CHICKEN CORDON BLEU PUFFS

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RECIPE

INGREDIENTS

3 medium sized Boneless Skinless Chicken Breast (or Chicken Thighs)

1 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

3 slices of Uncured Sweet Ham

3 ounces of Gruyere Cheese thinly sliced

1 sheet of Puff Pastry thawed 

1 tablespoon All Purpose Flour

1 Large Egg beaten

1 1/2 teaspoons Dried Thyme

FOR THE CREAMY DIJON MUSTARD SAUCE

2 Tablespoons Butter

2 Tablespoons of All Purpose Flour

1/2 teaspoon Salt

1/4 teaspoon Black Pepper 

1/2 teaspoon Dried Thyme

1 1/2 cups Half & Half or Cream

1 Tablespoon of Chicken Base

1 heaping Tablespoon of Dijon Mustard

DIRECTIONS

Place the Chicken Breasts on a sheet of plastic wrap and season on both sides with the Salt, Pepper, Onion and Garlic Powders. Top the Chicken with another sheet of plastic wrap and using a pounding hammer or a small pan, pound the Chicken Breasts into a 1/2 inch thickness. Transfer each Chicken Breast to another sheet os plastic wrap and top with 1/6th of the Gruyere Cheese. Top the Cheese with 1 slice of the Ham followed by another 1/6th of the Cheese. Roll up the topped Chicken Breasts, tucking in the Ham and Cheese as you go. Wrap the individual rolled Chicken Breasts in the Plastic Wrap that it is on and twist the ends of the Wrap to tightly enclose the raw Chicken Cordon Bleu Rolls. Tuck the twisted plastic wrap ends nicely browned and puffy. While the Chicken Cordon Bleu Puffs are in the oven, heat the Butter in a saucepan over medium heat. When the Butter is melted, season with the Salt, Pepper and Thyme and stir to blend. When the Butter is bubbly, sprinkle the Flour onto the seasoned Butter and whisk for 3-5 minutes until a moderately thick Roux is formed. When the Roux is ready, pour in the Half & Half and whisk in the Chicken Base. Stir the Sauce constantly for 6-8 minutes until the Sauce has reached the boiling point and the desired Sauce thickness is reached. Whisk in the Dijon Mustard and stir until the Mustard is well incorporated and the Sauce is heated through. Leave the Creamy Dijon Mustard Sauce on low heat to keep warm until the Chicken Cordon Bleu Puffs are ready to serve. 

When the Chicken Cordon Bleu Puffs are done, remove from the oven, place on a plate and slice them into about 4 equal size slices. Top the sliced Puffs with the Creamy Dijon Mustard Sauce and serve with your favorite side dish (I used cooked and buttered Baby Carrots) and enjoy! underneath the Rolls and set aside. Preheat the oven to 400 degrees. Sprinkle a work surface with 1 Tablespoon of Flour and lay out the Puff Pastry Dough on top of the floured surface. Roll out the Puff Pastry Dough into a 16 X 16 inch square and cut the square into 4 equal squares. Remove the plastic wrap from the Chicken Cordon Bleu Rolls and lay each Roll onto the center of 1 of the Puff Pastry Squares diagonally with the seam sides up. Turn the bottom point of the Puff Pastry Square over the top of the Chicken Roll, then turn the top point over the Chicken to cover. Turn in the un-rolled sides of the Puff Pastry into the center of the roll and pinch and press into the center of the Roll until the Cordon Bleu Rolls are fully enclosed in the Puff Pastry. Place the Chicken Cordon Bleu Rolls on a baking sheet lined with parchment snd using a sharp knife, slice 3-4 vent slices across the top of each Roll. Brush each Chicken Rolls with the Egg Wash all over the top, down the sides and across the bottom edges. Sprinkle the Formed Chicken Cordon Bleu Rolls with the Dried Thyme, place in the preheated oven and bake for 20-25 minutes until an internal temperature of 165 degrees is reached and the Puff Pastry is nicely browned and puffed up.  Transfer the Puffs to a plate and slice  into 4 equal slices. Top With the Creamy Dijon Sauce , Serve with Your Favorite Side Dish (I used steamed Buttered Baby Carrots) and Enjoy!

RECIPE

INGREDIENTS

• 1 Pound of Ground Beef
• 1/2 Sweet Onion diced
• 3 Celery Stalks diced
• 2 large Carrots peeled and diced
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 teaspoons Ground Cumin
• 1 teaspoon Smoked Paprika
• Pinch of Crushed Red Pepper Flake
• 2 teaspoons Fresh Garlic Minced
• 1 14.5 ounce can of Petite Diced Tomatoes drained
• 1 14.5 ounce can of Rotel undrained
• 1 4 ounce can Diced Green Chilis undrained
• 4 cups Beef Stock
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Molasses
• 3 cups par cooked or canned Black Eyed Peas
• 2 cups Fresh or Frozen (thawed) Corn Kernels
• Sour Cream and/or Finely Shredded Cheddar Cheese for garnish (optional)

DIRECTIONS

Break up the Ground Beef into a stock pot over medium heat and using a firm spoon, continue to break up the Beef and cook, stirring frequently for 8-10 minutes until the Beef is no longer pink. Remove the cooked Beef from the pot, transfer it to a plate and set it aside. Drain all but 1 Tablespoon of the Beef Fat from the stock pot and add in the diced Carrots, Celery and Onions. Season the Mirepoix with the Salt, Pepper, Cumin, Smoked Paprika and Red Pepper Flake and cook, stirring occasionally for 10-12 minutes until the Vegetables are starting to soften. Add the Minced Garlic and continue cooking and stirring for an additional 1-2 minutes until the Garlic is fragrant. Add the cooked Ground Beef back into the pot with the Mirepoix and str to blend, then add the Black Eyed Peas and stir again until the Beef, Mirepoix and Peas are well incorporated. Pour  the Diced Tomatoes, Rotel, and Green Chilis into the pot with the rest of the ingredients. Add the Beef Stock, Worcestershire Sauce and Molasses to the pot, increase the heat to medium high and cook, stirring constantly until the Soup comes to a boil. When a rolling boil is reached, turn the heat down to medium low and simmer the Soup for 10-15 minutes stirring occasionally. Add in the Corn Kernels and continue cooking for an additional 10-15 minutes until the Carrots and Black Eyed Peas are very tender. To test for tenderness, insert sharp knife into some Carrot pieces and Black Eyed Peas and if the knife slides and out with no resistance, that indicates tenderness. When the Vegetables are tender, the Black Eyed Pea Soup is done and ready to serve. Ladle a serving of the Soup into a bowl and garnish it with a few dollops of Sour Cream and a sprinkle of the Finely Shredded Cheddar Cheese (if using) and enjoy!

RECIPE

INGREDIENTS

FOR THE GYRO EGG ROLLS

• 1 pound Gyro Meat**
• 3 Tablespoons finely chopped Red Onion
• 1 teaspoon chopped Fresh Garlic
• 1/4 cup Tomato Paste
• 4 cups Baby Spinach Leaves loosely packed
• 1 cup crumbled Feta Cheese
• 7-8 Egg Roll Wrappers
• 3 cups Canola Oil (for frying)

FOR THE TZATZIKI SAUCE

• 1/3 English Cucumber peeled and seeded
• 1 teaspoon Salt 
• 1 teaspoon Olive Oil
• 1 1/2 teaspoons Dried Dill
• 1 1/2 teaspoons Dried Mint
• 2 Tablespoons Fresh Lemon Juice
• Zest of 1/2 Lemon
• 1 1/2 cloves Fresh Garlic minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Plain Greek Yogurt

DIRECTIONS

Grate the Cucumber and sprinkle with the 1 teaspoon of Salt and let it sit for about 5 minutes. Using Cheesecloth or Paper Towels, squeeze as much liquid out of the grated Cucumber as you can. In a mixing bowl, combine the Dried Mint and Dill with the 1 teaspoon of Olive Oil and set aside for about 5 minutes. Add in the Cucumber and combine well with the Herbs and Oil. Add the Lemon Juice and Lemon Zest to the bowl followed by the Garlic, Salt, and Pepper and mix well. Whisk in the Yogurt until the Tzatziki Sauce is smooth end creamy Refrigerate for a couple of hours or overnight.

Crumble the Gyro Meat into a skillet over medium heat and cook for about 5 minutes stirring frequently until the Meat begins to brown. Add the Red Onion and garlic and continue cooking until the Meat is no longer pink and the Garlic and Onions are well softened. Add the Tomato Paste and stir and press until the Tomato Paste is heated through and well incorporated into the Meat Mixture. Add the Baby Spinach Leaves, stir into the Meat Mixture, cover the skillet and cook until the Spinach is completely wilted. Add the crumbled Feta Cheese into the Meat and Spinach mixture and cook stirring constantly 5-7 minutes until the Cheese is mostly melted. Remove the Gyro Filling from the heat and set aside to cool. 

