Tag Archives: Recipe

Hush Puppies – A Good Basic Recipe

4 Mar

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 

Black Beans with Kale & Ham

11 Feb

black-beans

Found this recipe on the Whole Foods site – easy and deee-lish!

Black Beans with Kale & Ham – Serves 6 to 8

This very simple dish provides an inexpensive hearty alternative to simple beans and is great as a main course on a cold night.

Ingredients

2 tablespoons olive oil
1 (1/2-pound) piece cooked ham, cut into small cubes
2 bunches kale (about 1 pound total), stemmed and roughly chopped
Salt and pepper to taste
1 yellow onion, chopped
3 (15-ounce) cans black beans (no salt added), rinsed & drained, divided
2 cups water
1 teaspoon ancho chili powder, more to taste (optional)
1 1/2 tablespoons brown sugar

Method

Heat 1 tablespoon of the oil in a large pot over medium heat. Add ham and cook, stirring occasionally, until golden brown, about 5 minutes. Using a slotted spoon, transfer ham to a small bowl; set aside. Add kale, salt and pepper to pot and cook, tossing often, until just wilted, 1 to 2 minutes. Transfer to a large bowl; set aside.

Heat remaining 1 tablespoon oil in pot then add onions. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until golden brown, 10 to 12 minutes. Meanwhile, put 1/3 of the beans and all of the water into a blender and purée until smooth; set aside.
When onions are golden brown, add whole beans, chili powder, sugar, reserved ham, puréed bean mixture and salt and pepper to pot, stir well and bring to a simmer over medium high heat. Cover pot, reduce heat to medium low and simmer for 5 minutes. Stir in reserved kale and serve.

Egg & Sausage Breakfast Casserole

22 Dec

breakfast-casserole

Found this recipe on Whole Foods web site.

Hey, it ain’t exactly health food – but it sounds dee-lish!

Serves 6 to 8

This recipe is perfect for using up stale bread since its firm texture stands up to overnight soaking. A casserole stretches expensive ingredients by using them to flavor low cost ingredients so this meal is a good value when you need to feed a holiday crowd.

Ingredients

5 cups (1-inch) cubes sourdough or white bread
1/2 pound loose breakfast sausage, cooked (about 1 cup cooked)
1 cup spinach leaves
8 eggs
2 cups milk
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1 cup grated cheddar cheese

Method

Layer bread, sausage and spinach in an 8-inch baking dish. In a medium bowl, whisk together eggs, milk, garlic, salt, pepper and sage then pour over contents in baking dish. Sprinkle with cheese, cover and chill for at least 2 hours, or preferably overnight.

Preheat oven to 350°F. Uncover dish and bake until cooked through and golden brown, 45 to 50 minutes. Set aside to let rest for 10 minutes then serve.

Sweet Potato Tipsy Recipe

21 Nov

tipsy

Here’s another good recipe for Thanksgiving …

SWEET POTATO TIPSY

SERVES 6 – 8

An adaptation of a Louisiana recipe from How America Eats by Clementine Paddleford.

8 medium sweet potatoes
2 pinches of salt
7 tbsp. butter
1⁄2 cup half and half
1⁄4 cup dry sherry
3 tbsp. brown sugar

1. Preheat oven to 350°. Put 8 medium sweet potatoes into a large pot, cover with cold water, and add 2 generous pinches of salt. Bring to a boil over high heat, reduce heat to medium, and cook until soft when pierce, 30-40 minutes. Drain and set aside to cool.

2. Peel potatoes and transfer to a large bowl. Coarsely mash potatoes with the tines of a fork, then add 5 tbsp. softened butter, 1⁄2 cup half-and-half, 1⁄4 cup dry sherry, and 3 tbsp. brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes.

3. Transfer sweet potato mixture to a buttered medium baking dish, dot with 2 tbsp. butter, and bake until top is golden brown, about 30 minutes.

