Ingredients: Smoked Bourbon Mustard
- Handful of applewood or hickory chips
- 1 cup Creole mustard or brown mustard
- 1 tablespoon bourbon
- 1 pound pork shoulder, cut into 1-inch cubes
- 1/2 pound pork liver, cut into 1-inch cubes
- 2 celery stalks, trimmed and chopped
- 1 green bell pepper, stemmed, seeded and chopped
- 1 small onion, chopped
- 6 garlic cloves, coarsely chopped
- 1 poblano, stemmed, seeded and chopped
- 1 1/2 jalapeños, stemmed, seeded and chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 tablespoon white pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon curing salt
- 1/2 cup fresh parsley, chopped
- 1/2 cup scallions, chopped (white and green parts)
Ingredients: Potato Tots
- 3 Idaho® Russet Potatoes, baked and cooled
- 1 tablespoon potato starch, plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 cup fresh chives, brunoised
- 2 1/2 cups Boudin (see recipe)
- Vegetable oil for brushing
- Smoked Bourbon Mustard (see recipe) for serving
- Ketchup for serving (optional)
Directions: Smoked Bourbon Mustard
- Soak the wood chips in cold water for at least an hour.
- Line the inside of a pot with aluminum foil. Remove the chips from the water and scatter on the bottom of the pot. Place an empty bowl upside down in the pot to set the mustard on, to keep the mustard a couple inches above the bottom of the pot.
- Place the mustard in a small bowl and set mustard aside.
- Cover the pot with foil and poke one (2-cm x 2-cm) hole in the foil for the smoke to escape. Heat the pot directly on the stove over medium-low heat. When the chips begin to smoke, pull back the foil, place the bowl of mustard on the upside-down bowl and re-cover the pot tightly with foil.
- Smoke for 45 minutes to an hour, pulling back the foil and stirring the mustard every 15 minutes.
- Carefully remove the bowl of mustard from the pot and mix in the bourbon. Allow the mustard to cool, then transfer to a sealed container and refrigerate until ready to use.
- Combine the pork shoulder, pork liver, vegetables and seasonings in a large bowl until incorporated. Cover and refrigerate overnight.
- Place mixture in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the meat is tender, 1 to 2 hours.
- Remove the pot from the heat and drain mixture, reserving the liquid.
- Allow the mixture to cool slightly, then put it through a meat grinder set on the coarse grind.
- Place the ground meat in a large bowl. Using your hands or a rubber spatula, mix in the parsley and scallions. Use the reserved cooking liquid to add moisture as needed. Refrigerate until ready to use.
Directions: Potato Tots
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper, then coat with cooking spray.
- Peel the skin from the baked and cooled potatoes and coarsely grate the potato flesh into a mixing bowl. Sprinkle potato starch, salt, garlic powder and chives over potatoes, then toss gently to coat.
- Add 2 1/2 cups Boudin mixture to the potato mixture, then toss gently to incorporate. Press a small amount of combined mixture together in your hand; if it falls apart, add more potato starch in 1 teaspoon increments until mixture holds its form.
- Place 1 heaping tablespoon of mixture into the palm of your hand and roll it into a cylinder shape to form a potato tot, pressing firmly so the mixture holds together. Repeat with remaining mixture.
- Evenly space tots on prepared baking sheet, then brush with oil and bake until crisp, 12 to 15 minutes, flipping halfway through baking. Remove from oven and let cool slightly. Serve with Smoked Bourbon Mustard and ketchup, if desired.