The January/February 2014 issue of The East Nashvillian has been released and it is a goodie. Turn to page 59 and you will find this issue’s “Cookin’ In Da Hood” developed by Corbin In The Dell. As we bring in the Lunar New Year, I would like to run a contest….
Tweet the link of this blog post using the hashtag #corbininthedell.
If you do not tweet, please leave a comment here about your favorite pancake recipes.
Deadline is January 17 to be entered into the drawing for a bag of Sunday Morning Pancake mix.
Here is the original content for “Sunday Morning Pancakes for Supper”….
My Friend Who Likes To Cook, Samantha Williams, turned a family weekend tradition into a nutritious, artisanal product that any locavore would drool over. Sunday Morning Pancake Mix has nine organic grains, three of which are grown right up the road at Windy Acres Farm. Once you try Samantha’s super food, the boxed stuff with a bar code will never set foot in your pantry again. Marche Artisan Foods, Hey Rooster General Store and 1907 Apparel are a few East Nashvillian favorites where you can pick up your very own stash. myfriendwholikestocook.com has more details and even a few recipes which got us to thinking. Sunday Morning Pancakes are star of the breakfast scene, but how about a little something for supper? This Korean staple is a great way to ring in the Lunar New Year on January 31st!
(Haemul:seafood Pa:green onion Jeon:pancake)
For the pancake:
1/2 cup Sunday Morning Pancake Mix
1/2 cup Rice Flour
1/4 teaspsoon salt
2 eggs beaten
Up to 1 cup ice water
2 cloves garlic minced
1 1/2 cups wild caught salad shrimp
Olive oil for frying
Mix dry ingredients with egg and enough water to make a batter a bit thinner than American pancakes. Slice scallions on the bias in 1 inch pieces. Add garlic and scallions. Refrigerate batter up to one hour for flavors to marry. Preheat skillet over high heat. Add shrimp just before cooking. Drizzle just enough oil in pan to coat. You may need to add a little between batches as the batter needs to crisp on the edges. Spoon batter mixture onto pan forming silver dollar pancakes. When the batter starts to bubble a bit, you know it is time to flip. This will be approximately 3 minutes for each side. Keep warm until serving. Please note that we used salad shrimp for this recipe, but getting a little crazy is encouraged. Haemul means seafood. Think calamari, octopus, scallops, clams or even a little cuddle fish for Valentine’s Day!
Makes approximately 12 pancakes
For the dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon apple cider vinegar
1 tablespoons water
1 tablespoon sesame oil
1 tablespoon chili infused honey (if you don’t feel like infusing or can’t find it in the super market, use regular honey and simply amp up the pepper flakes to satisfy the heat)
1 tablespoon red pepper flake,
2 tablespoons toasted and ground sesame seeds
1 tablespoon thinly sliced scallions
whisk all liquids together in small bowl. stir in remaining ingredients and let stand. the longer this sauce stands the better!
Woodland Wine Merchant Pairings
Tyler recommends Lambert De Seyssel Petit Royal. This Grand Vin Musseux is imported by Kermit Lynch. Because of the intensity of our sesame dipping sauce, Tyler says that the sparkling wine will be cleansing with a delicate floral touch. $20
Scott recommends a Vin d’Alsace from Les Binner called Saveurs. A biodynamic white blend imported by Jenny and Francois, it is as aromatic as the onion and shrimp in our pancakes. It has a racy acidity to cut through the rich flavors of our dish. Scott adds that it has a touch of sweetness to balance the saltiness and spice of our dipping sauce. $15