On the go posting
The Culinary Death Star
When my wife and I decided yesterday that we were going out for dinner and her preference leaned toward “What ever you want…I don’t want to decide.” I decided on SNACKBAR in Oxford, MS. This place embodies everything that I like in a restaurant. Good food, good music, good atmosphere, and raw shell fish. As the 1st glass of wine, first 1/2 dozen oysters, and truffle/parmesean frites were ordered the discussion began over what the “meal” would be. This act usually involves multiple partial menu readings, wine sips, casual glances around to see what others are eating, and another reading of the menu all while talking about the day and upcoming plans. It’s mental juggling 15 plus topics while the most important aspect of the WHOLE visit is dancing around in your head. WHAT AM I GOING TO HAVE AS MY MAIN COURSE?
I have eaten many things at this restaurant. However, one dish…one beautiful dish that initially was the most daunting thing that this southern boy has ever come across, stands out as what I mentally associate to this restaurant. This culinary device has escaped my for 33 years, until I read it’s description on Snackbar’s menu. As the horror and confusion made its way through my brain, I slowly realized that there was a caveat to my fear: YOU HAVE TO EAT THIS. To the shock of my wife, I did. I loved it.
As in the Star Wars movies, the Death Star is the ultimate icon in the movies…It’s purpose is to shock you and give you a sense of overwhelming awe. Yes, I know it blows up, but that isn’t my point. My point is this. No matter what this restaurant does in the future, no matter how they change the menu, the decor, the wait staff…The Scotch Egg will float over that place like the Death Star pulling me with its tractor beam back again.
As I read the menu last night, my mind was reading:
“Duck Cofit…Scotch Egg, Croque Madame…Scotch Egg, Scotch Egg…Scotch Egg…”
I was powerless…Scotch Egg it was. GREAT CHOICE. It scared me…it pleased me…it made me happy. Just like good food is supposed to.
Your homework is to eat one and THANK ME.
GO MAKE THIS TONIGHT!
Here is a recipe: (you are welcome)
4 hard boiled eggs
1 lb. sausage meat
1 tbsp. seasoned flour
1/2 c. crisp bread crumbs
Oil or fat to fry
Shell the hard boiled eggs. Press the sausage meat into meat squares on a floured board. Wrap the eggs in the sausage meat, making sure this is completely sealed without any air space on cracks. Brush with the beaten egg. Roll in bread crumbs. Heat oil and test it by placing a piece of stale bread with oil for 1 minute and it turns golden brown; 1 1/2 minutes if using fat. Put in the scotch eggs. Fry steadily for approximately 5 to 8 minutes until crisp and golden brown. Lift out, drain on crumpled paper and serve hot or cold. It is possible to bake these in the oven. Allow approximately 20 to 25 minutes in a 350 degree oven.
(P.S. I like mine with some Dijon Mustard. Just a little FYI)