Mix 2 Tablespoons of Water with 1/4 teaspoon of Cornstarch. Lay out an Egg Roll Wrapper with one of the corner edges facing you. Using your finger, wet the edges of the Wrapper with the Water and Cornstarch mix. Place about 1/2 cup of the cooled Gyro Filling across the center of the Wrapper. Fold the borrow corner of the Wrapper up across the center of the filling, then fold in the sides and pinch the edges to help seal them. Roll up the Egg Roll tucking in the Filling along the way until the top corner is reached. Make sure the Filling is fully enclosed and place the rolled Egg Roll on a piece of parchment and continue rolling all of the remaining filling. This recipe should yield 7 or 8 Gyro Egg Rolls. Heat the Oil in a deep skillet or fry Daddy to a temperature of about 350 degrees. Fry the Egg Rolls in batches until they are browned and crispy. When they float to the surface of the Oil, they are done. Remove the Egg Rolls from the Oil using a slotted spoon and place on a plate lined with paper towels to drain. Serve with the Tzatziki Sauce.

**1 pound Ground lamb

1/2 pound Ground Beef

3 slices of day old Bread, crusts removed

1/4 cup Milk

2 Tablespoons Dried Oregano

1 teaspoon Cumin

2 teaspoons Salt

1 teaspoon Black Pepper

3 cloves Fresh Garlic Minced

1/2 Sweet Onion minced

2 Tablespoons Fresh Parsley

1 extra large (or 2 medium) Eggs beaten

Place the crustless Bread slices in a shallow bowl and pour the Milk over them and let them soak while you combine the rest of the Gyro Meat ingredients. In a large mixing bowl, combine the Ground Lamb and Beef and season with the Salt, Pepper, Oregano, and Cumin. Using your hands (or a spoon) combine the Meat and seasonings until well mixed. Add the Onion, Garlic, Egg(s) and Parsley and mix again. Squeeze the excess milk from the Bread slices, break them up and add them into the Meat Mixture. Preferably using your hands mix and squeeze the Meat Mixture until very well combined and formable.

RECIPE

INGREDIENTS

• 1 Puff Pastry Sheet thawed
• 1/2 pound Prosciutto thinly sliced
• 2-3 ounces Baby Arugula
• 6 ounces Goat Cheese crumbled
• 1 cup Dried Cranberries (Craisins)
• 1 Large Egg beaten
• 1/4 cup White Balsamic Vinegar
• 1/2 teaspoon Dried Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 1/2 teaspoons Dijon Mustard
• 1 teaspoon Honey
• 3 Tablespoons Roasted Garlic Oil (or Olive Oil)

DIRECTIONS

In a jar with a tight fitting lid, pour in the White Balsamic Vinegar, Salt, Pepper, Thyme, Dijon Mustard and Honey. Put the lid on and shake the ingredients well. Open the jar and add the Roasted Garlic Oil. Screw the top back on and shake well again until the White Balsamic Vinaigrette is well mixed and emulsified. Set aside until the dressing is needed. Preheat the oven to 400 degrees. On a work surface, roll out the Puff Pastry Sheet into a 14 X 10 inch rectangle. Top the Puff Pastry with the half gf the Goat Cheese Crumbles, leaving a 1 inch border on the long edges. Top the Goat Cheese with the Prosciutto slices. Add the Baby Arugula to a mixing bowl and add 3-4 Tablespoons of the White Balsamic Vinaigrette and toss to coat the leaves well. Spread the dressed Arugula all over the Prosciutto slices and top with the Dried Cranberries in an even layer. Finish with the remaining Goat Cheese and place the Puff Pastry and Toppings on the work surface with the long bottom edge facing you. Roll up the Puff Pastry tucking in the Fillings and pressing layer by layer to insure the Fillings are well contained. Stop rolling when you have reached the final 1 inch boarder of the dough. Brush the exposed Dough with a thin layer of the Egg Wash and pull up the remaining edge to complete the Roll. Tuck any exposed fillings into the ends of the Roll, then pinch the Dough to fully enclose all of the Filling. Place the Prosciutto Arugula and Goat Cheese Roll on the work surface seam side down and form into a nice tight log shape. Slice the unbaked Pinwheel into 9 11/2 inch slices and place the slices on a baling sheet lined with parchment. Re-pinch and Re-form as necessary to create nice round Pinwheels. Brush the sides and top edge of each Pinwheel with the Egg Wash and Bake for 15-20 minutes until the Pinwheels are puffed up and golden brown. 

