Puffball Hushpuppies

1. Sauté the linguiça until barely pink, then remove and reserve.

2. Add the diced puffballs to the same pan and pour the vegetable oil over the puffballs. Toss to mix well, then sauté the puffballs. The puffballs will absorb the oil and then begin to give off their water. Continue sautéeing until the liquid has evaporated.

3. Add the diced green peppers. Cook for 3 minutes, then remove and set aside to cool.

4. In a 2-quart mixing bowl, whisk the egg together with the milk.

5. Sift the cornmeal, baking powder, salt and cayenne pepper together, then add the dry ingredients to the mixing bowl and blend well.

6. Fold in the chopped linguiça and the sautéed mushrooms until well-incorporated. Let stand for 15 minutes.

7. Heat 1-inch of vegetable oil in a heavy frying pan to 400°F or until it pops when you (carefully) put a drop of batter or water into it.

8. Pat a tablespoon of puffball batter into a

   ball and gently drop it into the hot oil.

9. Deep fry the hushpuppies, turning over once, until golden and crisp. Lift out the hushpuppies as they are done, and place on a wire rack, or on paper towels to drain.

10. Serve as soon as they can be handled without burning your fingers.

Hot Coriander Chutney

Blend the chutney ingredients to create a spicy dip.

Other condiments are also excellent as dipping sauces:

• Any chutney

• Sweet Hawaiian style mustard

• Horseradish sauce

• Hot mustard with a catsup swirl

• Sweet and sour sauce

• Sweet and tangy BBQ sauce