Bunyan Johnny Cakes
Courtesy of Gram & Dun
Bunyan Johnny cakes, braised oxtail, maple syrup, sunny-side up egg, peronata
For the Johnny Cakes:
1 1/2 cups all-purpose flour
1 cup yellow corn meal
½ cup granulated sugar
1 T. baking powder
1 tsp. Kosher salt
2 large eggs
1 1/2 cups buttermilk
3 oz. butter, melted
Combine all dry ingredients and set aside.
In a separate bowl, combine all liquid ingredients and mix well to incorporate the eggs.
Add dry mix to liquid and fold together with spatula until just combined.
For the Peperonata:
2 Red bell peppers, fire roasted and peeled, julienned
¼ cup yellow onion, small diced
2 cloves garlic, minced
2 cups chicken stock
2 sprigs fresh thyme
2 TB canola oil, or vegetable oil
In small pot, sweat onion and garlic until translucent. Add red bell peppers, chicken stock, thyme, salt and pepper to taste and cook down to reduce.
For the oxtail:
Braise oxtail in veal stock and pick meat, reserve.
Reduce braising liquid with one onion, two ribs of celery, one carrot, all chopped coarse, until liquid will coat spoon. Season to taste with salt and pepper, strain.
For the presentation:
Cook three 2 oz. portions of Johnny cakes (like pancakes) until done. Layer with warm oxtail meat and stack. Top with one tablespoon of peperonata and one oz. of reduced braising liquid.
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