#Buttered Hominy

[bestrecipehealty]

Essentials of Cookery; Cereals, Bread, Hot Breads

Always wanted to know the role of cereals in breadmaking? Here are the best information on how to turn cereals into delicious bread!

Everyone loves delicious cereals, breads and hot breads but until now most people thought they were simply too difficult to make from scratch at home and relied on poorer quality store bought items instead.

Without the right tools and information, it could take you years and cost you a small fortune to discover the secrets to creating delicious and successful homemade cereals, breads and hot breads. Instead of spending a fortune on so-called experts or knocking yourself out with the old trial and error method, there is an easier way to achieve the homemade bread items you’ve always dreamed of.

Now there’s good news ....

I won’t deny that there are a ton of books out there on baking breads and cereals. Unfortunately the problem with most books on the breads and cereals is that they are either filled with plenty of promises and no solid techniques and strategies to back up those promises or they contain only one or two pieces of useful information and not a comprehensive look at everything you need to know to succeed in breads and cereals.

Introducing... Essentials of Cookery; Cereals, Bread, Hot Breads!

Essentials of Cookery; Cereals, Bread, Hot Breads breaks the mold of all the other cooking books you have heard and read about. It presents solid, proven steps to help you learn how to create the delicious breads and cereals you’ve always wanted.

Suppose you could finally make delicious breads and cereals at home--simply and easily?

Imagine being able to eat fresh baked breads and hot breads; fresh from your own oven!

Sounds too good to be true?

It’s not and I can prove it with Essentials of Cookery; Cereals, Bread and Hot Bread.

Absolutely everything anyone would ever need to learn how to successfully create breads, pastas and cereals is contained within this impressive work.

Take a look at the specific dishes Essentials of Cookery; Cereals, Bread and Hot Bread can help you to successfully create:

* Buttered Hominy

* Wheat Grits

* Cream of Wheat

* Farina

* White Bread

* Whole-Wheat Fruit Bread

* Parker House Rolls

* Sweet Buns

* Milk Toast Popovers

* Southern Corn Cake

* Baking-Powder Biscuits

* Boston Brown Bread

You get everything you need to understand how to create delicious and successful cereals, pastas and breads. Nothing, absolutely nothing, is left out.

#cooking #cookbook #recipe #cooking at home #pizza tower #pizzahead #recipes #cooking tips #good pizza great pizza #pizzalover #healthy breakfast #basketball #baked goods #beauty #Essentials of Cookery #Buttered Hominy #Wheat Grits #cream of wheat #white bread #Whole-Wheat Fruit Bread #parker house rolls #sweet buns #Milk Toast Popovers

[morethansalad]

Flavor-Bomb Vegan Snacking Hominy

#vegan #snacks #hominy #cilantro #lime #green onion #vegan butter #chili #coconut sugar #sea salt

[tightwadspoonies]

Eating Well

If you are someone who struggles to figure out what to eat, this post may help.

There is a lot of information out there about eating well. It's important to know it's not as complicated as most guides try to make it. The following is a simple way of looking at food adapted from David Werner's Where There Is No Doctor:

You need a main food, or foods. A "Main Food" is one or more starch bases, like pasta/noodles, bread/tortilla/biscuits, hominy, rice, potatoes, taro, millet, barley, or another grain or starchy tuber.

These are usually cheap and should make up a majority of your calories. They often also provide an amount of protein, vitamins and minerals.

However, living on starchy bases alone is not adequate. To them, you need to add at least one or two each of "Go Foods", "Grow Foods" and "Glow Foods" every day.

"Go Foods" are energy foods. They are things like oils, fats, peanuts, other nuts, oily seeds (like sesame and sunflower), and sugars (like granulated sugar, honey, maple syrup, and fruit juices). Eat more of these if you are doing heavy work. They can also replace some of your Main Food, though they are often somewhat more expensive.

"Grow Foods" are foods that build muscle and other body tissues and heal injuries. They include animal foods (like meat, eggs, milk, and fish), legumes (beans, peas, peanuts, and lentils), and seeds (pumpkin, sesame, sunflower, melon, etc...).

