Cream cheese frosting is so versatile. It is paired perfectly with carrot cake, cookies, quick breads and layer cakes. I found this recipe quite by accident. My mom gave Adelin a Leapster for Christmas. She gave Mason one when he turned four and so as […]
In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.
If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.
Source: Southern Living September 2009
3/4 pound Chorizo sausage, castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
1 cup shredded Mexican cheese blend
Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.
Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.
Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.
Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.
Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.
Makes 5 servings
Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat
Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.
Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.
2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt
Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook over medium-high heat until browned and cooked through.
Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.
I have this obsession with cilantro sauce ever since I had a Mexican salad with a cilantro pepitas dressing last year. This cilantro sauce is no where near as complicated as the dressing but somehow it still packs fire.
For the marinade I do not have any measurements except think a “dash here and a dash there.” All I did was pour some of the spice in my palm and using my fingers I sprinkled it over the fish. I like the taste of cumin so I sprinkled a lot. If you are unsure try using a 1/2 teaspoon to 1 teaspoon each of the spices. Except for the red pepper flakes. If you like fire go ahead otherwise only use 1/8-1/4 teaspoon. Because there is oil in the marinade (a tip I learned from The Good Mood Food Blog) you should not need to add anymore to the pan before cooking.
1 handful green onions
1 handful cilantro
3 tbsp light mayonnaise or plain yogurt
3 tbsp light sour cream
Juice from 1 small lime
Salt and pepper to taste
1 large garlic clove minced
Throw all the sauce ingredients into a food processor. Pulse several times until sauce is smooth; set aside.
2 (3-4 oz) Mahi Mahi steaks
Red pepper flakes
1 garlic clove, minced
Place fish in a baking dish. Drizzle olive oil and lime juice over the fish. Season with cumin, paprika, red pepper garlic and salt. Let sit for 15 minutes to an hour in the refrigerator. Grill fish in a skillet or on a grill for 2-4 minutes each side or until the fish easily flakes and is opaque.
4 (6-inch) corn or flour tortillas
Shredded cabbage or lettuce
3-4 radishes, sliced (optional)
Avocado, sliced (optional)
Heat tortillas on the grill for crispier or in the microwave. Slice or flake fish and place in tortillas. Pile cabbage on top of fish, then add a dollop of cilantro sauce. Makes 4 tacos
I love crab cakes and tuna cakes even apple fritters but I have never heard of cauliflower fritters before. Zucchini yes. Cauliflower no. Sadly I was not that thrilled with the results. The fritters were in much need of flavor. So I thought and thought […]