P
pawclaws
Guest
Corn Cakes
1 Cup All Purpose Flour
1 Cup Half and Half Cream
1/2 to 1 Cup Milk
1/2 Cup Yellow Corn Meal
1/4 Cup Butter Cut Into Pea Size Pieces
2 Tablespoons Sugar or Sweetener
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
In a large mixing bowl combine the dry ingredients with a wisk or fork. Add the butter pieces and using your hands cut it into the dry ingredients until the mix resembles a very course texture uniformly. Mix in all of the Half and Half with a fork. Mix in as much of the milk as desired to obtain the proper consistency. Bake the cakes on a hot lightly oiled griddle. Pour out approximately 1/3 cup batter and spread evenly over griddle. Turn when the edges of the cake are dry and begin to form bubbles.
Scrambled Eggs:
8 large eggs
1/4 cup sour cream
1/4 Cup clarified butter
1/4 Cup Half and Half
2 Tablespoons finely chopped chives
1 Teaspoon Onion Powder
1/4 Teaspoon salt
3 or four turns on the pepper mill
Beat the eggs until lemon yellow. Add the sour cream, half and half, and herbs and mix well. Cook in the clarified butter over medium high heat as quickly as possible while moving the egg mixture continually toward the center of the pan until the eggs are firm yet still moist and glossy. Plate and serve immediately.
Note: This is also a fantastic omelet base.
spuds:
6 Medium Sized Potato, Peeled and Cut Into 1 Inch Cubes
1 Large Course Diced Sweet Onion
6 Strips Smoked Bacon Cut into Inch Size Lengths
1/4 Cup plus 2 Tablespoons Extra Virgin Olive Oil Divided
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1 Teaspoon Sea Salt
Six to Eight cranks on the Pepper Mill
Place the potatoes in a Dutch Oven with just enough water to cover and bring to a full boil. Allow to cook for four minutes, drain and allow to air dry for ten minutes. Dry the oven and add the olive oil and onion and sautee over medium heat just until tender. Add the bacon pieces, reduce the heat to low, and begin to cook in the oil. Cover with lid while potatoes are drying. Turn bacon frequently to avoid crisping or scorching. When potatoes have dried about ten minutes add them to the oven with the seasonings and raise the heat to medium. Mix the oven contents well and add a couple Tablespoons of olive oil. Allow the oven to cook for about five minutes then turn the potatoes over and cover with the lid. Reduce the heat to medium low and allow to cook for about ten minutes. Turn the potatoes over. They should now have begun to brown and soften. Allow them to brown without the lid for another five minutes after turning. Remove from heat, check for seasoning and adjust, keep them covered with the lid and serve as desired. They will remain hot for a considerable time and replacing the lid will allow any food stuck to the oven to loosen before cleanup. They may be prepared well in advance of other dishes to be served. This is a delicious change to ordinary fried potatoes or hash browns and the oven cleans up easily.
Coffee!
1 Cup All Purpose Flour
1 Cup Half and Half Cream
1/2 to 1 Cup Milk
1/2 Cup Yellow Corn Meal
1/4 Cup Butter Cut Into Pea Size Pieces
2 Tablespoons Sugar or Sweetener
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
In a large mixing bowl combine the dry ingredients with a wisk or fork. Add the butter pieces and using your hands cut it into the dry ingredients until the mix resembles a very course texture uniformly. Mix in all of the Half and Half with a fork. Mix in as much of the milk as desired to obtain the proper consistency. Bake the cakes on a hot lightly oiled griddle. Pour out approximately 1/3 cup batter and spread evenly over griddle. Turn when the edges of the cake are dry and begin to form bubbles.
Scrambled Eggs:
8 large eggs
1/4 cup sour cream
1/4 Cup clarified butter
1/4 Cup Half and Half
2 Tablespoons finely chopped chives
1 Teaspoon Onion Powder
1/4 Teaspoon salt
3 or four turns on the pepper mill
Beat the eggs until lemon yellow. Add the sour cream, half and half, and herbs and mix well. Cook in the clarified butter over medium high heat as quickly as possible while moving the egg mixture continually toward the center of the pan until the eggs are firm yet still moist and glossy. Plate and serve immediately.
Note: This is also a fantastic omelet base.
spuds:
6 Medium Sized Potato, Peeled and Cut Into 1 Inch Cubes
1 Large Course Diced Sweet Onion
6 Strips Smoked Bacon Cut into Inch Size Lengths
1/4 Cup plus 2 Tablespoons Extra Virgin Olive Oil Divided
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1 Teaspoon Sea Salt
Six to Eight cranks on the Pepper Mill
Place the potatoes in a Dutch Oven with just enough water to cover and bring to a full boil. Allow to cook for four minutes, drain and allow to air dry for ten minutes. Dry the oven and add the olive oil and onion and sautee over medium heat just until tender. Add the bacon pieces, reduce the heat to low, and begin to cook in the oil. Cover with lid while potatoes are drying. Turn bacon frequently to avoid crisping or scorching. When potatoes have dried about ten minutes add them to the oven with the seasonings and raise the heat to medium. Mix the oven contents well and add a couple Tablespoons of olive oil. Allow the oven to cook for about five minutes then turn the potatoes over and cover with the lid. Reduce the heat to medium low and allow to cook for about ten minutes. Turn the potatoes over. They should now have begun to brown and soften. Allow them to brown without the lid for another five minutes after turning. Remove from heat, check for seasoning and adjust, keep them covered with the lid and serve as desired. They will remain hot for a considerable time and replacing the lid will allow any food stuck to the oven to loosen before cleanup. They may be prepared well in advance of other dishes to be served. This is a delicious change to ordinary fried potatoes or hash browns and the oven cleans up easily.
Coffee!
