Thursday, March 3, 2011

Clam Fritters atop Sweet Corn Pudding with Caviar Dressing

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Completely inspired by (and partially taken from) page 267 of Chef John Besh's, "My New Orleans, The Cookbook," what's so wonderful about this first course dish is its contrasting flavors and textures!

The creamy sweetness you get from this "souffle like" Sweet Corn Pudding...

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with the fresh and tangy richness you get...

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from Chef Besh's (what I would describe as "ranch like") Caviar Dressing...

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both accompanying the focal point of the entire plate, this clam based batter...

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all deep fried up....

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and beautifully transformed into golden crunchy fritters...

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for an appetizer dish that when all plated up in the following form...

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is sure to make anyone smile.  Ask, "where the heck is my fork!?"

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I found the Sweet Corn Pudding recipe here at, epicurious.com

I found the Clam Fritter recipe here from Better Homes and Garden via, Recipe.com

Louisiana Caviar Dressing
Chef John Besh, "My New Orleans, The Cookbook"

Ingredients:

1/4 cup buttermilk (I made my own buttermilk by taking regular milk and adding 1 tsp fresh lemon juice and letting sit at room temp for 15 minutes - SO simple!)
1/4 cup mayonnaise
1 tablespoon sour cream
1 small garlic clove, minced
1 tablespoon minced shallots
1/4 teaspoon celery salt
1 teaspoon lemon juice
Dash of hot sauce
Dash of ground white pepper
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Louisiana paddlefish caviar (I used caviar from Iceland as it was all I had on hand...my sincere apologies to Chef Besh and the entire state of Louisiana!)
1 tablespoon chopped fresh chives

Directions:

Whisk together first 11 ingredients in a medium bowl. Fold in caviar and chives.

23 comments:

Clint said...

Wine & Dine has struck again. This time with a very diferent and creative presentation. This looks so good.

I figure a nice, dry white wine would go pretty good with it. There would definitely have to be more than one serving for me, maybe more :)

Excellent post.

Edible Art said...

ohhh fancy !
im really diggin` the caviar dressing

Pegasuslegend said...

Totally a meal fit for a king! wow!

Chow and Chatter said...

sure your not a chef wow

The Food Hound said...

Sorry I've been MIA... what a post to come back to! Girl, you are professional grade for sure! I love the pictures, too. This is something you'd find at a froo froo restaurant- maybe open a restaurant? Just sayin'

Simply Life said...

wow what a unique dish and beautiful presentation!

Courtney said...

Lady, you have been creating beautiful & fancy shmancy meals as of late. I'm loving it! :)

Nuts about food said...

Wait a minute, since when did you become a gourmet chef???

Design Wine and Dine said...

Hardly gourmet...just working on different ways to plate up food :)

This dish is simply a corn pudding and a clam fritter (both easy inexspensive things) topped with a Ranch like caviar dressing and the caviar I bought was 4.99 and quite good ....and can make the most basic things look "fancy" or "special" :)

Thanks for your comments all! I love reading all of them!

Jenn said...

Ok, so only and John Besh can make clam fritters look so amazingly beautiful!! Such an elegant look plate, once again...and delicious too!!

Velva said...

Slap me! That looks absolutely stunning. Wow. What a great idea to serve up friends and family.

Velva

P.S. Love your recipes and food presentation.

Missy said...

that really different, when I think of caviar I think $$$$$. However it looks great!

Peace
Missy
http://throughanindielens.blogspot.com/

City Share said...

Wow that is gorgeous! I can't eat clams... I wonder what I could substitute and have a similar flavor and texture palate? I am always inspired by your dishes.

Katerina said...

This is such a delicious meal. I particularly loved the sauce very unique!

blackbookkitchendiaries said...

this looks so elegant. i cant wait to try this out. i know my family would love this. thank you for sharing them.

Emily said...

All I have to say is when will you stop torturing me and write "Spain PART TWO?"

p.s. You know my feelings toward seafood in general, but you totally make me want to eat these!

Angela said...

I cannot think of an adjective adequate to describe how this food looks. I will have to settle for delicate, heavenly, and rich. I am very impressed.

Joanne said...

I know you SAY these are an appetizer. but really, I just want to eat a batch for dinner.

Erin said...

Beautiful presentation and inspiring! Thank you.

Mary said...

You've truly hit a home run today. From assembly and execution to plating and photography, your fancy fritters and their dressing are wonderful. It is always such a pleasure to visit here. I hope you have a great day. You deserve it. Blessings...Mary

Lea Ann said...

This is totally impressive and a standing ovation is most certainly deserved here. That sweet corn cake sounds so good. I've been looking for a similar recipe for something I'd like to make...except with masa. And that fritter looks divine. I have that John Best cookbook and haven't noticed that recipe. Must browse through that thing again.

Design Wine and Dine said...

I just want to say thanks again for all your kind words and comments! I read them all...and yes...can totally be (and was) a dinner!!!

Magic of Spice said...

Completely beautiful! Love everything, dish, photos and presentation :)