Sour Orange Mojo Recipe

16 Oct

My recent blog on Jose’s Cuban Restaurant raised questions about the mysterious Sour Orange. A picture of this bumpy looking fruit can be seen above. We have also included a recipe for Sour Orange Mojo marinade. This stuff will truly wake up chicken or pork. Give it a try.

6 cloves garlic, roughly chopped
1 Scotch bonnet chili, stemmed, seeded, and minced
1/2 teaspoon kosher salt
2 teaspoons whole cumin seeds, freshly toasted
1 cup pure olive oil
1/3 cup sour orange juice (substitute 1/3 cup combined orange & lime juices)
2 teaspoons Spanish sherry vinegar
Freshly toasted and ground black pepper, to taste

In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.

In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.

Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.

Note: You can use the remaining mojo as a marinade for just about anything.

Chicken Pot Pie – Easy & Comforting

12 Oct

 
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.

North Carolina Peanut Pie

23 Sep

We found this recipe at www.bonappetit.com

Ingredients

CRUST

  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water

FILLING

  • 1/3 cup (packed) dark brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3 large eggs
  • 1/2 cup golden syrup (such as Lyle’s)
  • 1/2 cup sorghum syrup or 1/2 cup golden syrup (such as Lyle’s) mixed with 1 teaspoon apple cider vinegar
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups coarsely chopped salted North Carolina peanuts or coarsely chopped salted cocktail peanuts
  • Vanilla ice cream

Preparation

CRUST

  • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add 4 tablespoons ice water and blend, using on/off turns, just until moist clumps form. Add more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 15 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue to bake until edges begin to color, piercing with fork if crust bubbles, about 13 minutes. Cool crust on rack while making filling. Maintain oven temperature.

FILLING

  • Whisk brown sugar, flour, 1/2 teaspoon coarse salt, cinnamon, and cayenne in medium bowl. Whisk eggs in another medium bowl to blend. Add golden syrup, sorghum, melted butter, and vanilla to eggs and whisk to blend. Add brown sugar mixture and whisk until smooth. Mix in peanuts. Pour filling into cooled crust.
  • Bake pie 15 minutes. Reduce oven temperature to 350°F; continue to bake until crust is golden and filling is set (center of filling may move slightly when pie dish is gently shaken), covering crust edges with foil if browning too quickly, about 40 minutes. Cool pie on rack. DO AHEAD Can be made 1 day ahead. Cover loosely; store at room temperature.Cut pie into wedges and serve with vanilla ice cream.
  • MORE INFO

    Salted North Carolina peanuts, sold as Golden Gourmet Peanuts, and sorghum syrup are available at southernthings.com. Look for Lyle’s Golden Syrup in the supermarket aisle where maple syrup and other syrups are sold.

Concord Grape Pie Recipe

18 Sep

Another tasty recipe from Saveur.com

This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early ’70’s. FOR THE PASTRY:
2 1/2 cups flour
1 tsp. salt
18 tbsp. chilled unsalted
butter, cut into small pieces
FOR THE FILLING:
2 lbs. concord grapes, stemmed
3/4–1 cup sugar
2 tbsp. quick-cooking tapioca
1 tbsp. unsalted butter, cut into small pieces

1. For the pastry: Whisk flour and salt together in a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring dough with a fork until it just holds together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until smooth. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.

2. For the filling: Slip pulp of each grape out of its skin into a medium saucepan, put skins into a large bowl, and set aside. Cook pulp over medium heat, stirring often, until soft, 8–10 minutes, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds. Set aside to cool completely. Stir sugar and tapioca into grapes and set aside.

3. Preheat oven to 400°. Roll the larger dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Transfer grape filling to pastry bottom and scatter butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round, cut a 1″ hole in center of dough to let steam escape, then cover filling with pastry round. Fold edges of dough under and crimp edges. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 45-50 minutes more. Set pie aside to cool completely.

 
This recipe was first published in Saveur in Issue #68; www.saveur.com
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