Hushpuppies or Cornballs?

Depending on where you are in the world I believe there is some variation of hush puppies or cornballs cooked in every culture, either savory or sweet - such as the falafel, sorullitos and festivals. Typically you may think of hush puppies as a BBQ or seafood side dish; originating in the southern region of the USA - tasty comfort food. Yes, I included my own version of it in my Know Your Fire Cookbook. Cook some up!

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Chef George’s Hushpuppies

Where the name HushPuppies came from:

The name "hushpuppies" is often attributed to southern cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries.

Hush Puppies | Recipe by George Hirsch, Know Your Fire Cookbook, Putnam 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 egg, lightly beaten

2 Tablespoons melted butter

1 Tablespoon fine chopped parsley

Vegetable oil for frying

* optional suggestions: onions, hot pepper, crisp cooked bacon, finely chopped ham or crab meat

Combine cornmeal, baking powder, salt and pepper in a medium bowl. Add the milk, add egg and beat with a whisk or fork until the batter is smooth and no lumps remain. Stir in the butter, parsley and set the batter aside for 15 to 20 minutes. 

Fill a deep saucepan or deep-fat fryer with 2 to 3 inches of vegetable oil and heat to 360 degree F. Scoop up a scant tablespoon of batter off the spoon into the hot fat and when the hush puppies rise to the top in about 1 minute, turn them over and cook until evenly brown, about 2 minutes total. Remove and drain on paper towels. Hush Puppies should always be served piping hot.

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Sausage Campagnola, an Old World Tradition

Planning Gameday or an improv Sunday Supper?  

Sausage Capagnola one pot

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow. 

Sausage Campagnola

Sausage Campagnola

Makes 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons olive oil

1 pound Italian Ring Sausage

½ sweet onion, chopped 

6 cloves garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn 

¼ cup pecorino Romano cheese

Pre heat a large sauté pan over medium heat.

Add olive oil, and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked. 

Add Kale, red pepper flakes, fresh ground black pepper and wine and cook 4-5 minutes.

Serve topped with fresh basil and park cheese. 

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