Summer is officially here and event season upon us. In Seattle when the sun comes out everyone has a reason to celebrate – from back yard BBQ’s to outdoor weddings – people are ready to party. With that in mind Gourmondo – one of Seattle’s premier catering companies – just released it’s spring menu and we are loving the Roasted Corn Pancakes with shallot confit, house cured bacon, sweet corn, and oregano. Gourmondo is known for their fresh local ingredients and long standing partnerships. From baguettes delivered daily from Le Panier bakery, custom spice blends from World Spice Merchants, artisan pastas from Lagana Foods, and fresh WA-grown produce from farmers across the state, they bring the seasons to life with their inventive menus.
What started as a 470 square-foot cafe in Pike Place Market in 1996 is now Seattle’s largest and longest running women-owned, full-service catering and gourmet box lunch Company. A bustling operation of talented chefs and a team of over 250 people bring authenticity and creativity to every meal prepared. Alissa Leinonen, the award-winning Founder & CEO, grew her tiny café to encompass full-service social and event catering, a retail line of gourmet salad dressings, and a successful Corporate Café division. Leinonen launched Gourmondo with the vision of creating a business that offered high-quality, fresh, local ingredients from the best purveyors while infusing her deep personal and professional commitment to family and to the importance of giving back to her employees and to the community. Their first café available to the public opens this July on Elliott Ave in the Omeros Building.
Roasted Corn Pancakes with Shallot Confit, House Cured Bacon, Sweet Corn and Oregano
Corn Pancake Batter (see recipe below) prepare at least several hours ahead or up to 1 day.
- ¼ cup, Canola Oil
- 6 each, Corn Pancakes. (2.5inch dia)…cook just before serving
- ¾ cup, Sweet Corn, roasted on cob, removed from cob when cooled.
- ½ cup, Bacon, fresh, cut into thin 1/8-inch-wide strips, slowly cooked in pan just until done, but not too crispy and/or dark
- ¾ cup, Shallot Rings, slowly steeped in olive oil with thyme and garlic on very low simmer for approximately 20-30 minutes until tender
- 1/8 cup Oregano Leaves, fresh
- To taste, Salt, White Pepper, ground
- Using a large Teflon style coated skillet, heat to moderate heat. Place 1-2 tablespoons per batch of canola oil in pan and allow to get hot enough to see slight vapor trails above pan.
- Do a test portion to make sure not too hot or too cool and adjust heat as necessary. Batter should start to get nice golden brown and sizzle slightly when batter is placed into pan.
- Using a small ladle, portion batter in 3 tablespoon increments into hot pan, spacing about 2-inches apart. Cook for several minutes until a nice golden brown. Flip using a thin spatula. Cook for 1-2 more additional minutes. Remove and keep warm on plate with napkin covering them. Repeat until batter is used up.
- Heat a separate pan on stove. Add just a scant amount of oil. When hot, add corn, bacon and shallots.
- Cook for 2-3 minutes until hot and flavors have melded together.
- Season and remove from heat.
- Place corn pancakes on serving platter.
- Top with corn-bacon mixture.
- Sprinkle oregano leaves over and around the plate.
- Serve while warm.
SAVORY CORN PANCAKES
- 1 ea. Egg Yolks
- 1 cp. Flour; A.P.
- 1/2 cp. Milk
- 1/2 cp. Buttermilk
- 1 tbl. Sugar
- 1 tsp. Baking Powder
- 1 ½ tsp Salt
- ¼ cp, Butter; melted
- 1 ea. Egg Whites; whipped
- 1/2 cp. + 2 tbl. Corn; roasted
- ½ tbl. Cumin; ground
- ¼ tsp. Cayenne Pepper; ground
- 1/8 tsp. White Pepper; ground
- ¼ tsp. Paprika; ground
- Mix all dry ingredients together.
- Mix egg yolks with milk and buttermilk.
- Add butter.
- Fold in whipped egg whites.
- Add corn kernels and toasted spices, check consistency and seasoning.
Recipe copyright: Executive Chef Bill Morris