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Hush Puppies – A Good Basic Recipe March 4, 2009

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hush

Hush puppies are delectable little balls of fried, seasoned cornbread, and a favorite accompaniment to Fried Catfish . You can fry them right alongside the catfish, in the same hot oil, in the same skillet, if you like.

Vegetable oil
3 cups self-rising cornmeal flour
2⁄3 cup self-rising flour
1 small yellow onion, peeled and finely chopped
1 small green bell pepper, stemmed, seeded, and finely
   diced
2 1⁄2 cups buttermilk
1 egg, lightly beaten

1. Pour oil into a large, deep cast-iron or heavy-bottomed skillet to a depth of 3″ and heat over medium-high heat until hot but not smoking, 350°–360° on a candy thermometer.

2. Meanwhile, combine cornmeal flour, flour, onions, and peppers in a large mixing bowl. Add buttermilk and egg and mix well. Working in batches with a small ice cream dipper or spoon, drop batter by the scoop or spoonful into the hot oil and fry, turning occasionally with metal tongs or a slotted spoon, until hush puppies are browned and crisp, about 5 minutes. Push loose any hush puppies that stick to the bottom or side of the skillet as they fry. Transfer with a slotted spoon to paper towels to drain. Serve hot.

For more recipes like this, go to www.Saveur.com 

Chicken Fried Bacon in Texas February 10, 2009

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Put on your boots and dig in, Hoss!

Black Eyed Pea Cornbread November 8, 2008

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bep-cornbread

I found this recipe at www.saveur.com …

BLACK EYED PEA CORNBREAD

SERVES 6 – 12

Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.

1 tsp. butter
1 lb. fresh loose spicy pork sausage meat
1 medium yellow onion, peeled and chopped
1 cup white cornmeal
1⁄2 cup flour
1 tsp. salt
1⁄2 tsp. baking soda
2 eggs
1 cup buttermilk
1⁄2 cup vegetable oil
8 oz. cheddar cheese, grated (about 2 cups)
1  15-oz. can black-eyed peas, drained
3⁄4 cup canned cream-style corn
1⁄2 cup canned chopped green chiles
1⁄2 cup drained sliced pickled jalapeños, chopped
1. Preheat oven to 350°. Grease a 9″ × 13″ baking dish with butter and set aside. Break sausage meat into chunks and put into a large skillet over medium heat. Add onions and cook, breaking sausage up with a slotted spoon, until meat is lightly browned and just cooked through, about 10 minutes. Transfer sausage and onions with the spoon to paper towels to let drain.

2. Whisk cornmeal, flour, salt, and baking soda together in a large bowl. Beat eggs, buttermilk, and oil together in a medium bowl. Add egg mixture to cornmeal mixture, stirring until cornmeal mixture is just moistened (batter will be lumpy). Stir in sausage mixture, cheese, black-eyed peas, corn, green chiles, and jalapeños. Pour batter into prepared dish, smoothing top with the back of the spoon. Bake until golden brown, 50–60 minutes. Allow to cool for 10 minutes before serving.
 

Chicken Pot Pie – Easy & Comforting October 12, 2008

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SERVES 6 – 8

Saveur.com adapted this recipe from James Beard’s American Cookery (Little, Brown, & Company, 1980).

1 bunch parsley
1  3–4-lb. chicken
1 pint pearl onions, blanched and peeled
2 carrots, peeled and cut in 1⁄2″ slices
1⁄2 lb. potatoes, peeled and cut in 1″ dice
1⁄4 lb. sugar snap peas, trimmed
1 clove garlic, peeled and finely chopped
1⁄4 lb. white mushrooms, quartered
4 tbsp. butter
2 tbsp. all-purpose flour
1 cup heavy cream
Salt and freshly ground pepper
1⁄2 tsp. Tabasco
1 recipe Pot Pie Pastry
1 egg yolk beaten with 1 tbsp. water


1. Chop enough parsley to fill 1⁄4 cup; set aside. Place remaining parsley, chicken, and half the onions in a large pot with water to cover; bring to a boil over high heat. Reduce heat; simmer 30 minutes. Remove chicken; cool. Pull off meat in like-size pieces; place in a large bowl. Return bones to pot; simmer 1 hour. Strain stock; return to pot over medium heat. Cook carrots, potatoes, sugar snaps, and remaining onions in stock, in batches, just until tender, adding as cooked to chicken.

2. Preheat oven to 450°. Cook garlic and mushrooms in 1 tbsp. of the butter in a small skillet over medium heat for 3 minutes. Add to chicken mixture. In the same skillet, melt remaining 3 tbsp. butter and sprinkle in flour. Stir constantly over medium heat, 2–3 minutes. Stir in 1 cup stock until thickened. Remove from heat and add cream. Add chopped parsley, and season to taste with salt, pepper, and Tabasco. Gently stir sauce into chicken mixture.

3. Prepare pastry. Line a 9″ pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash. Bake 15 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.