It seems a lot of top chefs are using off-the-shelf processed ingredients in their dishes. These include such exotic ingredients as Altoids (in the au jus in a lamb dish), canned creamed corn (in duck breast and corn cake), and Fritos (in a peanut butter cookie, from a recipe from a church cookbook).
Richard Brandenburg's Buttered Egg Noodles with Toasted Zwieback
8 oz egg noodles
6 zwieback crackers
4 tbsp unsalted butter
• Bring a large pot of salted water to a boil, cook the noodles according to package directions and drain.
• While noodles are cooking, place crackers in a Ziploc bag and crush until they resemble coarse bread crumbs.
• In a medium skillet, heat 2 tbsp of the butter over medium heat until melted. Add the crushed crackers and toast until lightly browned, about 2 minutes.
• Toss the cooked noodles with the remaining butter until melted. Season with salt and immediately served topped with the buttery crumbs.
Jay Murray's Fried Calamari with Potato Flakes
1 lb fresh calamari, tentacles and bodies
3 c vegetable oil
1 c all-purpose flour
1 c milk
1 c instant mashed potato flakes
Smoked paprika, optional
• Separate the tentacles of the calamari and cut the bodies into frac12;-inch pieces. In a large, deep pot, heat the vegetable oil over medium heat to 365 degrees.
• While the oil is heating, place the flour, milk, and potato flakes in separate shallow bowls. Coat the calamari in the flour, and then dip in the milk before coating thoroughly with the flakes.
• Fry the calamari, in batches, in the hot oil until dark golden brown, about 1½ minutes. Serve immediately, seasoned with salt and smoked paprika, if desired.
Jean-Georges Vongerichten's Stir-Fried Shrimp
3 tbsp sweetened condensed milk
Juice of ½ lemon
1 cup mayonnaise
2 egg whites
1¼ c potato starch
2 tsp coarse salt
36 shrimp, shelled and cleaned
Black sesame seeds for garnish
• In a large bowl, combined condensed milk, lemon juice, and mayonnaise.
• Add 2 inches of vegetable oil to a wide saucepan. Heat to 375 degrees.
• While the oil is heating, prepare the shrimp. In a large, shallow bowl, whisk together the egg whites, frac14; cup of the potato starch, 1 tsp salt, and 2 tbsp vegetable oil. In another shallow bowl, mix the remaining cup of potato starch and 2 tsp salt.
• Toss the shrimp in the egg white mixture and then dust with the potato starch.
• Deep fry the shrimp, in batches, in the hot oil until lightly golden, 3 to 4 minutes. Drain on paper towels and toss with the mayonnaise sauce. Garnish with black sesame seeds.