Tuesday, April 5, 2011

Multigrain Porter Bread

This bread came out better than I thought it would because I am not a fan of porter beers.  I find them to be to bitter.  It came out slightly sweet, with a pleasant bitter aftertaste.  The whole grains in the bread give a nice chewiness and interesting texture.  I did the dough in my bread machine, set for dough only.  It is a sticky dough.  I had this with a very hearty lentil stew.  It was a warm, comforting and earthy dinner for a rainy day.

Mulitgrain Porter Bread

12 ounces of a porter or stout type beer ( I used The Duke of Winship from Middle Ages Brewing)
2 tablespoons of wild rice
2 tablespoons of millet
2 tablespoons of steel cut oats
2 tablespoons of wheat berries
2 tablespoons of spelt
2 tablespoons of quinoa
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon salt
3 cups bread flour
4 tablespoons yeast

In a small saucepan, combine the whole grains, the beer, the salt, the butter and the sugar.  Bring to a boil and cook for 5 minutes.  Turn off the heat and let the mixture sit until completely cool.  Pour the grain/beer mixture into the bread machine, then add the flour and yeast.  Set for dough only.  When it has finished in the bread maker, you can either finish it there or do what I do because I don't like the pan of mine, shape it and bake in a 400 degree oven.  It should be golden brown and sound hollow when you tap the bottom of the loaf.

Tuesday, March 22, 2011

Margarita Cake

Technically, because it uses rum (I'm not a tequila fan), I think this is a daquiri cake.  Whatever, go make it.  I haven't yet, hence the lack of a photo.  But I plan on it.  You should too,  right now.
A note about the rum... I chose Prichards because A) It's good.. reeeeeally good and B) He's local and I try to support local products.

Cake part
  • 1 package of cake mix(white, yellow, orange or lemon)
  • 1 package unsweetened lemonade mix (Kool-Aid)
  • 1/2 cup vegetable oil
  • 1/2 cup frozen Bacardi margarita mix, divided
  • 1/4 cup water
  • 4 large eggs, lightly beaten
  • 1/2 cup Prichards rum (why is the rum always gone?!?)
  • 2 tablespoons triple sec
 Soaking syrup
  • 1 can sweetened condensed milk
  • 1 1/2 tablespoons Prichards rum
  • 1 tablespoon triple sec
  • 1/4 teaspoon lime zest
  • 1 tablespoon lime juice
Preheat your oven to 350 degrees.  Lightly grease and flour a 9x13 inch pan and set it aside.  Combine the cake ingredients in a medium mixing bowl.  Mix your cake ingredients together for five minutes with an electric mixer on medium speed.  Pour the batter into your prepared pan and bake towards the middle of the oven for 25-35 minutes, or until a toothpick inserted comes out clean.  While the cake is baking, mix up the soaking syrup ingredients.  When the cake comes out of the oven, and while it is still hot, poke holes all over the to of it using a chopstick, skewer, straw or whatever you have handy that will poke holes.  Pour the syrup evenly over the top.  Refrigerate overnight.  Before serving, spread whipped cream or whipped topping over the top.  Garnish with some lime wedges and/or strips of lime zest. 


Monday, December 6, 2010

Chicken and white bean chili

Chicken and white bean chili photo copyright Christy Pringle
This white bean chili is a hearty stew that's perfect those cold dreary days. Adjust the type and amount of green chili's to suit your taste. I used canned diced green chili's found in the mexican aisle of the Wal-Mart in Fayetteville. Feel free to substitute fresh chili's, such as pablano. If you would like it a bit spicier, add in a jalapeno or other, hotter, chili. If you would like it milder, substitute green bell pepper. The Mayocoba beans, or Peruvian, beans are also found in the Mexican food aisle of Wal-Mart. If you can't find these beans, you can substitute any white bean you like or can find.
Make it fast tip: Use a store-bought rotisserie chicken and canned beans. Make sure to drain and rinse the beans well. Using these already prepared items will cut the cooking time down to only about 30 minutes.
White bean Chicken Chili
  • 1 tablespoon oil
  • ½ cup diced onion
  • 2 tablespoons minced garlic
  • ¼ - ½ cup diced green chilis
  • 1 pound of mayocoba beans, soaked overnight in water
  • 3 cups of diced cooked chicken
  • ½ teaspoon cumin powder
  • water or (low sodium) chicken broth to cover, about 2 quarts or to cover
  • salt and pepper to taste

Heat the oil in a large pot. Add in the onions, garlic and peppers. Cook the vegetables until the are softened. Add in the rest of the ingredients, and bring to a boil. Let the mixture boil for about 10 minutes. Reduce the heat to low-medium low and let simmer for 2-3 hours, or until the beans are tender. Serve with cornbread, tortillas or spoonbread.

Tuesday, October 26, 2010

Southern Fried Catfish

Catfish has long been a staple, and considered “poor people food” here in the South. It has been gaining popularity with chefs around the country as a versatile and flavorful protein. This is a basic fried fish recipe that will work for any fish.
The masa is finer than corn meal and so eliminates the need for mixing flour with it. This gives you a stronger corn taste. If you would like a lighter corn taste, mix it with flour, a half and half mixture. (2 cups flour, 2 cups masa). Kroger in Tullahoma recently had their colossal catfish fillets for $2.99 a pound. They are huge fillets, weighing in at about 1 pound apiece. You will need to cut them into smaller serving pieces and that will fit into your pot or fryer.

