JOHNNY CAKES WITH CHERRY
TOMATO AND CORN RELISH
From Megan Smith, Executive Chef
at Vin Antico San Rafael
Serves 2.
For the Johnnycakes:
1 cup cornmeal
3/4 cup boiling water
1 cup cold buttermilk
1 ounce unsalted melted butter, poured
into cold buttermilk
1 large egg
Kernels cut from 1 ear of raw fresh white
corn, then pureed in a food processor
1 cup all-purpose organic unbleached
flour
½ teaspoon baking powder
½ teaspoon salt
Scallions or fresh herbs to taste
To make the johnnycakes:
Cook cornmeal and boiling water together over medium heat until cornmeal is thick.
Cool mush to room temperature.
Mix together the buttermilk, melted butter, egg and pureed corn kernels; add to the
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cooled cornmeal mush.
Then stir in the baking powder, salt, sugar and unbleached flour until all ingredients
are incorporated. Mixture should be a little
thicker than pancake batter. Let the batter
rest 30 minutes.
To make the relish:
Halve a pint of cherry tomatoes.
Cut the kernels off a corn cob.
Mince roasted red peppers until you have
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2 tablespoons.
Finely chop green tomato and use 3
tablespoons.
Mix these four ingredients together, then
add Maldon sea salt, black pepper and
extra-virgin olive oil to taste. Set aside.
To cook the johnnycakes:
Heat cast iron frying pan or griddle over
medium heat. Grease with bacon fat, unsalted butter or blended oil.
Spoon two tablespoons of batter per
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cake, into the pan and cook cakes until
edges start to brown, around 2 to 3 minutes.
Then flip. When second sides are brown,
turn out onto a plate and serve with a
spoonful of tomato relish.
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FALL 2013 • FLOURISH
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