Historical Newspapers of South Carolina

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5 r CONTACT US PETER MCWILLIAMS: “To avoid situations . Story ideas? Questions? Comments? in which you might make mistakes may E-mail us at gamecockmixeditor@hotmail.com be the biggest mistake of all.” ■ — Put your kitchen to use with these tasty home recipes BY COREY GARRIOTT THE GAMECOCK !| Now that you’ve been away P from home for a while, you’ve 1 probably made the inevitable ll move away from GMP food and \ into your own kitchen, right? It might be a hall kitchen or maybe you’re one of the lucky kids on the Horseshoe or in South Quad, East Quad or Bates West, and you have your own. Or maybe you still have a meal plan and depend on ^ Carolina Dining Services three times a day. It’s a fair tradeoff: mediocre food, but no waiting. 1 That is, unless there’s a line. And the food isn’t always as good as mediocre. It’s time to take charge of your caloric intake, and The Mix is here to help. 15 minutes to a meal full of Spanish flavor An Arizonan showed me this fish, pictured above, which really ought to belong in the Southern food canon. It will make you think dif ferently about fish, which is usually foisted upon us plain. Catfish takes outside spices easily, and the breading aims to make it as good as crab meat. Prepare the breading in a plate for easy access. Mix two handfuls of flour with some Old Bay, along with smaller amounts of cayenne pepper and black pepper. Spice to taste, but stop adding spices when the breading looks slightly rusty. If you are not a fan of spice, go easy on the pepper. ■.. 11. H | __. I Crack the egg into a small bowl, and stir to break the yolk. Dip the catfish fillet or nuggets into it, making sure to cover the surface in egg. This will cause the breading to stick to the fish. Hold the fish over the bowl to drain the excess egg. Lay the fish in your breading, and flip it sev eral times to cover it. You may wish to spoon some of the breading onto the top of the fish, and press it into nooks and crannies. Pour oil into a frying pan until it reaches a depth of an eighth-inch pan, enough to cover the bottom of the catfish. Fry at a high temperature, flipping the fish every minute or so, for about five minutes. For thick breading, sprinkle some of the breading on the top after each flip. Serves two, or one who is hungry. Serve with milk and Thai potatoes, right. Southern side dishes - SIDE DISH: THAI POTATOES 15 minutes — feeds two 3 large potatoes 2 onions 1 can of chicken broth Parsley Vegetable oil (olive is best) Mongolian fire oil (available at Wal-Mart; it is optional, but very good. Despite the name, it’s not that hot.) A friend of mine from Thailand cooked this in conjunction with the fish once, and they fit together perfectly. Don’t avoid the fire oil — it’s what adds the foreign taste. Peel and slice the potatoes* lengthwise, placing them into a frying pan. Peel and slice the onions lengthwise and place them in with the pota toes. Pour a little veg able oil on the pota 3 and onions, enough iver the slices on the ry the potatoes at W near high. When the stove is hot, keep stirring the potatoes in and out of the small amount of oil for about three minutes. Then pour in the can of chick en broth, and bring the mixture to a boil. Stir the potatoes until a great deal of the broth has boiled away. This takes most of the 15 minutes. Lastly, add the fire oil and stir the potatoes only every now and then. The side dish will be ready when some of the potatoes at the bottom turn up browned or black ened from the heat. SOUP: FRENCH POTATO 30 minutes — keeps well; will feed you for days 2-3 potatoes 2 cans of chicken broth A half-inch of butter Vegetable oil (olive is best) Half-and-half cream (not pow der) Depending on your taste, you may add all, some, or none of the following: Sausage or another spicy meat like salami, onions, ♦ SOUTHERN, SEE PAGE 6 BY HOLLY DUTTON THE GAMECOCK I’m no Iron Chef. In fact, I Knew little about cooking at all until I received a lesson on how to cook one of the popular appe tizers in Spain: the Spanish omelet. This dish is fairly college friendly. The ingredients are cheap, and it requires a mi crowave, stove and frying pan. Unlike Americans, Spaniards mcut the omelet into pieces and ** sometimes use toothpicks to serve it as an appetizer along with beer and wine at social events. This is not eaten as a breakfast food in Spain because the potatoes make the dish hardier. It filled me up and tasted simi lar to a potato casserole. It can be eaten hot when you first make it, but it’s also tasty as a midnight snack when it’s cold. ♦ SPANISH, SEE PAGE 6 Hi Peel and slice two pota toes into chunks. Slice one-quarter of the onion length wise. (You may use one-half for a sweeter taste.) Place the pota toes and onions in a bowl and cover them with olive oil until they are wet. Add a dash of salt. Cover the bowl (plastic wrap will do), and place in the mi crowave for 15 minutes. Stir, and microwave the bowl for another 15 minutes until the pota toes are soft. Allow them to cool. Beat two eggs in a separate bowl and add a dash of salt. Add the eggs to the potatoes - you do not want a dry consistency, but not a soupy one either. You can add green peppers, if you prefer a spicy omelet. Oil a frying pan (both for taste and to.make sure that the batter will not stick). Heat thestove ■1 to medium and pour the batter into the pan. Periodically, check with a ■ spatula to ensure “***“ the omelet is not sticking to the pan. Once the bottom of the omelet is a light golden brown, re move the pan from the eye of the stove. Now you must flip the omelet so the other side will cook. One technique is to cover the pan with a plate. Invert the frying pan onto it. Then place the pan back on the stove and push the flipped omelet back on the pan. When the underside is also golden brown, your omelet is complete. Depending on prefer ence, the omelet can be crispier or softer, as long as the egg is cooked. You can remove the pan from the eye of the stove and flip-slide your omelet out of the pan onto a plate. With all the hoopla and heroics that will go into the Super Bowl this coming Sunday, it would be remiss of anyone not to talk about what really matters in the Super Bowl: the food. Each year, many Americans are plunged back into high school, trying to have the one party that everyone will be talking about for the rest of the year, as they plan their Super Bowl party. This year’s game is being hyped as one of the biggest in re cent memory, so your party should be as well. It’s true that chips and dip, chili, vegetable trays, and brownies have long been a standard of Super Bowl parties. But variety is the spice of life’s kitchen, and these recipes will score a touchdown with your guests this Sunday. SPICY BARBECUE RIBS (OR CHICKEN) 2 hours — feeds 4 Rack of ribs (or chicken)' 1/2 cup of lemon cup 1 cup of apple cider vinegar cup of mustard 1 teaspoon of brown sug ar (white sugar can substitute) 3 tablespoons of Worcestershire sauce 3 tablespoons of soy sauce 1/2 a fresh onion (finely chopped) This is an easy favorite for bar becue sauce. This family recipe is great for ribs or chicken, perfect food to kick off your Super Bowl party. This sauce is mainly used as a marinade and to add on the meat while cooking. You can use it for dipping, however, if you choose to have chicken wings at your party. ♦ SUPER BOWL, SEE PAGE 6