Papas Bravas!

Papas Bravas.  Loosely translated, papas bravas means "spicy potatoes."  In this dish the potatoes are a bit like french fries, and the hot, sweet, garlicky and sticky tomato sauce that comes with them is the bravas part.

This is a Cindy Pawlcyn recipe from her book "Big Small Plates."  I did change it a little bit!  Cindy is the owner of Mustard's Grill in Napa, California, which is my favorite restaurant of all time!  Cindy has truly been a huge inspiration for me and many Chefs. . .

Recipe for six:

Brava sauce:
2 T mild sweet chili powder
1 T sweet paprika
1 T smoked paprika
4 cloves garlic, peeled and finely minced
1 1/2 T sherry vinegar
Tiny pinch ground cumin
Tiny pinch cayenne
1 t sea salt
1/3 c extra virgin olive oil
1 c very ripe cherry tomatoes, chopped up

12 to 18 potatoes, peeled and halved
Olive oil, for frying
Maldon sea salt

First boil some salted water in a pan big enough to house the potatoes.  While that's happening, combine all the ingredients into a blender and puree.  Then transfer to a small covered saucepan over low heat.

When potatoes are barely cooked and still firm, drain.  Now in another saucepan add some olive oil to a depth of a 1/2" deep and heat it up on medium high!  When the oils hot add the potatoes one at a time so not to splatter and burn yourself!!   Cook until golden brown, then remove from the oil and pat with paper towels and plate with the Brava sauce...

Bon Appetit!  Chef Hobbes

The Best Hot Chocolate Ever!

Hot chocolate has been around for a long time, even the Aztecs and Mayans loved the stuff!

Because of the snow and the cold, I thought it was a perfect day to perfect a cup of hot chocolate!  I made the recipe really rich and served it in really small cups as a wonderful mid-afternoon treat.  You can add less cream and more milk and less chocolate so it won't be so filling, it's your choice.  Any liquid leftover can be chilled and served with vanilla ice cream later.

The chili flakes in this recipe really make the flavors come together...

Recipe for four small servings:
1 c milk
1 c half and half
1/2 c cream
2 1/2 oz 70% dark chocolate, finely chopped or grated
1 1/2 oz milk chocolate, finely chopped or grated
1/2 t cinnamon
Pinch of sea salt
Big pinch chili flakes, finely chopped

Add the milk, cream and half and half to a saucepan and warm over medium low heat, but don't scald or boil.  As the milk is warming add all the ingredients and stir until dissolved.  Serve when hot!

Bon Appetit!  Chef Hobbes

Holiday Dipping Sauce...

This is a fun little dipping sauce, and it's quick and easy to make.

You can make as much or as little as you like, and you can adjust the heat for your taste.

Basic recipe:
1/3 cup extra virgin olive oil
1/3 cup Lea & Perrins worcestershire sauce
1 whole head of garlic finely chopped
2 t chili flakes
1/3 cup Italian parsley chopped
1 pinch salt and pepper

Mix all the ingredients in a bowl, using a whisk.  Now it's ready to serve with nice, fresh, crusty bread from the bakery!

Bon Appetit!