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TASTE OF THE TOWN

Elaine’s on Franklin

Located in the heart of West Franklin Street, Elaine’s has been delighting diners and critics alike since 1999 with chef/owner Bret Jennings’ unique regional American cuisine, a fusion of bold flavors and classic preparation. Sourcing the finest local ingredients available, Jennings has received national recognition, including an invitation to cook at the James Beard House in New York City.

Bret Jennings. Photo by Alicia Stemper

This recipe “always works around the holidays, but is good anytime of year, and easy for home cooks. … The corn relish, oysters and salad may be a bit ambitious, but is how we decided how to incorporate one of my favorite breakfast recipes into Elaine’s dinner menu. … Sausage ring is a traditional Christmas morning dish at my mom’s house. Great for breakfast – no oysters or salad necessary.” – Bret Jennings, chef/owner

Mom’s Apple Sausage Ring with Relish and Smoked Oysters

Ingredients
2 eggs slightly beaten
½ cup milk
¼ cup minced onion
1 cup peeled chopped apple
1 teaspoon red pepper flake (may omit if using spicy sausage)
1 teaspoon each chopped thyme, rosemary, parsley
2 pounds bulk pork breakfast sausage
1½ cups crumbled Ritz crackers

Procedure
Prepare the night before. Grease a Bundt pan. In a bowl, mix ingredients in the order listed above, incorporating gently with fingers. Lightly form mixture into pan with slight pressure. Bake at 350 degrees for 45 minutes. Let sit five to 10 minutes, then carefully turn onto rack or plate to drain before serving.

Corn relish

Ingredients
10 ears corn cut from cob
½ cup diced green pepper
½ cup diced red pepper
½ cup diced red onion
½ cup diced celery
¾ cup sugar
1½ teaspoons mustard seed
½ teaspoon celery seed
3 dried chipotles
10 cloves garlic
1 1/3 cups cider vinegar
1 cup water
2 tablespoons salt

Procedure
Combine all ingredients except corn in a stainless steel pot and bring to a boil. Add corn and cook five more minutes. Pour into gallon jar and cool immediately.

Smoked Oysters

Ingredients
2 quarts shucked oysters with liquor

Procedure
Prepare smoker for cold smoke as per manufacturer’s instructions. Pour oysters into perforated pan with a catch pan underneath. Cold smoke without heating more than necessary. Cool immediately, and reserve liquor.

Dark Cider Jus

Ingredients
3 carrots, chopped
2 onions, chopped
3 ribs celery, chopped
1 head garlic, crushed
2 bay leaves
2 cups dry white wine
½ cup pickling juice from pickled corn
½ cup apple cider vinegar
Smoked oyster liquor
1 gallon roasted poultry stock

Procedure
In a 6-quart stockpot, caramelize the vegetables in olive oil, then deglaze with the wine, pickle juice, vinegar and liquor. Reduce liquid by one half, then add the roasted poultry stock. Simmer gently until the flavor intensifies and the sauce slightly coats a spoon.
Strain through a colander, pressing on the veggies to extract fully. Cool.

Assembly
Place slices of the freshly baked sausage ring in each person’s bowl. Warm up some cider sauce together with the oysters, just until the edges of the oysters start to curl, then spoon the oysters and sauce over the sausage.

Dress a tiny amount of baby lettuces or mesclun with some of the pickled corn, using some of the pickling liquid as a vinaigrette. Neatly nestle some of the salad and corn on top of the sausage ring. Sprinkle thinly sliced green onions over the dish. Eat leftover sausage ring for breakfast with eggs.