Yes, oyster scrapple!
The latest strutter on the scrapple scene (suddenly featuring crab scrapple and vegetarian scrapple and - was it inevitable? - foie gras scrapple) has surfaced on Oyster House's brunch menu, with two sunny-side-up eggs in the entourage. It's chef Ted Manko's take on the once-resolutely pork breakfast loaf - an oyster scrapple that dawned on him at the counter of a local diner. It's hot and creamy inside, a bit of fritter in character, the oysters nicely seasoned with toasted fennel seed and cayenne pepper, its requisite cornmeal and buckwheat filler cooked polenta-style in the oyster juices. The main adjustment Manko had to make was to add gelatin to help the loaf set up for slicing: Pork bones yield it naturally; oysters, no. Dusted with cornmeal and pan-fried, it's surprisingly crisp, light, and refreshingly bright with a gentle hit of horseradish cream.
By the gods, this is my weekend cooking project!
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