Sunday, April 1, 2018

Old Fashioned Corn Bread


Yellow and crispy, this is the cornbread I make to serve with a pot of beans or chili

 

There's nothing special about the ingredients. This is probably the closest you get to most of our mothers' and grandmothers recipes.


For the buttermilk, I prefer to sour my own; I like the taste better. Feel free to use buttermilk.

If you do prefer to make your own buttermilk, as I do, you simply add 1-1/2 Tbsp. of white vinegar to 1-1/2 cup of milk.  



Pouring the batter in a hot cast iron skillet and letting it cook on the stove top for a minute makes it nice and crusty.  

Then you stick it in the oven to finish baking.

You can also bake this in a glass 8" square Pyrex dish. You will want to put the glass baking dish in the oven with the 2 Tbsp of Crisco and get it really hot before pouring in the batter. The bread won't be as crispy around the edges or bottom as it will be in the cast iron skillet but you won't be disappointed.


Old Fashioned Cornbread

Ingredients:
1 cup yellow cornmeal (stone ground, course)
1/2 unbleached all-purpose flour
1 tsp. Kosher salt
1 Tbsp baking powder
1-1/2 cups buttermilk or see note to make your own
1 egg
1/2 tsp baking soda
1/4 cup + 2 Tbsp Crisco shortening


NOTE: 
To 1-1/2 cups milk, add 1-1/2 Tbsp white distilled vinegar.  Stir and allow to sit.  It will thicken in a short amount of time.


Method:
If you are making your own buttermilk, do so now and set aside. Preheat the oven to 450°F.

In a medium mixing bowl combine the cornmeal, flour, salt, and baking powder.  In a large measuring cup whisk together the buttermilk and the egg.  Add the baking soda to the milk and egg mixture. Pour this mixture into the dry mixture and mix slightly with a fork.

Melt 1/4 cup of the shortening and slowly whisk into the batter.

Place a cast iron skillet over high heat and melt the remaining 2 Tbsp. shortening.  Pour the batter in to the skillet and allow to cook for 1 minute.  Place in the pre-heated oven and bake for 20 to 25 minutes until golden brown. 

Thursday, March 29, 2018

Pan-Fried Rainbow Trout Filets


When Lovey and I moved back to Midland to take care of Papa my repetoir in the kitchen changed up a bit.  One of those changes was making pan-fried rainbow trout.... a lot.  Papa loved trout and wanted it all the time.  Luckily it's one a dishe that is simple, easy and can be made in a flash.




I make a simple dredge of corn meal, flour and garlic salt. Be sure to run your fingers over the filet and remove any bones


 Pat filets dry, sprinkle with salt and pepper then dredge



Once the butter/canola oil  combo becomes very hot place filets meat side down first for 4 minutes.  Carefully turn and finish cooking for 3 more minutes.

That's it.  Nothing else.  So simple and so good!! 


Pan-Fried Rainbow Trout Filets
Serves 4

Ingredients:
1/2 cup fine corn meal
1/4 cup alll-purpose flour
1 tsp. Lawry's Garlic Salt
4 rainbow trout filets
salt & pepper
2 Tbsp. canola oil
1/2 Tbsp. butter
lemon wedges


Method:
In a pie plate, combine corn meal, flour, and garlic salt. 

Remove any bones in filets and pat dry.  Sprinkle with salt and pepper.  Dredge each filet in the cornmeal/flour mixture.  Melt oil and butter in large skillet.  When oil is very hot place 2 filets, skin side down, and cook for 4 minutes. Carefully turn each filet and cook for 3 more minutes.  Repeat with last 2 filets. Serve with a lemon wedge.





Monday, March 5, 2018

Pulled Pork Tostadas

These are great to make when I have leftover pulled pork.

 
There's not really a formal "recipe" for these.  The base, naturally, are corn tortillas.  You want them crispy.  Fry them up in a little hot oil and let them drain on paper towels, or you can buy packaged, whole crisped tortillas in the store.

