This made me giggle!I may still make some scrapple, if I get the ambition to track down a whole, raw pig's head. But for now, I figured a slice or two of Spam would have to fill in.
The final results looks lovely and light and crispy. 10 out of 10 for perseverance! I'd probably have given up at first attempt.The edges are perfect, the top side not quite the same. Still the best batch yet, third time's a charm, I guess.
Your salsa is very attractive - and very attractive indeed with pickled jalapeños added. I always think that the sweetness of corn needs something sharp/acidic (and preferably spicy) to counterbalance it.Fast forward to tonight - leftover Pork Sloppy Joe on a potato roll with this salsa and some pickled jalapenos - oh yeah!!
They make a pretty dessert and nicely balanced with the berries.I also made some mini corn muffins today.
You stole my heart with that, a thing of beauty indeed. Gosh sometimes I hate living in NYC, they have an affinity for all the globe’s foods here.... except southern food. I told my husband I was going to make fried fish and hushpuppies last week and he looked at me like I’m cray cray.Hushpuppies are a deep fried corn meal batter usually with onion in them. One story goes that the old Southern cook would fry a batch and through a few out the window to the noisy dogs saying "hush up puppies".
A good Hushpuppy is a thing of beauty like crispy fried Okra . . . oh yeah.
Great step by step photos here. And you know, I've never come across an Italian corn recipe let alone a Mexican twist on it. Its a very 'original' recipe in my book.Orecchiette w/ Roasted Corn Pesto* & Prosciutto** Crisps
This is an Italian dish. I made it for a Mexican family. Therein I made some simple swaps. I used cotija cheese* for parmesan and Serrano-ham** for the prosciutto. I also added lime zest and juice.
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I roasted the corn in the pan adding the juice and zest of 1/2 a lime. 2/3 of the corn went into the pesto w/ the other half lime juice. I wanted fresh corn but it's not so available near me. The ham was sizzled until crisp in the medium-hot pan. It may look exactly like prosciutto ... but the cheapest turned out $6/lb more than the most-expensive prosciutto de Parma. In the end ... I couldn't tell the difference. The pesto is general basic standard pesto. I actually used pine-nuts this time instead of pecans. That won't ever happen again. I halved the tomatoes and ran them through the grease to save that great flavor. The pasta was cooked 80% and added to the ingredients w/ enough pasta water to loosen everything up in the pan to finish cooking. I have lately fallen in love w/ bronze die-cut pasta. The dish was dressed at the table w/ a drizzle of oil, grated cheese and lime zest; the crisp was also added. This dish was served w/ a cold red sangria. ... There were NO left-overs.
"... We work in kitchens. ... It ain'te rocket surgery.".
What a pretty photo - a lovely summery salad!We've had a hankerin' for Seafood Salad so I made some. 1/2lb. of Argentinian Shrimp, 1/2lb. of Bay Scallops, 3oz. of Organic Surimi, fresh mayonnaise, Jalapeno and celery, roast red peppers and toasted fresh corn. I made the mayonnaise then pan seared the shrimp and scallops then chilled while I got the veg ingredients together. After assembly it went into toasted New England rolls and served with salad and libation of choice - a real taste of Summer.