Tag Archives: dixie

Cornbread #3 (Gluten free)

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Uses extra egg and cornstarch as a binder, in place of flour. Yields a tender, moist, crumbly crumb with a luxurious crispy crust.

For best results bake in a 10″ cast iron skillet, preheated in the oven for at least 10 minutes.

Ingredients

  • 2 cups coarse ground yellow corn meal
  • ¼ cup cornstarch
  • 1 tbsp kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup sour cream
  • 6 tbsp unsalted butter, melted
  • 2 tbsp unsalted butter to grease pan

Directions

Place a 10 inch cast iron skillet in the over and preheat to 425°F.

Melt 6 tbsp of butter in a microwave oven on low heat, being careful not to break the emulsion.

Combine corn meal, corn starch, baking powder, baking soda, and salt in a 3 quart mixing bowl. Whisk to combine.

In a separate bowl, lightly beat the eggs with a pinch of salt until smooth. Combine with buttermilk, sour cream.

Chop the remaining butter into small cubes. Set aside.

When the oven has been at temperature for 10 minutes, pour the butter and wet ingredients over the dry ingredients, and fold several times to a rough, slightly lumpy batter. Do not over mix.

Swirl the butter cubes in the preheated skillet, coating the bottom and sides well. Pour the batter into the skillet, scraping down the bowl with a rubber spatula. Return the skillet to the oven.

Bake at 425°F for 20 to 25 minutes, until a toothpick draws clean from the center of the pan.

Red Bean Gumbo

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Makes 4-6 servings.

Ingredients

  • 2 cans red beans, 15oz, with liquid
  • 1 to 2 lb andouille sausage, split and cut into 1″ lengths
  • ½ cup flour
  • ½ cup peanut oil
  • 2 tbsp rendered bacon fat
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 5 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 4 oz Kentucky straight bourbon whiskey
  • 3 cups chicken stock
  • 2 tbsp Apple cider vinegar
  • 2 tbsp clover honey
  • 1 tbsp fish sauce
  • 3 bay leaves
  • 2 tbsp smoked paprika
  • 1 tbsp Cayenne powder
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground sage
  • ½ tbsp ground clove
  • ½ tbsp ground allspice
  • ½ tbsp white pepper
  • fresh, cracked black.pepper (50-ish cranks)
  • salt to taste

Directions

Prepare and assemble vegetables, chicken stock and canned goods.

In a large, heavy-bottomed pot, brown off andouille sausage in bacon fat. Remove to a heatproof bowl with a slotted spoon and set aside.

Add peanut oil and allow to heat to shimmering and barely smoking. Add flour and whisk continuously, combining into a roux. Heat roux over medium-high flame, stirring continuously to a dark caramel, light chocolate color. Add celery and a generous pinch of salt, stirring to cool roux and halt cooking. When celery is tender add peppers and combine, stirring occasionally. When peppers are tender add onion and combine stirring constantly until tender. Add garlic and stir to combine until fragrant. Add tomato paste and combine, stirring occasionally until fragrant and tinged brick red.

Add whiskey 2 oz at a time and deglaze, scraping all burned bits from pot sides and bottom.

Add beans with their can liquid, chicken stock, spices, cider vinegar, honey and bay leaves. Raise to a boil, reduce heat and simmer uncovered 30 minutes.

Serve over braised rice.

Beer-free Beer Battered Chicken bites

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This fry batter is a cross between beer batter for fish and chicken, and corn dog batter for hot dogs. The end product is a moist, fluffy breading reminiscent of a beer batter, without the beer.

For a more savory product, add granulated garlic and onion in the batter to taste.

