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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMaRGTDqwRn_tV3MJ-1TE14p_DG-VD3ukfiUI8iYaii8luvTWtOQyaDpVobRjzo21qum-ItxIur-3bqnLL5_M5m7LP3nX6ehQP8bWeP4RoTsiHogP2Y5IOmXANGqhozcy0Bdeb9BtjIc/s400/DSCN7670.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUeV_-WYHFCakmnUFGW3T_r7PH4IRuEBJCPcTgdyxjKpaJgdSn5gRtSQU2XTDXgIkzN_zN1XMWfwB3cOG5g-WS1U6AxNYhV0op7mTdx5Hd50eHXqaXoP7uGJrNnB05WoMcr1E4hRIZRU/s400/DSCN7672.JPG)
I'd made a toasted sesame seed/soy/ginger/rice vinegar/sugar sauce
and a hot mustard dip.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY511q-B0-96s4Qa1ASHCAcKHGt-HlE-6HQ63xNRbcoserqngQw6M0ZR3bwLyyjkn3tDrBVrk_PDNOxa5gUfN63GQD_eS7sAmfCmZbETs6wrYLvExn0P383QRDMMMgwFcWluwizBlEi9I/s400/DSCN7674.JPG)
Succulent and sweet.
Liked the Asian aspects
and the nose-clearing of the hot mustard.
Nice balance.
Fast forward to Sunday afternoon lunch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbQCMw9N2MjeBYVDG0o-NsSqHSRfWB81JcoAOuKjr8lWCOi6AzyI-LeiwIDPsw6Mbnc4WEkkWrVkc6Utv64X7w1-sUXhc64acTcn_dLN55EeR_9qoiPrbqEW8uk7YW-BfhYMEoA2leWk/s400/DSCN7749.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfIJEfefbNYa1njDQRzjUjcTYSL1oEZHldnfDV_12IOaEFxgGtnbZ1QR_vpP95PThLrYxurPAxGGDdmwzaX-bIt8eXc4Fxyayl3QpEd2UtdN6XlArLH7d7QWoOsth9wU6Obw3AcTGQYI/s400/DSCN7750.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi8_xjjY80kDRIczLfdhXmD4huEmEnKQx27krsL9WGjKHB_cVdzG-zHJqWqz3EjckPGVcTt0ALDCY-oG7foA6PmSerPWZ-nAFWZ6yKpnXTdrFYjIVwanjrZWcgKrIKqckdgQo27FFy6Q/s400/DSCN7751.JPG)
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:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcpG92WjZ8hSgTbEhZsztqgH-zKvdNqUiM2tLOg_4mkqGTCGF1mZEGwOWoQeiy3khIbLw9_Hw5Ek3X7G6umoBriCKACVTNg-PwuUMhHcd8G409NNYZWf4sWBq_ES9JwOIoyrQIcZd4T8/s400/DSCN7735.JPG)
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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