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Boston, MA, United States
Free lance Chef. A Middlebury, Vermont native, Chef Jon Sargent worked his way up through the ranks of kitchens starting as a dishwasher. His career in the kitchen has taken him across the country and back. Sargent moved to Boston first in 2005 where he helped open OM Restaurant | Lounge in Harvard Square, working under chef Rachel Klein. He then headed west to Wisconsin, taking a Sous Chef position at Stout's Island Lodge. Next he headed south, travelling to Naples Florida to work for the D'Amico Corporation with chef Andrew Wicklander. Back in Boston chef Jon worked as chef d' cuisine for Chef William Kovel at 28 degrees in the south end of Boston where he worked diligently on the restaurant's seasonal, globally-influenced menu. After taking up the ranks as sous chef at Catalyst restaurant in cambridge massachusetts, Jon has been on a journey of developing his style of cooking, and focusing on the development of his own restaurant.

Wednesday, February 23, 2011

Corn Muffin, jalapeno, butter, cream cheese frosting.

I believe the vast majority of people in America can say the have had corn bread, or a corn muffin, but have they ever had a Butter, cream cheese, frosted corn muffin with candied jalapenos! If you haven’t had one of these you should try making it. Thwe recipe is as follows!

First lets candy those jalapenos!
1 frezno chili cut in half and seeded
1 jalapeno green, cut in half and seeded
1 cup 3 to 1 simple syrup (1/4 cup sugar ¾ cup water)

In a small sauce pot combine and bring to a boil for 5 minutes turn off and cool!

This recipe will make more than any house will ever need for muffins, scale this part down!

6 cups Flour
6 cups Corn Meal
1 cup sugar
½ cup brown sugar
7 Tbls baking powder
7 eggs
6 cups milk
1 ½ cups vegetable oil

Mix dry ingredients together, whisk milk with eggs, in a mixer add the dry mix and mix in the milk and eggs slowly, alternate the oil and custard till all is incorporated
Let stand for ten minutes

In this time brunoise the jalapenos and fold them into the mix. When the ten minutes is up scoop the mix into greased cupcake molds and bake at 375 for 20-30 min rotating the pan at half time!

Butter,cream cheese frosting

1# room temperature unsalted butter
1.5# cream cheese
1 egg
3 ½ cups confectioners sugar

In a mixer fitted with a whisk mix together until incorporated and smooth, add a shot of lime juice and put in a pastry bag! Let it sit at room temp until the cupcakes have cooled then top them with the frosting.  

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