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 Originally made from salt cod [morue in French, Bacaloa in Spanish], olive oil and sometimes potatoes, our Avanti version takes its bite from garlic & texture from perfectly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.
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| 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. |
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| Now top w/ the seed, onion and chili mix. |
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| 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. |
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| The red hots on top signal that this creamy fragrant brandade is loaded w/ FIRE |