 
You can purchase canned refried beans or heat up canned pinto beans and mash them yourself.

 
They'll most likely be a little healthier if you mash up your own.  I use an immersion blender adding a little chicken broth to reach the spreadable consistency I want..

 
Put whatever toppings you want in bowls and have everyone make their own.  I typically use shredded lettuce, chopped tomato, and cheese. You can also use minced red onion and a good salsa to top them off.

 


Spread refried beans on the tortilla, add some pulled pork and finish off with the toppings.  There you go.

Friday, February 9, 2018

Green Bean Casserole



Through the years I have tried to update this iconic dish.  I have used fresh green beans and frozen green beans. I have tried using fresh onion rings and I have even made my own mushroom sauce to replace canned mushroom soup.

Not only were those extra attempts a real hassle, the dish just didn't taste the same as the good old recipe off the back of the French's Fried Onion package; the way Mom and Grandma made it the old school way.



This is so much easier


Not to mention it tastes so much better.


 
Mix the soup, milk, and the Beau Monde in a mixing bowl then stir in the drained beans.


 
Add part of the onions and combine 

Turn it into a baking dish that has been prepared with vegetable spray and pop it in the oven.



Sprinkle the remaining onions over the top during the last minutes of cooking and there you have it.


Classic Green Bean Casserole
Serves 6

Ingredients:
1 - 10-1/2 ounce can of Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1 Tbsp. Beau Monde seasoning

1 - 28 ounce can canned, French cut green beans (I like Del Monte)
1-1/3 cups French's Crispy Fried Onions, divided

Method:
Preheat oven to 350° F.  Spray a 1-1/2 quart casserole dish with vegetable spray, such as Pam.  Drain the green beans.

In a mixing bowl whisk together the soup, milk and Beau Monde.  Fold in the drained green beans and 2/3 cup of the onions. 

Turn in to the prepared casserole and bake for 30 minutes or until bubbling.  Top with the remaining onions and cook for 5 more minutes until onions are golden.   

 NOTE:  the original recipe has ground pepper for the seasoning; I have always used Beau Monde )

Thursday, February 1, 2018

The Soft Boiled Egg



The first time I ate a soft boiled egg was in my early teens.  I recall the egg poised in a porcelain egg cup, learning how to cut off the top with a sharp knife, working a pat of butter down into the soft golden yellow yolk, then eating the egg with a spoon and a triangle of toast. 

That's how I enjoy a soft boiled egg at a restaurant.  Here's how I do it at home. Now that I'm retired I have the time to make them most mornings.

It's simple and delicious...

Bring a pot of water to a rolling boil then carefully place your egg in the boiling water.  Set your timer.  I set mine for 6 to 7 minutes (6 for one egg, 7 for two eggs).  This amount of time makes it perfect for me; runny yellow and soft white. Now, while your egg or eggs are cooking prepare for showtime.



Prepare an ice bath in a small bowl, 


Have a tea towel handy with a tea spoon (not the measuring kind but the flatware kind)


 
and a pair of these handy kitchen scissors with the "teeth" in the handle.




In the microwave, melt a tablespoon of butter in the bowl that you are going to eat your eggs out of and set aside.




Once your timer goes off, immediately and gently transfer the eggs from the boiling water to the ice bath.


After a few seconds in the ice bath, take one egg at a time and clip off the top of the egg (the pointy end) with the kitchen scissors (if you do not have kitchen scissors, use a very sharp paring knife to whack and slice off the top of the egg).


 
With the teaspoon scrape the insides of the egg into the bowl of melted butter.  Repeat with the second egg if you are having two.




Here is where you decide how you will have your morning egg.  Plain,



salt and peppered with a piece of toast,
 

or over an English Muffin.


Growing up, I liked to tear up a dry piece of toast in my egg.  Today I had some homemade croutons and they were even better!

This is such a wonderful way to enjoy breakfast and get your morning protein.






Wednesday, January 31, 2018

Honey-Mustard Dressing

This is Lovey's favorite salad dressing.