"Glow Foods" are foods that contain a lot of vitamins and minerals. These include dark green leafy vegetables (spinach, kale, collards, turnip greens, radish greens, etc...), orange vegetables (carrots, pumpkins, sweet potatoes, tomatoes, peppers, winter squash of any kind, etc...), fruits (apples, pears, berries, quince, etc...) and other vegetables (turnips, radishes, summer squash, onions, cabbage, etc...), herbs and spices (chili powder, garlic, cumin, thyme, oregano, sage, cinnamon, etc...).

Example meals (each meal does not need to contain all types of foods, as long as someone is eating some of each every day):

A rice bowl (Main) with vegetable (Glow) and bean (Grow) curry (Glow).

Oatmeal (Main) with whole or coconut milk (Go, Grow) and berries (Glow)

Spaghetti (Main) with tomato sauce (Glow) and meatballs (Grow)

Tapioca pudding (Main, Grow, Go) with cinnamon and nutmeg (Glow)

Farrow (Main) with stewed tomatoes (Glow) and olive oil (Go)

Zucchini boats (Glow) with black beans (Grow), rice (Main) and cheese (Go, Grow)

Baked potato (Main) with broccoli (Glow) and cheese (Go, Grow)

Potato (Main) and spinach (Glow) curry (Glow)

Whole fat yogurt (Grow, Go), granola (Main, Go), and berries (Glow)

Peanut butter (Go, Grow) and jam (Go, Glow) on toast (Main)

#food #eating #eating well #health

[mur-art]

Some WTTT New Mexico Headcanons

I’ve lived in like 8 states in my life so I figured I’d do some WTTT headcanons based on my experiences living in each of them. First up is New Mexico bc I love him. 

(Disclaimer: These are based on observations I made from living in northern New Mexico for 2 years. I’m not a native New Mexican, and as such, there are definitely cultural subtleties I’m sure I missed. Please let me know if there’s anything you would add or change! Also, I’m pretty sure a few of these things are already canon in WTTT but hey...)

·  He bonds with Nevada about alien/government conspiracy theories. (Have he and Nevada ever interacted in canon? I can’t remember…but if they do, it should be about aliens. Or nukes.)

·   New Mexico is very matter-of-fact, almost too casual about his supernatural observations. Like yeah, he saw some weird grey dudes in a spaceship abduct a cow, but that’s just a Tuesday in Burque, no? He’s seen weirder…

·   He complains whenever the humidity reaches 30% or higher. (Florida is extremely confused by this, refusing to believe that the humidity can get lower than 50%)

·   He doesn’t really care about being on time to things. His philosophy is that “I’ll get there when I get there.”

·   He’s okay with simplicity and tradition. He doesn’t really seek out drastic change, and he’s okay with doing things the way he’s always done them because “if it works, it works, no?” As a result, he’s very down-to-earth and had a lot of pride in himself and his people.

·   He’s a really good cook, and he doesn’t just make chile. Some of his other staple foods include posole (hominy), calabacitas (sauteed zucchini and summer squash), carne adovada (pork marinated in red chile), sopapillas (pillow shaped fried pastry served with honey), and biscochitos (a crisp butter cookie flavored with sugar, cinnamon, and anise).

·   He will get BIG MAD if you call any of the above recipes “Mexican food.”

·    He loves f***ing with people. He’s a huge prankster and will NOT hesitate to shit-talk you in front of everyone. (But in a friendly way)

·    His politics are hard to classify. He’s known as a “blue state” but he’s not particularly liberal. He’s pretty cynical about politics, believing wholeheartedly that the U.S. government is corrupt and he has to look out for himself because no one else will (historically, he’s not wrong). Most of his political beliefs come from that undercurrent of defiance.

·    He has no idea what a “Cardi B” is, but jams música nuevo mexicana and Selena on the regular. He also loves classic rock. (Blame Route 66 nostalgia.)

·    He doesn’t say much to the other states outside of his circle, but he loves to chat for hours with people he knows well. It’s kind of a cliché, but he literally does know pretty much everyone… and their mom, and their grandma, and their dog, and all their great-uncles going back 5 generations…

·   He’s pretty chill and laid-back most of the time, but the following things inevitably make him *BIG MAD*

             -Anyone (looking at you, Colorado) that dares to call his chile inferior.

             -Getting compared to Mexico/being called Mexican.

             -Texas, in general. For reasons.

             -Breaking Bad references (It gets old.)

             -People who try to whitewash NM’s history or culture/people that forget he existed for literal centuries before 1912.

