Andouille Hushpuppy Omelet ♯
Hushpuppies are little breading-based fried or baked savories whose name dates back to at least 1899; the term is attributed to cooks preparing fried food over a campfire, who would fry up any leftover batter and feed it to their dogs with the admonishment “Hush, puppy!”
Being of Scotch-Irish descent, I hate to waste anything, but not having a dog, I have little use for hushpuppies, per se. Besides, I rarely make a batter for my fish or fowl. Instead, I put the dry ingredients into a plastic bag for shaking to make a light coating on the meat. Invariably, what I have left is a flavorful breading mixture that I don’t want to store away for later use (as it may have absorbed some of the meat juices and would not keep), but neither do I want to throw it away. So, in usual fashion, I put it into the next morning’s breakfast.
The particular ingredients in the breading mixture below were the remains of a fish dinner the night before; they are only representative of ones you may choose. That is, you should use whatever is in the bag left from last night’s shake-and-cook meal.
- 1 tbsp corn flake meal
- 1 tbsp lower G. I. flour†
- 1 tsp Rib Rub Roberto†
- 1 tsp baking powder
- 4 oz andouille sausage, cut in ¼” cubes
- ½ cup X (egg substitute)
- 1 jumbo egg
- ¼ nonfat cottage cheese
- 1 tbsp white wine
- 1 tbsp liquid <butter>
- 1 tsp capers (optional)
Assemble the dry ingredients above in a mixing bowl. Add the remaining ingredients and stir until the dry ingredients are incorporated.
Transfer the bowl contents into a small non-stick baking pan. Bake in a 350° F oven for 30 minutes. When done, remove, cut in two pieces, and transfer to plates. Garnish with a little cilantro sauce.† Serve immediately.
Makes 2 servings.