  • 1 pound of catfish filets
  • salt
  • pepper
  • garlic powder
  • red pepper sauce (Tabasco, optional)
  • 1 cup milk
  • 4 cups masa de harina (Maseca)
  • oil for deep frying, preferably peanut

In a large, heavy 5 quart pot ( a cast iron dutch oven works best), heat the oil to a 350 degrees, using a deep frying thermometer. Adjust the your heat to maintain the temperature.
Sprinkle the fillets with the salt, pepper and garlic powder. Pour the milk into a shallow dish, big enough to accommodate the fillets. Stir in the red pepper sauce if you are using it. Put the masa in a separate shallow dish. Dredge the fillets in the masa, then milk then back into the masa. Set on a cooling rack for 5 minutes to rest.
Carefully and gently add the fillets to the hot oil. Don't crowd the pot or the temperature of the oil will drop to much and you will have greasy fish. Fry the fish until it is golden brown, about 5-6 minutes. Remove to a cooling rack placed over a sheet pan lined with paper towels. Do this with the rest of the fish. Serve immediately with either a seafood cocktail sauce or tartar sauce.

Thursday, August 12, 2010

Fresh Peach and Blackberry Cobbler

When I originally made this, I used half the amount of fruit.  This made for WAAAAAY to much of the pastry part.  So I doubled the fruit and it was so much better.  I've also made it using blueberries which is also an awsome combination..
Fresh peach and blackberry cobbler
  • 2 cup sliced peaches
  • 1 cup blackberries
  • sweetener of choice,to taste
  • 2 teaspoons cornstarch
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup baking mix
  • 1 tablespoon packed brown sugar
  • 1 1/2 tablespoons butter
  • 1/4 cup milk
  • 1/4 cup chopped toasted pecans (optional)

Preheat oven to 350 degrees.  Spray an 8x8 baking dish with nonstick spray.  If you are using fresh peaches, you will need to peel them.  Do this by plunging them into boiling water for a few seconds, the skins will slip right off. Slice them by cutting down to the pit, then gently prying the pieces off with your fingers or your knife.  Place them into a bowl and add the blackberries, sweetener, cornstarch, cinnamon and ginger.  Gently toss together until well combined.  In a small bowl, measure out your baking mix.  Add in the brown sugar and stir to combine thoroughly.  Using a fork, mash the butter into the mix.  Stir in the milk.  Spoon the fruit mixture into your baking dish.  Dollop the dough onto the top of the fruit, leaving little gaps in the top.  If using, sprinkle on the chopped pecans.  Place in the oven and bake for approximately 25-30 minutes.  Serve hot topped with ice cream or at room temperature with whipped cream.

Monday, June 14, 2010

Cucumber and tomato salad recipe

Summer 's here and the time is right for.... salads. Crisp, cool salads. They go perfect with all of your summertime grilling favorites, be they hot dogs, brats, hamburgers or chicken. Whatever your favorite thing to throw on the grill, beat the heat this summer and throw together this easy cucumber and tomato salad. It uses bottled salad dressing so is super easy to put together at the last minute. The bright colors of the fresh from the garden veggies make it look as good as it tastes!
Cucumber and tomato salad recipe

Friday, June 4, 2010

Twice Cooked grilled brisket

Brisket is a cut of beef that takes long slow cooking. You see it being used all the time in barbecue competitions, including the Jack Daniels World Championship Invitational Barbecue competition. If you don't have the time, or the equipment, to slow smoke your brisket, try this twice cooked method. The meat is first slowly braised in your oven for 3-4 hours, then put over hot coals and hickory wood chips to finish. The result is a perfectly cooked brisket with a nice smoky flavor. Save the resulting braising liquid for a sauce to pour over the finished beef. The oven portion of this recipe can be done the day ahead. Just take the brisket out of the refrigerator and let it come to room temperature before smoking it.

Twice Cooked Brisket

* a 4 pounds of beef brisket
* 1/2 cup sliced onion
* 3 cloves of garlic, crushed.
* 3 tablespoons Worcestershire sauce
* 1/4 cup dry red wine
* 1 tablespoon ketchup
* 1 tablespoon maple syrup
* 1/4 cup honey
* 1/4 cup balsamic vinegar

Preheat your oven to 250 degrees. Place the brisket fat side down on heavy duty aluminum foil, large enough to hold the beef and have plenty to fold and wrap around it. Rub the top side of the meat with salt and pepper. Smear on the garlic, and scatter on the onions. Bring the foil up around the meat and onions, but don't close it yet. Pour in the wine and Worcestershire. Carefully close up the foil tightly to seal in the liquids and enclose the meat. Place it seam side up in a pan, deep enough to catch all the juices if the seal isn't good or a hole is developed. Braise in the oven for 3-4 hours, or until the meat registers 140 on a meat thermometer. Remove from the oven and let it cool in the juices. When cool enough to handle, carefully open the foil and pour the juices into a sauce pan. Stir in the ketchup, syrup, honey and vinegar. Bring this to a boil. Reduce the heat to low and let the mixture reduce by half. It should be syrupy. One hour before you plan to serve, light your fire, if you are using a charcoal grill. If you are using a gas or electric grill, you can wait until about 45 minutes before you plan on serving. The fire/elements should be a medium heat. If you have a thermometer on your grill, it should register about 300. Prepare your chosen wood chips according to the package directions. When the charcoal or gas grill is ready, place the chips on your fire or element according to manufacturers directions. Let the chips get started. When the wood starts to smoke, place the meat on the grill, fat side down and close the lid. Allow to smoke on the fat side for 15 minutes. After 15 minutes, flip the meat over and smoke for another 15 minutes. Be careful, you don't want to over cook it. You are basically just warming it up and giving it a smoky flavor. The meat is already cooked. Remove from the grill and let it rest for 15-20 minutes. Slice across the grain and serve with the sauce.