Sweet Potato Biscuits

Recipe for Sweet Potato Biscuits

Want to mix it up a bit at the Thanksgiving table? Try these sweet potato biscuits. Two traditional seasonal items in a slightly untraditional way. Enjoy!

Yield: Approx. 1 dozen

2 ¼ cups all purpose flour
2 ½ t baking powder
3/4 t baking soda
2 t sugar
1 t salt
6 T cold unsalted butter
1 ½ cups sweet potato puree, cold (leftovers)
3 scallions chopped
1 cups butter milk

Preheat oven to 425 degrees. In a large bowl whisk together all dry ingredients. Cut in butter using the piecrust making method (cut butter into thin slices and work into the flour using fingers and working quickly). Chill for 20 minutes. Toss scallions into flour mixture.

Make a well in your flour mixture and add the sweet potato puree. Slowly fold it into the dough (the more you work it, the tougher your biscuits will be). Chill an additional 20 minutes and when cool, make another well and add buttermilk, mixing with hands until just held together. Using a spoon to scoop, drop on to a greased baking sheet. Brush melted butter on top.

Bake at 425 degrees for about 17 minutes or until done. Enjoy hot, right out of the oven, especially with wasabi butter!

By Chef Josh Hebert, Posh Restaurant


The Improv Chef – How to Make Good Ramen

Each month we host Late-Night Ramen, and many have asked how we do it. So, we thought we’d show you how to make your own legitimate ramen (not the stuff from the package).

Valentine’s Day Amuse Bouche – Oysters with Vanilla Sherry

A while ago I created these oysters with vanilla sherry vinaigrette for a magazine feature on aphrodisiac recipes. Incidentally, I thought it fitting for Valentine’s Day. Enjoy and Happy Valentine’s Day!

Oysters with Vanilla Sherry Vinaigrette
Ingredients: (for 12 oysters)

12 cleaned, shucked oysters
Seeds from 1/4 vanilla bean
1 tbs. sherry vinegar
1 pinch minced shallots
1 sprig of fresh thyme (leaves removed)
3 tbs. canola oil
1 tbs. extra virgin olive oil

Blend all ingredients. Drizzle over oysters and enjoy!

Oyster with Vanilla Sherry Vinaigrette

Oyster with Vanilla Sherry Vinaigrette

Madi Gras-Inspired Crawfish Stew

Beads…check. Hurricane cocktail…check. Masquerade mask…check. Now you just need a dish to complete the night. Check out this recipe for Crawfish Stew with Cinnamon and Star Anise. Great for Mardi Gras and the cold weather.

Crawfish Stew
Crawfish Stew with Cinnamon and Star Anise
By Chef Josh Hebert, Posh Restaurant

2 lbs. crawfish
2 cup white wine
1 T red wine vinegar
3 each cinnamon sticks
6 each star anise pods
2 -10 oz. cans chopped tomato
1 T tomato paste
2 sprigs fresh thyme
1 sprig rosemary
3 bay leaves
3 each celery ribs, large dice
3 each carrots, large dice
2 each onions, large dice
6 T butter
4 T dark roux
Black peppercorns

Bring a large pot of water to a boil. Blanch the crawfish, remove and allow to cool. Reserve water.

Pull crawfish tails from the body and remove from the shells, set aside. Place the shells and bodies back in the water, add 3 bay leaves, a few black peppercorns, and red wine vinegar. Allow to simmer for 1 ½ hours. Strain through a fine sieve and reserve liquid.

In a pot, sweat carrot, celery and onion in butter (to make mirepoix). Add white wine and bring to a simmer. Strain through a cheesecloth. Add all herbs, spices and mirepoix to the cheesecloth, tie off and place at bottom of an 8-quart earth ware container.

Add liquid to the container with white wine and stock, add tomato paste and canned tomatoes, simmer for 2 hours until reduced by approximately 1/3. Puree mixture and strain. Add back to earthenware container.

Place crawfish tails back in liquid, stir cold roux into hot liquid to create the proper consistency. Season with a few drops of lime juice, a pinch of sugar, salt and white pepper to taste. You may add a touch of red wine vinegar or Tabasco to bring the heat up, or add tons of fresh herbs if desired.

Also posted to: http://www.thedailymeal.com/crawfish-stew-cinnamon-and-star-anise

Recipe: English Muffins with Shrimp, Aioli and Kimchi

These beauties made an appearance on our “Best of 2012” New Year’s Eve menu…English muffins with shrimp, aioli and kimchi. Enjoy!

Shrimp English Muffin with Aioli and Kimchi

Shrimp English Muffin with Aioli and Kimchi

English Muffins with Shrimp, Aioli and Kimchi
By Chef Josh Hebert, Posh Restaurant

Approx. 1 lb. shrimp
1 head butter lettuce
English muffins

Prepare the recipes for the kimchi, aioli, and English muffins ahead of time.

Heat a pan and add oil, cook the shrimp for a couple minutes until translucent. Toast the English muffins and assemble with kimchi, aioli, butter lettuce, and shrimp. Enjoy!

Makes about 1/2 cup

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add a few drops at a time to yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 to 2 drops of water. Chill, covered, until ready to use.

English Muffins
*Or purchase English muffins if you prefer not to make at home.
8 to 10 muffins

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Spicy Cabbage Kimchi

1 head Napa cabbage
1/2 cups salt
1 1/2 tsp fish sauce
2 green onions, chopped
1/4 small white onion, minced
1 cloves garlic, pressed
1 tablespoons white sugar
1/2 teaspoon ground ginger
2 1/2 tablespoons Korean chile powder


Cut the cabbage in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month.