·   He’s a member of the “cool flag club.” He’s not quite as obsessed with his flag as Maryland is, but almost. Don’t let his comment in his “welcome” episode fool you; he already has at least 5 Zia sun tattoos. He conveniently ignores the fact that it’s technically cultural appropriation.

·    He creates many kinds of art and his work is extremely quirky. When asked to explain the thought process behind his art, he’ll say something like “I dunno, it came to me in a dream, man.”

·    He actually doesn’t hate Colorado. Besides the chile rivalry, they get along relatively well. He definitely gives off cynical big brother vibes, with Colorado being the ditzy little brother whose head is always (literally and figuratively) in the clouds. New Mexico thinks Colorado is kind of an idiot, but in an affectionate way. NM loves shit-talking him (see above) but half the time it goes way over Colorado’s head.

#welcome to the table #welcome to the statehouse #wttt headcanons #wttt new mexico #ben brainard

[pyrose-the-flame]

#polls

[firstofficerrose]

Mushrooms n' Grits

Happy Bilbo and Frodo's birthday! In celebration, I offer this recipe.

Mushrooms n' grits

The mushrooms

Some mushrooms

An onion

Garlic and/or shallots, if you like

Any herbs you like. I prefer rosemary and sage, ideally fresh.

Bacon, if you want. Butter or any cooking oil you like otherwise.

White wine, if you like

Salt

Any other spices you like (I usually go with black pepper)

Cut up the mushrooms, onions, and any other alliums you're using. Lightly salt the vegetables. If you're using bacon, cut it into small bits as well.

In a pan on the stovetop, cook the bacon, if you're using it. Remove the bacon bits from the pan, leaving the grease in the pan. Otherwise, heat the oil.

Add the onions and shallots to the oil in the pan and cook until they look a bit translucent.

Add any chopped fresh herbs and any spices you like, then add the mushrooms and cook, adding garlic near the end of cooking. You can add a splash of white wine at this point, if you like.

Taste and adjust spices as desired. Serve on top of the grits.

The grits

Four parts liquid (water, milk, any kind of stock or broth you like. I often use half milk and half water or broth)

One part grits (if hominy grits are unavailable, cornmeal, polenta, mămăligă, or similar can be used)

Salt

Any spices you like (I like black pepper, cayenne pepper, some kind of pepper sauce like Tabasco or Crystal, and garlic powder)

Cheese, if you want (I like a nice sharp cheddar, some swiss, and a little parmesan, when I can manage it)

Bring the liquid to a boil, and add salt and spices.

Add the grits slowly, mixing to keep the grits from getting lumpy.

When the grits boil, turn the heat low and add any cheese you want, mixing it well.

Taste and adjust spices as desired.

#mushrooms #grits #recipe #food #hobbitcore #no there are no precise measurements. this is hobbit food. of all peoples in all of fiction Hobbits know best how to cook from the heart. #there is no french patisserie in the Shire #i am willing to answer questions but this is a framework not a set of rigid requirements. Enjoy. #happy eleventy first birthday

[astraedax]

Historic Cooking

Nasaump

Nasaump is a traditional Wampanoag dish that is made from dried corn, local berries, and nuts. It is boiled in water until it thickens, and is similar to a porridge or oatmeal. 1 1/2 cups grits or cornmeal* 1 cup strawberries, raspberries, blueberries or a combination of all three 1/2 crushed walnuts, hazelnuts, sunflower seeds or a combination of all three 1 quart water Maple syrup or sugar to taste (optional) Combine cornmeal, berries, crushed nuts, and the optional sweetener in a pot of water and bring to a boil. Turn down the heat to medium and cook, stirring frequently, for 15 minutes-20 mins (*cornmeal will cook faster than grits).

Samp

This recipe is the English version of Nasaump. The word samp is a simplified English version of the word nasaump.

This description comes from the 1600s book "Two Voyages to New England", by John Josselyn:

It is light of digestion, and the English make a kind of Loblolly of it to eat with Milk, which they call Sampe; they beat it in a Morter, and sift the flower out of it; the remainder they call Hominey, which they put into a Pot of two or three Gallons, with Water, and boyl it upon a gentle Fire till it be like a Hasty Puden; they put of this into Milk, and so eat it.

Modern Version

2 cups coarse corn grits 4 cups water 1 cup milk ¼ cup sugar

Bring water to a boil in large saucepan with a heavy bottom. Add the corn grits and stir. Simmer until they are soft, about 10 minutes, and the water has been absorbed. Serve with milk and sugar.