RECIPE

INGREDIENTS

• 2 large Russet Potatoes sliced the long way into 1/8 inch thickness
• 4 Tablespoons melted Butter
• 2 cups Shredded Cheddar Cheese plus another 1/2 cup for topping
• 3 teaspoons Salt
• 1 1/2 teaspoon2 Black Pepper
• 1 teaspoon Dried Thyme
• 2 Tablespoons Ranch Seasoning
• a Pinch of Crushed Red Pepper Flake
• 1-2 cooked Chicken Thighs finely chopped
• 1 Tablespoon Roasted Garlic Oil (or Olive Oil)
• 1/2 Large Sweet Onion diced
• 1 Bell Pepper seeded and diced
• 1 Hot Red Pepper seeded and diced
• 1 Roma Tomato seeded and diced
• 2 cloves Fresh Garlic minced
• 2/3 cup Barbecue Sauce
• 4 slices of Bacon cooked and crumbled
• 1/2 cup Ranch Dressing
• Chopped Fresh Parsley for garnish (optional)

DIRECTIONS

Preheat the oven to 225 degrees. Spray a baking sheet lined with parchment with non stick cooking spray and then brush with 2 Tablespoons of the melted Butter. Sprinkle the buttered baking dish with 1 cup of the Shredded Cheddar Cheese and spread it evenly all around. Place the Potato slices in rows, slightly overlapping onto the baking sheet until the sheet is covered end to end and side to side with a single layer of the Potatoes. Brush the Potatoes with the remaining melted Butter and season them with 2 teaspoons of Salt, 1 teaspoon of Black Pepper and the Ranch Seasoning and place in the oven for 30-45 minutes until the Potatoes are lightly browned and soft. To test for doneness, pierce the Potato slices with a sharp knife and if the knife slides in and out with no resistance, they are cooked. Set the Potatoes aside to cool. In a skillet over medium low heat, add the Roasted Garlic Oil and once it begins to sizzle, add the diced Vegetables (except the Garlic) and season them with the remaining Salt & Pepper, Thyme and Red Pepper Flake and  cook for 7-10 minutes until the Vegetables are well softened. Add in the minced Garlic and cook for an additional 1-2 minutes until the Garlic is fragrant. Add the diced Chicken and Barbecue Sauce to the Vegetables and stir to blend. Remove from the heat and set aside. Top the Potatoes with the Chicken and Vegetable Mixture and spread it on to completely cover the Potatoes, Drizzle the Chicken Mixture with the Ranch Dressing followed by the crumbled cooked Bacon. Finish with 1 cup of Shredded Cheddar Cheese and using the parchment roll the Potatoes and Filling from the short end all the way to the other end. Straighten out the parchment and turn the Chicken Bacon ranch Potato Roll to set in the baking pan the long way. Sprinkle the Roll with the remaining 1/2 cup of Cheddar Cheese and bake for about 20 minutes until the Roll is lightly browned and a knife inserted into the center slides in and out with no resistance.  Let the Chicken Bacon Ranch Potato Roll Up rest for 5-10 minutes, slice the Roll into 2-3 inch slices and serve with a sprinkle of chopped Fresh Parsley if using.   

RECIPE

INGREDIENTS

• 2 cups of left Over Cooked Rice with the following Ingredients added:
• 1 Tablespoons Olive Oil
• 1/2 Tablespoons Lime Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoons Freeze Dried Chives or Sliced Scallions
• 1 Tablespoons chopped Fresh Cilantro
• 1 ear Fresh Corn kernels cut off the cobs
• 1/2 large Plum Tomato seeded and diced
• 1/8 large Red Onion diced
• 1 small Jalapeño Peppers seeded and diced
• 1/2 cup Black Beans rinsed and drained
• 1 Large Egg beaten
• 1 cup Shredded Cheddar Cheese
• 2 cups Bread Crumbs divided
• 3 Tablespoons All Purpose Flour
• 2 additional Large Eggs beaten
• 2-3 cups Canola Oil (for frying)
• 2/3 cup Sour Cream
• 1/2 cup Liquid from a jar of Salsa

