stuff it (and then fry it)
Wednesday, January 11th, 2012
Recipe: fried stuffed olives
On rare occasion Kaweah gets weird and needy at night and this is one of those nights. She’s demanding my attention right now (pawing at me, resting her chin on my lap, shoving her nose under my forearm so I can’t type). This happens whenever one of us is on travel. Jeremy used to think it only happened when I was away because I’m her alpha, but it’s clear that she doesn’t like it when Jeremy is on travel either. This post will have to be quick.
I tried a recipe on Tuesday and liked it so much that I had it jump the queue to share with you. The first time I had this dish was last April in Seattle at Black Bottle. Fried olives with remoulade sauce. Salty? Check! Crunchy? Check! Bite-size? Check! It’s kinda like olive-katsu, but not really.
pitted spanish olives, goat cheese, eggs, flour, panko crumbs, parmesan
Make the remoulade sauce first because it requires a few hours of mellowing out in the refrigerator which is plenty of time to prepare the olives. The remoulade involves gathering a bunch of ingredients:
creole seasoning, mayo, pickle juice, horseradish, paprika, tabasco, garlic, mustard
mashing up a clove of garlic
placing all of the remoulade ingredients in a bowl
and stirring it together
pretty color
**Jump for more butter**
