Meal 1: Sweet Corn Fritters, Pinto Bean and Chili Hash, Cucumber Salad
· Transfer the fritter batter to a mixing bowl. Season lightly with salt. Mix well with a spoon.
· Heat a generous pour of oil into a well seasoned or non stick pan. The oil should just cover the bottom. Heat over medium.
· When hot but not smoking mix up the batter again and add about 2 heaping tablespoons of batter per fritter to the pan. Flatten gently and shape into a round with the spoon. Fry 2-3 minutes and then carefully flip with a wide spatula, cook 1 minute on the opposite side. Drain on paper towels and serve.
· NOTE: You want to brown the 1st side well - that will set the fritter. You can test the fritter for being ready to flip by shaking the pan and prodding it with your spatula. The ready fritter will seem cohesive; it will move and start to lift as one piece. A fritter that needs more time will still seem loose. Be patient and do not cook them on too high a heat ( or too cold, they are kinda Goldilocks, yeah. Sorry about that...)
ALSO: The sweet corn can POP! and splatter you with oil. It's no fun so don't hover over them as they cook and maybe use a bacon splatter guard thingy if you have one. Or, just don't be too surprised when it happens.
Alternately: If you do not like making the fritters simply grease a baking dish well, season and add the batter and bake at 325 for 20-35 minutes depending on share size. Serve when set, and hot.
· Heat a separate pan with a little oil. When hot, add the beans and sauté until hot through and fragrant. Serve.
· Serve the cukes chilled - their annatto-yogurt dressing is good mixed with the other items in this meal, so don't be prudish on your plate.
Meal 2: Equinox Stew, Spelt Loaves, Frissee Salad
· Heat the stew to a gentle simmer. Simmer 2-4 minutes.
· Warm the bread.
· Dress the salad.
Kommentare