Corn Cakes With Florida Caviar And Chive Crema Food

CORNCAKES WITH CAVIAR

Steps:

• Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
• Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
• Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
• Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
• Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.

CHIVE CAKES

Steps:

• For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
• In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
• For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
• Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
• Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
• Serve with both hot Sriracha and soy sauce for dipping.

CORNCAKES WITH CAVIAR

Steps:

• Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
• Put corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and cornmeal, stirring to blend well.
• Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
• Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet and spoon about 1 ounce or 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
• Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.

RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE

Steps:

• Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
• Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
• Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
• Form the smoked salmon into rosettes.
• Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
• Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.

HIZIKI CAVIAR WITH CORNMEAL BLINI

Steps:

• Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold.
• Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley. Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side.
• To serve blini with hiziki caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley.

MINI OPEN-FACED CORN CAKE AND SALMON SALAD SANDWICH WITH BELUGA CAVIAR

Steps:

• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CORN CAKES AND CAVIAR

Steps:

• 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
• 2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)
• 3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.

CORN CAKES

Steps:

• Combine corn, onion, milk, with the beaten egg in a bowl.
• Combine flour, baking powder and salt in a separate bowl.
• Add corn mixture and mix just enough to moisten.
• Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.