This FRIDA KAHLO inspired dip is one of our Spring and Summer favorites - the complexity of earthy, smoky pepitas give even the best hummus or guacamole a run for their money - especially while drinking cerveza and mezcal margs on the back porch…at the beach…or as a new twist on dips at your next swanky cocktail party.
The Spring months are perhaps our favorite time of the year…camping, exploring the rivers and trails throughout the Ozarks…and eating Scotch Eggs. This gastropub favorite is also a quintessential picnic, outdoor travel food; just imagine, boiled egg, encased in breakfast sausage then coated and fried to a perfect crispy golden gem.
Schnitzel, Milanese…the techniques are similar, separated only by slight techniques based on locale. The Germans call it schnitzel, served with roast potatoes and fresh lemon; the Italian call it Milanese, fried with olive oil and smothered with fresh tomatoes, basil, syrupy olive oil, and cheek tightening balsamic vinegar; and Texans call it chicken fried chicken, served with mashed potatoes and creamy white gravy…delectable.
The secret is in the tart, bright sauce - the delightfully crispy crunch of the exterior of the meatball - and the extra bit of texture and umami that comes by way of the meaty walnuts that permeate each delicious bite. Take extra care to gently handle the meat when rolling each ball to prevent a tough, less than perfect final product; which, when you think about it, is a technique that could be applied to other delicate actions…or maybe, just life in general. Thump thump.
Mmmm - figs on toast; so simple, but always a cocktail party favorite. This recipes calls for ricotta cheese and fig preserves…but it’s also exquisite with gorgonzola and orange marmalade. I’ll be preparing a similar version next month at Blake Street House for an early Valentine’s Day takeover with kasundi…a delicious Indian tomato sauce that is nothing short of culinary nirvana with fresh figs. Thump Thump!
