When asked why I post cooking experiments instead of coding projects, game design documents or project management, I think on it. Then I remembered where I learned how to cook. Sure, I read Martha Stewart , but what really gave me cooking chops was a website called: ‘Cooking for Engineers’. There was one page that explained that engineering doesn’t stop at a screen; it’s a tech worker’s job to live well, which included exercise, sleep and cooking one’s own food instead of grabbing a pizza.
Basically engineering your life. So I hope that developers who find this website become inspired to experiment in the kitchen, eat well and live well. Thank you, Micheal Chu; your website evolved a ramen eating college student to the chef I am today.
cayenne hominy cakes with garlic/ olive oil and onion bleu cheese dip
Makes 30 – 35
3 cups cooked polenta (or yellow grits)
1 cup flour
1 tsp baking soda
3/4 cup butter milk
2 eggs, beaten
2 cloves garlic, minced
1 TB salt
1 tsp white pepper
1 TB thyme
2 TB cayenne pepper
Onion Bleu Cheese Dip
1 cup sour cream
1 cup mayonnaise
1/2 cup bleu cheese
1 TB granulated onion
1 tsp granulated garlic
1 TB basalmic vinegar
1/2 tsp white pepper
1/2 tsp black pepper
1 TB salt (or to taste)
– Mix dip ingredients and set aside in fridge
– Mix all corn cake ingredients. Batter should resemble a thick, but workable pancake batter
– Set skillet to medium and use enough olive oil to pan fry. Do not let olive oil smoke.
– Place 1 tablespoon per ‘cake’ and pan fry. When cake rises (about 2 – 3 minutes) flip.
– Allow to drain on paper towel.
– Serve warm with dip and/or bacon jam
This is where I say:
Get Cast Iron Cookware as fast as you can! I use Lodge and no they don’t pay me to tell ya! Cast iron not only gives you minerals that you need, but they are the original non stick medium that gives consistent results. Le Creuset is awesome too, if you are feeling spendy.
If you can’t get cast iron, then grab All Clad cookware. Consistent heat will make better grub and easier cooking time.