The Sauced Chef

Dancing Hush Puppies

Makes 6 -8

1 bowl

1 deep pan for frying

1 slated spoon

1 cup all purpose flour

1 cup cornmeal

1/8 teaspoon salt

1/4 teaspoon soda

1 teaspoon chopped finely chopped parsley (fresh)

1/2 teaspoon cayenne pepper

1 egg

1 1/2 cups buttermilk (or as needed)

1 medium onion, minced (your choice, I prefer vidalia)

3 cups oil or fat for deep frying

1. Pour fat in frying pan and heat to around 300 degrees***
2. Mix or sift (sifting optional) cornmeal, salt, cayenne, soda and flour
3. Add egg and buttermilk until its the right consistency to hold its shape when rolled into ball
4. Mix in onion
5. Roll into balls about 1 to 2 inches across and drop in frying liquid
6. Fry until deep brown and crispy
7. Drain on paper towel and serve hot

*** If you don’t have a thermometer at home, just make a small test hush puppy first.  It should immediately bubble and start turning deep brown.  You should only need about 1 to 2 minutes maximum per puppy

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Sauce Lab #7: Ginger-Honey Simple Syrup

 Small strainer or fine screened tool

1 cup roughly chopped fresh ginger (skin on)

3 cups water

1/2 cup white sugar

2 cups 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 ginger and strain
5. Use for cocktail, sweet marinades or sauces

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Coffee and Chai Venison Chops with Mincemeat Sauce

large saute pan

spatula and tongs

1/2 sheet pan

parchment paper (not 100% necessary)

various mise en place bowls

6-8 trimmed venison chops

1 cup honey powder

1/2 cup favorite ground coffee

1/4 cup chai tea leaves

2 tbsp all purpose flour

1 tsp salt

1 tsp pepper

1 tbsp ground cloves

2 cups chicken stock

1 1/2 cup of Sauce Lab #6: Meatless Mincemeat Sauce

1 tbsp unsalted butter

1 tsp peanut oil

1. Preheat oven to 350
2. Combine coffee (set aside 1 tbsp for glaze) chai, salt, pepper, all purpose flour and ground cloves to make a flour rub or dredge for the chops.
3. Dredge chops in flour rub (make sure they are pretty dry first) and set aside.  Make sure every part of the chop is covered.
4. Add peanut oil and butter to hot sautee pan and sear the outside of the chops until a nice crust develops** (about 1-2 minutes on each side).  Set chops aside on sheet pan with parchment paper.  (If you don’t have parchment, just make sure the pan is greased)
5. Mix remaining coffee grounds and honey powder
6. Cover the tops of each chop with coffee and honey mixture
7. Cook in oven for about 5-7 minutes, or until internal temperature reaches 143 degrees.  Make sure that the coffee and honey glaze thoroughly melts before taking it out
8. In the same pan used to saute the venison add the mincemeat sauce and chicken stock.  Reduce until desired consistency is reached. Finish with salt and pepper.  Finish again with any remaining coffee, chai or cloves to taste.
9. Serve it baby!

** Remember we are using coffee ground here people! Don’t think that your chop is burnt because it smells bitter and looks black.  You have to pay attention and feel the outside of the chop to make sure the crust develops.

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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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