Fry
Bacon and Buttermilk Mashed Potatoes
Buttermilk adds the tang, while bacon lends crunch to this dish.
Oregon Griddle Cakes
By Jan Gassner
Traditional Crab Cakes '21' Club
Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort.
At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.
Parmesan Puffs
This recipe was created to accompany Scallion Chive Soup Can be prepared in 45 minutes or less.
Chipotle Rub
By Reed Hearon
Potato Croquettes
These replace the more familiar Hanukkah latkes that are prepared with grated raw potatoes. The croquettes are made with bolbess, the Jewish mashed potato stuffing for goose. But like latkes, they are fried in oil to symbolize the miracle of the oil that is the basis for Hanukkah. In the second century b.c., a one-day supply of oil burned for eight days and nights after followers of Judah Maccabee captured the Holy Temple of Jerusalem from their Syrian oppressors. Fried foods are served at Hanukkah in commemoration.
Fried Quail with Sausage and Oyster Cream
Throughout the South, former cotton plantations remain as large tracts of land maintained as hunting preserves. The quail is a small game bird that spends most of its time on the ground. Often called "partridge," it is favored for its delicious white flesh. Serve one of these birds to each person as an appetizer for a big celebratory meal such as Christmas or a rehearsal dinner, or two as the main course.
By John Martin Taylor
Veal Chops with Tarragon
By Darren DiPietro