Hot Bird Creamy Polenta
Ingredients:
- 1 quart stock, chicken or veg
- ¼ cup butter (1 stick)
- 1 cup ground cornflour
- 8oz cream cheese
- 8oz shredded white cheddar
- 1 tablespoon lemon zest
- 1 tablespoon salt
- ¼ cup Chad White’s Hot Bird Blend
Instructions:
- Heat stock and butter in a sauce pot over high heat until boiling.
- Slowly add corn flour while whisking until incorporated. Turn heat down to low and cover. Cook 20 minutes stirring occasionally. Add remaining ingredients and mix well. Serve hot.
Tip:
Let cream cheese and cheddar sit out while you make this so they are easier to incorporate.
Andouille Turkey Ragu
Ingredients:
- 1 pound ground turkey
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, roasted and diced
- 2 tablespoons tomato paste
- 1 cup light beer
- 2 tablespoons Jean-Paul Bourgeois Spicy Andouille Blend
- 1 tablespoon salt
Instructions:
- Heat sauce pot over medium heat.
- Add 1 tablespoon oil and brown turkey. After browned, about 5 minutes, remove and add 1 more tablespoon oil to sauce pot.
- Add onions and saute for 5 minutes. Add garlic and bell pepper, saute for 2 minutes. Add tomato paste and andouille blend.
- Cook 1-2 minutes. Add beer and salt. Cook until reduced and thick.
Lemon Pepper Prawns
Ingredients:
- 1 tablespoon oil
- 1 pound 16/20 prawns, deveined but shell on
- ¼ cup Pink Peppercorn Lemon Thyme Blend
- 1 teaspoon salt
- 2 tablespoons butter
Instructions:
- Combine Prawns, lemon pepper blend and salt in a bowl.
- Let sit for at least 30 minutes. Heat a cast iron pan over medium high heat or until very very hot. Add oil and prawns.
- Cook until slightly charred on one side (about 3 minutes). Flip prawns and add butter.
- Remove from heat and stir until butter is melted. Transfer to a bowl, peel and eat.
