Entries from March 2005
March 6th, 2005 · Comments Off
I still have a big list of food blogs to edit and add to the list, and I’ll get it posted before some impending food blog press this week, but I needed to get this one out as soon as possible.
“The Corn Dog Day Blog is for attendees (and aficionados) of National Corndog Day. NCD 2005 is on March 19th this year, so time to get ready.” I hope they have a new poster this year, the old one’s were great.
That’s a picture of me holding a Cozy Dog, at the Illinois State fair a few years back.
Making your own corn dogs requires quite a commitment, but if you got what it takes (basically a deep fryer) you can follow the recipe on the Corn Dog Day Blog. Or if you want a Cozy Dog instead of a Corn Dog (the Cozy people seem to be very explicit about that) you can order 5 lbs. of cozy dog flour, sticks and instructions from them for $20.00.
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Tags: Food Blogs
March 5th, 2005 · Comments Off
This one is killer. I complain about the prices at Whole Foods all the time, but there’s no way you could make this meal with stuff from Jewel or Dominicks. The sea scallops, were around 16 bucks a lb. but were large and bursting with sweet scallopyness. The smooth sweetness of the papaya, asian pear and kaffir lime are a perfect compliment and the ginger gives it just a hint of a bite. Kaffir lime leaves are one of those things you just can’t substitute. Using anything else will make a completely diferent dish.
1/4 of a papaya flesh, diced
1/4 of an asian pear, diced
about a sq. inch of ginger, thinly julienned
two kaffir lime leaves, minced
6-7 ozs. of heavy cream
8 large sea scallops
1 T rice flour
Dust the scallops with rice flour, and brown both sides in a hot pan with a little bit of butter. Throw the pan in a 350F oven for 4-5 minutes while you make the sauce.
Brown the diced fruit in a pan, add the ginger, kaffir and cream and heat until bubbly. Add the ‘liquer’ from the scallop pan (this is key). Puree with a stick blender until smooth.
Serve over udon noodles. This could have used a few thin juliennes of the pear and papaya as a garnish.
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Tags: Fish Recipes