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The Martha s Vineyard Times
Cooking with Chef Kevin Crowell
Chef Kevin Crowell is the host of Zoom cooking classes through the West Tisbury library. Brooke Crocker
Hungry for a new recipe? Beginning Wednesday, Feb. 10, at 5:30 pm, the West Tisbury library presents “Cooking Local with Kevin Crowell,” a weekly Zoom cooking series for teens and adults with Chef Kevin Crowell. In a press release from the library, they thank Slough Farm for the use of their kitchen space for the virtual classes.
All ingredients will be supplied by the library and available for curbside pick up the week of each class. Sign up by emailing lhearn@clamsnet.org. Class is limited to 10 signups. One sign up per household, but each meal will feed four people. There will be a separate signup for each class date, so specify what date or dates you would like to attend. This event is free and open to the public. The recipe to prepare on Feb. 10 will be Beef Bolognese with fettuccine and Buttern
Directions
Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
Cover fish with buttermilk and mix with hands, cover and refrigerate. Let soak for 30 minutes to an hour before frying.
In a large zip top bag, combine flour, cornstarch, cornmeal, Creole seasoning, garlic powder and black pepper.
Heat oil in a large iron skillet over medium-high heat to about 400 degrees.
Drain buttermilk from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well.
Fry fish pieces for 3 to 4 minutes per side, or until golden brown.
Remove from hot oil and drain on paper towels or brown paper bags.