Loading...
Chef Recipes

Underground Recipe: Orgasmo De La Boca's Cornmeal Pancakes With Lox And Coriander Creme Fraiche

Comments (0)

By

Wed, Nov 24, 2010 at 9:00 AM

When we last spoke with Alessandra Innamorato, an underground restaurant chef by way of Spain and owner of Orgasmo de la Boca smoked olives, we were contemplating the American obsession with food-based sexual references. But we are supposed to be talking about "the crack meets hot sex of olives" Tweet praise that turned last year's Thanksgiving appetizer into a full-time smoke house gig. "My life is now the smoker -- everything I touch smells like smoke," says Innamorato. Well, those wood-smoked olives really are good, even with G-rated adjectives.

For Innamorato's biggest olive pet peeve (it will get you on the olive jar black list), and the cornmeal pancakes with lox and coriander crème fraîche appetizer she's making for Thanksgiving this year, turn the page.

click to enlarge Cornmeal Pancakes with Lox and Coriander Crème Fraîche - ORGASMO DE LA BOCA
  • Orgasmo de la Boca
  • Cornmeal Pancakes with Lox and Coriander Crème Fraîche

"I cannot handle hearing [my friends] just dump out the olive oil that the olives came packed in," says Innamorato. "It's expensive, and it gets all smokey from the olives -- you should really be cooking with that oil." And if you don't? "I only sell the olives in vacu-sealed packs to my friends who do that."

Cornmeal pancakes with lox and coriander crème fraîche

From: Alessandra Innamorato of Orgasmo de la Boca olives.

Note: If you use homemade crème fraîche, allow two days for fermentation.

1 4-ounce package lox or smoked salmon

1 recipe crème fraîche (recipe follows, or store bought)

1 recipe cornmeal pancakes (recipe follows)

Chopped chives for garnish

1. Roll or fold a small piece of lox or smoked salmon and place on top of pancake. Top with a dollop of crème fraiche and chives.

Crème fraîche

1 cup heavy whipping cream

2 Tablespoons buttermilk

1 teaspoon ground coriander

1. Warm the cream and buttermilk in saucepan to just below a simmer. Do not let boil.

2. Pour mixture into a glass or stainless steel bowl, cover and let sit for 24 hours at room temperature until thick.

3. Whisk in ground coriander and refrigerate for 24 hours. Use within 7 days.

Cornmeal pancakes

1 egg, separated

2 cups buttermilk

2 tablespoons vegetable oil

1/2 cup sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

1 1/2 cups cornmeal

½ cup thinly sliced green onion

pinch of salt and pepper

canola oil or olive oil for cooking

1. Beat egg white until stiff peaks form; set aside. Slightly beat the egg yolk in mixing bowl; blend in buttermilk and oil.

2. Mix together the flour, soda, salt, sugar, and cornmeal; blend into the liquid mixture until smooth. Fold in beaten egg white, green onion and salt and pepper. Let batter stand for 10 minutes.

3. In nonstick skillet over medium heat, drop tablespoon size dollops into pan (a soup spoon works well). Cook the pancakes until they are golden brown, then flip and continue on the other side. Remove from the skillet and place on a paper towel-lined tray.

Related Content

Related

Now Trending

Around The Web

Slideshows

  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.
  • Smoke.oil.salt's Spanish Cuisine
    Smoke.oil.salt chef (and Valencia native) Perfecto Rocher is valiantly trying to bring the experience of Spain, specifically Catalonia, to the brick space (under a tattoo parlor) on Melrose that used to be Evan Kleiman’s Angeli Caffe.