Ingredients are simple: Dijon mustard, vinegar, honey, salt, and vegetable oil.


 
The first time I made a batch I did not have enough regular Dijon mustard on hand, but I did have a jar of whole grain Dijon; so I used that instead. I have used combinations of whole grain, a regular Dijon as well as a Sierra Nevada Stout Stoneground.  You can also combine varieties.  The best batch I ever made was with half whole grain and half of the Sierra Nevada Stout Stoneground.

The honey you use will make your dressing unique each time.


Since my blender is in storage, our Magic Bullet serves as the perfect substitute to make this recipe. When I use the whole grain mustard I blend the mustard and vinegar together first to break up some of the mustard seeds.  If you do use the whole grain you will always have a bit of texture. After that I add the rest of the ingredients.

If you use a blender you can blend all of the ingredients except the oil until smooth and add the oil lastly in a slow, thin stream through the feed tube until emulsified.


Do a little taste testing once blended and add more honey if you desire a little more sweetness.

 
 
I store mine in a Ball jar.  It will keep for several days in the refrigerator.
 
Serve over crisp greens or use as a dip for crudites.

 





Honey-Mustard Dressing
Makes approximately 1 cup

Ingredients:
1/4 cup plus 1 Tbsp. Dijon Mustard
1/4 cup apple cider vinegar
1/4 cup honey
1-1/2 tsp. kosher salt
1/4 cup plus 2 Tbsp. vegetable oil

Method:
In the container of a blender combine all ingredients except the oil and blend for 30 seconds.  Slowly add the oil in a fine stream through the feeder tube/opening and blend until emulsified. Store in a tightly covered jar in the refrigerator.  Will keep for several days.


Monday, December 11, 2017

Gingersnap Cookies


I don't recall how long I have been making this recipe but I do know that, for some reason, I only make them during the Christmas Holiday. They are definitely good enough to be made at any time of year.

They are spicy (maybe that's why they are perfect for the holidays), buttery, crisp and easy to make.


In a medium mixing bowl stir together the flour, the spices and the baking soda and salt. Set that aside.


In the mixing bowl of a stand mixer (you can also easily use a hand mixer with this recipe) whip the softened butter until fluffy.
 

Now add your egg and the molasses and mix until completely incorporated.
 

Add the flour in additions and incorporate on low speed until just mixed.
 

Form into a 10 inch disk, wrap in plastic wrap and refrigerate until the dough is very firm or overnight. Most of the time I prepare the dough the day before baking.


With a 1 Tbsp. scoop form one-inch balls

 
 
and place on a parchment paper lined cookie sheet, 2 inches apart


Bake until brown and set


 


 Gingersnap Cookies
Makes approximately 5-1/2 dozen cookies

Ingredients:
2-1/4 cups all-purpose flour
2 tsps. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. freshly ground white pepper
2 tsp. baking soda
1/2 tsp. salt
2 sticks (1/2 pound) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
 1 large egg
1/3 cup unsulphured molasses

Method:
In a medium mixing bowl, stir together the flour, ginger, cinnamon, allspice, white pepper, baking soda and salt. Set aside.

In a large mixing bowl or the mixing bowl of a stand mixer, using a handheld mixer or the whisk attachment of the stand mixer, beat the butter until smooth.  Add the granulated and brown sugars and beat until light and fluffy.  Beat in the egg and molasses.  Add the dry ingredients in two additions, and beat on low speed until just blended.  Form the dough into a 10-inch disk, wrap in plastic wrap and refrigerate until very firm.

Preheat the oven to 350°F. Line several cookie sheets with parchment paper.  Roll tablespoons of the dough (or use a Tbsp. scoop) into 1-inch balls and arrange them about 2 inches apart on the cookie sheets.  Bake on the upper and middle racks of the oven for about 15 minutes, or until browned and set. Shift the pans halfway through the baking time.  Allow the cookies to cool completely on the baking sheets.

These cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.