Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter. Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives. This recipe yields 4 to 6 appetizer servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B23 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 346 (62%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 673.7mg||207 %|
|Sodium 441.9mg||15 %|
|Potassium 411mg||11 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 25.5g|
|Protein 26.8g||38 %|
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Calories per serving: 554
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