My new friend Amy treated me to a few of her family’s southern American classic dishes recently. They were all amazing, stick-to-the-bones dishes, which is just what we all needed to recover from a New Years Eve that ran past noon! I know I am posting this a bit late… Still sorting though tons of pics from the holidays!
I have written about the Fair Hill Inn before, it’s my parents favorite restaurant from my hometown. On my last visit we went again and had the fixed price menu. I’m a little backlogged on entries here, so I can’t remember many of the details. I do recall that included in the salumi was a wild boar prosciutto. All of the meats are cured at the inn.
I was in Philly a few weeks ago, and had a chance to stop by one of my favorite Steven Starr restaurants, El Vez. Pictured below: Mexican style corn with qeso fresco and hot pepper mayo & lime, and churros.
Walking down Broadway in Manhattan I stumbled upon yet another high end mobile desert truck. This one specialized in cupcakes. I was full already, but could not pass up on the opportunity to sample one. I decided for forgo the icing and have a plain banana cupcake. link.
A good friend of mine, who is visiting for the week, suggested we make doughnuts. The last time I fried doughnuts was in second grade, so I was up for the (unhealthy) challenge. We made two types of doughnuts, currant jam with lime zest and sugar coating; and orange marmalade and freshly ground red pepper, coated in cinnamon, sugar and hot pepper powder. Starting with the risen dough, we rolled it out, cut into shapes (yes, there were square doughnuts, and they came out great) and deep fried it. Right from the oil they were rolled in the coating, and had the filling piped into them.
All in all a pretty successful endevor. I don’t think I have ever had exotic doughnut flavors before. Perhaps there is a market for it? Curry coconut lime? Shiso yuzu? Anko and cream?
