Your Life A to Z Recipe: Wednesday, March 12th, 2014: Kellys twist on Bangers n' Mash

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Your Life A to Z Recipe: Wednesday, March 12th, 2014

By: Executive Chef Chef Israel “Izzy” Medina

Kelly’s twist on Bangers n' Mash
 
2 Links Fennel Sausage boiled in Harp and finished on the grill.
 
Creamy Mashed Potatoes
    5lbs Yukon potatoes
    -Boil until Tender
    -2 Tbs minced fresh garlic
    -3 cups heavy cream
    -add salt and pepper to taste
    -garnish with diced green onion
 
Braised Cabbage (your choice of red or green)
    -2lbs cabbage chopped
    -1/4 cup butter
    -2 cups chicken stock
    -add salt and pepper to taste
*Combine all ingredients into a sauce pan and slow simmer.
  Cover until tender. Strain and Serve.
 
Mustard Jus
    Hot sauté pan
    -6oz chicken stock: reduce by half
    -1tsp whole grain mustard
    -1Tbls butter
*Add all ingredients (add butter at the end)
  Needs to be on High at all times. Pour over dish.
 
 
Kelly's Brussels Sprouts
    
1lb Brussels Sprouts
    - Cut ends and then cut in quarters
    -Add 1Tbls oil in hot sauté pan
*Add Brussels and salt to taste. Once Brussels get a nice
  sear or color, add 1/2 cup of chicken stock and reduce until
  liquid evaporates.
    
    Candied Pancetta
    -2 cups cubed pancetta
*Cook in hot sauté pan. Remove grease.
    -Add 1Tbls brown sugar.
    -Add 2oz sherry vinegar
*Reduce down until pancetta is caramelized.