Jewish Herald-Voice (Houston, Tex.), Vol. 106, No. 21, Ed. 1 Thursday, August 1, 2013 Page: 15 of 20
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Food and Dining
Page 15
Jewish Herald-Voice
August 1, 2013
RCClpCS j Sweet Corn Fritters - Colombian Style
While the American fritter incorporates whole-kernel corn and
other vegetables, the Colombian style uses a puree of fresh corn for a
decidedly different type of fritter - and, bonus: this one is gluten free.
3 ears fresh sweet corn,
husks removed
1/2 cup shredded cheese (for
a traditional approximation,
try queso fresco)
2 large eggs
14 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
vegetable oil for frying
Heat 2-3 inches vegetable oil to 350°F in a pot or deep fryer. Using a
sharp knife, carefully cut kernels off the ears of corn. Place kernels in
bowl of a food processor and process until finely chopped. Add cheese,
eggs, sugar, baking powder and salt and process until smooth and well
combined.
Use an ice cream scoop or two spoons to carefully scoop small
amounts (less than a tablespoon) of batter into the preheated oil. Fry
in small batches for a couple of minutes on each side, until fritters are
golden brown. Use a slotted metal spoon to transfer cooked fritters to
paper towel-lined plate. Serve hot.
Serves four.
(From: Sweet Corn Spectacular, Marie Porter, Minnesota Historical
Society Press, 2013)
Easy White Chocolate Sweet Corn Fudge
Not the most elegant dish, but a quick and easy way to get your
sweet corn fix - in dessert form.
2 ears fresh sweet corn, 3 cups white chocolate
husks removed chips
1 (14-oz.) can sweetened pinch salt
condensed milk
Line an 8-inch-square pan with parchment paper, or grease pan
generously with butter. Using a sharp knife, carefully cut kernels off
the ears of corn. Add kernels to a food processor or blender along with
sweetened condensed milk. Puree for 30 seconds.
Combine white chocolate chips and corn puree in a saucepan. Cook
over medium-low heat, stirring frequently, until chocolate melts and
mixture is smooth. (Alternatively, combine ingredients in a microwave-
safe bowl and heat on high for 30-second intervals, stirring between
each, until chocolate is melted and mixture is smooth.) Remove from
heat, and stir in salt. Spread into prepared pan; chill until set. Makes an
8x8-inch pan.
(From: Sweet Corn Spectacular, Marie Porter, Minnesota Historical
Society Press, 2013)
Beef, Links, Ribs, Riblets, Chicken, Turkey
Stuffed Baked Potatoes w/meat
Chef Salads, Caesar Salads
Trv our famous Potato Salad
Cole Slaw & Barbecue Beans.
BARBECUE
Real Old-Fashioned Barbecue
At Its Best Since 1963
Sandwiches, Dinners, Family Packs & Party Packs
Eat in or Carry out • See our catering menu
5427 South Braeswood Blvd.
@ Chimney Rock
(713) 723-8908
AL«XAN>SK
THt «-l«AT
, ‘j» js-r ,
3055 Sage Suite 170 • Houston, TX 77056 • 713-622-2778
Mon - Fri 7-3
Sat - Sun. 8-3
(713) 781-2106
Fax: (713) 781-3406
me
Marvin Zindlijjj
Blue Ribbon Award 1998
EXTRAORDINAIRE
Lunch
BEEFEATER” (Hot Sandwich)
DELI
Breakfast •
Til 2:30 Daily j_r
1 Have a
16 Selections to Choose-From our Lofat Roast Beef wl Sauteed Onions & Mushrooms,
Granola to our 3-Egg Omelette Melted Swiss with Dijon Mustard on French Bread
a r , c , . p c , . “FRENCH VEGETARIAN”
Ask for a taste of our Chicken Salad or Egg Salad r , . . „ . ,
and our Cold Cucumber Soup or Gazpacho. Fresh Mushrooms, tomato, Avocado,
Featuring: Sprouts, Mayonnaise & Melted Swiss on
Homemade Quiches and Mouth-Watering Desserts Multi'Grain Bread
5901 -Y WESTHEIMER (at Fountain View) All our sandwiches can he customized to your taste
xCvTx x'S/Tx xWa /-CvVTx a^VTx
Dining Out
with TED POWERS
Landry’s Seafood
Living part-time in Galveston,
I’m a frequent visitor to Landry’s.
At lunch or dinner, I know they
have the largest selection of fresh,
never frozen, seafood. Most of the
fish comes from Gulf waters, just
a stone’s throw from the Galveston
Landry’s, but other selections come
from all over the globe, most of
which are flown to Houston from
the other coasts and beyond. The
fish is still fresh; it just took a little
longer to get here.
If you look at Landry’s menu,
printed every day, right on the
top you will find “Signature Fish”
currently available. On a recent
visit, there were snapper, flounder,
salmon, redfish, mahi-mahi, Chilean
sea bass and tilapia. If you want
your fish grilled, fried or broiled,
that’s your choice, but Landry’s
offers more than 20 different ways
of preparing these fish. Compare
this to other restaurants and steak
houses that also have fish on the
menu. They may have only two or
three choices available, some of
which may even be frozen, because
that’s not their primary business.
If you like specialty toppings,
they have a bunch. My current
favorite is Pecan Roasted
Vegetables, with candied pecans
and lemon butter. Or, you simply can
have your fish cooked blackened or
with lemon pepper.
Before I get to my recent dinner,
if some of your guests don’t want
seafood, there are lots of other
choices like steaks (sirloin, filet
mignon and ribeye), fowl and pasta.
And, this may surprise you; they
also serve a great burger.
Start your meal with a glass of
wine from the list on back of the
menu. There are many moderately
priced bottles as well as more
than 20 selections by the glass. At
Landry’s, all entrees are served with
their famous salad bowl, always
fresh and crisp.
Blackened Sashimi is my favorite
starter. It is made with fresh ahi
tuna seared rare, with blackening
spices and served with mango
sauce, pickled ginger and wasabi -
love that wasabi! Then, a big bowl
of a rich roux gumbo followed by
the large, family-style salad bowl.
Cedar Planked Salmon was
my entree. The large portion was
chargrilled on a cedar plank, then
served with honey Dijon sauce, rice
pilaf and asparagus. Another dish I
often order is Fish & Chips. These
crispy, beer-battered tilapia fillets
are served with french fries and
onion strings. Then again, I have a
weakness for blackened anything.
Redfish is great for blackening. I
also enjoy the 12-ounce ribeye that
comes with a salt-crusted baked
potato. Most entrees come with
veggies; some with rice, baked
potatoes or pasta. Bananas Foster,
topped with ice cream always is a
good choice for dessert.
For your rehearsal dinner, Bar or
Bat Mitzvah or other private event,
the Galveston Landry’s has a VIP
room that can accommodate up to
45 guests and a semi-private dining
room that can seat up to 75. Check
the website for private dining at
other Landry’s locations.
In Houston, you will find
Landry’s at 8816 Westheimer Rd. at
Fondren, 713-975-7873, and 22215
Katy Freeway, 281-392-0452. They
are also in Galveston at the San Luis
Resort, on the Kemah Boardwalk
and in The Woodlands. For more
information, go to landrysseafood.
com. □
Mss&mmaM
A ffizmQ® (sff’IPmmMs®
amF
wMf MM® WMkzyg
♦ Tandoori Specialities
♦ Innovative menu featuring
Heart Healthy & Vegetarian
♦ Fresh gourmet luncheon buffet daily
♦ Outstanding a la carte creations
^ Banquet & Catering Services
5704 Richmond Ave
713.266.0131
www.indiasrestauranthouston.com
Zagat Survey Houston Press
Rated Excellent Best of Houston
Winner of Marvin Zindler’s
Blue Ribbon Award
Crewina I n
another
t real Season
for 2013
From Fioza Coffee & Tea
9002 Chimney Rock
713-729-8810
www.fioza.com
5210 Bissonnet - Bellaire, Texas - 713-432-1800
TheRoadsterGrill.com - Open 7 Days 11 am- 9 pm
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Samuels, Jeanne F. Jewish Herald-Voice (Houston, Tex.), Vol. 106, No. 21, Ed. 1 Thursday, August 1, 2013, newspaper, August 1, 2013; Houston, Texas. (https://texashistory.unt.edu/ark:/67531/metapth544149/m1/15/?rotate=270: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .