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Snacking while eGulleting... (Part 3)


Toliver
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Found this recipe in a Caribbean Food cookbook, now it's a house go-to.

Grated plantain with corn meal, jalapeno, scallion and beer. CAUTION: Very addicting. Good hot or cold. Serve with creme fraiche for dipping.

 

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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20 hours ago, TdeV said:

@johnnyd, looks scrumptious! Got a recipe?

 

Sure do:

 

PLANTAIN, CORN & CHILLI CAKES - The Book of Caribbean Cooking - £8.99

8oz peeled, ripe plantain, grated

1/2 cup cornmeal

1 egg, beaten

1/4 cup Caribbean beer

1 tsp lime juice

about a cup of diced scallion

1 jalapeno, finely diced

2 Tbsp chopped cilantro

salt

  • Put all of the above in a bowl and mix thoroughly. Leave for 15 minutes
  • Heat 1/4 inch oil in a skillet. Add mixture in spoonfuls without crowding and fry a couple minutes a side, until golden brown.
  • Drain on paper bag/towell. Serve with creme fraiche.

BONUS POINTS:

  • If you wait too long, the plantain doesn't grate, it just mooshes, but those are sweeter.
  • Mine are barely 2 inches across
  • They are easy to burn so keep the heat reasonable
  • If you can find it, we put a pinch of black lava salt in the creme fraiche. Kind of melts...

 

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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When my daughter was little there was a great place in Berkeley called Le Cafe Crayon (pronounced the French way for extra credit, please.) They had a room full of wooden trains and toys for your kids. Moms or dads could order a latte or cap or macchiato and you could buy, for pennies, a bowl of goldfish for your kid. A brilliant idea! Play dates for everyone.

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  • 2 weeks later...
On 8/23/2022 at 3:28 PM, Kim Shook said:

Spotted these in the store this weekend:

Didn't even know they were still made.  Still taste just as good.  

 

Famously one of Julia Child's favorite appetizers to put out for her guests.

 

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Is this a snack or a starter with a long break until the main course arrived? Could be either.

 

1817454448_SturgeonandSardfines.thumb.jpg.e5ddcfc9bd7c9241638b2a0dd8f691da.jpg

 

Hot smoked sturgeon (served cold) with canned Portuguese sardines and pickled lime. Served with bread and butter.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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22 minutes ago, liuzhou said:

I bought me some smoked duck breasts.

I frequently buy smoked duck breast although I don’t think mine are quite as substantial or as well smoked as yours. But still one of my favourite proteins. I do not usually freeze mine because they have a fairly long shelf life in the refrigerator. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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18 minutes ago, Anna N said:

I do not usually freeze mine because they have a fairly long shelf life in the refrigerator. 

 

I did consider that. But it is about 38℃ here and the fridges are full! I'm sleeping in one of them!

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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  • 3 weeks later...

Tortilla chips and a bean dip.   Chips are Kirkland brand.   Bean dip is Isadora Mayocoba refried beans in a pouch with some salsa stirred in.  I've never seen or tried Mayocoba (peruano) beans before.   The refrito is lighter in color and very light creamy smooth texture.   A little bland right out of the pouch.   Made in Mexico.   I saw them on sale and grabbed some to try.  I think $1.89 for a 15oz pouch.

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