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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Beet and Onion Pinky Pancakes

Big bowl

Whisk

Big Frying Pan

Big Spoon or ladle

1 large Spanish onion (diced)

1 large beet (roasted and cubed)

1 tbsp sugar

2 cups pancake mix (that’s right, a mix!)

1 cup water

8 oz cooking oil

1 tbsp unsalted butter

1/4 cup Sauce Lab #5: Lemon-Beet-Thyme Vinaigrette

1 cup maple syrup

1. In a large bowl whisk water and pancake mix until combined
2. Heat up frying pan, add 1/2 butter and oil and caramelize the onions (this means not very much stirring! Let the onions get sweet and brown)
3. Add the sugar to the carmelized onions, try to coat every onion
4. Add **cubed beets and caramelized onions to pancake batter and mix thoroughly (watch it turn pink!)
5. Add remaining oil and butter to pan and fry up them pancakes
6. Mix maple syrup and Sauce Lab #5 for a sweet and tangy delight to compliment the pancakes
7. Serve it!

** Roasting beets takes a long time and I would roast a whole bunch of them for later use. Preheat oven to 350 degrees and add the beets (skin on) and roast for about 2 hours or until the skin is tender.  Place in freezer for a half hour, remove and peel and cube.

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Sauce Lab #3: Strawberry-Basil Simple Syrup

 Small strainer or fine screened tool

6 Fresh Strawberries

10 Fresh Basil Leaves

3 cups water

1 cup white sugar

½ cup real honey

1.  In a medium sauce pan add all the ingredients and bring to a boil
2. Reduce to simmer,  and let it simmer for 30 minutes until thickens
3. Turn off heat and let cool for 1 hour
4. Remove basil/strawberries and strain
5. Use for cocktail, sweet marinades or sauces

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