While I was thumbing through Food and Wine’s July 2010 issue featuring their Best New Chefs of 2010, I was intrigued by more than half of the chef’s recipes. One, because I love trying restaurant recipes and two, these are super simple, even for a novice like me. I’ve got a few on my radar this week but one that I had to try first was this Hush Puppies with Green Zebra Tomato Jam from Trummer’s on Main in Clifton, VA by Chef Clayton Miller. Let’s see what Food and Wine has to say:
Clayton Miller makes a highly seasoned, Indian-inflected tomato jam with ginger, cinnamon, cumin and cayenne. It’s a terrific accompaniment to his hush puppies—cheekily nicknamed “shut-your-piehole puppies” by the cooks in his kitchen.
Trying to find Green Zebras late on a Sunday evening was just not going to happen. But hey, you all know me lambs, nothing gets in my way when I want to try a recipe even if it means tweaking it a bit. Having tasted a mountain of these beauts in my office (since I help out with the public relations side a bit) I grabbed a container of Sunbursts tomatoes, which are sweeter and have a heirloom flavor to them, and a container of sweet cherry tomatoes to pack a one-two tomato punch.
The jam was really easy to put together and you simply let is simmer for 40 minutes until it’s well, jammy. The hush puppy batter I made in the morning and let sit in the fridge until it was time to fry these little bad boys up. We really, really, liked this recipe. The hush puppies were pretty standard in their taste and texture, maybe I’ll try it with the bacon fat next time (?), but the jam was excellent. Something about the honey, ginger, cumin and cinnamon with the tomatoes made me wish I had made two more batches so I could spread it on everything for the next few days. Key learnings for next time. Make these and shut-your-piehole!