Wherever I went and asked, kill dem dead, everybody felt like their team was the best thing since Scorch Issue # 1. At the end of the day, everybody wants to jump on the team that’s performing bess and you’re to proud to admit it, like if you have shares and co-own Barca. Relax and just hush! In tribute to all you bandwagonists, here is a little recipe that I slipped in on the side for you to indulge in.

Try my Cream Corn Hush Puppies and tell me what you think. Make sure to give it a go before your hope and glory, Cristiano Ronaldo makes a move over again from Real Madrid to someone else’s field. I Gone! See You in the next session ah SCORCH!

/ ! / Seductive / Salacious / Satiate / Sexy / Scorch / ! /

Chef Jason

Chef Lecturer, Consultant /Fanatic Kitchen Studios Chef

INGREDIENTS

3 Cups vegetable oil
2 cups self-rising cornmeal
1 Cup self-rising flour
2 Cup finely minced onion 2 Cloves minced garlic
3 Tbsp of minced chives
1 Tbsp of minced jalapeno pepper or hot pepper
2 Cup of grated cheddar cheese
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground Black pepper

METHOD

In a deep pot, heat the oil to 350 degrees F. Stir the cornmeal, flour, onion, garlic, chives, cheddar cheese, jalapeno, corn and eggs, until blended. Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the Hush Puppies to be turned. Cook the Hush Puppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels.

Keep the cooked Hush Puppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer them to a serving dish.

Serve with a Honey Mustard or Light Mayo Dip