The 608 CSK
August 8, 2017
Meal 1: Thai
Eggplant Curry, Sweet Corn and Cucumber Salad, Stirfried Cabbage w/
Cashew-Chile Powder
·
Warm the Curry gently. Allow to heat through and serve.
·
Serve the corn/ cucumber salad
chilled.
·
Stir fry the cabbage briefly in a hot
pan with some oil. Allow the shreds to
color a little, brighten, and wilt.
Season with salt or fish sauce if you have it. Garnish with the cashew powder.
Meal 2: Sweet Corn Fritters, Potato Salad
w/ Mustard Seed Vinaigrette, Green Beans and Chopped Egg, Summercrisp and
Romaine Salad
·
Turn the corn fritter mix into a
bowl. Mash a little with a fork. Season with salt. Add a little water ( 1-2 T per share) and
then some flour to create a coarse batter like consistency.
·
Heat some oil or butter in a saute
pan or griddle. When hot add dollops of
the batter and allow to fry and brown, 2-4 minutes, before turning to cook the
other side. Start with one fritter to
see if the batter is the right consistency to hold the fritter together. If they are brittle and wont flip, add a little more water and flour to help bind
it together. Cook in batches.
·
Serve the potato salad at room temp
after stirring the ingredients together to combine.
·
Dress and serve the salad.
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