A note from Chef Don: “This makes about 40 to 50 fritters, which means it feeds three people! Yuummmmm!”
For the batter
6 ea. Eggs, beaten
1 pt. Milk
1 lb. Flour
2 Tbsp. Baking powder
1 tsp. Salt
1 oz. Sugar
1.5 lb. Corn, fresh if possible but frozen works fine.
2 Tbsp. Salad Oil
To Taste Salt & pepper
1. In a medium sized bowl whisk together the eggs and milk.
2. Separately, mix together the flour, baking powder, salt, and sugar. Add to the milk and eggs and mix until smooth.
3. Let the batter stand for several hours in a refrigerator.
4. While batter is resting toss the corn kernels with the oil and salt & pepper, spread out on a lightly oiled roasting pan and roast until they start to brown lightly, but not darken, stirring every 10 minutes. Chill completely.
5. Stir the cold, cooked corn into the batter.
6. Drop with a heaping tablespoon measure into deep fat at 350°F. Hold the scoop just above the hot fat when dropping and push it out with another spoon to avoid big splashes. If you have a small ice cream scoop or portion scoop that works best. Fry until golden brown.
7. Drain well and serve.
Nash Community College held its Recruit Firefighter graduation on Tuesday, July 16th. Five graduates were recognized for completing the program which is designed to provide individuals and firefighters the information and skills needed for modern firefighting through a variety of learning experiences and training scenarios. These classes are often taken directly to firefighters through training sessions held in local departments and at training sites throughout the community. From left to right: NCC Director of Fire and Health Services John Winstead with graduates William “Robbey” Rogers of Tarboro, Dashawn Taylor of Rocky Mount, Joshua Farmer of Nashville, Dwan Pittman of Rocky Mount, Ethan Medlin of Bunn and NCC Fire and Health Services Coordinator Willie Kearney.
Nash Community College is pleased to announce its Emergency Medical Technician (EMT) Basic and Intermediate Program graduates. The Emergency Medical Technician (EMT) Basic class includes 179 hours of lecture and lab instruction and 24 hours of field training. The Intermediate training is a 322-hour course. According to the Bureau of Labor Statistics, the job outlook for emergency medical technicians is expected to increase between now and 2018 as a result of higher call volume due to an aging population, an increase in time required for each patient and an increase in specializing hospitals resulting in more patient transport. The program instills discipline, character, professionalism, teamwork, integrity, credibility, physical ability, knowledge and skills to perform the job of a professional emergency medical technician. For more information on Nash Community College’s EMT courses, call 252-451-8355 or email firstname.lastname@example.org.
NCC President Bill Carver congratulates EMT-Intermediate graduate Megan Webb of Rocky Mount.
EMT graduates from left to right – Front row: Danielle Shearin of Spring Hope, Walter Shearin of Rocky Mount, Brittany Riding of Spring Hope, Allison Hinson of Spring Hope, Brandie Simmons of Nashville, Chelsea Gaston of Elm City and Jonathan Batchelor of Nashville. Back row: Tyler Batchelor of Elm City, Richard Strickland of Middlesex, Quinton Bullock of Middlesex, Tammy Medlin of Middlesex, David Dugas of Nashville, Jordan Williams of Nashville and Amanda Couch of Elm City.
8 oz. Chocolate, semisweet, chopped
4 oz. Butter
6 ea. Eggs, separated
½ C+ 2 Tbsp. Granulated sugar
- Preheat the oven to 350°F (175°C). Cut a piece of parchment into a circle to fit the bottom of six 8-ounce (226 g) timbales or ramekins. Butter both the parchment and the sides of ramekins.
- Combine the chopped chocolate and butter; melt over low heat, stirring constantly. Cool slightly.
- Whisk together the egg yolks with ½ cup sugar until thick and pale yellow in color.
- Stir chocolate into the egg yolk mixture.
- Separately whisk the egg whites until thick. Add the remaining sugar gradually and beat to a light meringue.
- In several additions, fold meringue into chocolate mixture.
- Pour batter into prepared pan. Bake in a hot-water bath until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
- Transfer pan to rack. Cool 10 minutes.
- Using small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment.
A note from Chef Don Sexauer: If you let it cool you can lift the entire cake up to your mouth and eat the whole thing in one sitting. Oh you might need a little milk to go with it! One cake serves one person who really really loves chocolate. (Let the others make their own!)
4 pounds of Pickling Cucumbers, washed and cut into 1/3” slices
1 full Head Garlic, minced
½ Poblano Pepper, julienne
1/3 C Fresh Dill, chopped
1 Tbsp. Fresh Ginger, minced
Place all in a bowl and toss well to coat, then pack into the cookie Jar.
