IMBB 18: "Summer's Flying, Let's Get Frying" Round-Up, Part 4
Here is the fourth and final installment of the “Summer’s Flying, Let’s Get Frying” Round-Up. Today’s entry includes a review of our final 22 IMBB participants and some statistics to tie this whole thing together. Without further ado…
Lisa, a Malaysian living in Holland, shares a recipe for Sesamee with Kung Pao Chicken on her blog Lekker Leffer Lekkerste. Lisa calls her noodles with stir fried chicken “the sexiest way to eat noodles.” Well who wouldn’t want to check that out?
Alberto of Il Forno, the creator of the IMBB concept, prepared some gorgeous Southern-Style Fried Chicken for us. Golden and crisp, this looks like a very successful preparation style. Delicious!
Coming to us from Seattle, WA is the satisfying crunch of Homemade Potato Chips. Shauna of Gluten-Free Girl put her mandolin to great use and created some spectacular golden fried chips. She says she and her friend ate them all in about 5 minutes; I absolutely believe it based on how good these look.
Following Shauna is another Seattle-based blogger: It’s Viv, the Seattle Bon Vivant herself. For this IMBB, Viv decided to treat herself to a fried lunch out on the town. She ordered Pescado Frito at La Casa del Mojito. Tender, moist and delicious, this fish and its accompanying dishes sound like an excellent lunch.
Next up is the lovely Pim of Chez Pim. Pim made Khao-pad Panang Goong for her entry. This is Stir-Fry Rice with Prawns in Panang Curry Paste. Gorgeous and sounds perfect with the seafood.
Tanvi of From The Pantry and I are sisters bound by the Mock Deep-Fried Chick Pea. Neither of us selected our fried chick peas for our IMBB submission though. Instead, Tanvi prepared Tofu Pad Thai. Something tasty for the non-meat-eaters out there.
Brett of In Praise of Sardines comes to us from San Francisco, CA with a recipe for Pan-Fried Petrale Sole with Succotash of Summer Squash and Corn. Brett’s fish was shallow-fried and the succotash was stir-fried. Looks perfectly cooked and delicious!
Next we head back overseas to Singapore where June of Nibble and Scribble cooked Deep-Fried Prawns with Tom Yum Dipping Sauce. I love June’s special method for deep-frying (any method that includes running away from the scorching hot oil gets my vote for good safety) and her end result looks very tasty.
And now to France where Hindy and Lydia write In My Kitchen…Baking Cookies. This is their first time participating in an IMBB event, so welcome to the group! And what a grand entrance they make with their Almond Paste Briouates…Chocolate Surprise! Absolutely lovely dessert!
Nicky and Oliver of Delicious Days filled their Munich, Germany kitchen with several fried treats. First they experimented with Pasteles Fritos, but those weren’t as inspired as originally planned. So they did what any good chef would do in this case…fry, fry again. (Oh, come on…how could I resist?) Much more successful were their Apple Crullers and Fried Cheese Tidbits. Something sweet and something savory here…a perfect combination!
Clare Eats of Eatstuff in Sydney, Australia sends in her recipe for Chapati with Dudhi Channige. Clare has her own Chapati press and did a beautiful job making this meal.
A fellow Australian, Chris of ChubbyCatCooks prepared several dishes for this month’s IMBB and submitted the two favorites: Gyoza and Agedashi Tofu. These look like stellar selections.
Indira of Mahanandi shares a very interesting look at Jangri, a Traditional Indian Sweet. It truly does take the work of a master to create such perfectly artistic sweets.
Ellen of Chronicles of a Curious Cook shares her recipe for Chicken Fried Steak with us. Like Ellen’s daughter, this dish always confused me when I was young too…is it chicken or is it steak? As an adult though, I recognize it for the fried goodness it is and Ellen’s recipe sounds terrific.
Fried Beehoon comes in from Julia of AromaCookery. Fried Beehoon is a “fond local Chinese favorite noodle dish” for Julia, basically a fried rice vermicelli. Oh, this looks so, so good.
Rachael of Fresh Approach Cooking sends us Fried Okra and Green Tomatoes with Tomato-Mint and Almond Salad. Rachael calls this “one of the yummiest things she’s had in weeks” and provides an easy-to-follow recipe so that you can try “its salty, crunchy, spicy, minty deliciousness out for yourself.”
The folks at Foodgoat submit Stuffed Mushrooms for your dining pleasure. Ladygoat says that she once spent an entire party hovering over the stuffed mushroom plate. This is a woman who knows and loves her mushrooms. Check them out here.
Like me, Gemma of Part-Time Pro Bono Baker resides in Chicago, IL. Her garden recently produced a gorgeous eggplant that became Fried Eggplant just in time for IMBB. Every detail of this dish, right down to the tomato sauce on top, looks garden fresh and delicious.
We’re back to Singapore and Skrat of My Indulgence. Skrat prepared Mee Siam (Chinese Style) which was originally a Thai dish of noodles, served in a “light and piquant gravy made from tamarind juice (assam) and dried shrimps, and served with toppings such as fresh lime, tiny cubes of dried beancurd, chives and slices of boiled egg.” Looks really good!
Sarah lives The Delicious Life in Los Angeles, CA. This month Garlic French Fries with Spicy Marinara were on the menu for her, and she provides us with a fun potato history lesson and some good tips for frying them. Thanks, Sarah!
Lady Amalthea of Noshes, Thoughts & Reves sent in a late entry because she was in the process of moving during our IMBB. So she prepared her Fried Eggplant in Avgolemono Sauce in San Francisco and then moved near Los Angeles shortly afterwards. “Creamy, refreshing and delicious” is how she describes the sauce on her eggplant. Perfect fuel for a move to Southern California.
And finally, what did I cook for this IMBB? I made my Chicken Francese. This is one of our favorite dishes and it’s a great reason to do a little pan frying. I’m going to take the efficient route here and just link you to my original post on this chicken rather than reinvent the wheel with a whole new write-up. The sauce that accompanies this chicken is light, lemony and so fresh; it’s always been a hit at our table and it was this month too.
So this concludes our IMBB “Summer’s Flying, Let’s Get Frying” Round-Up. Thank you all very much for participating. Your dishes are both inspiring and inspired. Here are a few statistics that pull my four part Round-Up together a bit.
Total number of participants: 57
Total number of dishes consumed: 67 (some people had several entries)
Number of participants who chose to eat a fried restaurant meal instead of cooking at home: 2
Number of dishes that are savory: 53
Number of dishes that are sweet: 14
Most popular dish submitted: Some variation on a noodle stir fry (we received all sorts)
Most popular vegetable entry submitted: Fried Green Tomatoes (4 variations)