A Maverick in the Kitchen

In November, Los Poblanos hosted a cooking demonstration and cookbook signing by author Lynn Cline for her book ,The Maverick Cookbook. Iconic Recipes and Tales from New Mexico.

 Lynn was a charming and delightful teacher who made this an entertaining and informative afternoon. Her book has a unique take on New Mexican cuisine and cooking. She traces history of our food by focusing on the people who have lived here from the time of the ancient Puebloan peoples until the present. Her characters are as diverse as Billy the Kid, Fred Harvey, Gustave Baumann Dennis Hopper and Stanley Crawford. Criminals, restaurateurs,artists, movie stars, poets--all have represented the Land of Enchantment and cooked the foods of the region. The Maverick Cookbook is a clever blend of recipes and history. It is as we say, "a good read."

 One of the recipes Lynn prepared was Angels on Horseback from the Fred Harvey era (1880's). This was a popular appetizer in the late 19th century, but I think of it as 1950's dish. Whatever time slot you assign it to, this dish is very retro and very delicious.

 

Here is Lynn's version of this yummy snack or appetizer.

ANGELS ON HORSEBACK

1. 8 strips bacon
2. 8 large oysters
3. Pinch of salt
4. 1/2 cup flour
5. 1 tsp smoked paprika
6. 1 egg
7. 1/2 cup bread crumbs
8. 4 thin slices of white bread, cut on the diagonal and toasted
9. 1/4 cup fresh parsley, minced
10. 1 lemon, cut into wedges

Cook the bacon in a large pan over medium heat until lightly brown on each side Drain bacon using paper towels. Reserve a tablespoon or two of the bacon grease in the pan.

Dry the oysters with a paper towel and season with cayenne pepper and salt. Wrap each oyster in a strip of bacon and secure with toothpicks.

Combine the flour and paprika in a shallow bowl. In a separate shallow bowl beat the egg with a fork or whisk Place the bread crumbs in a third shallow bowl dip each bacon-wrapped oyster in the flour, then in the egg wash and finally in the bread crumbs.

Reheat the pan with the bacon fat over medium heat and cook the oysters on both sides until brown, about 3 minutes total. Be careful not to burn the bacon. Serve on toast points garnished with parsley and lemon.

If you are at all curious about New Mexican food and the characters who have lived here, this is a book that should be on your shelves.