While the cucumbers are marinating, bring to a boil;
3 C White Vinegar
3 C Cider Vinegar
½ C Brown Sugar
3 C Water
6 Tbsp. Kosher Salt
Then place the following ingredients into a mortar and pestle and crush or alternately place in a spice grinder and pulse for a few pulses.
1 Stick Cinnamon
10 Whole Cloves
2 Tbsp Mustard Seeds
1 Tsp Brown Mustard Seed
1 Lg. Bay Leaf
2 Tbsp Whole Coriander
1 Tbsp Whole Cumin Seed
2 ea Whole Star Anise
1 ½ tsp Whole Allspice
1 Tbsp Black Pepper Corns
½ tsp Ground Cardamom – or ½ Tbsp Whole
Once the spices are very roughly ground place in the water/vinegar mix and boil for 1 – 2 minutes, stirring to dissolve the sugar and salt. Remove from the heat and let sit for a few minutes, then pour over the cucumbers. Stir to mix well and then cover with grape leaves. Let cool to almost room temperature and then put the lid on and refrigerate for a week, if you can!
This is a modified recipe from the Dinosaur Barbeque Restaurant in New York.
At Nash Community College (NCC), the first days of the semester matter. And the days that follow matter, too. One way NCC is continuing its commitment to student success is by communicating to students the importance of class attendance.
As I prepare my lesson plans each semester, I try to anticipate the needs of my diverse student clientele. I often ask myself: Is this a lesson my students can take beyond the classroom,” NCC Humanities Instructor and 2013 J. Edgar and Peggie T. Moore Excellence in Teaching recipient Ashley Berry said. “It is because of this philosophy that I am so overjoyed when I get a phone call or a letter from a former student enthusiastically declaring the usefulness of a particular lesson.”
NCC Humanities Instructor and 2013 J. Edgar and Peggie T. Moore Excellence in Teaching recipient Ashley Berry
Students need to attend class in order to succeed. But it’s not only about class attendance; it’s about providing students with the tools for success as they plan to transfer to a university or enter the workforce because NCC is committed to graduating every student. The college’s new fundamental course design in Math, Reading and English helps ensure students are prepared for a successful future.
NCC has also implemented multiple measures for course placement. For example, a student’s high school grade point average or results on the new Course Readiness Assessment serve as a better measure than traditional placement testing in helping match students with classes at their academic level. Earlier this week, the college offered a free summer bridge program for recent high school graduates who have a high school grade point average below 2.6 and plan to attend NCC this fall. Students received academic advising and completed the course readiness assessment before registering for fall classes.
NCC Advertising and Graphic Design graduate Leiza Lewis at work at Longstreet Wide Format Printing and Cutting in Rocky Mount
NCC graduate Leiza Lewis recently shared, “I chose Nash to help me achieve my goal in becoming a graphic designer. I love my job and I’m so thankful this program is in our area.” Graduates like Leiza are achieving success because of their hard work and the instruction they received at Nash.
1 cup Cucumber, peeled, seeded, thinly sliced
1 teaspoon Salt
1 Garlic clove, minced
1½ tsp. Cider vinegar
3 Tbsp. Salad oil
1 tsp. Chopped dill
Salt and pepper to taste
Toss cucumbers with salt. Let sit 5 minutes, then rinse and drain cucumbers. Add garlic, vinegar, oil, and dill, and salt and pepper to taste.
1 Tbsp. Fresh oregano, chopped
½ C. Vegetable oil
3 Tbsp. Red wine vinegar
2 C Tomatoes, peeled, seeded, cut into wedges
1 C Onions, very thinly sliced
To taste Salt and pepper
Combine oregano, oil, and vinegar; toss with tomatoes and onions. Salt and pepper to taste.
3 cups Green cabbage, shredded
1½ teaspoons Salt
1 teaspoon Caraway seeds
1½ teaspoons Granulated sugar
¼ cup Cider vinegar
½ cup Vegetable oil
Trim the coarse outer leaves from the cabbage and discard; quarter the cabbage, remove the hard white core at the point of each quarter and discard, then slice each quarter very thin. Toss shredded cabbage with salt and let stand 15 minutes. Squeeze the cabbage, mix again. Let stand 15 minutes, and squeeze again. Combine remaining ingredients and mix well. Toss with cabbage and let stand 30 minutes before serving.
To register to receive Nash Community College text alerts in the event of inclement weather or an emergency, click here. Then enter your 10-digit cell phone number without hyphens or spaces. Select your cell phone carrier, complete the math problem and click “Register.” Then you will be subscribed to receive emergency text alerts from Nash Community College. Only critical messages will be sent via text alert. Standard text message fees apply. All other regular communication channels will also be used including email, the NCC website (www.nashcc.edu), social media and local media as needed.