- 4 cups cornmeal
- 2 teaspoon baking soda
- 2 eggs
- 2 cups buttermilk
- 1 cup roasted corn
- Combine all dry ingredients and mix well.
- In separate bowl beat eggs and add buttermilk.
- Add wet ingredients to dry ingredients and mix until well incorporated.
- Roast corn in oven or on grill in the husk until kernels are tender.
- Peel and shave corn off the cob then fold into your batter. At this point you can add in anything you want like roasted chiles, crab, or shrimp, fresh herbs.
- Heat oil in fry pan to 350 degrees; using a spoon, scoop out little balls of batter and carefully drop into fry oil. Cook for 2 minutes, then using the spoon flip hush puppies over and continue cooking for an additional 2 minutes or until golden brown.
- Place on paper towel to drain, serve with dipping sauce of tartar or spicy remoulade.
- 1 head green cabbage, shredded
- 5 sprigs tarragon
- 3 lemons, zest and juice
- 1/2 cup honey
- 2 tablespoons kosher salt
- Combine chopped tarragon leaves, shredded cabbage, lemon zest and juice, honey, and salt in a large bowl and toss to combine.
- Let marinate at least one hour.
- 1lb smoked bacon cut into small pieces
- 3 tablespoons brown sugar
- 1/2 cup apple cider vinegar
- 3oz white onion
- Salt to taste
- Finely chop the white onion.
- Cook the bacon and onion until nearly crispy.
- Add the apple cider vinegar and reduce to half.
- Then add the brown sugar and boil for three minutes.
- Season to taste.
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoons salt
- 1 cup Greek yogurt
- Vegetable oil or nonstick spray for greasing pan
- Preheat oven to 500 degrees.
- Combine the flour, baking powder and salt in a bowl.
- Add the yogurt, and mix with your hands until fully incorporated.
- Knead for 1-2 minutes on a lightly floured board.
- Divide into four equal sized portions, and roll into balls.
- Using a rolling pin, flatten each portion into an oval shape about 1/4" thick.
- Place the flatbreads on a greased sheet tray and pop them in the oven for about 7-10 minutes or until a light golden brown.
- ½ cup truffle oil
- ½ cup brown butter
- 1 pint eggs
- 1 qt mushroom stock (pre-made stock can be found in soup aisle)
- ⅔ cup white soy sauce
- Combine truffle oil with melted brown butter and set aside; blend eggs in blender and drizzle in the oil mixture until emulsified.
- Add in mushroom stock and white soy.
- Strain and allow to sit overnight to remove bubbles.
- Steam in a cup or bowl (like you would steam broccoli) at 200F until custard sets, enjoy while hot.
- 1.4 oz chile Japones (dry, dark red chiles usually found packaged at your local grocery)
- 7.2 oz onion
- .7 oz peeled garlic
- 1 cup water
- 1.3 oz vegetable oil
- Blend all ingredients in a blender except oil.
- Slowly drizzle oil into mixture until desired consistency is reached.
- Season with salt to taste.
- 16oz tofu
- shiso leaves (can be found at Asian markets)
- olive oil
- soy sauce
- Wrap tofu with paper towels and place weight on top of tofu for 30-40 minutes. Change towels at least twice.
- Cube the tofu and sprinkle with salt.
- Now, chop the shiso leaves and place the tofu and shiso into a container.
- Cover both with olive oil.
- Let soak for 2 to 4 days.
- Remove tofu from container and shred fresh shiso on top.
- Finish with a drizzle of soy sauce and sprinkle of finishing salt. Enjoy!