Perfect corncakes are not pancakey but more creamy custard with a crispy outside. Use more oil than you would for pancakes or you won't get the crispy yumminess that these need.
1 15 oz can cream style corn
3/4 milk
1 egg
1 cup flour
1 tablespoon cornmeal
1 teaspoon baking powder
1/4 teaspoon each salt and pepper
Vegetable oil for frying
In a medium sized bowl mix together the creamed corn, milk, egg, cornmeal, baking powder, salt and pepper. Stir in the flour just enough to combine. Set aside. Set a griddle or large frying pan over medium high heat. When hot add about 2 tablespoons of vegetable oil to the pan. Drop about a 1/4 cup of batter per cake onto the griddle (I can usually get four in one go) Cook until bubbles form on top and sides look crisped, about 2 minutes. Turn with a spatula. If cakes want to tear wait a little bit longer. Continue cooking on other side for another minute or so. If cakes refuse to set up enough to flip add a little more flour. If the first ones seem cakey add a bit of milk. If pan runs dry of oil add more. Serve hot with butter or not. Ham is also good.
Friday, December 30, 2005
Tuesday, November 22, 2005
Wicked Chicken
4 chicken breast halves cut into bite size pieces
1 cup flour
1 1/2 tsp salt
2 tsp black pepper
1/4 real butter
1/2 cup vegetable oil
Sauce
1/2 cup (1 stick) real butter
1 cup Louisiana style hot sauce
In a frying pan heat oil and butter until bubbly. While the oil is heating combine the flour, salt and pepper in a bowl or even better a quart size zippy bag. Shake the chicken pieces to coat them in the flour and add to the hot oil. Cook 2-3 minutes until golden brown. Turn pieces and continue cooking until browned all over and cooked through. Remove from pan and set asside.
Drain the oil and butter from the pan leaving as much as of the browned flour as possible. Add the stick of butter and melt over low heat. Add the hot sauce, heat through. Stir in the chicken until completely coated in sauce.
I like to serve this with Lipton's Garlic Parmesan Risotto Rice and corn. Unfortunately the stores in my area no longer carry Lipton's Garlic Parmesan Risotto (infinite sadness) and I've had to make do with Cheddar Broccoli Rice.
1 cup flour
1 1/2 tsp salt
2 tsp black pepper
1/4 real butter
1/2 cup vegetable oil
Sauce
1/2 cup (1 stick) real butter
1 cup Louisiana style hot sauce
In a frying pan heat oil and butter until bubbly. While the oil is heating combine the flour, salt and pepper in a bowl or even better a quart size zippy bag. Shake the chicken pieces to coat them in the flour and add to the hot oil. Cook 2-3 minutes until golden brown. Turn pieces and continue cooking until browned all over and cooked through. Remove from pan and set asside.
Drain the oil and butter from the pan leaving as much as of the browned flour as possible. Add the stick of butter and melt over low heat. Add the hot sauce, heat through. Stir in the chicken until completely coated in sauce.
I like to serve this with Lipton's Garlic Parmesan Risotto Rice and corn. Unfortunately the stores in my area no longer carry Lipton's Garlic Parmesan Risotto (infinite sadness) and I've had to make do with Cheddar Broccoli Rice.
Monday, November 14, 2005
Chicken Florentine Casserole
4 chicken breast halves cut into bite size chunks
8 oz baby spinach leaves
4 oz button mushrooms sliced thin
1/4 cup butter divided into 3 parts
1/2 cup dry sherry or dry white wine or chicken broth
1 15 oz can cream of mushroom soup
1 15 oz can chicken broth
1 cup water
1 14 oz package instant brown rice
1/4 lb swiss cheese sliced thin
Cavender's Greek Seasoning or salt and pepper to taste
Preheat oven to 375• In a dutch oven melt the first third of the butter over medium high heat. Season the chicken with greek seasoning or salt and pepper. Sauté chicken until browned, set aside. Add another third of the butter to the pan saute the mushrooms sprinkled with greek seasoning until golden. Remove from the pan. Add the last third of the butter and saute the spinach adding more to the pan as it wilts. When spinach is completely wilted add the sherry, bring to a boil and cook one minute. Add the cream of mushroom soup and the reserved chicken and mushrooms. Add the rice and stir to combine. Stir in the chicken broth and water bring to a boil. Turn off the heat. Cover the top with swiss cheese slices, cover tightly and bake in oven for 15 minutes. Uncover and bake 10 minutes more until cheese is bubbly and lightly browned.
8 oz baby spinach leaves
4 oz button mushrooms sliced thin
1/4 cup butter divided into 3 parts
1/2 cup dry sherry or dry white wine or chicken broth
1 15 oz can cream of mushroom soup
1 15 oz can chicken broth
1 cup water
1 14 oz package instant brown rice
1/4 lb swiss cheese sliced thin
Cavender's Greek Seasoning or salt and pepper to taste
Preheat oven to 375• In a dutch oven melt the first third of the butter over medium high heat. Season the chicken with greek seasoning or salt and pepper. Sauté chicken until browned, set aside. Add another third of the butter to the pan saute the mushrooms sprinkled with greek seasoning until golden. Remove from the pan. Add the last third of the butter and saute the spinach adding more to the pan as it wilts. When spinach is completely wilted add the sherry, bring to a boil and cook one minute. Add the cream of mushroom soup and the reserved chicken and mushrooms. Add the rice and stir to combine. Stir in the chicken broth and water bring to a boil. Turn off the heat. Cover the top with swiss cheese slices, cover tightly and bake in oven for 15 minutes. Uncover and bake 10 minutes more until cheese is bubbly and lightly browned.
Subscribe to:
Posts (Atom)