Ingredients:
serves 2
1/2 cup of grits
1/2 teaspoon of salt
1 tablespoon of butter
2 and 1/4 cups of water
Directions:
Combine all the ingredients in a sauce pan.
Bring to a boil, stir, and then simmer for 40-45 minutes.
STARTCOOKING.COM
Milk and Cookies
#milkandcookies
Friday, October 30, 2015
Creole Cooked Red Beans
Ingredients:
2 cups dried red beans
2 quarts water
1 large onion, diced
1 green pepper, cored, seeded, diced
1/2 pound pickled meat or ham shank
3 tablespoons shortening
3 cloves garlic, finely chopped
1 bay leaf
1 1/2 teaspoons salt
Pepper to taste
2 tablespoons chopped parsley
Directions:
1. Soak beans overnight in a large pot or bowl in enough water to cover by 2 inches. Drain. (You can skip the soaking, if you like. The beans will need to cook about 30 minutes longer.)
2. Pour the beans into a large pot along with the 2 quarts water; add remaining ingredients, except the salt, pepper and parsley. Heat to a boil; reduce heat and simmer, with the lid slightly askew, until beans are soft and soupy, 3 to 3 1/2 hours. With 10 minutes of cooking time remaining, add 1 1/2 teaspoons salt and pepper to taste. Just before ready to serve, add parsley; taste for seasonings.
Chicago Tribune
2 cups dried red beans
2 quarts water
1 large onion, diced
1 green pepper, cored, seeded, diced
1/2 pound pickled meat or ham shank
3 tablespoons shortening
3 cloves garlic, finely chopped
1 bay leaf
1 1/2 teaspoons salt
Pepper to taste
2 tablespoons chopped parsley
Directions:
1. Soak beans overnight in a large pot or bowl in enough water to cover by 2 inches. Drain. (You can skip the soaking, if you like. The beans will need to cook about 30 minutes longer.)
2. Pour the beans into a large pot along with the 2 quarts water; add remaining ingredients, except the salt, pepper and parsley. Heat to a boil; reduce heat and simmer, with the lid slightly askew, until beans are soft and soupy, 3 to 3 1/2 hours. With 10 minutes of cooking time remaining, add 1 1/2 teaspoons salt and pepper to taste. Just before ready to serve, add parsley; taste for seasonings.
Chicago Tribune
Jack's Old South Competition Vinegar Sauce
Ingredients:
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper
Directions:
Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve.
Taste for seasoning, adding pepper as needed.
Transfer to a clean, sterile jar and refrigerate. Will keep for several months.
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Jack's Old South BBQ & Grill
Show: Sara's Secrets
Episode: Old South BBQ
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper
Directions:
Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve.
Taste for seasoning, adding pepper as needed.
Transfer to a clean, sterile jar and refrigerate. Will keep for several months.
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Jack's Old South BBQ & Grill
Show: Sara's Secrets
Episode: Old South BBQ
Fluffy Yellow Layer Cake
INGREDIENTS:
2 1⁄2 cups cake flour, plus extra for dusting pans
1 1⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
3⁄4 teaspoon table salt
1 3⁄4 cups sugar (12 1/4 ounces)
10 tablespoons butter, melted unsalted (1 1/4 sticks)
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
www.food.com
2 1⁄2 cups cake flour, plus extra for dusting pans
1 1⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
3⁄4 teaspoon table salt
1 3⁄4 cups sugar (12 1/4 ounces)
10 tablespoons butter, melted unsalted (1 1/4 sticks)
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
www.food.com
Subscribe to:
Posts (Atom)