Ingredients

  • 2 large chicken breasts cut into 1 inch cubes
  • 1¼ cups all purpose flour
  • ½ cup yellow corn meal
  • 1 tbsp baking powder
  • 2 tsp kosher salt
  • 1 tsp coarse ground black pepper
  • ½ tsp chili powder
  • ½ tsp chipotle powder
  • ½ tsp ground oregano
  • ½ tsp marjoram leaves
  • ¼ tsp cayenne powder
  • 1 cup buttermilk, approximately
  • 2 large eggs, beaten
  • 1 cup corn starch, reserved
  • 1 quart peanut, vegetable or canola oil for frying

Instructions

Preheat oil to 350°F in a fryer, 3qt saucepan or 10″ cast iron skillet. Do not overfill.

Trim chicken breasts of fat and tendon, and cut into bite sized pieces, approximately 1 inch cubes. Final product will be nearly double in size. Lay pieces on a paper towel and pat dry on all sides until tacky.

Measure 1 cup of corn starch onto a plate or shallow bowl to dredge chicken pieces. Set aside.

Prepare batter, combining flour, corn meal, baking powder, salt and spices in a medium bowl and whisk to combine. Combine eggs and ¾ cup of buttermilk in a separate bowl and combine. Pour wet ingredients over dry and stir until well combined, adding more buttermilk until the batter forms wet peaks. Should be thicker than pancake batter, more sticky than runny.

Working individually, dredge chicken pieces in corn starch, shaking off excess. Transfer dredged pieces to batter and coat thoroughly on all sides. Using a fork, shake excess batter and transfer battered pieces pieces to fryer. Fry pieces in batches of 4 to 6, turning occasionally as they float. Batter will puff and turn golden. Turn pieces until evenly golden brown on all sides, and transfer to a cooling rack over a lined pan to catch drips. Pieces should cook about 5 to 6 minutes each.

Allow to drain and cool. Serve with Honey Mustard Sauce or Barbecue sauce.

Raising Cane’s Chicken copycat

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Marinade

  • 2 Cups Buttermilk
  • 1 tbsp Garlic Powder
  • 1 tsp black pepper

Chicken breading

  • 2 Cups Flour
  • 1 Cup Seasoned Bread Crumbs
  • 2 tsp Salt
  • 2 tsp Baking Powder
  • 2 Egg

Canes Sauce

  • 1 Cup Mayonnaise
  • ⅔ Cup Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 2 tsp Freshly Ground Black Pepper
  • 1 tsp Fresh Lemon Juice

Combine marinade ingredients and chicken in a resealable gallon bag, and rest in refrigerator 4 hours to overnight.

Preheat fry oil to 375°F.

Combine breading dry ingredients in a bowl. Whisk eggs in a separate bowl. Wash chicken pieces in egg mixture, and then coat in breading. Gently place coated chicken pieces in oil and fry til golden brown, about 5 minutes.

Southern Buttermilk Biscuits

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Cook’s notes: For a flaky, buttery biscuit, keep the ingredients cold and do not overwork the dough. Liquid measures are approximate, use more or less to achieve a barely moist dough that holds together, but is not wet or elastic.

Ingredients

Makes six 3½” biscuits.

  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons (85 grams) cold unsalted butter, cubed
  • 1 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits

Instructions

Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.

Alternative method: add dry ingredients to food processor and pulse several times to combine. Add cold, cubed butter to food processor and pulse briefly several times, until butter is pea sized. Add buttermilk and pulse until just combined. Do not overwork the dough.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Do not use a roller. Repeat this process two to four more times.

After the final turn, pat the dough into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 3.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness.
Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk or melted butter.

Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve.

Credit: Southern Buttermilk Biscuits, Genius Kitchen

Sweet Cornmeal Pudding

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Ingredients

3 cups whole milk (do not use lowfat or nonfat)
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 cup butter, cut into pieces
3/4 cup sugar
3/4 cup buttermilk
6 large eggs, separated
1/2 teaspoon vanilla extract
Powdered sugar

Directions

Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.

Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.

ref:1996, M.S. Milliken & S. Feniger, all rights reserved

Read more at: http://www.foodnetwork.com/recipes/sweet-cornmeal-pudding-recipe.html?PageSpeed=noscript&oc=linkback

Dixie sweet cornbread

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Makes an airy, moist cake.

