Showing posts with label Cornbread stuffing. Show all posts
Showing posts with label Cornbread stuffing. Show all posts

Thursday, March 6, 2014

Buttery Cornbread with Mango and Jalapeno @LucyBurdette and a #Chat







LUCY BURDETTE: First things first--congrats to Daryl Wood Gerber and Peg Cochran for their new books this week--can't wait to dig into those!

Readers of this blog may not realize what goes on behind the scenes in this blog--maybe it's like sausage-making, right? Better not to know too much:). But my pals at Mystery Lovers Kitchen had a funny chat online last week--we thought you'd like hearing a little of it...the wacky minds of mystery-writing foodies. We're always thinking of you!

SHEILA: I'm still taking pix for this Friday's post. Do we all just take pix at every meal? I took a picture of my drink at a restaurant last night. Weird.

MARY JANE aka VICTORIA: Pix all the time! Not even the vegetables have any privacy, Sheila.

LUCY: Definitely no privacy for YOUR vegetables MJ! My husband gets alarmed if I don't take pix--he thinks the meal will surely be sub-par:)

KRISTA: LOL. I take pics of other things, too. Snowy limbs, flowers, birds, funny stuff I see. You just never know what you’re going to need.

MARY JANE: Right now there are guys trimming branches around our Hydro lines (as electric lines are called up here in Ontario.) I'm taking pictures. They are waving--probably dangerous. Not sure how to make this into a blog unless it's I'm Sure Glad I Have My Job.

SHEILA: Did you take them snacks? How about a post on what linemen eat?
 

Okay, back to the business of recipes. I'm a few months late with this cornbread recipe--you could have used it last fall when you were making your stuffed pumpkins and cornbread-sausage Thanksgiving stuffing! But after the winter most of the country has had, I decided to jazz it up with a go-away winter zippiness that comes from mangos and jalapenos. We've had some fabulous mango bread from our local bakery, Cole's Peace in Key West, and I thought, why not cornbread?

INGREDIENTS

3/4 cup cornmeal
3/4 cup flour
1 and 1/2 Tbsp baking powder
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt

2 large eggs
1 and 1/2 cups milk, plus 1 Tbsp white vinegar
3-4 Tbsp butter
1 jalapeno pepper, chopped
1/2 ripe mango, chopped 

Mix the dry ingredients. Add the vinegar to the milk and wait a bit for it to thicken. (I've given up buying buttermilk, as I wasted too much of it.) Beat the eggs into the milk, add this to the dry mixture and stir until combined. Then stir in the mango and pepper.

 
Meanwhile, heat the oven to 400 degrees. Drop the butter into the 8x8 inch pan you will use to bake, and melt it by popping the pan into the oven for a few minutes. Pour the cornbread batter into the prepared pan and bake 15 to 20 minutes until slightly brown. Serve hot, with more butter if desired. (We found we didn't need it.)

It was wonderful with chili, but I bet it would be delicious with eggs or all by itself as a mid-afternoon snack. Heated up with a little honey slathered on?













Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE is in stores now!

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:) 




PS I should warn you all that I'm taking a two-day class in 
iPhonography--that is how to take better photos with my iphone. Snapseed, Hipstamatic, Dynamic Light, Image Blender...oh my poor brain is spinning...See what you think about this piece of mango cornbread, compared to the one above...I'm going to try some things out on you, and hopefully the photos will get better, not worse!

Thursday, November 21, 2013

#Thanksgiving Cornbread and Sausage Stuffing @LucyBurdette



LUCY BURDETTE: 

Hurray for Thanksgiving week on the MLK blog, where we share some of our favorite holiday recipes. I called stuffing!

I was interviewed for a podcast earlier this month--after hearing about my books and food and Key West, the interviewer wanted to know what kind of food I loved the most. I was a little torn--would it be disappointing to hear from a culinary mystery writer that her favorite dish is something children love?? In the end, I told the truth: I almost always order macaroni and cheese when I see it on a menu.

