At a Glance
- Prep Method: null
- Yield: 2
- Ready Time:
Recipe By: Gary S. Abbott
Ingredients
- 1 dry Quart – Kentucky white New Potatoes (unpeeled)
- 2 tablespoons – olive oil
- 1/4 cup – onions, minced
- 2 teaspoons – garlic, minced
- 1/2 teaspoon – salt, kosher
- 1/4 teaspoon – cracked black pepper
- 1 cup plus 1 tablespoon – chicken stock
- 1 tablespoon – Kentucky Bourbon
- 2 pinches – yellow cornmeal
- 4 each – whole chives
Preparation
1. Rinse potatoes, then using the small side of a parisienne scoop, cut the potatoes into about 36 balls. Reserve trimmings for another use.
2. In a 2 3/4 quart saucepan heat the olive oil and add the onions, cook until translucent.
3. Add the garlic and cook until you have the aroma.
4. Add the potatoes and coat with the onions and garlic.
5. Season with the salt and pepper.
6. Stir in 1/3 cup chicken stock and reduce till dry about 4-7 minutes depending on your burner, repeat twice. Check doneness with toothpick.
7. Transfer to 2 ramekins and press in lightly, keep warm.
8. Deglaze pan with bourbon and flame.
9. Finish sauce with remaining 1 tablespoon of chicken stock.
10. Pour sauce onto 2-5 inch plates.
11. Invert potatoes onto sauce.
12. Sprinkle with cornmeal.
13. Garnish each with 2 chives.
