Corn-and-Crab Fritters with Comeback Sauce
By Postal Fish Company
4 ears of corn, husked (can substitute one 15.25 oz. can of corn, drained)
Vegetable oil for frying
1¼ cups self-rising cornmeal
1¼ cups all-purpose flour
1 tsp. sea salt
½ cup milk
½ cup buttermilk
2 large eggs, slightly beaten
½ cup butter, melted
¼ cup flat-leaf parsley, chopped
1 cup claw or backfin crabmeat, picked clean off the shell
Cut kernels from corn; set aside.
Pour vegetable oil to a depth of 2 inches in a high-sided cast-iron skillet. Heat oil to 340 F.
In a medium bowl, sift together cornmeal, flour and sea salt. In a small bowl, combine milk, buttermilk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in melted butter, and gently fold in parsley, corn and crabmeat. Dip a clean spoon into the hot oil and then use the spoon to place a small scoop of fritter mix into the oil. Cook until golden, turning once. Drain on paper towels.
½ cup Duke’s mayonnaise
½ cup Heinz chili sauce
2 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
3 Tbsp. Worcestershire sauce
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. smoked paprika
Crystal hot sauce (or your favorite hot sauce) to taste
Mix all ingredients in a bowl and serve chilled.
By Olga Bakatsias of Kipos
“Kipos is a very special restaurant for Giorgios Group. It’s a celebration of our Greek heritage and the healthy and delicious foodways that we learned from our mother, grandmother and ancestors,” says owner Giorgios Bakatsias. “My dear sister, Olga, is one of the most passionate chefs I know and goes to great lengths to recreate the Greek food and dining experience of our childhood here in North Carolina [at Kipos].
Kipos is relocating to the former Babalu space in Eastgate Crossing shopping center in early fall 2020. “While Franklin Street has been a beautiful place to call home for more than seven years, our decision to move aligns with better business practices in this new age of hospitality,” Giorgios says. “Kipos, which means garden, will be more relevant than ever before in this new location … because of the lush garden patio surrounding the restaurant.”
Makes 2.5 cups
1 cup cucumber, peeled and seeded
2 cloves garlic, minced
1 lemon, juiced
4 Tbsp. olive oil
1 Tbsp. dill, chopped
Salt and pepper to taste
3 cups Greek yogurt, strained to remove liquid
Shred cucumber and strain with cheesecloth.
In a mixing bowl, add shredded cucumber, garlic, lemon juice, olive oil, dill, salt and pepper. Fold in strained yogurt, mixing all ingredients thoroughly. Refrigerate for 2 hours prior to enjoying to allow it to properly set.
Serve with spears of cucumbers, carrots and/or pita bread.
The Love Letter
By Mary Tate of Venable
Venable’s popular ‘Love Letter’ combines all the ingredients of nostalgia,” says the bistro’s director of operations, Mary Tate. “Picking honeysuckle from the vine, patiently waiting for the blueberries to ripen and that first sip of lemonade to accompany warmer weather are all things we look forward to in North Carolina. Why not combine them all into one glass?”
2 dashes (about ¼ tsp.) of Regan’s Orange Bitters No. 6
2 oz. Cathead Honeysuckle Vodka
4 oz. lemonade
Muddle blueberries and bitters in a cocktail shaker. Add vodka, lemonade and ice. Shake and double strain over fresh ice into your favorite cocktail glass.