Sunday, February 12, 2012
The Perfect Starter: Lucky 32's Sweet Potato Hushpuppies
“The truth?” Pierce said with a born storyteller’s glint in his eyes. “They started out as pumpkin ravioli.”
Before Lucky 32 expanded its name last year to include Southern Kitchen, it reduced the scope of its former global-cuisine menu. One of Pierce’s first targets with the fated ravioli.
“Actually, it was summer and winter squash in the same dish. Blasphemous!” he said with a shudder.
Pierce went back to the drawing board and his culinary awakenings in Florida and the Gulf Coast. There, he said, hushpuppies are big and fluffy -- “not the scrawny Civil War rations” found in some North Carolina eateries.
“Some people think they’re not really hushpuppies because they’re bigger and less sweet,” he said. “They taste like what they are: earthy sweet potatoes.”
2 cups roasted sweet potatoes
2 teaspoons allspice