Squash Griddle Cakes http://www.recipetips.com/recipe-cards/t--1988/squash-griddle-cakes.asp
- 1 cup cooked squash
- 1 egg
- 1/4 cup flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1 tablespoon melted butter or mild-flavored oil, plus more for the pan
These golden rounds are a tasty use for left-over squash. You could also use pumpkin or sweet
potatoes in place of squash.
Put all ingredients in the work bowl of a food processor and pulse a few times until well mixed and lump-free (or mix well by hand). Batter will be thick.
Heat lightly oiled griddle over medium heat. When hot, spoon batter onto griddle to make cakes about 2 1/2" in diameter. Cook until firm enough to turn, about 5 minutes. Adjust heat if necessary to prevent burning. Turn and cook other side about 5 minutes or until done.
Serve hot. Good with butter, yogurt, applesauce, cranberry sauce or syrup.
Vegetarian "Southern-style" Collard Greens http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_151061_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
Fresh Sweet Corn Cakes http://www.grouprecipes.com/62360/fresh-sweet-corn-cakes.html
4 thin slices bacon, diced
2 ears fresh sweet corn
1 or 2 jalapeno peppers (to your liking), cut in half and seeds removed, then diced finely
1 small sweet onion, diced (a good cup or so)
½ cup yellow cornmeal
1 or 2 tablespoons sugar (depending on how sweet you like your corn cakes)
1 teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
a pinch or more of cayenne pepper (or to your taste)
5 tablespoons buttermilk
1 medium egg
4 ounces grated pepper jack cheese, or Mexican Blend grated cheese
Topping:
2 green onions, sliced (whites and part of the greens)
2 ounces crumbled Queso Fresco cheese
salsa, optional
guacamole, optional
sour cream, optional
Peanut oil (or whatever oil you prefer to fry in)
Fry diced bacon in a cast iron skillet (or any heavy skillet that doesn't have a non-stick coating…pans with non-stick coatings will tend to not give you the browning you want for this recipe).
Remove bacon from skillet and drain on paper toweling, leaving 2 tablespoons bacon grease in the pan.
Stand corn cobs on end in a deep bowl and use a very sharp knife to run down the sides of the corn, top to bottom, cutting the kernels from the cob; measure out 1 heaping cup of kernels (save any extra for another use).
In the hot bacon grease in the skillet, sauté the corn, diced jalapeno, and diced onion until onions turn golden, about 10 to 12 minutes; remove pan from heat and set aside.
In a mixing bowl, combine corn meal, sugar, baking powder, sea salt, baking soda and cayenne pepper.
In a small bowl, whisk together buttermilk and egg; gently stir into cornmeal mixture just until moistened.
Add bacon, sautéed veggies and grated cheese to batter, stirring only enough to incorporate all of the ingredients together.
Return cast iron skillet to medium/medium-high heat, and add oil to generously cover the bottom of the pan.
When oil is sizzling hot, drop the corn cakes into 4 "patties" in the skillet; fry for approximately 2 minutes, until well browned on bottom; flip corn cakes and fry an additional 2 minutes on the other side.
NOTE: It is very important to have a very hot oil when you fry the cakes - if the cakes linger too long in the pan to brown, they will become dry. The key is quick, HOT frying!
Serve immediately, topped with green onions, crumbled cheese, and any other optional toppings
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