On what have the Hawthornes been dining?
I know this question must be foremost in your mind.
Despite writing actual recipes for a cooking blog,
I occasionally foray into other areas -
such as my animals, my garden, and my travels
and I stray from the food.
Lucky for you,
I'm back at food.
Specifically,
Mr. Hawthorne's food.
Friday night Mr. Hawthorne fried shrimp
(LOCAL CAUGHT)
for dinner.
After washing and butterflying the shrimp,
Mr. Hawthorne dredged them in flour,
then a quick bath in an egg wash
(one egg mixed with 1 TB water),
then a pull through cornmeal seasoned with Old Bay.
A quick fry in vegetable oil
and drain.
Succulent and sweet.
Liked the Asian aspects
and the nose-clearing of the hot mustard.
Nice balance.
Fast forward to Sunday afternoon lunch.
Mr. Hawthorne fried flounder
(LOCAL CAUGHT).
Mr. Hawthorne first soaked the fish in buttermilk
while his oil was getting hot.
Go from buttermilk to a dredge through
flour, cornmeal, and Cajun seasoning.
Quick fry in vegetable oil.
Drain.
The crust is perfect.
Light, crisp, crispy, and crunchy.
I went out and cut some dill
and green coriander seeds from my cilantro
that is going to seed.
I love the spark that these fresh green seeds
add to a dish, especially fish.
When you bite into them,
you think it's leaning toward a cilantro flavor,
then it pops and hits you.
A big ol' citrus flavor pervades
and it's quite unique
and a delightful gustatory sensation.
Now, I could tell you that was lemon curd on the top.
And that would be truthful.
Since it's got lemon in it and it's curdled.
But it used to be this:
Some of the smoothest, silkiest Hollandaise I've ever made.
For the fish,
I actually nuked my leftover hollandaise
from the Eggs Hawthorne we had
for breakfast today.
Of course the sauce separated.
Sorry.
I was in a hurry to eat.
The flavor was all there.
And I happen to like curd.
I like the texture it adds.
Really, I do.
Anyways,
thank you for our meals, Mr. Hawthorne.
They've been excellent.
This is how fried should be.
Light, delicate, like a whisper.
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