Curd Fritters

Curds are a soft cheese like cottage cheese or ricotta. These fritters are a lot like thin pancakes or crepes. This recipe is from the 1594 cookbook "The Good Huswifes Handmaide for the Kitchin" (pp. 47-48):

Take the yolks of ten Egs, and breake them in a pan, and put to them one handful Curdes and one handful of fine flower, and sttraine them all together, and make a batter, and if it be not thicke ynough, put more Curdes in it, and salt to it. Then set it on the fyre in a frying pan, with such stuffe as ye will frie them with, and when it is hot, with a ladle take part of your batter, and put of it into the panne, and let it run as smal as you can, and stir then with a sticke, and turne them with a scummer, and when they be fair and yellow fryed, take them out, and cast Sugar upon them, and serve them foorth.

Modern Version

5 eggs curds (ricotta, cottage or other soft cheese) wheat or corn flour salt cooking oil or butter sugar

Make a thin batter with the eggs and equal amounts of curds and flour. Season with salt. Heat a small amount of cooking oil in your frying pan. When the oil is hot, pour in the batter and tip the pan to make the batter spread very thin (that’s what “let it run as small as you can” in the recipe means). They should be like crepes. When brown on one side, use your knife to flip them over or slide them onto a plate and flip them over into the pan. Add more oil to the pan when needed. Serve with sugar sprinkled on the top if you wish.

Turkey Sobaheg

Sobaheg is the Wampanoag word for stew. Like most stews, this dish is easily adapted to seasonal ingredients. The ground nuts help to thicken the sobaheg. Variations of this dish are still made in Wampanoag country today.

1/2 pound dry beans (white, red, brown or spotted kidney-shaped beans) 1/2 pound white hominy corn or yellow samp or coarse grits 1 pound turkey meat (legs or breast, with bone and skin) 3 quarts cold water 1/4 pound green beans, trimmed and cut into 1 inch-lengths 1/2 pound winter squash, trimmed and cubed 1/2 cup raw sunflower seed meats, pounded to a course flour (or pounded walnuts) Dried onion and/or garlic to taste Clam juice or salt to taste (optional)

Combine dried beans, corn, turkey, seasonings and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 1/2 hours. Stir occasionally to be certain bottom is not sticking. When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.

Add sunflower or nut flour, stirring until thoroughly blended.

Boiled Bread

Boiled bread is a small patty made mostly of cornmeal with crushed nuts and berries added in. It is dropped in a pot of boiling water and when done, rises to the top. 1 quart slightly boiled water 1/2 cup cornmeal 1/2 cup corn flour 1/2 cup dried cranberries, blueberries, and/or currants 1/2 cup crushed nuts or seeds (walnuts, hazelnuts or sunflower seeds) Maple syrup or sugar to taste (optional) Combine all ingredients in large bowl and mix thoroughly. After mixing, slowly add a spoonful at a time of slightly boiled water. When the mix is thick enough to be sticky, shape round patties (about 3 inches in diameter and 1/2 inch thick). Return water to slight rolling boil and drop in 1 or 2 patties, carefully making sure they do not stick to the bottom. Remove breads when they begin to float.

Stewed Pompion

This is a delicious recipe for pumpkin, known as "pompions" to English people in the 17th century, as were all squash. It is one of the earliest written recipes from New England, from a book written by John Josselyn, a traveler to New England in the 1600's. (John Josselyn, "Two Voyages to New England").

John Josselyn called this recipe a “standing dish” suggesting that this sort of pumpkin dish was eaten everyday or even at every meal. He called it “ancient” because English housewives had cooked this recipe in New England for a long time.

The Ancient New England standing dish. But the Housewives manner is to slice them when ripe, and cut them into dice, and so fill a pot with them of two or three Gallons, and stew them upon a gentle fire a whole day, and as they sink, they fill again with fresh Pompions, not putting any liquor to them; and when it is stew'd enough, it will look like bak'd Apples; this they Dish, putting Butter to it, and a little Vinegar, (with some Spice, as Ginger) which makes it tart like an Apple, and so serve it up to be eaten with Fish or Flesh: It provokes Urine extreamly and is very windy.

Modern Version

4 cups of cooked (boiled, steamed or baked) squash, roughly mashed 3 tablespoons butter 2 to 3 teaspoons cider vinegar 1 or 2 teaspoons ground ginger 1/2 teaspoon salt

In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, and serve hot.

