I know that this isn’t the first time I’ve griped about this, but it’s my party and I’ll whine if I want to! 😉
One of the few downsides to being a chef and/or food blogger, is that you very seldom get invited over for a home-cooked dinner. Like…ever. Friends and family see the pretty photos and “exotic” recipes you post, and think, “Man, I can’t cook for THEM!“
Which is kinda silly, as most chefs LOVE to be cooked for and our standards (or at least mine) aren’t nearly as high as people seem to think. I love Chicken McNuggets and Kraft Mac & Cheese as much as the next red-blooded American fatty!
So, to compensate for this lack of socialization, at least for our family’s sake, we tend to invite other chefs over, and they reciprocate, because every chef secretly (or not so secretly) knows that he or she is the better cook anyway, so there’s no intimidation. 😉
Last week we we’re invited over by my best friend, Chef Chris Renner and his family, for dinner and it was, of course, amazing.
Chef Chris made steaks, which he cooked sous-vide for 12 hours, and then caramelized with a blow torch, and they were unbelievably good. He accompanied those with his own Sweet Potato Hash (recipe below), which I haven’t been able to stop thinking about for a week. I brought a bag of salad.
There’s no money in trying to out-cook Chef Chris, believe me…I know.
Seriously, I was one of the best dinners I’ve eaten in a long time, and that hash is going to be a permanent addition to my holiday cooking menu.
Chef graciously shared the recipe with me, so I could share it with you, and I know it’s short notice, but if you can squeeze this into your Thanksgiving menu, you really, really, should! It’s certainly on mine.
Chef Chris’ Sweet Potato Hash
- 4 med sweet potatoes, diced 1-inch cube
- 1 sweet onion diced
- 1/2 pound of bacon lardons
- 1 Tbsp butter
- 1 Tbsp olive oil
- Salt & pepper to taste
Over medium heat melt butter and oil in a large cast iron skillet. Add bacon cook for a couple of minutes.
Then add sweet potatoes and onion. Cook stirring occasionally (don’t stir too often) until potatoes are cooked. (You should get some nice caramelized bits that add a lot of flavor.)
Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!