There's something so intrinsically mid-century California about this Baked Papaya recipe originally created by "Chef Wally." When our spoons broke through the cheese-encrusted top to the warm and savory pudding-like depths below, we were transported to Palm Springs in the 1960s. Perhaps at a cozy supper at Lew Wasserman's with Liz and Dick, hiding out from the media maelstrom created by the just-finished debacle that was Cleopatra.
Truth be told, up to now papaya has never knocked my socks off. Wonder of wonders, this recipe for Baked Papaya from Charles Thompson's California childhood is so delicious, so unusual, so exotic and yet so comforting that's it's definitely going into the highest echelons of the Spectacularly Delicious recipes files.
Charles unveiled this original gourmet recipe on his Los Angeles-centric 100miles food blog. It's such a winner that it was selected for the just-published in Foodista's "Best of Food Blogs Cookbook."
Charles and I were Interwebs pals who serendipitously met in person at that Food Bloggers' conference I keep yammering on about.
When I asked Charles if I could his Chef Wally's Baked Papaya I was given permission to add my own S.D. twist.
(You can read up on "Chef Wally" on 100miles.com — turns out he was not a chef at all, but a traveling auto parts salesman from Carmel. Again, how very California, land of illusion and personal reinvention.)
Back to the papayas. Not much needed be done with this recipe already heralded as one of the best of the year. But I landed on a way to gild this lily with some crispy bacon batons.
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Before going any further, purists can click here for the ur-recipe for Chef Wally's Baked Papaya. While you're there, sign up to follow Charles as he knocks about covering the food scene in el-lay and its environs.
So I fried up some bacon slivers in advance and mixed them in during the stewing of the papaya and tomato mixture. And I used scallions instead of onion. My breadcrumbs of preference, panko, worked just fine. I also found I needed to up the breadcrumb and cheese topping. This could be because my papayas weren't as robust as the ones in Charles was working with.
Don't be fooled by the seemingly large serving size. You'll eat every bit and wish for more. I bet Liz helped herself to a second one.
Buy the book on Amazon by clicking here. And turn to page 74 for the 411 on the culinary legacy of Chef Wally.
Click here for the Spectacularly Delicious version of the recipe for Baked Papaya Chef Wally.