#Historic Cooking #recipe

[heartisadrum]

Three Sisters Soup Recipe The Iroquois Indians cultivated and used the Three Sisters corn, squash and beans in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional. 2 cups canned white or yellow hominy drained, 2 cups peeled and cubed butternut squash, 1.5 cups diced peeled potatoes, 2 tablespoons all-purpose flour, 5 cups water, 2 tablespoons butter melted, 1.5 tablespoons chicken bouillon granules, 1/4 teaspoon pepper, 2 cups fresh green beans trimmed and snapped

#beans #soup #recipe #diet #hominy

[sammutant]

Breakfast Grits Recipe These grits are spiced up with freshly ground pepper and sharp Cheddar cheese. Just how grits ought to be: tasty and plain. 1/2 teaspoon salt, 1 tablespoon butter, 1/2 cup shredded sharp Cheddar cheese, 3 cups water, 1 cup hominy grits, freshly ground black pepper

#tablespoon butter #breakfast grits #cheddar cheese #salt #boil

[whatthetec]

Southwest Corn Chowder Recipe This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour. 1 teaspoon chopped fresh marjoram, 2 tablespoons butter, 6 ears fresh corn kernels, 4 cups milk, 2 tablespoons chopped fresh cilantro, 1 can white hominy drained, 1 teaspoon fresh thyme leaves, 1 onion diced, 2 roasted red peppers drained and chopped, 1 pound tomatillos husked, 4 sprigs parsley

#bell peppers #cornbread #tomatillos #dinner #hominy

[kieyul]

Recipe for Slow Cooker Turkey Posole This chunky turkey posole studded with hominy and black-eyed peas is a snap to make in your slow cooker on a chilly day. 2 cans black-eyed peas drained, 1/4 tablespoon salt, 1/2 tablespoon garlic minced, 1/2 cup chopped cilantro, 2 cups chicken broth, 2 cups chopped onions, 3 cans diced green chiles, 2 pounds boneless skinless turkey breast cut into 1/2-inch pieces, 1/2 teaspoon cayenne pepper, 2 containers white hominy drained, 1/2 cup butter, 2.5 teaspoons ground cumin, 1.5 teaspoons dried oregano

#turkey #soups #cooker #basis #slow cooker turkey posole

[tillmankennedy31]

Pork Loin How To Cook Dinner One Of The Best Oven Roasted Pork Loin S&sm

For this crock pot pork loin recipe, we wish boneless pork loin roast. As with any lean minimize of meat, whether it is overcooked, it is going to be dry. https://costack.uk/ 's to cook dinner it to a hundred forty five degrees Fahrenheit and no extra. The pork shall be a tiny bit pink in the heart and buttery gentle. Served with rice and a facet of asparagus.

Southern-cuisine professional and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Bacon and blackberry preserves pack a robust taste punch in this easy primary dish. Whether that is your first vacation as host or you just do not wish to stress about the main course, consider this dish a meat, sauce and aspect multi functional. Crush garlic with rosemary, salt, and pepper in a mortar and pestle to make a paste.

Can't See What You Are Trying For? Browse Our Assortment Of Cooking Guides

Serve this pork tenderloin with our creamy cucumber salad and some greek lemon potatoes. And if you like pork recipes, make certain to try our popular baked pork chops. Slow cooking pork loin in a crock pot at a low temperature is perfect and isn’t going to dry out or damage your pork. Make certain you get a great quality reduce of Pork Loin for this recipe. Ina's Tex-Mex soup with pork loin, hominy and salsa verde is hearty, crowd-pleasing and piled excessive with fixings. Another approach to get a pleasant golden crust is to cook dinner it at a high temperature. Refer to the beneath inside temperature tips for the specified doneness. Also, try our awesome recipe for balsamic glaze to add to your meat when serving. Allrecipes is part of the Dotdash Meredith publishing household.

Pork loin roast and pork tenderloin are two very totally different cuts of meat. The tenderloin is much narrower, leaner, and cooks so much sooner too. So for this recipe, make certain the packaging particularly says pork loin roast and not pork tenderloin. For pork tenderloin, make certain to check out our Best Damn Oven Roasted Pork Tenderloin recipe. Marinating this pork loin in a mix of brown sugar and apple cider ensures a flavorful, succulent roast. The sweet spice rub finishes this marinated apple cider pork loin perfectly. Chef James Briscione cooks up a holiday feast with guys from a neighborhood distillery. (-) Information isn't currently obtainable for this nutrient. If you are following a medically restrictive diet, please consult your physician or registered dietitian earlier than preparing this recipe for personal consumption.

