Challenge the Chef Recipe

Rustic Italian Comfort Food by Chef Martinez of Cibreo Italian Kitchen

Roasted andouille, white bean salad, butternut purée, spiked cranberry maple syrup 1 lb saucisson andouille 2 cups butternut 2 cups water 1 can white chili beans 1/2 cup shaved celery 1/4 cup celery

leaves 2 tsp cinnamon 2 tsp ancho chile powder 1/2 cup maple syrup 1/2 cup dried cranberry.  Preheat oven to 400 degrees:  Roast andouille in oven for ten minutes or until heated through….or to desired char level.

For the purée: In a small saucepan, bring butternut squash and water to a boil over high heat. Reduce to low and simmer for 16-18 minutes or until squash is soft. Strain, reserving cooking liquid. Add squash, cinnamon, 1/2 cup cooking liquid, 1 /2 tsp. salt to vitamix or blender. Purée until smooth adding more liquid if necessary. Taste and season with salt and pepper.

For the white bean salad: Open 1 can of white chili beans and drain with a colander reserving liquid. Allow beans to dry slightly. Heat a large skillet over medium high heat. When pan is hot (but not smoking), add 2 TBSP extra virgin olive oil and white chili beans. Toss well and season with salt and pepper. Continue to heat beans through over medium heat. Add shaved celery and toss well. Finish with 3 TBSP bean liquid.

For spiked cranberry maple syrup: In a small saucepan, simmer maple, cranberry, and ancho over low heat for ten minutes. Remove from heat. Add 1/2 tsp cracked black pepper. Roast andouille in oven for ten minutes or until heated through….or to desired char level.

To plate: Spoon the butternut squash purée onto the plate. Arrange white bean and celery salad next to purée. Garnish salad with celery leaves. Slice andouille and lay next to salad. Drizzle spiked cranberry maple syrup around and over sausage.  Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *