Chef Joe Randall Prepares Authentic Low-Country Flavors
Among the chefs at the sell-out five-chef dinner at the National Press Club of Washington, launching Joe David’s book, Gourmet Getaways, was Chef Joe Randall.
Chef Randall has won many awards (including recognition by Ebony magazine in 2008 as one of the top 10 African American chefs in the country). He has appeared on numerous local and national television shows, been featured in major publications, including Plate, Southern Living, and Fancy Foods magazines, and he has served on the faculty of California State Polytechnic University, Pomona. For many years, he has operated a consulting company that provides assistance and guidance to restaurateurs striving to offer high-food quality and efficient operational service to their customers.
His goal, as a teacher, has always been to share with students the techniques and skills which they would need to create authentic low-country flavors, flavors that have won for African-American cuisine a well-deserved place among the great foods of the world.
Chef Joe Randall’s Sweet Potato Smoked Sausage Bisque
Ingredients1 stick of butter (1/4 pound)1 medium onion, diced1 medium green pepper, diced2 ribs celery, diced4 garlic cloves, minced½ cup all-purpose flour1 ½ quarts chicken stock 1 ½ pounds baked fresh sweet potatoes, cooled and peeled1 tablespoon chopped fresh thyme1 teaspoon salt1 teaspoon ground white pepper4 dashes Tabasco sauce1 pound Julianne smoked sausage DirectionsMelt the butter in a soup pot over medium high heat and sauté the onion, green pepper, celery, and garlic for 3 to 4 minutes. Stir in the flour to make a roux. Cook for 3 to 4 minutes or roux is blond.
In a separate saucepan, bring the chicken stock to a boil. Stir the hot stock into the soup pot, mixing until smooth. Reduce the heat to medium and simmer for 15 minutes.
In a blender or food processor, puree half the sweet potatoes and add them to the soup. Simmer and stir the soup for 15 minutes. Dice the remaining sweet potatoes and add them to the soup pot. Season with thyme, salt, pepper, and Tabasco sauce. Simmer for 10 minutes more. Bake the smoked sausage for 15 to 20 minutes; allow to cool, remove the skin, cut into julienne. Heat in oven before serving. Ladle hot soup in soup plates. Put julienned smoked sausage in center and serve. Suitable for 6 to 8 people
© Copyright Chef Joe Randall 2009