Creole Corn Casserole

This was one of my favorites as a child. I thought I was so grown up when I was allowed to fix the first time. Later in life when I came across a cookbook called First You Make a Roux I smiled as those where the exact words she'd said in teaching me.  (Cook Time: 30 minutes)

Ingredients:

    3 tablespoons bacon drippings or butter

One of my Favorites.

    1/3 cup flour    1 small onion (chopped)
    1 rib celery (finely chopped)
    1 small green pepper (chopped)
    1 can (14.5 ounces) tomatoes, drained
    1 can (about 12 ounces) shoe peg corn or
    Niblets (drained)
    4 ounces grated cheese (your flavor choice)
    salt and pepper
Preparation:
Heat drippings. Add flour and cook, stirring constantly, until light brown. (a roux) Add (the trinity ) celery, onion, pepper, plus tomatoes and corn.   Mix well and remove from heat. Make layers in 2 quart casserole, alternating vegetables and grated cheese. Salt and pepper to taste. Bake 30 minutes (covered) in 350 degrees oven. (Serves 8)

Country Fried Corn

This looks to to be Bread & Butter Corn

Fried corn is a decided favorite of the South! Everyone's ancestor has a recipe. What is considered  creamed corn (elsewhere) is what I call country fried corn with a bit of difference and for me the difference is sugar. I feel that the first corn of any crop there is sweet enough by itself there no need for sugar. (a died in the wool Southerner prefers Silver Queen )

Here we go with the recipe: What you do is cut about 1/2 to 3/4' the kernel off the cob then  milk it. One does this by taking the back of whatever knife you have use to cut the kernels going downward against the cob to milk it.  This is done by placing the the back of the knife at a 45% angle against the cob that way you remove the milk (liquid) & pulp. Then you proceed to cook low and slow. Yum (actually one brings it up to heat fast then low and slow)

Cook Time: 30 min or more (if doubling amount double the time)

Cutting prior to milking the cob

Ingredients:
    5-6 ears corn (10-16 ears)
    2 tablespoons fresh bacon drippings
    (fat from 4 slices bacon if doubling)
   1/2 teaspoon salt (optional or to taste)
    2 teaspoons sugar (optional don't double)
    1/4 teaspoon black pepper

Preparation:
As I said slice the corn from the cob scraping downward to get any remaining corn left near the cob. Heat a heavy skillet (I use cast iron) and add the bacon fat. After wards bring up the heat slowly and cook stirring often. (to keep from sticking) Sprinkle with the salt, pepper, and sugar.
 (serve hot serves 4 to 5)

Good ole cast iron pan.

If you don't have fresh corn I am told one can use corn if ya gotta. I'd go for the frozen niblits over canned and that's when I would definitely add the sugar.

Hush Puppies

There are many recipes some call for more/less milk, butter or sweet (milk), sugar, none onions,none.  How did hush puppies get their name? There are many legends that start with different sources telling how  an African  cook, southern hunters, trappers, fishermen or  civil war soldiers all winding up with similar ending. That of frying golden nuggets of scraps to toss to still/quite the barking/begging dogs. This with the command “Hush, puppy.” each for different reasons. Here are three:

                                                           
 Hush Puppies ( 4 servings)
                                                            Ingredients:  

With green onions

1/2 cup reserved flour from fish fry or
1/2 cup all-purpose flour
1/2 cup yellow cornmeal      
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt                                         
1/4 teaspoon baking soda

1 large egg
1/2 cup buttermilk
1/4 cup minced onion
2 cups vegetable oil

Preparation:
Combine first 5 ingredients in a bowl; make a well in center of mixture.  Stir together egg and buttermilk; add to dry ingredients, stirring just until moistened. Stir in onion.  Pour oil into a 10-inch cast-iron skillet, and heat to 375°. Drop batter by tablespoonfuls into oil,     and fry in batches 3 minutes on each side or until golden. Drain on paper towels, and serve immediately.

Hush Puppies (4-6 Servings)                       

Would you hush for one of these?

Ingredients:
1 cup yellow cornmeal
1/4 cup all-purpose flour                                   
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1 small onion (finely chopped)
Oil for deep-fat frying

Directions:
In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm.
                                                                                                                              
 Original recipe (24 Servings)                     
                                                                     Ingredients: 

Don't ya want some?

         2 eggs, beaten
         1/2 cup white sugar                        
         1 large onion (diced)
         1 jalapeno (minced)
         1 cup self-rising flour
         1 cup self-rising cornmeal
         1 quart oil for frying

Directions:
In a medium bowl, mix together eggs, sugar, and onion.        Blend in flour and cornmeal.  Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Banana Corn Fritters

Banana Corn Fritters Recipe adapted from Eating Well.  Cornmeal is a whole grain, made primarily from cornmeal are considered grain foods, to reap as many of the benefits from cornmeal cornmeal, make sure the cornmeal you use is whole and not degermed. Degermed cornmeal loses important nutrients once it is milled, because milling takes away nutritious parts of the grain. Cornmeal is a good source of niacin, thiamine, riboflavin, and vitamins B-6, E and K. It contains 18 amino acids and valuable minerals. This is also better for you as it is "oven-fried" as opposed to deep fried.

Banana Corn Fritters are savory, smoky and slightly sweet. These are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw; dotted with creme fraiche, they make an exotic appetizer.

