Sweet Corn Rattlesnake Griddle Cake, Beer Battered Rattlesnake Crudité


time

Under 1 hr


ingridents:

Rattlesnake Cake:

      • 1 cup flour
      • 1 cup of yellow cornmeal
      • 1 large brown egg
      • 3/4 cup buttermilk
      • 3/4 cup water
      • 1/2 cup of fresh corn off the cob
      • 1/4 cup of brunoise poblano chili, minus the seeds
      • 1/4 cup of small diced scallions
      • 1/2 cup of small diced rattlesnake filet
      • 1 tablespoon baking powder
      • Salt and pepper, to taste
      • 1 teaspoon sugar
      • Butter, as needed

Ancho-Mascarpone Cream:

      • 1 teaspoon ancho chili powder
      • 1 lime, juiced
      • 1 teaspoon sea salt
      • 1/3 cup of mascarpone cheese

Maple Syrup:

      • 1/2 cup of Vermont maple syrup
      • 6 slices of Serrano chili
      • 1 lime, zested

Rattlesnake Crudite:

      • 1 cup of all purpose flour
      • Salt and pepper, to taste
      • 1 can of cold beer
      • 2-5 inch slices of rattlesnake filet
      • 3 cups soy bean oil
      • Sea salt, to taste

Green Chile–Tequila Quesa Fondue:

      • 1 tablespoon flour
      • 1 cup heavy cream
      • 3 tablespoons melted butter
      • 1/2 tablespoon minced cilantro
      • 1 tablespoon minced green chilies
      • 1/2 shot of Don Julio Blanco tequila
      • 1/2 cup of quesa blanca
      • Salt and pepper, to taste

Plate:

      • 1 zucchini
      • 1 carrot,
      • 1 4ed bell pepper
      • 4 large sweet basil leaves

directions:

Rattlesnake Cake:

      1. Mix all ingredients (except butter) together and let rest for 15 minutes.
      2. Heat a medium non-stick sauté pan on medium high heat. Add 2 tablespoons of butter add one tablespoon of batter and brown on 1 side and flip and brown on other side, careful not to over cook. Repeat.

Ancho-Mascarpone Cream:

      1. Set cheese out for 20 minutes, when soft fold in remaining ingredients.

Maple Syrup:

      1. Combine all ingredients and heat in microwave for 30 seconds.

Rattlesnake Crudite:

      1. In a 1 quart silver bowl add 3/4 cup flour, salt and pepper and beer; whisking the mix to a thin pancake like consistency.
      2. In large sauce pan heat 3 cups of soy bean oil.
      3. Dredge filets in 1/4 cup flour then dip in beer batter. Fry at 350 degrees Fahrenheit for 2 minutes rotating until golden brown. Remove and place on napkin to drain, sprinkle with sea salt.

Green Chile–Tequila Quesa Fondue:

      1. Melt butter in sauce pan and fold in flour with whisk, cook until lightly toasted fragrance, add tequila.
      2. On low heat whisk in cream, let mixture warm until thick, add remainder of ingredients and reserve on lowest heat stirring occasionally.

Plate:

      1. Julienne carrot, red bell pepper and zucchini.
      2. Layout zucchini slices flat, place 1 basil leaf in middle of zucchini and add 3 pieces of carrot, red bell pepper and 1 piece of crispy filet on top and roll up and secure with 3 inch skewer.

Source: http://www.bravotv.com/foodies/recipes/sweet-corn-rattlesnake-griddle-cake-beer-battered-rattlesnake-cruditeacute

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