Monday, April 10, 2006

salmon, corndog-style

1 lb salmon fillet
2 tbs minced onion
2 tbs minced capers
kosher salt/fresh ground pepper

Remove skin and any bones from salmon. Finely mince and combine with onion, capers and salt and pepper. Shape into 10 elongated patties. Place in freezer for 20 minutes to allow mixture to firm.

1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp kosher salt
1 tsp baking powder
¼ tsp baking soda
1 tbs jalapeno, seeded and finely minced
1 (8.5oz) cream-style corn
1 ½ cups buttermilk
4 tbs cornstarch for dredging
canola oil for deep frying

In a medium bowl, combine cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, combine jalapeno, corn, onion and buttermilk. Add the dry ingredients to the wet and mix just enough to moisten. Set aside for 10 minutes.

Measure the cornstarch onto a plate. Lightly dredge salmon. Pat to remove any excess cornstarch. Dip each salmon fritter into batter to coat. Carefully transfer into 375-degree oil and cook until batter is golden brown and salmon is cooked through, about 5 minutes. Remove, with tongs, to a baking sheet lined with paper towel and allow to drain for a few minutes. Insert chopsticks and serve with dipping sauces such as grainy Dijon or sweet Thai chilli.

Monday, April 03, 2006

tye dyed easter eggs

Hard boil eggs. Or for hollow eggs:

Wash eggs. With a large sewing needle, trussing needle or ice pick, begin by pricking small holes in both ends of each raw egg (use week old eggs if possible, as the yolks won’t be as firm). Gently push the needle through into the cavity of the egg to break the yolk membrane several times. Blow into one hole, either using your mouth or an egg blower, until the contents come out the other end. When the shell is empty, gently wash and dry, making sure that all water has drained out of the shell.

For each colour, place 1 cup of water plus 1 tbs vinegar in a bowl that will allow the egg to be at least mostly covered. Stir in several drops of food colouring, depending on the intensity of the colour you want. Using a spoon, lower each egg into the dye. The hollow eggs may not fully submerge, so turn over in the dye for even coverage. Remove from dye, making sure that hollow eggs have drained completely.

To Tye Dye, very carefully wrap eggs in rubber bands before dying. The dye won’t colour where the bands are. Remove the bands and place in a second colour, if desired. Or draw on eggs with wax crayons before dying. The dye won’t affect the crayoned areas.