Chef’s business is hot stuff(2)
The cost is $7. It’s served in the Knotty Oak Room at the school at 40 Reservoir Rd., Coventry.
For more information, call (401) 822-9499, ext. 292.
MISO EGGS1
MISO EGGS
12 hard boiled eggs
3 ounces miso paste (white preferred)
5 ounces mayonnaise (Japanese Kewpie preferred)
1 ounce Tabasco Chipotle Pepper Sauce
Slice eggs in half length wise and gently remove yolk and place the white on a tray and the yolk into a food processor.
In the food processor, place the miso, mayonnaise and the Pepper Sauce. Blend until smooth and creamy. Stop, remove lid scrape down the sides; place lid back on and blend again.
Place the mixture into a pastry bag with a small star tip. Evenly pipe the mixture into the egg halves.
Garnish with many different items. Options include radish, dill, caviar and other light herbs.
Chef’s notes: You can find miso paste and Kewpie brand mayonnaise at Asian markets and the ethnic sections of large grocery stores. Any mayonnaise can be substituted. Serves 10.
— From Chef Jason Gronlund
JALAPEÑO FROZEN DAIQUIRI1
JALAPEÑO FROZEN DAIQUIRI
2 ounces apple cider
1 ounce limeade (from frozen concentrate)
1 ounce lemonade (from frozen concentrate)
1/2 ounce light rum
1 teaspoon sugar
1 drop green food coloring
3 dashes Tabasco Green Jalapeño Pepper Sauce
1 small jalapeño (for garnish)
1 lime (for garnish)
Combine all ingredients in a 1 gallon plastic container; blend well and place in freezer.
Check container in 30-40 minutes. If mixture is beginning to freeze, shake or stir occasionally until the liquids are a slush consistency.
Serve in a margarita glass. Garnish with a jalapeño pepper or a lime wheel, or both. Makes one drink