All that to say, that you won't be surprised to hear about my favorite Thanksgiving stuffing recipe either, featuring cornbread and sausage. I've made oyster stuffing--it was special and fantastic, but this is my preference--and no one turns their nose up at it!


1 pound bulk sausage, crumbled and fried
1 large onion, chopped
2-3 sticks celery, chopped fine
4 tablespoons butter
1 recipe cornbread, crumbled (make this a day ahead)

2-3 cups cubed whole grain bread, stale is good!
8 oz mushrooms, chopped

Chicken broth 


Cook the sausage until well done, breaking it into small pieces as it cooks. Drain the sausage well on a plate covered with paper towels. Wipe the frying pan clean and melt the butter. 









 
Add onions and celery and sauté several minutes until soft. If you have some fresh sage leaves, you may cut those into slivers and add them at the end.






 

Add the sliced mushrooms and cook until they give up their liquid. (I used baby bella for a little more color and flavor.)










 








 Now crumble the cornbread and mix it with the cubed bread. Use any recipe you like for the cornbread--I often cook something like chili a night or two before Thanksgiving and then steal a couple squares to have with it.


Mix everything together and turn this into a buttered dish. Moisten with chicken broth until you reach the consistency you prefer. I no longer stuff the turkey itself--I bake this for 30 minutes at 350, once the turkey comes out of the over and while I'm making gravy.  

And happy Thanksgiving everyone! May your holiday be chock full of friends, family, and amazing food! xoxo Lucy

And here's some breaking news: I have one galley copy of Murder with Ganache to give to one of our wonderful MLK readers. Here's the way to enter the drawing: Share this post, using Pinterest or Twitter or Facebook or ???, then let me know in a comment that you've shared it. That's it! Good luck!












Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)





Thursday, October 24, 2013

#Halloween Week! Lucy Burdette's Cornbread, Leek and Bacon Stuffed Pumpkins




LUCY BURDETTE: We're having Halloween Week on the blog this week--BOO! Tune in every day for a recipe of the season to serve to your goblins and ghosts. Tonka and I practiced with our hot dog costumes--we'll be wearing these in the Key West wiener wonderland parade in January, but Halloween seemed like a great time to try things out!

  And now on with the food....

I remember from years ago having a recipe for a big baked pumpkin. Maybe it was filled with soup? Maybe from the cookbook LAUREL'S KITCHEN? But I couldn't find anything similar to my memory. (Oh sigh, isn't that the case more and more these days?) 

I did find a Dorie Greenspan recipe for baked stuffed pumpkin--hers contained bread cubes, garlic, cheese and cream. I tweaked this to make it more savory. But you can add and subtract ingredients, according to what you like. (I considered adding sausage and apples and maybe some dried cherries...)

In photo above, see the unsuspecting pumpkins, thinking they will be part of the Halloween decor, not the dinner!

Ingredients

2 smallish sugar pumpkins, about 2 1/4 pounds each
3 slices bacon, fried and crumbled
2-3 leeks or an onion, cleaned and chopped
3 stalks celery, chopped
2/3 recipe of cornbread (8 x 8 inch pan), crumbled
4 oz shredded cheese (I used swiss and cheddar)
Fresh dill chopped, as desired
chicken broth as needed

Wash the pumpkins and cut out the lids as if you were making jack-o-lanterns. Clean out the innards, saving the seeds to roast, if desired.





Fry the bacon, crumble. Saute the leeks and celery in olive oil over low heat until they are soft. Crumble the corn bread in a bowl, add the bacon, vegetables, and cheese. Combine all this nicely and moisten with chicken broth until it's the consistency of stuffing--not too dry and not too wet. I used about 3/4 cup.


Stuff the pumpkins and cover with foil. Bake in a 350 degree oven for one and a half to two hours. (Mine took two.) You will have to check for done-ness
as time will vary based on size of the pumpkin. You should be able to easily poke a skewer through the flesh. Remove the foil for the last 15-20 minutes so the top of the stuffing crisps up. I served this cut in quarters with a grilled pork loin and some roasted green beans. 

Happy Halloween!




Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)