A small however mighty snack! Movie star chef Jason Santos has the right recipe to step up your appetizer sport — his flavorful jalapeño, cheddar and bacon hush puppies.
“I like them as a result of they’re really easy to make,” the Hell’s Kitchen star, 46, solely shares of his dish — which is featured in his new cookbook Easy Fancy — within the newest situation of Us Weekly. “They can be utilized as a handed canapé, plated appetizer and even as a aspect dish.”
A hush pet is a savory bite-sized delight that sometimes consists of deep-fried cornmeal batter. As a staple in Southern cooking, they’re normally served as a aspect dish that may be paired with seafood and different fried treats. What makes the sous chef’s recipe so particular is its versatility.
“Use my recipe as a base and taste them nevertheless you see match!” the Boston-based restaurateur explains to Us.
Santos was the runner-up on the seventh season of Gordon Ramsay’s cooking competitors collection. He later returned to the truth present as a sous chef for seasons 19, 20 and 21. He’s greatest identified for his Buttermilk & Bourbon eating places, which serve New Orleans-inspired delicacies.
Hold studying for his hush pet recipe:
Elements
4 cups all-purpose flour
1 cup cornmeal
4 tsp baking powder
¾ cup sugar
2 tsp salt
½ tsp baking soda
¼ cup onion powder
1 tbsp Cajun spice
1 cup bacon bits
1½ cups grated yellow cheddar
3 cups milk
3 eggs
¼ cup apple cider vinegar
¾ cup canned diced pickled jalapeños
Canola oil, for frying
Salt and pepper combine, to style
Spicy Creole ranch dressing or crimson remoulade, for serving
Directions
- In a big bowl, combine the flour, cornmeal, baking powder, sugar, salt, baking soda, onion powder and Cajun spice; that is the dry combination.
- In a small bowl, combine the bacon bits, cheddar, milk, eggs, vinegar and jalapeños; that is the moist combine. The vinegar will curdle the milk a bit of, which is ok.
- Add the moist substances to the dry combination unexpectedly, and stir till simply blended. In a pot, warmth canola oil to about 350 levels. Utilizing a small scoop, place a scoop of the batter into the oil and fry till golden brown and cooked via. Season with salt and pepper combine to style and serve these with both spicy Creole ranch dressing or crimson remoulade.
