The 608 CSK
August 7, 2018
Meal 1: Sweet Corn Fritters, Bowtie
pasta w. Chevre Vinaigrette, Cucumber, and Cherry Tomato, Three Bean Salad
- Allow the pasta salad to come up top room temp. Remove the cherry toms and cut them in half or quarters. Toss all ingredients together. Adjust the seasoning.
- Turn the 3 bean salad into a serving bowl. Toss all ingredients to combine and dress. Serve.
- Just cover the bottom of a sauté pan with oil or other fat. Heat gradually over medium heat.
- BE CAREFUL! The corn can pop and splatter you. Reduce the heat if necessary. They pop most when too hot and a medium flame really seems to control the problem. Keep kids away and use a splatter screen if you have one, but temp is key. Video Tutorial at https://www.facebook.com/608csk/
- Turn the fritter batter out into a mixing bowl. Stir, season with a little salt and add a pinch or two of flour only if it seems necessary (if the batter seems just too watery).
- When the oil is shimmering, and working in batches, add 2oz ( approx) dollops of batter carefully to the oil. Flatten them a bit and allow to fry a minute or so (longer if needed) until the fritter appears set up and the edges are browning. Using a second utensil turn the fritters and cook to other side. Transfer to paper towel line dish to drain and cool.
Meal 2: Cauliflower Chowcer, Broa (Portuguese Cornbread), and Summercrisp
Lettuce Salad
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Heat the chowder gently, but allow to simmer 2-3 minutes after coming to full temp. Add a little salt to season fully.
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Warm the bread.
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Dress the salad.
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