The corn fritters!
Ingredients
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon paprika
- 1 egg, separated
- 3/4 cup frozen corn, thawed
- Oil for deep-fat frying
Instructions
- In a bowl, combine the flour, salt, baking powder, and paprika. In another bowl, beat egg yolk; stir in corn. Add to the flour mixture and mix well. Beat egg white until soft peaks form; fold into the flour mixture.
- In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.
Recipes by Personal chef to Princess Diana and the royal family, Darren McGrady
Ahi Tuna Salad with Salted Margarita Vinaigrette
https://www.star-telegram.com/entertainment/living/indulge/indulge-food-drink/article53295355.html
For the tuna:
- 2 4-to-6-ounce sushi-grade tuna steaks
- 2-3 tablespoons high-smoke-point oil, such as coconut oil (plus more for coating tuna)
- Onion powder, to taste
- Paprika, to taste
- Kosher salt, to taste
- Pepper, to taste
- Mexican oregano, to taste
Instructions for the tuna
- Dry tuna steaks well with a paper towel. Coat in just enough oil so the spices will stick.
- Starting with the onion powder, sprinkle a good dusting of each of the spices, which will help develop a nice crust. Penrod says there is no need to measure; simply shake straight from the container.
- Flip each steak and repeat on the opposite side.
- Heat a heavy saute pan or cast-iron skillet over high heat. Add 2-3 tablespoons oil and heat until the oil just begins to smoke lightly.
- Put one tuna steak down and sear for about 30 seconds on each side. Repeat with the other tuna steak.
- Dry off any excess oil from the cooked tuna steaks, then place them in the refrigerator. Once chilled, slice, and reserve.
For the salad:
- 1/4 cup lime juice (approximately 2-3 plump limes)
- Zest from 1 lime
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons mayonnaise
- 3-4 cups washed greens, such as spring mix, baby kale or freshly chopped romaine
- 1/2 cup jicama, julienned
- 1/2 cup fresh mango, diced
- 1/2 cup blueberries
- 1 avocado, sliced
- Toasted pepitas (pumpkin seeds)
- Optional garnishes include crispy tortilla strips, cilantro, sliced Fresno peppers or sprouts
Instructions for the salad
- Whisk together lime juice, zest, honey, salt, and mayonnaise in a small bowl. Season to taste and keep chilled.
- Prepare each plate with a serving of greens. Add julienned jicama, mango, and blueberries.
- Top with avocado and seared tuna. Garnish with toasted pepitas and additional garnishes, if desired.
- Serve with the dressing on the side or toss the salad with the chilled dressing in a large bowl, if desired.
Fat-Free Chilled Tomato and Dill Mousse
Also found at https://www.star-telegram.com/entertainment/living/indulge/indulge-food-drink/article53295355.html
Ingredients
- 1 pound (about 5 medium) vine-ripened tomatoes
- 2 tablespoons onion, chopped
- 8 ounces fat-free cream cheese, softened
- 2 tablespoons fat-free sour cream
- 1 tablespoon tomato paste
- 1 package unflavored gelatin
- 1/3 cup fat-free chicken broth
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon fresh dill, chopped
Instructions
- Blend the tomatoes and onion until they become pulpy and strain into a large bowl. Discard the seeds and skins. Whisk in the cream cheese, sour cream and tomato paste until there are no lumps.
- In a small pan, add the gelatin, chicken broth, and lemon juice.
- Stir until dissolved and then warm slightly. Whisk into the tomato mixture and add salt and pepper to taste.
- Fold in the dill and pour into 6 ramekins.
- Refrigerate uncovered for at least 2 hours.
- Serve in the ramekins or dip the ramekin in hot water, run a knife around the edge of the mold, and invert onto a plate.
Leave your vote
0 Points
Upvote