Oscar Johnson - Jimmy Pearls Pop Up Restaurant
Corn Fritters with Country Ham and Tomato Jam, Whipped Sorghum Syrup
Introduction
Chef Oscar Johnson is the owner of Jimmy Pearls Pop Up restaurant and he can be found at Uptown Yolk when he’s not popping up dinner for hungry folks somewhere.
Oscar comes to Charlotte from the Tidewater region of Virginia and brings with him some of his favorite food ways, recipes and delicious eats that are hard to resist.
Today Chef Oscar is going to share with us his recipe for Cream Corn Fritters served with Country Ham and Tomato Jam and Whipped Sorghum Butter.
Watch this Charlotte Cooks Episode
Country Ham and Tomato Jam
Ingredients:
- 2 cups small diced country ham or bacon
- 1/2 medium onion, small diced
- 6 fresh tomatoes, small diced
- 2 cups brown sugar
- 1/2 cup Apple cider vinegar
- 3 tablespoons red wine vinegar
- Salt and Pepper to taste
Directions:
- Place the diced ham or bacon in to a cold sauce pot and begin rendering over medium low heat until crispy. Use a slotted spoon to remove the cooked meat and place in a small bowl to the side.
- Add the diced onions to the same pot with ham bits and begin sweating them on medium heat for about 4 minutes.
- Add remaining ingredients to the pot, stir until all is incorporated and boil at same medium heat for 25 minutes. Mixture should become thick like jam or marmalade; if more brown sugar is needed to thicken, add as much as you may need (maybe a 1/3 cup more).
- Once the jam has come together, add in the crispy ham or bacon and set aside to cool.
Creamed Corn
Ingredients:
- 3 cups fresh or frozen corn kernels
- ½ medium onion, small dice
- 2 tablespoons flour
- 1 tablespoon sugar
- ½ tablespoon vanilla extract
- Pinch of cayenne pepper
- ¾ cup Heavy cream
- 1 ¼ cup Whole milk
- Salt and Pepper to taste
Directions:
1) In a medium sauce pot, melt butter and begin sweating the onions until soft. Add in corn, salt, pepper, and cayenne then continue cooking for 2 minutes.
2) Stir in flour. Add milk, cream, sugar, and vanilla.
3) Bring mixture to a boil over medium heat and continue stirring until it begins to thicken.
4) Take 1/2 cup of the creamed corn and purée. Stir corn purée back into the remaining corn mixture left in the pot.
5) Adjust seasoning and serve right away.
Use 1 cup of this Creamed Corn recipe to add to the corn fritter dough.
Whipped Sorghum Butter
Ingredients:
2 sticks (8 ounces) unsalted butter, room temp
1 tablespoon smoked sea salt
¼ cup Sorghum or maple syrup
Directions:
- Whip butter with hand mixer or wire whisk until smooth and fluffy.
- Fold in remaining ingredients with a rubber spatula.
- Serve in small ramekin dish or bowl and sprinkle additional smoked sea salt shrimp on top for garnish just before serving. Great to spread on biscuits, toast or creamed corn fritters!
Cream Corn Fritter Dough
Ingredients:
- 1 cup water
- 3 tablespoon Unsalted Butter
- 2 tablespoon Sugar
- 1 teaspoon Salt
- 1/2 cup AP Flour
- 1/2 cup Cornmeal
- 1 whole egg (cold)
- 1 cup creamed corn (see recipe)
- vegetable or canola oil as needed for frying
Directions:
1) Mix together AP flour, cornmeal, and salt in a small bowl and set aside.
2) Bring the first three ingredients to a boil until the butter is completely melted; use a wooden spoon and rapidly stir in the dry ingredients.
3) Continue mixing the newly formed dough until all moisture is out and flour lumps are incorporated. Remove from heat and cool for 3 minutes.
4) Add the cold egg, creamed corn, and fold evenly into the dough. The creamed corn dough is now ready to scoop and fry at 360 degrees.
5) Get cast iron skillet or any deep frying vessel hot with about 3 cups of vegetable oil. Once temperature reaches 360°F; scoop 1 ounce or even sizes into the hot oil and fry for two minutes.
DO NOT OVERCROWD THE FRYER with fritters; the will cause the oil to cool down and not fry properly.
Fritters should float to the top, be golden brown, and remove with slotted spoon to drain onto a paper towel lined plate or bowl.