3327. GRILLED SALSIFY, CORN and BACON HUSH PUPPY with SALSIFY HONEY BUTTER DIPPING SAUCE

yields 4 servings


2 stalks salsify, peeled and sliced in half

1 ear corn, shucked
Olive oil
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 egg, lightly beaten
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
2 strips bacon, cooked and chopped
Peanut oil, for frying 

Salsify Honey Butter Dipping Sauce:

4 salsify stalks
1/2 cup honey
4 tablespoons butter
3 tablespoons sriracha
1 tablespoon cayenne
Kosher salt and freshly ground black pepper 

Dipping sauce: Fill a medium saucepan with water and bring to a boil. Break the salsify stalks in half to release the milk inside, and boil for 10 minutes. Simmer for another 5 minutes. Take 1 cup of salsify stock and pour into another saucepan. Then add the honey, butter, sriracha, and cayenne. Season with salt and pepper. Bring back to a boil and simmer for another 10 minutes to allow the flavors to blend.

Hush puppies: Preheat the grill to high.

In a large bowl, toss the salsify and corn with a little olive oil and some salt and pepper. Add the salsify and corn to the grill, grilling on all sides until the salsify is fork tender and the corn looks charred. Remove from the grill.

Slice the corn kernels off the cob into a bowl. Chop the salsify into small cubes. Add to the bowl. Season with salt and pepper.

In another bowl, mix the buttermilk with the egg. Add to the salsify and corn, mixing to incorporate. Add the cornmeal, flour, baking powder, 1 teaspoon salt and bacon. Mix together to form a thick batter.

Heat enough peanut oil to fry in a Dutch oven or cast-iron skillet to 350 degrees F. Drop golf ball size balls of batter in the oil, cooking until golden brown, 5 to 7 minutes.

Remove from the fryer, sprinkle with salt and drizzle with dipping sauce. 


bacon recipe source: Chad Rosenthal, "A Star Is Chopped," Food Network Star, Food Network

116. BACON SCALLION HUSH PUPPIES

makes about 24 or 4 side-dish servings


4 bacon slices
6 cups vegetable oil (48 fl oz)
1 cup yellow cornmeal (not stone-ground)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
3/4 cup whole milk
3 large scallions, thinly sliced (3/4 cup)
Special equipment: a deep-fat thermometer

Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.
Preheat oven to 300°F. Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer. While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined. Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.


courtesy of: Gourmet, July 2003