DIRECTIONS

To the Left Over Rice with the Southwestern additional ingredients mixed in, add the single beaten Egg, the shredded Cheddar Cheese and 1/2 cup of the Bread Crumbs and mix well to bind the Rice together into a formable consistency. Place about 1/4 cup of the Rice Mixture on a sheet pan or plate and repeat with the remaining Rice Mixture. Once the Southwestern Rice is portioned out, roll the Rice portions into Balls using your hands. Refrigerate the formed Rice Balls for about 20 minutes to firm them up. While the Rice Balls are in the refrigerator, mix together the Sour Cream and Salsa Juice to make a dipping Sauce. Set up a Breading Station using the 2 additional Beaten Eggs in one bowl, the Flour in another bowl and the remaining Bread Crumbs in a third bowl. When the Rice Balls are firm, begin heating the Oil to 350 degrees and dredge the Arancini one at a time in the Flour to coat well. Move the Arancini to the beaten Eggs and when the Flour is completely covered by the Egg, transfer to the bowl with the Bread Crumbs and roll them around pressing lightly to fully coat. Repeat this process with all of the Arancini and fry them 1 or 2 at a time for 4-5 minutes until they float to the top of the 

Oil. Remove from the Oil and transfer to a paper towel lined plate to drain. Serve with the Sour Cream Salsa Dipping Sauce.

RECIPE

INGREDIENTS

1 Bread sized piece of Fresh Focaccia Bread

6 thin slices of Sweet (or hot) Italian Sausage cooked

4 small Sweet Peppers sliced

1/2 Red Onion sliced

1 Tablespoon Olive Oil

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon minced Fresh Garlic

4 slices American Cheese

1-2 Tablespoons Butter softened

DIRECTIONS

Heat the Olive Oil in a skillet over medium heat. When the Oil gets shimmery add the sliced Peppers and Onions to the skillet and stir to blend. Season with the Salt and Pepper and cook, stirring occasionally for 8-10 minutes until the Vegetables are softened. Add the Garlic and continue cooking for 1-2 minutes until fragrant. Add the Sausage slices to the hot pan and set aside to cool. On a work surface, slice the Focaccia Bread into 2 slices and place them cut side down. Place 1 1/2 slices of American Cheese on the bottom slice, followed by the sliced Sausage and the sautéed Peppers and Onions. Finish with the remaining American Cheese and place the top slice on top of the fillings and press down. Generously butter the cut sides of the Focaccia Bread and place in a skillet over medium heat. Using a pan or something slightly heavy, weigh down the Sandwich and cook for 5-7 minutes until the Bread is crispy and golden brown. Turn the Italian Grilled Cheese Sandwich over, weigh it down and cook for an additional 5-7 minutes until the Bread is browned and crispy and the Cheese is melty on the inside. Cut in half and serve.  

RECIPE

INGREDIENTS

2 Ears Fresh Corn, kernels cut off the cobs

2/3 cup Creamy Chipotle in Adobo Sauce**

3 Scallions sliced

2/3 cup Fresh Medium Salsa

1 tablespoon mayonnaise

1 teaspoon Granulated Sugar

1 1/2 cups shredded Cheddar Cheese divided

**2 Tablespoons Butter

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon Chili Powder

1 teaspoon Dried Cumin

1 Tablespoon All Purpose Flour

1 1/2 cups Half & Half or Cream

2 teaspoons Chipotle in Adobo puree

2 teaspoons Tomato Paste

DIRECTIONS

Preheat the oven to 400 degrees. In a mixing bowl, Mix all of the ingredients together except for 1/2 cup of the shredded Cheddar Cheese and stir to blend well. Spray a baking dish with Non Stick Cooking Spray and pour in the Southwestern Corn Cheese Mixture. Smooth the Mixture out to make it an even layer then sprinkle with the remaining half cup of the shredded Cheddar. Bake the Southwestern Corn Cheese for 15-20 minutes until lightly browned and bubbly. Place it back in the oven under the broiler for an additional 5-7 minutes to brown it up a little more, Serve with Tortilla Chips. 

RECIPE

INGREDIENTS

• 3 cups left over Roasted Garlic Mashed Potatoes*
• 2/3 cup Horseradish Cheddar Cheese Spread
• 1/2 cup Cornstarch
• 2-3 cups Canola Oil (for frying)

DIRECTIONS

Warm the Mashed Potatoes for 2 minutes in the microwave oven and place in a mixing bowl