Recipe makes: 5 servings, 2 cakes each

Banana Corn Fritters

Prep Time: 10 minutes, Active Time: 20 minutes
Total Time: 30 minutes    

Ingredients:   
    1 1/4 cups roughly mashed bananas, (about 3 medium)
    1 large egg
    2 tablespoons milk, or buttermilk
    2 tablespoons canola oil, divided

    3/4 cup yellow cornmeal
    1/2 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper

Preparation:
 Preheat oven to 400°F. Coat a baking sheet with cooking spray.
 Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
 Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

Tips: Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.

Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.


                                                                      

regular banana fritter

Blackened Salmon Po' Boy

Get your mouth around this Po'Boy

Here's another lighter side sandwich also taken from EatingWell. Blackened salmon is great in this sandwich with a spread of Mashed avocado mixed with reduced-fat mayo which creates a cool, creamy spread. (the perfect counterpoint to the spicy salmon and peppery arugula leaves, zesty red onion and cool tomato slices) The Cajun-style salmon is grilled so there is no need for any added cooking oil. (Catfish is another tasty choice in place of the salmon but you'll need to use a grill basket to keep the fish from breaking apart makes 4 servings) To  be a true Po' Boy it's gotta be  French bread! 

Looking good

Ingredients:
1 lb salmon fillets (see Ingredient Note***), 
skinned(see Tip****) and cut into 4 portions
2 teaspoons blackening or Cajun seasoning
1 small avocado, pitted *               
2 tablespoons low-fat mayonnaise      
4 crusty whole-wheat rolls, split and toasted
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion

                                                                                 Preparation:

mash 'em up

Preheat grill to high. Oil grill rack (see Tip).**
Mash together avocado and mayo in a small bowl with a fork.
Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, (3- 4 minutes per side)To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.

Tips & Notes:
   * Tip: Although browning is inevitable, less browning is possible if you keep the pit in the avocado half you're storing and wrap it tightly in plastic wrap. Mash with reduced-fat mayonnaise and use as a sandwich spread; any extra toss in salad.

So pretty, silky & smooth

  * *Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
*** Ingredient note: If using wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. 
(Check with mbayaq.org/cr/seafoodwatch.asp)
****Tip: To skin a salmon fillet, place skin side down on a clean cutting board. 

Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Catfish "Amandine"

Since it's now finally spring lets try some of the favs on the lighter side.This recipe I got from Eating Well. A healthier extra-virgin olive oil is added with tad bit of butter for flavor instead of the  usual amount that is normally used in the making the classic almondine sauce. The result is a delicately flavored filet with only a third of the calories, fat, etc of the classic version.of pan-fried catfish fillets.   (makes 4 servings)

Ingredients:
    1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, divided
    1 tablespoon butter
    1/4 cup sliced almonds 

"Amandine"

    3 cloves garlic, thinly sliced
    1/2 cup low-fat milk
    1 large egg, lightly beaten
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon cayenne pepper
    1 pound catfish, cut into 4  
     portions
    2 tablespoons lemon juice
    1 tablespoon chopped fresh parsley

Preparation:
    Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
    Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
    Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
  *  Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.
and along
  * you might choose to add a pinch or more cayenne pepper with the lemon juice in the final step as well also a 1/2 tsp of Thyme that would bump up the flavor.

Apple Cinnamon Breakfast Risotto

Remember back at the beginning I shared with y'all the joke Justin Wilson told about what is a cajun? Well this is an example since rice is used instead of oatmeal. You need to use arborio rice for the proper consistency, of course there should be andouille sausage as aren't many of us vegetarians.                               Prep time 15 min / Cook time 2 hours  (Total time 2 hours 15 min, Serves: 6)

Apple for the teach?

                                                         
Ingredients:
    1/4 cup (1/2 stick) butter
    4 medium Granny Smith apples (diced)
    1 1/2 tsp ground cinnamon
    1/4 tsp ground allspice
    1/4 tsp salt
    1 1/2 cups arborio rice

Dark Brown, Light Brown & Refined Sugar

    1/2 cup dark brown sugar (packed)
    or crystallized sugar cane juice
    4 cups apple juice, at room temperature
    1 teaspoon vanilla
    Sliced Almonds (optional)
    Dried Crasins (optional)
    Milk (optional)

                                                                        
                                                                         Directions:

The Finished Product

Star with coating your slow cooker with non-stick cooking spray. In a large skillet, melt butter over medium heat, add apples, cinnamon, allspice, salt and cook (stir 3-5 min) or til apples begin to release their juices  Transfering to slow cooker add in rice stirring to coat. Sprinkle with brown sugar; add apple juice and vanilla.
 Cook on high 1 1/2-2 hours or until all liquid is absorbed. Cook on high 1 1/2-2 hours or until all liquid is absorbed.

Ladle risotto into bowls and serve hot.
Top with almonds and dried Crasins and drizzle with milk (if desired)
 
•3 Tbsp butter, cold
 •4 medium apples, peeled, cored, diced
 •1 1/2 tsp cinnamon
 •1/4 tsp allspice, ground
 •1/4 tsp salt
 •1 1/2 cups aborio rice
 •1/2 cup brown sugar, firmly packed 
                                                                    or crystallized cane juice                                                           

 •4 cups apple juice
 •1 tsp vanilla extract

Optional toppings
 •dried cranberries
 •toasted coconut
 •sliced almonds
                                  

                                                 
Instructions
 1.Spray crock pot with cooking spray.
 2.Melt butter in large skillet over med-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to crock-pot.
 3.Add rice and stir to coat. Sprinkle brown sugar evenly over top of rice. Add apple juice and vanilla.