Ingredients:
For the Jalapeno Marmalade:
4 large jalapenos, stems and seeds removed
1 ½ cups sugar
¼ cup vinegar
2 tsp salt

For the Sweet Corn Hush Puppies:
2 cups sifted fine stone ground corn meal
1 cup sweet white corn
1 cup buttermilk
3 tablespoons cold water
1 tablespoon sugar
2 teaspoons baking soda
2 teaspoons salt
5 cups corn oil
Directions:
Place the oil into a heavy bottomed pot and heat over medium until oil reaches 375 degrees.

For the Marmalade:
Place the jalapenos along with the vinegar and salt into a food processor and puree until a smooth liquid is formed. Add this to a small sauce pan over high heat and add in the sugar. Stirring often, cook for 10 minutes and then remove the pan from the heat and allow to briefly cool and transfer to a small bowl.

For the Hush Puppies:
Stir corn meal, sugar, soda and salt together in a medium bowl. Create a small well in the center and add the egg, buttermilk, and corn and beat until frothy. Add just enough of the cold water to make dough a good dropping consistency.

Using a spoon and working in small batches, carefully place about 1 tablespoon of the batter into the oil at a time and cook until golden. Turn the hush puppies after about 1 minute and continue to cook on the other side. Remove with a spider (wire spoon) and transfer to a cooling rack. Season with salt.

Serve the hush puppies with the marmalade and enjoy.

Recipe created by John Silva

Ingredients:

2 Tbls Olive Oil
2 Onions, sliced into thin strips
1/3 C Water
1/2 teaspoon kosher Salt
2 Granny Smith Apples, peeled, cored and cut in 1/4 inch dice
6oz Castillo Blue Cheese or equal amount of Cambazola, cut into 1/4 cubes.
1 teaspoon thyme, chopped and divided
1 16 oz package Frozen Puff Pastry (keep frozen just until ready to use)
2 Tbls Honey

Preheat oven to 400 degrees.

In a sauté pan heat the olive oil over medium high heat, until it is hot and beginning to shimmer. Add the sliced onions and salt, stir to make sure all the onions are coated with oil and then add the water to the pan and cover for 10 minutes to allow the onions to soften.

Once the onions are softened, add the diced apples and continue cooking for about 10 more minutes, until the apples are soft and the onions just begin to turn a light brown. Remove from heat add the cheese and half of the thyme, making sure the cheese melts into the onion mixture. Let cool, in freezer for 10 minutes.

Cut the frozen puff pastry sheets into 2” squares.

Once the onion mixture has cooled place a spoonful of the mixture into the center of each square of puff pastry and place on parchment covered sheet pan and place in oven for 15-20 minutes.

Remove from oven once the tartlets are golden brown.

While still hot from the oven drizzle tartlets with honey and then place a bit of thyme on each as a garnish. Place on serving platter and enjoy!

Makes 32 tartlets.

Created by Mick Dimas