Text 18473, 132 rader
Skriven 2011-11-30 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Burger Snatchers
========================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> I hope you can find a good LJS if you get a chance to go to one.

Judging from all the reviews the odds are about 50/50.

 SD> (is this one of your recipes?)
 SD> Title: Rosalynn's Hushpuppies

Nope. My girl is Roslind. And although we've made them they are
virtually unknown in Canada. Canadians simply don't bake with
cornmeal. Now I like corn bread, corn pone, hush puppies, sweet
johnny cakes, you name it but I can't buy large bags of cornmeal to
bake with in the flour section of a store, just small (and fairly
expensive) bags in the porridge section next to the oatmeal in the
breakfast cereal isle.

No grits here either but that's OK.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Iowa Chicken and Corn Pot Pie
 Categories: Chicken, American, Pies, Bacon, Condiments
      Yield: 6 Servings

    SEASONING MIX:
      1 tb Salt
      1 ts White pepper
      1 ts Paprika
      1 ts Garlic powder
    3/4 ts Onion powder
    3/4 ts Dry mustard
    3/4 ts Dried thyme
    1/2 ts Ground cardamom
    1/2 ts Black pepper
    1/2 ts Ground savory
    DOUGH:
      2 c  All-purpose flour
    3/4 c  Cornmeal; toasted
      1 tb Seasoning mix
    1/2 lb Unsalted butter;
    Cut into pats
    1/2 c  Chicken stock; chilled
    FILLING:
      2 tb Seasoning mix; plus
    3/4 ts More
      2 lb Boned, skinned chicken
    Breast halves
      8 sl Bacon; diced
      2 c  Chopped onion
      1 c  Green bell pepper; chopped
  1 1/2 c  Chopped celery
      1 c  Fresh corn kernels
      4 c  Chicken stock
      3    Cloves
    1/4 c  Cornmeal; toasted
      1 c  Pearl onion; peeled
      3 tb Chopped fresh parsley
      2 c  Sliced carrots
    FINiSH:
    All-purpose flour
    Vegetable cooking spray

  FOR THE SEASONING MIX: Mix the ingredients thoroughly in a small
  bowl. Makes 3 tablespoons plus 3/4 teaspoon.

  FOR THE DOUGH: combine the flour, toasted cornmeal, and seasoning
  mix in the bowl of a food processor and pulse until blended, about
  5 or 6 times. Distribute the butter over the dry ingredients and
  process until blended, 25 to 30 seconds. With the machine running,
  add the chilled stock in a thin stream, and process until
  thoroughly blended, about 40 seconds. Form the dough into a ball
  and refrigerate at least 30 minutes.

  FOR THE FILLING: sprinkle 1 tablespoon of the seasoning mix all
  over the chicken and pat it in well with your hands.  Place the
  bacon in a 12 inch skillet and fry until crisp and brown, about 8
  to 9 minutes. Remove the bacon from the skillet with a slotted
  spoon, and dry on paper towels. Heat the bacon fat remaining in
  the skillet over high heat, add the chicken, and fry, turning
  several times, until lightly browned, about 7 to 10 minutes.
  Remove the chicken to a bowl.  Add the chopped onions, bell
  peppers, celery, corn, and 1 tablespoon of the seasoning mix to
  the fat in the skillet. Cook, scraping the bottom of the skillet
  occasionally as the mixture forms crusts, about 5 minutes. Pour
  any chicken juices that have accumulated in the bowl plus 1/2 cup
  of the stock into the skillet and scrape up any crust on the
  bottom. Add the cloves and simmer until the mixture begins to
  stick again, about 6 minutes. Add another 1/2 cup stock, scrape
  the bottom of the skillet, and simmer until most of the liquid has
  evaporated, about 6 to 8 minutes. Stir in the toasted cornmeal and
  cook until the cornmeal is sticking hard to the bottom of the
  skillet, but not burning, 2 to 3 minutes. Add 1 cup more stock,
  scrape the bottom of the skillet, and bring the mixture to a
  simmer. Add the pearl onions, parsley, carrots, the fried bacon,
  the remaining 2 cups stock, and the remaining 3/4 teaspoon
  seasoning mix. Scrape the bottom and sides of the skillet and
  bring to a boil, reduce heat to low, and simmer until the mixture
  has thickened somewhat and the vegetables are barely tender, about
  8 to 10 minutes. Remove from the heat. 7.) Dice the cooled chicken
  breasts into 1/2 inch pieces. Stir the chicken into the skillet
  and then pour the mixture into a shallow pan. Refrigerate about 30
  minutes. Preheat the oven to 350 F.

  TO FINISH: Carefully divide the dough in half with the side of
  your hand. Sprinkle a clean surface lightly with flour. Flatten
  once piece of the dough with your hand and roll out the dough to a
  circle about 1/8 inch thick. Coat a deep pie or cake pan with
  cooking spray and line with the rolled out dough. Roll out the
  remaining dough the same way. 10.) Fill the pie bottom with the
  cooled filling mixture, cover with the second round of dough, and
  seal the edges with the tines of a fork. Pierce the center of the
  top crust and bake until golden brown, 50 minutes to 1 hour. Cool
  15 to 20 minutes. Cut into wedges; serve warm.

  Recipe by: Chef Paul Prudhomme's Seasoned America
  From: Jessica Hutchings

MMMMM



Cheers

YK Jim


... Some people actually grow, eat and like okra.

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