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Patrick Ransom, chef de cuisine at the Azure Oceanfront American Kitchen inside The Shores Resort & Spa, shows to make chipotle sweet potato gratin and sautéed brussels with lardons.

Chipotle sweet potato gratin


3 sweet potatoes, peeled and sliced thin on a mandoline

1 tablespoon minced garlic

16 ounces heavy whipping cream

½ teaspoon fresh thyme

1 ounce chipotle pepper in adobo sauce, minced

6 ounces asiago cheese plus an additional 4 ounces for baking

Kosher salt, to taste

Ground black pepper, to taste


In a hot sauce pan over medium-high heat, add the garlic and cream. Bring to a simmer. Cook for about 5 minutes. Then, add the thyme, chipotle peppers and asiago. Simmer to reduce for another 5 minutes. Add potatoes and cook for another 5 minutes. Remove from heat and spoon into a baking dish. Top with more asiago and bake at 350 for 10-20 minutes (depending on your oven).

Sautéed brussels with lardons


1 pound brussels sprouts, bottoms trimmed and leaves pulled apart

1 ounce olive oil

4 ounces pork belly lardons or small cubes

1 small white onion, julienne

Salt and pepper, to taste


Heat a skillet over medium-high heat. Add olive oil and lardons and cook to render the fat. Add onions and sauté until lightly caramelized. Add the brussels sprouts and sauté for 1-2 minutes. Do not overcook, brussels should still be crispy. Season with salt and pepper to taste and serve.