The Hawthornes have guests for lunch!
What a handsome couple.
Ticky and Mr. Ticky,
I thank you both for coming.
What's on today's menu, you ask?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFjrWIcWdRPKVdEoKgQOyTznxVjOa4c0juP5Bk7WK8XZLHVdf60wVU4mAWBljsEZjDNtQ1fXq_7ACTlV0A_VLuBR0ncJo58IneMQVnFyOtNx291F-z05Y0cGzacz4qv3EwDKsROk_LTIT/s400/158.JPG)
Why, the Hawthornes are serving fried oysters
with Rosie's Pig Shack Sauce
(my version of
Boar and Castle sauce),
boiled shrimp with cocktail sauce,
flounder, delicately fried in a tempura batter,
stuffed wontons with numerous dipping sauces,
and Mr. Hawthorne's cole slaw.
Recipe for the stuffed wontons will be forthcoming.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjnW4O3fcRqtTd1gc6d3V4dQZXMGHQpq3KVtgj-hHil-vHzEhkWjiFUqI8OVUuuKb_mZ_T5GZ5huX_FsJqoBtIW67LcRKCHz1Nq-1OUzsIZ0FaoUG92yE9Uy8kEpQ8monI-DFfs02mAYn/s400/121.JPG)
First, I prepared the shrimp.
I twisted off the shells,
leaving the tails intact.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxN76hyphenhyphenl6A0LH9tjXYp8akxDduxYlPrDfFtcTJzZDNGrSZeW07RwocObhH2hp32eOtaVm4VDuGNZ536cN-54hVuWLXqsqoUM8Ds1kQk_x4Kcx1mvNX_d2nL9VEavSX2jmvnb9WoWKi6P5/s400/074.JPG)
I deveined the shrimp.
Take a serrated knife and make a shallow slice down the back,
exposing the vein.
You can use a paper towel to pull the vein out.
It's easier that way,
since the vein will stick to the towel.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ARTjGt_q7zf_kG9Tj7Yu-2rQ4dlp11krwsxjTmNBGwLoPQu-bxRqbSk8kKzfQwJIjeLcunlB8kmkdqJUVHvEpn9T8T6tfPOZZF6x1WUlZ4HbjNaChRLOmFAqFUcPK196ZwvFfUb0VRMY/s400/123.JPG)
I dropped my shrimp into boiling salted water.
You're waiting for that gray translucence
to just barely turn pink.
These were done in under a minute.
The water had just barely come back to a boil.
Do not overcook your shrimp.
Makes them tough and nasty.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPd7y7Tt9ysYDO_mlSna-3hhDnUqw4QFUP-rilYSF9_64kkWUKFatPSX48IaBu18nWNtk_DPh3u-pJbAC5ZP-MH5zXifc9Dx6oyBFr_w50_6xRk1bJA8gZ7oh_HVMWwGaLC12I5k8JpQr/s400/124.JPG)
Immediately rinse the shrimp off in cold water
to stop the cooking.
Mr. Hawthorne's been hard at work shucking oysters.
He's quite the little shucker.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxU_WIWxo-5Xr_XNdkleNdQREJssaXkYD6ez1r-ThQOLDYC1t6QbqSkWBC0xMTsqg_gxt9Z1Wr5UGKa-84rAAFW525vibUpAICnJv2a1raRQ_uPXWpj-vwhhSzPzwAYAMgXHSztJoszfo/s400/125.JPG)
Sprinkle a little Old Bay on the shrimp,
put a few ice cubes on top,
partially cover, and refrigerate.
Next, I'm making a wet batter for the flounder.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2kFMNSynHsAbF7pLRZFs64mym-PJOWSiy4fHkm7fKk5WmMyX-cEqHYEWa3krj162llW1MNFrEaoC7Z0fB7ZoDqYEf_oUltD9fRkOvAeF8dyFlFuUhqRpM0bC1asK7a4OqRWZaHJXDCfS/s400/145.JPG)
The basic tempura batter mix calls for:
3/4 cup cornstarch
3 cups cake flour
2 tsp baking soda
1 tsp Kosher salt
Mix 3 parts tempura mix with 2 parts beer.
Or you could use sparkling water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtB9JsOjOlzxEkNtuX9GcUhSENLg7e0OjXzcfGYPh2miYk4o5SiWcYwNKXOCvQBuHb7UpX1gscPM5RTflnx-ix4-hLLHYn36ixzIVwTanygqKribbapikU4BWuPTkquTVs1GR5xeriqlJD/s400/147.JPG)
Dredge the flounder filets through the batter
and deep fry (350-375 degrees) in peanut oil ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiXOAjga-g_vik5mwba8EQLdsJJY7Fj1x6z6jO20EJGatAhVgwKpwff7JzeGElCk8OA_Wj52SgQv4w2UT9pzmvTQEvXpGkWs2-bkcQNJZFDaAQwNqXZcNvtdKna9N0_yNlqnhu8CA7jaZ/s400/162.JPG)
... until golden brown
and the meat flakes.
This is a barely there batter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdh-vegS37tI9-jvL8KIhyBumYVsb4D3Ikmb2po1TFm2-4D9tH3lNU-TJ7TFWsXvQaF89tPfRtrNdTVUb0z14zeWUiPjfUCvsColQ7fLGRIJL1F5pAogQp2W7b-1VjR6KhivLoDbVbZu6O/s400/054.JPG)
Dipping Sauce:
2 TB soy sauce
1 TB rice vinegar
1 TB sriracha sauce
1 tsp sesame oil
1 tsp minced ginger
minced cilantro (optional)
Always enjoy the packets of condiments
from the occasional Chinese joint.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODFeiDcv_yIB8U3DJv3Z9cQqUs55Eo2UN8BiWS29kfdlKKjF-ivj6e0PnmMrA9a_B1IFst0gZ3jPLqsJvvS2EFqoB8qrwjPNAfEy2IbKbpVy2vVAKuavUBHguJx13KVKjLe_BJZffDsu_/s400/160.JPG)
Mr. Hawthorne's cole slaw dressing:
1/4 cup white vinegar
2 TB sugar
1 tsp dry mustard
1/4 cup sour cream
1/2 cup mayo
Whisk all together.
freshly ground salt, to taste
Mr. Hawthorne uses our Blue Ninja to process
the cabbage and carrot for a totally different texture.
I do believe the meal was well-received.
Enjoyed it, Tickies.
Come back soon!
No comments:
Post a Comment