Bhut Jolokia Brandade

Brandade is one of those French culinary concoctions that is the stuff of literature and legend.  Originally made from salt cod [morue in French, Bacaloa in Spanish], olive oil and sometimes potatoes, our Avanti version takes its bite from garlic & texture from perfectly cooked and expertly mashed organic potatoes, usually Yukon golds.  They have the best consistency to simulate the original dish.  While typically a very smooth, unctuous dish, we have turned texture on its head with all the seeds, onions and chili bits.  And depending on how many chilis you decide to use, this brandade is on FIRE.

A large quenelle of Bhut Jolokia Brandade tops an ancient grain pierogi in French onion broth.  Tomato lime corn relish & fennel seed habanero celery pickles, oregano, basil, mint and Aztec sweet herb garnish.

HOT 7/2/15

Amount	Measure	Ingredient	Prep Method
4	Medium	Yukon gold potatoes	organic
1	Teaspoon	Sea salt

Directions:

Wash and scrub the potatoes, but do not peel. Cover w/ warm water in a small pan.  Add salt, cover pot and bring to a low boil.  Cook until tender.  Leave in the turned off pot until ready to use.  We want them very hot. 

Meanwhile:

1/3	Cup	Sunflower seeds
1/3	Cup	Sesame seeds
1/3	Cup	Roasted garlic oil

Toast seeds in garlic oil over med low heat until fragrant and golden.  Add:

1	Large	Onion	Fine dice
1 ½	Teaspoons	Sea salt	Or Avanti flavored sea salt blend
½	Teaspoon	Black pepper
1/3	Cup	Madeira or sherry
1	Tablespoon	Ginger	minced

Sweat until the onions are nicely cooked and the liquid has evaporated.

Raise the heat to med high and sweat the onion.  Add:

1 to 5

Medium

Bhut jolokia chili peppers

Scissor sliced

A note on extra HOT chili peppers.  The hottest chilies in the world are almost exclusively from the habanero / Scotch bonnet family.  And preparing them is no joke.  I always use scissors, and hold them by the stem end only.  When dealing w/ extra hot chilies, it’s preferable to wear gloves for added security.  Even with those precautions, you may still have residue on your fingers.  Be mindful to not touch your eyes.  Once I complete my cooking, I test my clean fingers, by touching them to my tongue.  If they taste hot, then I use a little cooking oil or baking soda to rub off the heat.  Here are some more tips from TheKtch.  Sometimes, with chilis like the Bhut, your fingers will actually feel warm, almost glowing.  

Put the hot, cooked whole potatoes into a large bowl.  Add:

1/3 to ½

Cup

Roasted garlic cloves

About 2 heads

Pour the onion, seed and chili mix on top.  Mash everything together w/ a potato masher. 

Ready to assemble.  Hot potatoes in a large bowl w/ roasted garlic cloves.

Now top w/ the seed, onion and chili mix.

The heat from the potatoes and the seed chili mix makes for a sumptuous creamy texture

The bhut jolokia chili pepper is right up there with some of the hottest habanero hybrids currently grown.  Of course farmers and chili enthusiasts everywhere love to come up w/ new and exciting HOT varieties.  I'm growing one from ChiliPlants.com called the Smokin' Ed's Carolina Reaper ®.  It comes with a warning disclaimer.  "Cross Country Nurseries is a licensed grower of Smoking' Ed's Carolina Reaper ® which is trade mark protected.  Pepper pods and/or seeds cannot be legally sold to others.  You must plan to use these peppers for your own use."  No worries there.  I can't wait to taste and cook them.  

No flowers on Ed's beast yet, but some fine sturdy new growth.

The red hots on top signal that this creamy fragrant brandade is loaded w/ FIRE