Best Chef Johns Colcannon Recipes

CHEF JOHN'S COLCANNON

Chef John's Colcannon image

Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

3 large russet potatoes, peeled and quartered
2 tablespoons butter at room temperature
4 ounces kale, trimmed and chopped
1 leek, light parts only, rinsed and chopped
1 bunch green onions, chopped, white and green parts separated
2 tablespoons butter at room temperature
salt and ground black pepper to taste
¼ cup heavy whipping cream
2 tablespoons butter, for serving
¼ cup green onions to garnish

Steps:

Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Nutrition Facts : Calories 310 calories, Carbohydrate 39.6 g, Cholesterol 44.1 mg, Fat 15.6 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 140.3 mg, Sugar 3 g

CHEF JOHN'S SHRIMP TEMPURA

Chef John's Shrimp Tempura image

I'm showing you what I think is the easiest, simplest, best method for doing tempura, which produces something with an extremely thin, but still very crispy, coating. If you're not into shrimp, this technique will work with many other things.

Provided by Chef John

Categories Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

12 each large shrimp, peeled and deveined
canola oil for frying
¼ cup self-rising flour
¼ cup potato starch
½ teaspoon kosher salt
1 pinch cayenne pepper
½ cup cold sparkling water
½ cup prepared dashi stock
¼ cup mirin
¼ cup soy sauce
1 pinch white sugar, or to taste
grated daikon radish

Steps:

Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 19.4 g, Cholesterol 96.1 mg, Fat 1.4 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 1381.4 mg