Slum Village

Ash-Aged Potato, Okra, Créme, Shallots, and Thyme

Chef Johnny Rhodes of Indigo | Houston
Yield: Stacks and stacks of potato cakes

Adapted by StarChefs | December 2019

INGREDIENTS:

Ash-aged Potatoes:
25 pounds new potatoes
1 pound salt

Caramelized Clabber Milk:
1 quart raw cream
1 quart fresh buttermilk
2 ⅔ cup distilled vinegar

Potato Cream: 
85 grams garlic confit
135 grams caramelized onions
1 to 2 teaspoon xanthan gum 

To Assemble and Serve:
3 eggs
45 grams spice mix of choice
950 grams fine, sweet cornmeal
150 grams garlic confit paste
28 grams salt, plus additional for seasoning
Neutral oil
Garlic flowers 
Thyme blossoms

METHOD:

For the Ash-aged Potatoes:
Thoroughly rinse potatoes with cold water; pat dry. In a large, nonreactive container, combine potatoes and salt; cure 72 hours. Prepare and heat a vertical smoker to 200°F. At least 6 feet above the embers, smoke potatoes 12 to 16 hours. When potatoes have cooled and all embers have turned to ash, transfer 80 percent of the potatoes to a large, clear, nonreactive container, layering in the ash and completely burying the potatoes. The top layer of ash should be 2 to 4 inches thick and leave no airspace when the container is covered. Age potatoes in a cool space for 10 months. Transfer the remaining potatoes to a stock pot, cover with water, and simmer 45 minutes or until desired depth of flavor is reached. Strain stock into a pot; discard potatoes. Reduce to a syrup.   

For the Caramelized Clabber Milk:
Take equal parts of raw cream and fresh buttermilk and mix together. Measure 1/3 of total product in vinegar of choice. Mix all together with a whisk and leave at room temperature and covered for 36 hours. Once cultured. Place clabber milk in mason jars filled ¾ of the way. Screw lids extremely tight and place in water bath in metal pan. Place in 350 F oven for 10-12 hours and allow dairy to caramelize. Once dairy and whey separate, allow to cool overnight. Next, strain solids from whey. 

For the Potato Cream: 
In a medium saucepot, combine garlic, onions, 850 grams Caramelized Clabber Milk, 500 grams potato syrup, and 1 Ash-aged Potato; simmer 5 to 8 minutes. Transfer to a Vitamix blender; purée. If still loose, shear in xanthan gum.     

To Assemble and Serve:
Prepare and heat a live fire pit with a cast iron griddle set up over the flames. In a large bowl, combine all ingredients plus 1.106 kilograms milled Ash-aged Potatoes. Portion mixture into 1-ounce balls. Using a tortilla press, flatten balls into cakes. Drizzle cakes with oil and season with salt. Transfer cakes to griddle, seasoned side down. When the edges start to crisp up and brown, flip cakes. When golden brown and crisp, transfer to serving plates and douse with Potato Cream. Finish with flowers and blossoms.

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