[Book Review]

CCO ORRNN

40 recipes: roasted, creamed, simmered + more
________________________by olwen woodier

the red fox's cornmeal oysters
with salsa and r`emoulade

the Red fox restaurant is located on the 4,800-foot-high spruse-lined ridges of Snowshoe mountain in Pocahontas county, west Virginia. Owned and operated by Brian and Margaret Ann Ball, this alpine hideaway houses a trio of restaurants offering fine cuisine and a wine list that has won awards from Wine Spectator magazine. Try this recipe and you'll understand why Foder's Travel Guide lists The Red Fox as one of its 25 favorite restaurants in the United States.

1 cup cornmeal______________ 30 select oysters
1 cup all- purpose flour______ 1 teaspoon ground cumin
1 teaspoon salt_____________ 1/2 teaspoon chili powder
1/2 teaspoon onion powder___ 1/2 teaspoon onion powder
1/2 teaspoon white pepper___ 1/2 teaspoon paprika
1 cup vegetable oil
six 8-inch corn tortillas, crisped in a warm oven
(The red Fox uses tortilla "bowls")
9 cups spring green mix with Ancho Buttermilk Dressing
(see recipe below)
3 cups Corn and Black Bean Salsa
(see recipe below)
6 teaspoons Poblano R`emoulade
(see recipe below)

1. In a medium-sized bowl, combine the cornmeal, flour, cumin, salt, chili powder, garlic powder, onion powder, paprika, and peppers. Pour onto a plate or a sheet of waxed paper.

2. Heat the oil in a deep saute pan over very high heat. dredge the oysters in the cornmeal mixture. when the oil is spitting hot, deep-fry the oysters for about 1 minute, until golden brown. Remove immediately and drain on two thicknesses of paper towels.

3. Place a tortilla on each plate, pile each with 1 1/2 cups of the spring greens, and top with 1/2 cup of the salsa.

4. Arrange 5 oysters around the salsa on each serving and top each one with 1 teaspoon of the r`moulade.

Yield: 6 servings

___________*************___________

poblano remoulade

1/2 cup mayonnaise________ 1 teaspoon ground cumin
1/2 teaspoon kosher salt__ 1 tablespoon fresh lime juice
1/2 teaspoon black pepper_ 1 small poblano chile, minced
1/4 cup finely chopped fresh cilantro

In a small bowl, thoroughly combine all ingredients. Cover; refrigerate until ready to use.

Yield: 3/4 cup

_______________***********______________

corn and black bean salsa

1 cup black beans, rinsed, drained, and cooked
1 cup fresh corn kernels, lightly steamed and removed from the cob
1/4 cup chopped fresh cilantro
1/2 cup chopped plum tomatoes
1/4 cup chopped poblano chiles (wear gloves when handling chiles)
1/4 cup chopped red bell pepper
1/4 sup chopped scallions
1 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 teaspoon ground corlander
1 1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove of garlic, minced

In a small bowl, thoroughly combine all ingredients. cover; refrigerate or leave at room temperature until ready to use.

Yield: 3 cups

_______________************________________

the red fox's ancho buttermilk dressing

1 cup buttermilk_________________ 1/4 cup sour cream
1/4 cup minced fresh cilantro____ 1 ancho chile, minced
1 small clove of garlic, minced__ 1/4 teaspoon salt
2 tablespoons minced fresh chives 1/2 teaspoon black pepper

Combine all ingredients in a small deep bowl and whisk to blend. Refrigerate until ready to use.

Yield: 1 1/2 cups