Friday, March 22, 2013

When the Dead Come Knocking: Ratatouille Pancakes with Chili Tomato Dipping Sauce

Rick and Carl stare transfixed by the young woman at the fence. While the Walkers initially ignore her, the smell of blood from her injury is enough to attract their attention. After she collapses from exhaustion, Rick and Carl have no choice but to intervene and bring her inside the prison.

Daryl interrupts and insists that Rick accompany him back to C-Block. Entering one of the cells, Rick is overwhelmed to see Carol alive. Their happiness is short-lived however. They learn that the young woman named Michonne witnessed the capture of Glenn and Maggie. 

The unanimous decision is made to go to the town of Woodbury to rescue them. While everyone volunteers to go, Rick decides that only Daryl and Oscar will go on the raid with Michonne to lead them in.

The Group would have very little time to prepare for the raid so their afternoon meal would have to be hasty. Ratatouille Pancakes would be fast and flavorful. Light, yet satisfying, these vegetable pancakes are made even better with the addition of a spicy chili and tomato dipping sauce.

And when the dead rise; if somebody shows up with a Samurai sword and a grocery basket of supplies… LET THEM IN!

Ratatouille Pancakes

1 (8 to 10 oz) jar Eggplant Caponata mix OR Tapenade OR Bruschetta
(6 to 8 oz) small jar Roasted Red Peppers, drained and chopped
1-2 Tbsp. Dried Chives
1 cup Bisquick Heart Smart Baking Mix
Powdered Eggs to equal 2 fresh eggs

In a large bowl, combine the baking mix, powdered eggs (to equal 2 fresh eggs), small jar (drained and chopped) roasted red peppers, and 3/4 cup of the eggplant caponata (or tapenade or bruschetta mix). Stir in 1-2 Tbsp of the dried chives.

The mixture should resemble traditional pancake batter (with lumps). This recipe is very forgiving, so if the mixture appears too dry, feel free to add additional caponata, tapenade or bruschetta (2 Tbsp at a time) to achieve the proper consistency. If it appears too moist, you may stir in additional baking mix (also 2 Tbsp at a time).

Heat 1-2 Tbsp Olive Oil in a large cast iron skillet over medium heat or medium coals. Using a 1/4 cup measure, carefully drop batter into heated skillet. Cook 2-4 pancakes at a time. Use a spatula to flatten mixture if needed (it will not cook if it does not spread out enough like traditional pancake batter). Cook each pancake approximately 2 minutes on each side; or until golden brown. Add extra oil to skillet if needed for each batch of pancakes.

Serve with Chili Tomato Dipping Sauce.

Chili Tomato Dipping Sauce

1/2 cup Spicy Thai Chili Sauce
1 can Tomato Paste

In a small bowl, combine spicy Thai chili sauce with tomato paste. Mix well and serve with hot Ratatouille pancakes.

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