Bobby Flay's Sweet Potato Gratin
Spin off of Bobby Flay's Sweet Potato Gratin prepared by True Foodie Recipe by Bobby Flay http://bobbyflay.com/recipe.php?id=169
Sweet Potato Gratin
2 cups heavy cream
1 tablespoon chipotle pepper puree
4 large sweet potatoes, peeled and thinly sliced (1/8-inch thick) on a mandoline
Salt and freshly ground pepper
Spin Off Tweaks: Half the recipe made with two sweet potatoes vs. four. One cup of heavy cream vs. two. Also, Sriracha was used place of of chipotle pepper puree and only 1/2 tablespoon since the recipe was basically halved.
1. Preheat oven to 375 degrees F.
2. Whisk together cream and chipotle puree (Sriracha if making TrueFoodie version)until smooth.
3. In a 10 x 10 x 2-inch casserole, arrange the potatoes in an even layer on the bottom of the casserole, drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 8-10 layers. Press down on the layers to totally submerge in the cream mixture.
4. Cover and bake for 30 minutes, remove cover and continue baking for 30-45 minutes, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
IDEAS TO COMPLIMENT THIS CREAMY SPICY-LICIOUSNESS:
-Turkey and dressing (GREAT holiday side dish)
-Grilled steak or burger
-Pan roasted duck breast & brussels sprouts
Link to original recipe:
Emeril's Pan Roasted Duck Breast
Recipe by Emeril
Spin off of Emeril's pan roasted duck prepared by True Foodie
- 3 duck breasts
- Essence, recipe follows
- 1 tablespoon olive oil
- Red Wine (cabernet or malbec)
- Heavy Cream
Spin Off Tweaks: I used wild game duck in this recipe. Fat completely removed. Duck breast was brined in sugar, water and Sriracha, overnight in a gallon sized plastic bag. Other tweaks include Italian Herbs mix in place of Thyme and Oregano. Did not make Foie Gras pudding and used Red Wine Cream Sauce.
BRINE RECIPE: Into gallon sized bag put 3/4 cup of sugar, 1 1/4 cups of water, 1/2 cup of Sriracha and no more than 4-6 duck breasts. Make sure you squeeze as much air out of the bag to make it airtight. This will help all liquid to thoroughly cover the duck breast completely. Make sure to RINSE the duck meat well and pat dry before seasoning.
TrueFoodie Notes: Since I removed the skin and fat completely, I only seared it for 4 minutes on the first side (where the skin/fat was) and then turned it over and placed it in the oven as directed above except I only left it in the oven for seven minutes. Then I let it rest for 8 to 10 minutes. I took the pan drippings and de-glazed the pan with Malbec wine, just about 1/3 cup...I cooked the alcohol out and reduced to a pan glaze, then added about 1/3 cup of cream. Once the cream was mixed in, I took it off the heat and added a pat of butter.
Essence (Emeril's Creole Seasoning): this is the magic behind the amazing Cajun Spice flavor.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Link to original recipe: