edible Traditions
BROWN BUTTER CHOCOLATE CHIP COOKIES Recipe from Chef JJ’s Back Yard Yields about 2 dozen cookies
1 stick butter ¼ cup sugar 1 cup brown sugar ⅓ cup peanut butter 1 egg 1½ teaspoons vanilla ¾ teaspoon baking soda ½ teaspoon salt 1½ cups all-purpose flour ½ cup peanut butter chips ½ cup dark chocolate chips
Gentlemen, Start Your Eggs Chef JJ Boston updates the Indy 500 box lunch BY SHAWNDRA MILLER PHOTOS BY SARA CRAWFORD
I
t’s Race Day and you’re ready for the third turn. You’ve got binoculars, sunscreen, a hat, a seat cushion—and, of course, food and libations to last the day. You could pick up those ever-popular prepared box lunches of fried chicken, chips and baked beans, but why ditch your commitment to local, wholesome food just because you’re going to the Indy 500? Chef JJ Boston of Chef JJ’s Back Yard, a grilling destination and Big Green Egg retailer in Broad Ripple, has found a fresh take on the traditional fried fare. Like all the food
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edible indy
1.
Heat a large sauté pan and melt butter over medium heat. Continue to watch the butter, so it doesn’t burn. It will begin to foam and start to brown. Once the butter has reached a nice brown color and has a nutty aroma, remove from the heat. Pour the brown butter into a bowl and refrigerate until solid.
2.
Using a stand mixer, cream together brown butter, both sugars and peanut butter. Scrape as needed. Add the egg and mix until completely incorporated. Add vanilla, baking soda and salt and mix well. Slowly add the flour until the dough is well mixed. Fold in the peanut butter and chocolate chips until combined.
3.
Use a small scoop to produce uniform cookies. Use either nonstick baking sheets or parchment paper on the baking sheets.
4.
Bake in a 350º oven for 10 to 12 minutes, or until golden brown on the outside and slightly gooey on the inside. Let cool on a wire rack.
he serves, Boston’s box lunch is locally sourced and artfully prepared with the aid of the Big Green Egg, an all-in-one grill, smoker and oven. Yes, right down to the buns and cookies. But most of his box lunch recipes easily translate to any grill or oven. This lighter version of conventional grab-andgo food doesn’t scrimp on flavor. In a twist on the classic breaded pork tenderloin, Chef JJ takes a Gunthorp Farms tenderloin and smokes it in the Egg. The potato salad features bacon and vinegar for a tangy-sweet flair. The cured meat and mayo-free potato salad is shelf-stable, making for a safer race day lunch as the mercury climbs. But taste alone is enough to sell it as an inviting alternative to the usual fare.
Note: To prepare cookies in a Big Green Egg, bake at 350º using indirect heat for 10 to 12 minutes. Above: Smoked pork tenderloin sandwich, German potato salad and brown butter chocolate chip cookies. Spring 2013
