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Appetizers

Eggplant Vinegar Flavor Appetizer

Motoi Tobita
Grad Student (199?-2002) 
Post Doc (2002) Dr. Barlett

Serves: 4 people

Ingredients:

• 3-4 Asian eggplant 
• 30 gram Ginger 
• 20 cups Rice vinegar 
• 20 gram Sugar 
• 20 cups Soy source
• 5 gram Salt
• 10 cups Sesame oil 
• 10 grams White sesame
• 'Oil

Cooking instructions:

1. Cut eggplants into finger size sticks and soak them into cold water for 10 minutes. 
2. Take the eggplants and dry them with paper towel. 
3. Deepfry the eggplants for preprocessing. 
4. Mix all the ingredients from giner to seame oil, and add the fried eggplant. 
5. Keep the mixture in the refrigerator for 30 minutes. 
6. Sprinkle with white sesame and serve.

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Mock Crab Cakes

Jim and Mary King 
Friends of QTP
Jim says he is of the opinion that these are better than the real thing!

Ingredients:

• 2 cups peeled and grated zucchini
• 1 cup Italian seasoned bread crumbs
• 1 txp Old Bay Seasoning
• 1 egg
• 1 Tblsp mayonaise

Cooking Instructions:

1. Squeeze zucchini with paper towel to remove extra moisture.
2. Mix ingredients and form into patties or balls and fry in oil or butter until golden brown.

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Surullitos

(Puerto Rico - Cheese Corn Sticks)
Wilfredo Ortiz
Wilfredo is a member of the International Gourmet Association
and a Graduate Student of Jeff Krause's

Ingredients:

• 3 cups (750 ml) of water
• 2 tea spoon (10 ml) of salt
• 1½ cups (375 ml) of yellow cornmeal
• 1 cup (250 ml) of freshly grated, good quality Edam, Gouda, or Cheddar cheese
• ¼ tea spoon (1 ml) or cayenne pepper, or to taste (optional)
• 1½ cup (375 ml) of vegetable oil for frying

Cooking instructions:

1. Combine the water and salt in a heavy saucepan and bring to a boil over high heat. 
2. Add the cornmeal in a slow, constant stream, stirring constantly, and making sure the water does not stop boiling. Continue to cook over medium heat for 2 to 3 minutes, stirring constantly, until the mixture is smooth and thick.
3. Remove from the heat and stir in the grated cheese and optional cayenne pepper.
4. Cool to room temperature. 
5. Roll 2 tablespoons (30 ml) of the mixture into cylinders about 3 inches long and  1 inch thick (7.5 cm x 2.5 cm).  Moistening your hands with water will help prevent the dough from sticking to your fingers.
6. The surullitos may be kept refrigerated at this point, covered with plastic wrap or wax paper, for a day or two. 
7. When you are ready to fry the surullitos, heat the oil in a heavy skillet over high heat until the surface of the oil begins to shimmer (approx 350°F, 180°C). 
8. Fry the surullitos 4 or 5 at a time for about 5 minutes, turning them occasionally, until they are crisp and golden brown. 
9. Drain on paper towels. You may keep the surullitos warm by placing them on paper towels in a baking dish in an oven set on its lowest setting. 
10. Serve hot or at room temperature. Makes about 20 to 24 sticks.

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