Jalapeño Hushpuppies

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A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon seasoned salt

1/2 teaspoon cayenne

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped scallions

1 or 2 jalapeño peppers

2 large eggs

1 cup buttermilk

2 tablespoons bacon grease

canola oil or lard, for deep frying

Instructions

In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.


Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.


Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it’s hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.

Jalapeño Hushpuppies

Dave DeWitt Recipes Leave a Comment

A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon seasoned salt

1/2 teaspoon cayenne

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped scallions

1 or 2 jalapeño peppers

2 large eggs

1 cup buttermilk

2 tablespoons bacon grease

canola oil or lard, for deep frying

Instructions

In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.


Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.


Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it’s hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.

Chimichurri Sauce

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This light, olive oil-based sauce is all you’ll need to adorn that perfectly seared chunk of asado.

Ingredients

6 cloves garlic
1 white onion, finely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 large lemons
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

In a food processor, process the garlic and onion until well mixed. With the motor running, add the parsley, lemon juice, red pepper flakes, and cayenne. Add the olive oil, pouring in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick, about 5 minutes. Use a rubber spatula to scrape the sauce into a bowl, add the salt and pepper, cover, and set aside.

Beef Empanadas

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Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular. 

Ingredients

Mouth-watering beef empanadas

 Crust:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt  
2 tablespoons cold lard
1 egg
1/2 cup milk, plus additional for brushing the pastry

Filling:
2 large onions, coarsely chopped
1 pound ground beef
3 tablespoons lard
1 tablespoon sweet paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
Salt and pepper
2 hard-boiled eggs, chopped
1/4 cup dark or golden raisins
1/4 cup chopped green or black olives

Instructions

To make the crust, sift together the flour, baking powder, and salt in a large bowl; add 2 tablespoons of the lard and crumble between your fingers to combine. In a small bowl, beat the egg, add the milk, and add both to the flour mixture. Mix with a wooden spoon until the dough forms a ball. Divide the dough into 8 parts, form the parts into balls, and roll the balls out on a floured surface into 3- to 4-inch circles, each about 1/8 inch thick. Set aside.

To make the filling, combine the onions and ground beef in a large bowl and set aside. In a saucepan, heat the remaining 3 tablespoons lard, paprika, and red pepper flakes, stirring constantly, until well mixed. Let stand a minute, then pour the lard over the meat mixture. Add the cumin, season with salt and pepper and stir to combine. Let cool completely.

Prepare a charcoal or gas grill for indirect grilling and preheat to 400 degrees F.

To form the empanadas, place 1 heaping tablespoon of filling onto each dough round; divide evenly and add to each round the hard-boiled egg, raisins, and olives.

Wet the edges of the dough with cold water. Fold each round in half over the filling, sealing with the tines of a fork; brush with milk.

Transfer the pastries to a sheet pan, place on the barbecue over indirect heat for 20 minutes, turning several times so the pastry doesn’t burn, until the empanadas are just turning brown on the edges. Remove from barbecue and serve.

Garlic Cheese

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Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. This recipe and others can be found in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

1/2 pound (8 ounces) medium-sharp white cheddar cheese, finely shredded
1/2 pound (8 ounces) Emmentaler cheese, finely shredded
1/4 cup pure sour cream (containing no additives)
1/4 cup full-fat mayonnaise
8 to 10 large garlic cloves, put through a garlic press
1/2 teaspoon ground cayenne pepper or hot paprika (optional)
1/4 teaspoon salt

Instructions

Toss the shredded cheeses by hand in a large bowl. Mix together the sour cream, mayonnaise, pressed garlic, hot pepper (optional), and salt in a small bowl, then add to the cheese, stirring to mix well. Cover and refrigerate at least 4 hours (and preferably overnight) to let the flavors meld. Let the cheese mixture come to room temperature before serving. Use as a stuffing for small firm ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.