Warm the Horseradish Cheddar Cheese Spread in a pan over low heat for 5 minutes. Add the Softened Cheese Spread to the Mashed Potatoes in the bowl and mix well. Add the Cornstarch to the Potato Cheese Mixture and blend to completely incorporate. Place the Potato Mixture in a pastry bag fitted with a round tip. Pipe the Potato Mixture in 3 inch sections onto a sheet pan lined with parchment. If you do not have a pastry bag, press out the potatoes to a 1/2 inch thickness onto a sheet pan lined with parchment. Place the sheet pan in the freezer for about 30 minutes until solid but not completely frozen. Cut the chilled Potatoes into 3 inch long by 2/3  inch thick rectangular pieces. Place the Piped or cut Fries into the freezer for 25-30 minutes. Heat the oil in a deep skillet or fryolator to 325 degrees and when the Roasted Garlic and Horseradish Cheese Fries are solid drop them in small batches (4-5 at a time) into the hot oil and using a heat safe slotted spoon, lightly stir and turn the Fries until they are golden brown and float to the surface. Remove the Fries from the Oil and transfer to a dish lined with paper towels to drain. Continue with the remaining uncooked Fries (which should be kept in the refrigerator between batches) until you have fried your desired amount. Serve with your favorite Sandwich or Burger or just enjoy them as a snack.

*FOR THE ROASTED GARLIC MASHED POTATOES:

• 3 Medium Russet Potatoes peeled and cut into 1 inch pieces
• 2 Tablespoons Salt divided
• 1 teaspoon Black Pepper divided
• 1/2 cup Roasted Garlic Cloves
• 1 Tablespoon Roasted Garlic Oil
• 3 Tablespoons Butter
• 1 teaspoon Garlic Powder
• 2/3 cup Half & Half

RECIPE

INGREDIENTS

• 1 Flatbread Crust
• 1/2 cup Tomato Sauce
• 2 cups Baby Arugula Leaves loosely packed
• 1 cup Shredded Mozzarella Cheese
• 1 cup Shredded Parmesan Cheese
• 6 ounces Steak grilled and cut into 1/2 inch pieces
• 1/2 small Red Onion sliced
• 1 cup Crumbled Gorgonzola Cheese
• Balsamic Glaze (for garnish) optional
• Chopped Chives (for garnish) optional

DIRECTIONS

Preheat the oven to 400 degrees. Lay out the Flatbread Crust on a baking sheet lined with parchment (if it fits) and spread the Tomato Sauce all over edge to edge. Top with the Baby Arugula Leaves spread out evenly. Mix the Mozzarella and Parmesan Cheeses together and sprinkle the Cheese Blend all over the Baby Arugula followed by the Steak Pieces and the Red Onion Slices. Finish with the crumbled Gorgonzola Cheese and bake for 15-20 minutes until the Crust is crispy and the Toppings are melted and nicely browned. Slice and serve with a drizzle of the Balsamic Glaze and Chives if desired.

RECIPE

INGREDIENTS

• 6 Ounces Boudin Sausage
• 2 Tablespoons Bacon Fat
• 1/2 Large White Onion diced
• 3 stalks Celery sliced
• 1/2 Red Bell Pepper diced
• 2 ears Fresh Corn kernels cut from the cobs
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoon Crushed Red Pepper Flake
• 6 small Yellow Potatoes cut into 1 inch pieces
• 2 Tablespoons All Purpose Flour
• 3 cups Chicken Stock
• 2-3 cups Half & Half or Cream

DIRECTIONS

Remove the casings from the Sausages and crumble the Sausage Meat. Heat the Bacon Fat in a large saucepan and when it is hot, add the crumbled Boudin Sausage and cook, stirring occasionally until the Sausage Meat is no longer pink. Remove the Sausage Crumbles from the pan using a slotted spoon and transfer to a plate leaving the fat in the pan. Reduce the heat to medium low and add the diced Onion, sliced Celery, and diced Red Pepper to the pan and stir to blend. Season with the Salt, Pepper, and Red Pepper Flake and cook stirring occasionally for 10-15 minutes  until the vegetables are softened. Add the Potatoes and cook stirring constantly for 5 minutes. Sprinkle the Flour over the Vegetables and stir to incorporate. Cook for 5 minutes to remove the starchiness of the flour. Pour in the Chicken stock to just cover the Potatoes and increase the heat to medium high. Cook the Vegetables and Stock stirring constantly at first for about 7-8 minutes until the Stock is thickened slightly. Add the Corn Kernels and the Sausage Crumbles back into the Chowder, reduce the heat to medium low and continue cooking stirring occasionally for 20-25 minutes until the Potatoes are fully cooked. Test the Potatoes with a sharp knife by inserting it into the Potatoes with no resistance. Finish the Southern Style Sausage and Corn Chowder with the Half & Half or Cream to your perfect Chowder consistency.