Saturday, March 20, 2010

Hushpuppies & Chicken Jambalaya at Kunde Estate Winery

Today and tomorrow we are at Kunde Estate Winery for the Savor Sonoma event.  We'll be serving about 2,000 people our hushpuppies and jambalaya.  The hushpuppy recipe is new (we got it from one of our brides last summer, thank you) and it's awesome.  I've always liked hushpuppies, but found them heavy; these are light as a dream!

1½ cups Yellow Cornmeal
½ cup Flour
1 tsp Salt
1 tsp Sugar
2 Tbl Baking Powder
1 tsp Baking Soda
⅛ tsp Cayenne Pepper
¼ tsp Freshly Ground Black Pepper
2 Eggs (beaten with enough Buttermilk to make 1¼ cups)
2 Tbl Vegetable Oil
½ cup Finely Chopped Green Onion
Vegetable Oil for frying

Sift all the dry ingredients together
Stir in the eggs & buttermilk and veg oil and onion
Fill the skillet with 2 inches of peanut oil
Preheat oil to 365 degrees
Drop the batter in teaspoonfuls into the oil
When they turn golden brown (about 4 minutes), remove and drain on paper towels
Keep warm in the over for a few minutes if needed, but serve as soon as possible
Yields about 4 dozen

The jambalya recipe is great as is, but is also a great starting off point.You can add seafood, turkey or pork to your taste.  Be creative!

Chicken Jambalaya
1 lbs Boneless Skinless Chicken Thighs (cut in ¼s)
¼ cup Vegetable oil
½ lbs Smoke Sausage
1 large Onion diced
4 cloves Garlic crushed
1 Green Bell Pepper (diced large)
3 ribs Celery (diced large)

Salt and Pepper
1 cup Rice
¼ tsp cayenne
1 tsp Thyme
1 Bay Leaf
1½ cup Chicken Broth
1½ cup chopped Tomatoes (fresh or canned)

Season Chicken thighs with salt and pepper
Brown in vegetable oil
Add smoked sausage and brown
Add all vegetable ingredients and brown lightly
Stir in rice – stir well till coated
Add in spices then liquids
Bring to a boil
Turn down heat to simmer and cook till rice absorbs the liquid and is tender
Stir occasionally
Garnish with chopped green onions
Yields dinner for 4 (about 8 cups)


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