[Sca-cooks] Scotch Eggs- rebuttal
betsy at softwareinnovation.com
Tue Aug 4 12:33:08 PDT 2009
And from this side of the pond comes....
>From the newsletter "Tasting table"- (found on Facebook)
Chefs reinvent a decadent bar snack
What could possibly turn the Scotch egg--a cooked egg wrapped in sausage and
bread crumbs, then deep-fried--into an even more decadent dish? A bunch of
bar food-obsessed chefs, who are upping the ante by draping eggs in
everything from boudin to caviar.
"Scotch eggs are such wonderfully horrible, delicious things," says Chip
Flanagan, the chef at Ralph's on the Park in New Orleans, who just debuted a
Cajun-inspired adaptation (pictured). He soft-boils the egg so the yolk
stays runny, then wraps it in boudin--the iconic Cajun pork-and-rice
sausage--before frying it and serving it over a salad dressed with
pepper-jelly vinaigrette, which mixes with the yolk to create a sublime
dressing. The result is a brilliant riff not only on Scotch eggs, but also
on Louisiana's famous deep-fried boudin balls.
In New York, chef Erik Battes at Perry Street gives the Scotch egg an
equally over-the-top treatment: He deep-fries a panko-crusted poached egg,
tops it with a scoop of American sturgeon caviar and serves it on buttery
brioche rounds along with vodka-infused crème fraîche and a
Purists looking for more traditional Scotch eggs (which reputedly originated
in England, not Scotland) are in luck too: Straight-up versions are a hit at
buzzy newcomer The Original in Portland, Oregon; at Cakes & Ale in Decatur,
Georgia; and at NYC's pubby Wilfie & Nell.
And at Chicago restaurant The Bristol, chef-owner Chris Pandel fries pork
sausage-stuffed olives with a lemony crème fraîche. His popular "Scotch
olives" are just like Scotch eggs--except, of course, for the egg part.
From: sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org]
On Behalf Of Judith Epstein
Sent: Tuesday, August 04, 2009 8:22 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Scotch Eggs
So Scotch eggs are what you'll get in a Period-correct greasy spoon?
Judith / no SCA name yet
On Aug 3, 2009, at 9:28 PM, Johnna Holloway wrote:
> We talk about Scotch Eggs from time to time and
> Stefan has a file on them in the Florilegium.
> Here's a description that I came across on the Top Chef Masters Blog.
> To set the scene the chef Art Smith served one last week and this is
> is recorded on the blog under the heading:
> "Jay Rayner describes the abomination that is the Scotch egg."
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