and beef stock to large pot over high heat
4. Combine oil and butter to hot frying pan and sauté white onions until slightly caramelized, add to bisque pot
5. Add parsnips (skin on, so wash each parsnip thoroughly!) to frying pan and carmelize to a full, nut brown color.  Add to bisque pot. 
6. Take yam out of freezer and do a rough chop (about 8 pieces, skin on!) and add to bisque pot
7. Cover bisque pot, add chestnut puree, and simmer for 20 – 30 minutes (until parsnips are tender)
8. Combine sausage, garlic, cilantro and egg in food processor, blend until it becomes a manageable meatball mixture.
9. Form 10-15 meatballs and set aside
10. Add parsley to bisque mixture (set aside some for garnish) and ladle bisque mixture into food processor in batches (probably 3 or 4) and blend until uniform and smooth
11. Pour mixture back into pot, temper in milk and heavy cream and simmer over medium heat, stirring sporadically.
12. Season bisque with beef base and s/p (or whatever!) to taste
13. Sauté meatballs in frying pan until browned on all sides,  add meatballs to bisque and let simmer for 5-10 minutes until meatballs are fully cooked.  Stir constantly, but be careful not to break meatballs in bisque.
14. Serve with parsley garnish

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