Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cornmeal |
| ½ cup | Flour |
| ½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 2 \N | Whole Eggs |
| 1 cup | Milk |
| 2 tablespoons | Melted butter |
| ¼ cup | Vegetable oil |
| 1 cup | Sour cream |
| ¼ cup | Chopped fresh chives |
| 4 ounces | Salmon roe |
| \N \N | Mixed meslcun salad |
| 1 \N | Whole chives; for garnish |
Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter. Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives.
This recipe yields 4 to 6 appetizer servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B23 broadcast 10-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-30-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.