RECIPE CARDS SWEET POTATO BREAD FRENCH TOAST Yield: 4 servings 1 small North Carolina sweet potato, peeled and cut into chunks 1/2 c. milk (plus additional 3 T.) 1/2 c. water 1 package (1/4 oz.) active yeast 2 1/2 c. bread flour, divided 3 T. sugar 1/2 t. salt 5 eggs, beaten 1/4 c. butter, softened (plus more as needed) 1 1/2 t. vanilla Pinch each cinnamon, nutmeg and cloves Blueberry syrup, to taste Powdered sugar, to taste Fresh blueberries, for garnish Method (1) Boil sweet potato in 1/2 c. milk and water; reduce heat. Simmer till tender. Drain liquid, reserving 1/2 c. Heat reserved liquid to 120-130°F; sprinkle in yeast; stir. (2) Mash sweet potato; add to yeast mixture with 1 c. flour, 2 T. sugar and salt; mix. Cover; let rise till doubled, 1 hour; punch down. Stir in 1 egg, butter and remaining flour, 1/2 c. at a time; mix well. (3) Knead dough on floured surface for 10 minutes or till smooth. Shape into loaf; place in greased loaf pan. Cover; let rise til doubled, 45 minutes. Bake at 375°F for 30-35 minutes or until bread sounds hollow when tapped. Remove from pan; cool. (4) Cut bread into 8 slices; cut each slice into 3 sticks. Dip sticks into mixture of vanilla, spices and remaining eggs, milk and sugar; cook in butter over medium heat till golden brown. (5) To plate, stack 6 sticks, 2 by 2, in log cabin fashion. Dress with syrup, powdered sugar and berries. Wine pairing: Tangent Viognier 2008 (California) Recipe credit: Tim Groody, executive chef, Sonoma California Bistro & Wine Bar, Charlotte, N.C., www.sonomarestaurants.net Photo credit: North Carolina SweetPotato Commission, Benson, N.C., www.ncsweetpotatoes.com For Chef Magazine’s digital editions, e-newsletters, blog and more BISON STEAK WITH BERRY RED WINE GLAZE Yield: 8 servings 2 t. pink peppercorns, crushed 2 t. white peppercorns, crushed 2 t. black peppercorns, crushed 2 t. kosher salt 2 t. packed brown sugar 2 t. orange zest, minced 1/2 t. cloves, ground 1/2 t. onion powder 1/2 t. juniper berries, crushed 8 9-oz. bison steaks (loin, strip, chop or filet), 1 1/2 in. thick cuts Blackberries, for garnish Berry Red Wine Glaze (recipe follows) Berry Red Wine Glaze 1 c. fresh blackberries 1 c. dry red wine 1 1/2 c. beef stock 1/2 t. juniper berries 1 t. dry mustard 2 t. kosher salt 2 T. honey 2 T. butter (optional) Method (1) For dry rub, combine peppercorns, salt, brown sugar, orange zest, cloves, onion powder and juniper berries in bowl; mix well, and place on large plate. (2) Coat both sides of steaks with dry rub. Cover with plastic wrap; refrigerate 1 hour. Remove 30 minutes before cooking. For medium/medium-rare, grill each side 5-7 minutes. (3) Serve topped with blackberries and Berry Red Wine Glaze. (Pictured with carrots.) Wine pairing: Fidelitas Optu Red Wine 2005 (Washington) Method (Berry Red Wine Glaze) (1) In saucepan, over medium heat, cook blackberries, wine, stock, juniper berries and mustard; reduce by 30 percent, about 15 minutes, as sauce thickens. Add salt, honey and butter; cook 5 minutes more. Strain sauce; reserve. Recipe credit: Walter Potenza, chef/owner, Walter’s Ristorante d’Italia, Providence, R.I., www.chefwalter.com Photo credit: Jason McConathy, National Bison Association, Westminster, Col., www.bisoncentral.com TURKEY SAUSAGE HASH Yield: 20 servings 4 oz. olive oil 8 oz. red onion, diced 1 large red bell pepper, seeded and diced 2 lbs. breakfast turkey sausage (casings removed if necessary) 2 lbs. potatoes, shredded and cooked 1 lb. cooked turkey thigh meat, torn into small pieces 2 oz. fresh thyme, chopped 2 oz. fresh parsley, chopped Kosher salt and freshly ground black pepper, to taste 40 large eggs 40 slices whole grain bread Method (1) Heat olive oil over medium heat. Add onion and red pepper; sauté until fragrant and translucent. (2) Add turkey sausage; break up into small pieces. Cook until all pink disappears. (3) Blend in shredded potatoes, and cook until golden brown. (4) Stir in torn turkey thigh pieces, and heat through. Toss in fresh herbs, and season to taste with salt and pepper. (5) Per order: Poach two large eggs, and toast two slices whole grain bread. Portion 4 oz. turkey hash onto each warmed plate, and top with poached eggs. Serve toast on the side. Wine pairing: Prieure de Montezargues Tavel Rosé 2007 (France) Recipe credit: Kevin Prendergast, executive chef, New York Marriott Marquis, New York, www.marriott.com Photo credit: National Turkey Federation, Washington, D.C., www.eatturkey.com 10 | Chef www.chefmagazine.com www.chefmagazine.com