Lunchbreak: Fried boudin balls and braised sauerkraut from chefs Tanya Baker and Jimmy Papadopoulos

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Tanya Baker

Jimmy Papadopoulos

Boarding House
720 N. Wells Street
Chicago
(312) 280-0720
www.boardinghousechicago.com

Bohemian House
11 W. Illinois Street
Chicago
(312) 955-0439
www.bohochicago.com

Event:
A Tale of Two Houses
August 19
6:30 p.m.

For tickets:

theboardinghouse.ticketleap.com/

Fried Boudin Balls

Ingredients:
5 lbs pork butt
1/2 lb chicken livers
4 stalks celery, small dice
2 small yellow onions, small dice
4 green bell peppers, small dice
1 cup smashed garlic
4 cups cooked long grain rice
2 sprigs fresh thyme, minced
1 sprig fresh oregano, minced
1 bunch scallions, sliced
1 bunch parsley, sliced
1 teaspoon cayenne pepper
1/2 teaspoon paprika
4 cups panko breadcrumbs

Directions:
In a large pot, combine pork butt, celery, onion, bell pepper, and garlic. Fill with water until the mixture is just covered. Season well with kosher salt. Bring up to a boil and then lower heat. Simmer for about 1 hour, then add the chicken liver. Continue to cook for about 30 mins, until the pork falls apart. Strain the meat from the liquid. Make sure to reserve the liquid. In a food processor, pulse the meat and vegetable mixture until lightly ground. Season with salt, pepper, paprika, cayenne, and sliced scallion greens and herbs. Fold in the cooked rice. Add the cooking liquid to achieve the perfect consistency. The mixture should be moist, not dry and not loose. After the mixture is cooled, roll into 1 ounce balls and roll in breadcrumbs. Deep fry at 350 degrees for about one minute.

Braised Sauerkraut

Ingredients:
1/4 cup    bacon, diced
1 onion, sliced
1 Tbs caraway seed
4 cloves garlic, sliced
1 pound    sauerkraut
3 bay leaves
2 Tbs sugar
1 cup white wine
4 cups chicken stock
fresh ground black pepper and salt, to taste

Directions:
Sauté bacon over medium heat 3-4 minutes. Add onions, caraway seed and garlic, and cook, stirring often until onions are soft. Add sauerkraut, bay leafs, sugar, white wine and chicken stock to the pan. Bring to a simmer and slowly cook for 30-45 minutes, or until stock has reduced and cabbage is very tender.  Finish with fresh ground black pepper & season with salt if needed.