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This month's Saveur magazine has a small story about a new cookbook called The Breakfast Cereal Gourmet. The book, shaped like a cereal box, is the work of David Hoffman, who includes 31 recipes for foods that are made from regular breakfast cereals. However, we're not just talking about Rice Krispies Treats and Corn Flakes-crusted oven fried chicken. The author cook includes recipes from chefs like Annie Miller (Clementine, Los Angeles) and Rick Bayless (Topolobampo and Frontera Grill, Chicago), and have the requirement that the food has to benefit from the inclusion of the cereal, not just have the cereal as some sort of gimmick or garnish.
I'm sure the book has great recipes, and I've certainly tried incorporating bran cereal into a muffin, but I'm just curious as to what other things one could make with breakfast cereals like Cap'n Crunch, Honeycombs, and Pops.
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5-03-2006 @3:11AM gino said... I actually use ground up Captain Crunch, with a little bit of salt added, as a breading for chicken used with any sweet sauce (preferably asian, like a sesame or orange sauce). I usually make them as an asian inspired chicken finger dinner, but they'd probably go good with some Chow Mein or Fried Rice.
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5-03-2006 @3:11AM gino said... I actually use ground up Captain Crunch, with a little bit of salt added, as a breading for chicken used with any sweet sauce (preferably asian, like a sesame or orange sauce). I usually make them as an asian inspired chicken finger dinner, but they'd probably go good with some Chow Mein or Fried Rice.
Reply