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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, June 5, 2015

Hush Puppies With Remoulade by Steven Dolby















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Servings (about 2 dozen hush puppies)

REMOULADE SAUCE
1 stalk of celery (finely diced)
2 Tsp capers (chopped)
1 Green onion (finely sliced)
1 Cup mayonnaise
1 Tbsp ketchup
1 Tbsp worcestershire sauce
2 Tbsp whole grain mustard
1 Tsp garlic powder
1 Tsp paprika
2 Tsp lemon juice
1/4 Cup fresh parsley (chopped)

HUSH PUPPIES
1 Medium yellow onion (grated)
1 Green onion (finely sliced)
1 JalapeƱo (finely diced)
1 garlic clove (minced)
1 Tsp smoked paprika
1 1⁄2 cups cornmeal
1 1⁄2 cups A P flour
1/4 Cup sugar
1/2 Tsp baking soda
2 Tsp salt
2 Eggs
1/4 Cup vegetable oil
1 1/4 cups buttermilk

Vegetable oil, for frying

Directions
Making

For Remoulade Sauce

To a bowl, add diced celery, chopped capers, sliced green onion, mayo, ketchup, Worcestershire sauce, whole grain mustard, garlic powder, paprika, lemon juice and fresh parsley. Stir well and refrigerate.
For hush puppies

Add olive oil to a pan, followed by grated yellow onion, sliced green onion, minced garlic and diced jalapeno.
Next add smoke paprika and cook for 5-6 minutes.
Transfer to a bowl and keep it aside.
To a deep pan, add vegetable oil, heated to 325 degree F.
Next add cornmeal, flour, sugar, baking soda, and salt. Mix well.
Add eggs, a little vegetable oil, buttermilk and the cooked ingredients to the dry mixture. Mix well.
Using an ice cream scoop, take dollops of the mixture and place them in the hot oil. Cook each batch for 5-6 minutes.
Drain them on paper towel.
Serving

Place a hush puppy atop a dollop of remoulade sauce.



© STEVEN DOLBY

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