I'm Just Here for the Food_ Version 2.0 - Alton Brown [49]
In a heavy-bottom pot, heat ½ inch oil to 350° F. Fry the slices in batches until brown on the bottom, then turn and brown the other side, about 5 minutes total. Remove to a rack and hold in a warm (250° F) oven until all the slices are ready.
Meanwhile, heat the tomato sauce. Pull the rack of fried eggplant slices out of the oven and crank the heat up to 375° F.
To assemble, in a glass baking dish lay one eggplant slice and top with provolone, spread a very thin layer of sauce over the cheese, and repeat with two more layers, or until all the eggplant has been used. Sprinkle with Parmesan. Bake until the cheese is melted.
To serve, ladle a bit of sauce on the plate and place the hot stacks in it. (Or, you could build the stacks in small individual baking dishes and serve them right from the oven.)
Yield: 2 entrée or 4 side servings
Software:
1 medium to large firm eggplant,
with tight, shiny skin
Kosher salt for pressing the
eggplant, plus ¼ teaspoon
½ cup flour
¼ teaspoon freshly ground pepper
3 eggs and 3 ounces of water
beaten together
½ cup panko (Japanese breadcrumbs)
¼ cup grated Parmesan, plus
additional for the table
Canola oil for frying
1 cup tomato sauce
¼ cup shredded provolone cheese
Hardware:
2 baking sheets
Paper towels
3 containers for dredging
Heavy-bottom pot or cast-iron pan
Rack
Glass baking dish
A Pack of Wild Corn-Dogs
I really resent the fact that adults are supposed to give up certain foods, especially those that bring back fond childhood memories. I don’t have any fond childhood memories involving fois gras or blowfish or caviar (other than as fishing bait). I do however have fond memories of corn dogs. When I was a kid the carnival came to town every year and each year I had to beg, and I mean beg, my dad to take me. He hated carnivals because he knew everything was a rip-off—the games, the shows, the rides, the food. But each year he’d eventually give in and each year I got a corn dog. Years later I came across a piece of Texas history that suggested that German sausage makers who settled in the San Antonio area came up with the idea of encasing their goods in cornbread batter. By the way, don’t use skewers, they…oh just trust me.
Application: Pan-Frying
Heat the shortening in an electric skillet. Set the thermostat to 350° F. (Do not go beyond this temperature or the shortening will burn.)
Combine the flour, cornmeal, salt, baking soda, baking powder, and cayenne. In a separate container, combine the jalapeño, corn, onion, buttermilk, and ½ cup water. Pour this wet mixture into the dry ingredients, stirring just to thoroughly combine. Allow the batter to rest for 10 minutes.
Thoroughly pat the franks dry. Dredge the franks in cornstarch, being sure to shake off all the excess, then dip them in the batter. Immediately add to the hot fat. As soon as the batter is set on the bottom side, roll the corn dog over to cook the other side. Turn every minute until the outer skin is mahogany brown and crunchy, about 6 minutes total. Drain briefly on a draining rack. Grasp the corn dog firmly with a towel and push in a Popsicle stick for a handle. (Leaving the handles off until the cooking is over makes for a lot more room in the pan. Besides, there’s no other way to keep the handle from getting greasy—and a greasy handle is the last thing you need when you’re chompin’ a corn dog.)
Yield: 4 corn dogs
Software:
4 cups vegetable shortening
½ plus ⅓ cup all-purpose flour
½ cup yellow cornmeal
1 tablespoon salt
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cayenne pepper
½ jalapeño chile, seeded and finely
minced
⅓ cup fresh corn kernels, pounded
slightly
¼ cup grated onion
1 cup buttermilk
½ cup water
4 franks or precooked sausages
(I’m partial to buffalo sausages)
Cornstarch for dredging
Hardware:
Electric skillet
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