World Series Food and Drinks
The World Series takes place in the middle of football season. For sports fans, this is prime time for flavorful food and palate pleasing drinks. Houston, a major center for the arts, has top restaurants notable for combining heritage with vision. Atlanta, home to acclaimed museums and performance centers, is a mecca for multi-cultural cuisine found in its amazing restaurants. Both cities are models for a path to a higher life.
Houston Heritage Corn Casserole
Ingredients:
1 1/2 cup self rising flour
2 large eggs
1 1/2 cup half & half half milk, half cream
1/2 tsp ground cumin
2 tsp garlic powder
1 tsp cayenne pepper
3 cups frozen corn
1 medium size green bell pepper diced
1 large jalapeno pepper diced
8 oz sharp cheddar shredded
Instructions:
Preheat the oven to 350 F.
Add the self rising flour, and yellow cornmeal into a large bowl.
Sprinkle in the cumin, onion powder, garlic powder, kosher salt, and cayenne pepper.
Stir the ingredients.
Pour in the half & half, and melted butter.
Add in the eggs.
Mixed the ingredients until well combined, then set the bowl to the side.
Next drizzle 1/4 cup vegetable oil into a large pan, then place the pan over medium heat.
Once the oil is nice and hot, toss in the diced vegetables.
Cook the vegetables until they are nice and translucent, then turn of the heat.
Next, toss 3 cups of frozen corn into the bowl with the batter, followed by the cilantro.
Now add in the cooked diced vegetables, and shredded cheese.
Mix everything.
Grease a large bake dish
Add in the corn casserole mixture, and flatten it out.
Bake the casserole, uncovered, in the oven on 350 F for 40 minutes.
Remove from the oven, and let sit for a few minutes.
Little Greek Doughnuts
Modern Greek Cooking, By Chef Pano Karatassos, Kyma Atlanta
These warm, fluffy, deep-fried balls come covered in honey, chopped walnuts, and cinnamon and melt in the mouth. My father still talks about impatiently waiting for loukoumades as his mother popped them out of the simmering oil. The recipe is easy; if your doughnuts aren’t perfectly round the first time, they’ll still taste great, so keep practicing!
Ingredients:
1 cup (250 ml) warm whole milk
3 tablespoons extra virgin olive oil
1 cup (130 g) all-purpose flour
2 teaspoons salt
Canola oil, for deep-frying
Ground cinnamon, for dusting
Recipe:
In a large bowl, combine the milk with the water and olive oil. In a medium bowl, whisk 1¼ cups (150 g) of the cake flour with the all-purpose flour, yeast, sugar, and salt. Add the dry ingredients to the wet ingredients and whisk until smooth. Cover the bowl with plastic wrap and let the batter rise in a warm place until it triples in size, about 1½ hours.
In a small dry skillet, toast the walnuts over medium-high heat, stirring occasionally, until fragrant, about 4 minutes. Finely chop the walnuts.
In a large saucepan, heat 2 inches (5 cm) of canola oil to 350ºF (175°C). Gently press down the batter. Add the remaining ¼ cup (30 g) of cake flour and hand mix to incorporate.
Line a baking sheet with paper towels. In a small glass of water, dip a 1-tablespoon measure. Working in batches, drop the dough by the tablespoon into the oil and fry, turning occasionally, until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to the prepared baking sheet as they’re cooked. Transfer the doughnuts to a large bowl, generously drizzle with honey, and turn to coat. Transfer to plates and dust with cinnamon. Sprinkle with the chopped walnuts and serve immediately.
Go for excellent local honey here. The quality makes a huge difference. Be careful not to overmix the batter. Skim the oil constantly when frying. Dipping the tablespoon in water each time helps the batter slide into the oil.
Sir Verde’s Beverage Suggestions: A Margarita, a Cuba Libre made with good rum and Coca-Cola and a pot of Willie Nelson’s “Remedy” Coffee.
Bonne dégustation. Love One Another!
