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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Sunday, July 1, 2012

While i am drifting, floating, falling

i am also preparing for a 4th of july pinic,
but have been tired.

First was the brisket
a double old school Brisket.

Cooked over slow smoke for 14 hours.

This is backyard brisket at its best.

Then the corn bread,
my Greek inspired cornbread.
On a scale of 1 to 5, it rank a 10 in difficulty.
I have done this correctly 5 times,
i have failed three
and this Sunday made 4.
I hope i feel better tomorrow!

The recipe:

(Greek inspired!)

You can play a little with this recipe, but if you go overboard, it will not rise

i have added 1 cup cooked grits (for texture) and 1 tablespoon of granulated sugar (to increase sweetness) and substituted 1 can of creamed corn (time and texture) without it falling on me.

4 sticks of softened butter
8 eggs - separated
1/8 teaspoon cream of tarter
2 cups Maseca (cornmeal)
3 tablespoons Baking Powder
2 cups half & half
1/2 cup sour cream
1 cup corn (thawed frozen or canned)
2 teaspoons salt
1/2 cup diced cilantro
1/2 cup chopped chives
2 Chipolte peppers (diced or shredded)
8 oz shredded cheese

Beat egg whites with cream of tartar until just stiff and set aside
Beat egg yolks until thick and then add butter and whip
Mix in half & half and sour cream and continue to beat,
Mix Corn Meal and baking powder,
Fold in salt, corn meal and corn meal mixture
Fold in corn, cilantro, chives and poblano peppers
Fold in the egg whites
Pour into large 9 x 12 pan and bake at 350 for 40 minutes
Top with the shredded cheese and continue to bake an additional 10 minutes
The edges should be just golden.
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