Tips On How To Prepare Dinner Pork Tenderloin So It’s Juicy And Tender Every Time

The US Department of Agriculture recommends that pork ought to be cooked to 145 levels F and then allowed to take a seat for five minutes earlier than serving. This will make your pork medium uncommon and perhaps a bit pink within the middle. Another way to serve pork loin is with brussels sprouts and baked potatoes,Creamy Mashed Potatoes, or Garlic Roasted Potatoes. Wrapping the loin in pastry is a fantastic method of sealing in moisture, as properly as being completely delicious. Treat yourself with these recipes for each loin and tenderloin Wellingtons beneath.

Pork loin is rich and decadent, so it’s finest when served with one thing shiny and fresh.

Also, if you cook dinner pork loin, at all times make certain the white fat cap facet is up.

The beneficial inner temperature for pork loin is 145˚F.

I made this recipe and it actually is the best rattling roast pork loin I even have ever made!

Slice pork and serve drizzled with Honey Garlic Butter Sauce.

Serve with roasted potatoes or steamed green beans. To begin, I tried cooking the pork tenderloin all through in a cast-iron skillet over medium-high warmth on my stovetop. By the time the pork’s inside was nicely cooked and juicy, although, the crust had turn out to be too dark, virtually burnt. “But Kat,” you may say, “this is how I cook dinner a steak, and it’s fine!

Extra Scrumptious Pork Recipes:

It has a fat layer that keeps it moist as it cooks. This roasted pork loin goes great with green beans and creamy mashed potatoes. Try our cheesy baked green beans recipe. Learn tips on how to cook pork loin with very little prep time and versatility, you'll be able to change this dish as you would like. If you aren't a garlic fan, miss the garlic cloves and use onions or scallions.

#Spices #Pork loin #Steak Seasoning #What herbs go with beef #How to Seasoning steak

[bookofruth]

This stew has all my favorites, especially fennel bulb! My crazy boyfriend added hominy to the dish and made it into this Mediterranean/S. American marriage I can live with every day! All the flavors really came forward with each separate bite and integrated gracefully with the next. Then, also pictured is the baked breaded brie he bought at Costco. We paired it with some leftover Thanksgiving Miso Butter Glazed Onions. I

[onejamtart]

OJT EATS | Rita’s (this time for dinner)

After having had lunch at Rita’s recently (read about that visit here), we were keen to come back and try out dinner.  If anything, it took a little longer than we expected but we made it back!

As a pre meal snack, we had a jalapeno popper gilda.  I don’t really know what a gilda is but this was just a great little snack of a slice of jalapeno, an anchovy and an olive stuffed with blue cheese.  The whole thing was then drizzled in a little bit of chilli oil.  This was just a little flavour bomb.  Every single thing on that stick was salty or spicy  or sour but all the flavours went together really well.

We ordered the sourdough with whipped butter.  The bread came nice and warm with a great crunchy crust, just really good bread and butter.

These dry spiced chicken wings were good and juicy and covered with a dry spice mix that was a little bit spicy, a little salty and very cajun-y.  It came with a ranch sauce that helped balance out all the spices a little.

Onto a dish of smoked eel, radicchio in a chicken fat vinagraitte with croutons.  Eat the croutons quick as they are tossed in the vinaigratte but the aim is to get them when the outside has soaked up some of it but the core of them are still crunchy.    The eel was meaty and smoky and the radicchio wasn’t as bitter as it can be which we liked.

We were really impressed with the wrong way fries the first time we came here and were still super impressed with these the 2nd around time too.  I’m pretty sure it’s the same spice as for the chicken wings but used a little more sparingly.

The last thing we ordered was a braised lamb mole dish with hominy and fennel.  This was delicious.  The lamb was so tender and the mole was amazing and rich; a really great dish.

Rita’s is rapidly becoming one of our favourite restaurants in London with just really good food.  There was a sugar pit pork chop on the menu that had run out by the time we got there but that sounds amazing.  Will definitely try to give that a go at some point!