Ingredients

  • 3 tablespoons of bacon fat, butter, shortening, oil or a combination for greasing the pan
  • 1-1/2 cups of all purpose white or yellow cornmeal
  • 3 tablespoons of all purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of buttermilk
  • 1/2 cup of sour cream
  • 3 tablespoons unsalted butter, melted
  • 1 (15 ounce) can of creamed corn
  • 2 large eggs, beaten

For a savory cornbread, optionally add:

Preheat a 10” cast iron skillet to 450°F while preparing the ingredients. Combine dry ingredients in a medium mixing bowl and whisk together. Combine wet ingredients in a second bowl and whisk together. If melting butter, reserve
in a separate bowl until combined.

When the cast iron is heated, pour wet ingredients over dry and stir with a silicone spatula until just combined. Grease the hot skillet with lard or vegetable oil and pour in batter. Bake 20-25 minutes at 450°F, or until a toothpick draws clean. Turn out onto a cooling rack.

Adapted from http://www.deepsouthdish.com/2012/10/buttermilk-sour-cream-cornbread.html

Baked beans

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​Ingredients

  •     1 lb of dry Navy Beans, soak overnight
  •     1 lb of Ground Beef, 80/20, cooked and drained
  •     ½ lb of Bacon, diced, lightly cooked
  •     1 cup Onion, diced
  •     1 cup Bell Peppers, diced (optional)
  •     2 cup Beef Broth
  •     1 ½ cups Brown Sugar
  •     1 15oz can Tomato Sauce
  •     ½ cup Grandmas Molasses
  •     2 Tablespoon Worcestershire Sauce
  •     1 Tablespoon Texas Pete Hot Sauce
  •     1 teaspoon Garlic Powder
  •     1 teaspoon Liquid Smoke
  •     ¼ cup Yellow Mustard
  •     ¼ cup Ketchup
  •     ½ teaspoon Salt
  •     ½ teaspoon Black Pepper

 Baking 

Sort beans an soak 8 hours, overnight. Crisp bacon and sauté onion in rendered fat. Place beans, onions and other ingredients and bake covered at 300°F for 3 hours. Add salt & pepper to taste and bake one hour uncovered at 250°F.

Pressure cooker

Prepare ingredients as above. Place ingredients in pressure cooker and raise heat to 15psi. Hold pressure 30 to 40 minutes, use natural pressure release 20 minutes. Add salt & pepper to taste.

Variations

Some recipe variations call for mustard seed & ground mustard, tomato paste in place of ketchup or tomato sauce, or did not use ground beef.  Also mentions of vinegar, smoked paprika and Cayenne pepper.

Wendy’s Chili

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This is cribbed with tweaks from an article on TSR.

  • 2 lbs ground beef 85%, browned and drained
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • 1 (29 ounce) can pinto beans (with liquid)
  • 1 cup diced onion (1 medium onion)
  • 1 cup diced poblano pepper, 1 pepper (substitute 7oz can chopped green chiles)
  • ¾ cup diced celery (3 stalks)
  • ¼ cup crushed garlic (6 cloves)
  • 3 medium tomatoes, chopped or (substitute 29oz can chopped tomato)
  • 2 -3 teaspoons cumin powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground oregano
  • 1½ teaspoons black pepper
  • 1 teaspoons chipotle pepper powder
  • ½ teaspoon cayenne pepper powder
  • 2 cups water (substitute 2 cups tomato juice, omitting salt)
  • 2 teaspoons salt

Brown ground beef in a large skillet and drain. Combine olive oil, onion, garlic, poblano pepper and celery and black pepper in a large pot or dutch oven. Sauté over medium heat until aromatic, about 4 minutes. Combine remaining ingredients and simmer uncovered 1½ to 2 hours, stirring occasionally until liquid is reduced. Serves 12.