Rita’s, 49 Lexington Street, Carnaby, London, W1F 9AP

Cheers, JL

#foodporn #food porn #Rita's #Rita'sdiner #Rita's Diner #Rita'sDining #Rita's Dining #Soho #SohoFood #LexingtonSt #LexingtonStreet #SohoRestaurant #Ritas

[pinerbrew]

Air fryer hush puppies

Air fryer hush puppies plus#

Air fryer hush puppies free#

They are still pretty delicious reheated this way. This way, you can just take one or two out at a time and heat them up. But, I also make them ahead of time and freeze or refrigerate them. I do think they taste the best when made fresh. Then, I just take out what I need and heat them up in the air fryer or microwave. You could also freeze them in a freezer-safe container like a freezer zipper baggie.

Air fryer hush puppies plus#

Then, I just reheat in the air fryer or microwave for 30 seconds. 2 Pieces of Crab Cake plus One of the Fried Basket with 2 sides. Since these have cheese them, I like to store them in a zipper baggie in the fridge for up to 4 days. Stuffed with chicken, tuna, or ham salad.Instead of serving a side with dinner, you can totally turn these into a meal themselves for breakfast, lunch or dinner Here’s a few ideas to make them sandwiches: Turn these cheddar biscuits into a sandwich Remove from air fryer, serve with butter immediately. A southern hushpuppy championship is held annually in Lufkin, Texas, and they are also available throughout the United States at restaurants serving deep-fried seafood.Lay the biscuits into the air fryer basket and cook for 9 minutes or until golden brown. Hushpuppies are strongly associated with the Southern United States. … Indian boiled cornbread is present in Southern cuisine as “corn meal dumplings”, … and as “hush puppies”… To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the “soul food” eaten by both black and white Southerners. It could be fashioned into high-rising, fluffy loaves or simply fried for a quick meal. Air fry until golden and crispy, 9-10 minutes. Use a 30 disher to place puppies into air fryer basket, do not crowd. In large bowl, mix all to a stiff mix, rest 5 minutes. 7 GB A1 Speak To Me 1:30 A2 Breathe (In The Air) 2:43 A3 On The Run 3:30 A4 Time 6:53 A5 The.

Air fryer hush puppies free#

Cook until puffed and golden brown, about 9 minutes. Listen free to Tool 72826 (Cold and Ugly, Hush and more). Coat the tops lightly with cooking spray. Scoop 4 heaping tablespoonfuls of the chilled batter onto the prepared basket. Remove the basket carefully line with foil and coat lightly with cooking spray. The best Air Fryer Hush Puppies (85.4 kcal, 16.3 carbs) Ingredients: nonfat cooking spray 1 cup yellow cornmeal cup all-purpose flour 1 teaspoons. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization.Ĭornbread was popular during the American Civil War because it was inexpensive and could be made in many different shapes and sizes. Line fryer basket with foil and lube with cooking spray. Preheat air fryer and fry basket to 400F for 10 minutes. The use of ground corn (maize) in cooking originated with Native Americans, who first cultivated the crop. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. One thing I do miss about living “up north”, people think cornbread has to have sugar, and that hush puppies are shoes.Ī hush puppy (or hushpuppy) is a small, savoury, deep-fried round ball made from cornmeal-based batter. At the end of the day, that does not matter, just serve these. I say serve with butter, some folks want to serve this with honey. One MIGHT, add a bit of crumbled fried bacon into the batter, just for the taste. But again, hush puppies deep fried and smeared with a bit of bacon drippings… Hard to beat. I’ve rebooted this from December 2012, and updated to use the air fryer, so it is a little less messy, and a bit healthier. This is a perfect side dish for a fried fish dinner, say catfish, or as a bread to match a chili or thick rich stew. Just a fried bit of cornbread batter, seasoned with salt and cayenne, maybe with some onion, garlic and jalapeno mixed in.

#Air fryer hush puppies

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Dinner Bell Menu for August 5, 2022

Dinner Bell Menu for August 5, 2022

John and Mary Heilman are the Community Partners for this week’s meal. They are a repeat sponsor. For their support we are extremely grateful!!! GRAB and GO with a meal from the distribution area under the covered driveway (porte cochere) on the Northeast corner of the First United Methodist Church starting around 11:00 a.m. on Wednesday. MENU Ham Mexican Hominy Fried Cabbage Buttered…

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