Sweet Potato Cornbread ToTry

Posted on by November 4, 2017

SWEET POTATO CORNBREAD

Early Alabamians’ diet mostly consisted of the many dishes that can be made from dried corn. The addition of sweet potatoes makes this cornbread unique and exceptionally moist. The cornbread is already fairly sweet, but the addition of a drizzle of warm Sorghum Butter Sauce makes it over-the-top delicious.

1/4 pound sweet potatoes
1 stick unsalted butter, room temperature
2 cups brown sugar
4 eggs, room temperature
1/2 cup whole milk
2 cups cornmeal
Sorghum Butter Sauce (see below)

1. Peel and chop the sweet potatoes. Boil in an inch of water, covered, until fork tender. Drain the water and mash with a fork. Allow to cool.
2. Preheat oven to 350 degrees.
3. Add the butter and sugar to the bowl of an electric mixer and beat with the paddle attachment until mixture is light and creamy.
4. Remove the bowl from the mixer and stir in the sweet potatoes.
5. Gently whisk the eggs in a small bowl and then add eggs to the sugar-butter mixture.
6. Add the milk and then the cornmeal and stir to combine. Pour into a greased casserole or cast-iron skillet and bake for 50 – 60 minutes, until set and light golden brown on top. Serve warm from the oven with warm Sorghum Butter Sauce drizzled over top. Serves 8.

Extracted from Mobile Bay Magazine where they say “Adapted from the Gulf City Cookbook, United Brethren Publishing House, 1878”.

Cheaper Beef next to Expensive Cuts

Posted on by May 3, 2017

Extracts from AmazingRibs here.

At the rear of the chuck, where it connects to the rib primal there are about two steaks called chuck eyes that are practically the same as the vaunted ribeye, only a lot cheaper.

Loin (Short Loin & Sirloin 17%)

Here’s a section that can challenge the rib primal for primacy when cooked properly. Again, the main muscle is the longissimus dorsi muscle. The longissimus has many popular names in the loin section: Strip steak, New York strip, Kansas City strip, shell steak, loin, and strip loin.

The other main muscle in this primal is the tenderloin, or psoas major. This is the muscle from which filet mignon and chateaubriand is cut.

Strip is marbled and mouth coating, tenderloin has little fat and is the most tender muscle on the steer. Delightfully, the two come together in T-bone and porterhouse steaks.

The T-bone and porterhouse are similar looking steaks with the two muscles separated by a T-shaped section of backbone. One side of the T has a large section of loin and the other has a small section of tenderloin. The difference between the porterhouse and T-bone is the size of tenderloin. Because the tenderloin tapers like a baseball bat and the T-bone is further to the front of the animal, the tenderloin portion is smaller than on the porterhouse, a minimum of 1/2″ wide at the T. The tenderloin on the porterhouse must be a minimum of 1 1/4″ wide, but they can be up to 3″ wide as you move to the rear.

Sometimes tenderloin/filets are left on the T-shaped bone, sometimes they are removed. Ditto for the loin. Interestingly, porterhouse is getting hard to find because the animals are getting so big that a 1″ steak can weigh a whopping 25 ounces.

Tri-tip is the poor man’s tenderloin, and strip loin roasts can be just as good as prime ribs.

Beef Boneless Ribs Info

Posted on by May 15, 2017

(From Chef Resources) Beef Short Ribs can be cut from three different sections of beef. The most common short rib cut is the Back Rib (NAMP 124) which comes from the thick side of the prime rib. A second source, called Plate Short Ribs (NAMP 123 series), is found in the plate primal, which is found in the animal’s forequarter right below the rib primal. The last are called Chuck Short Ribs (NAMP 130) which come from right under the chuck from the first to the fifth rib, and can also go by the name Flanken Ribs. Continue reading →

Chocolate Chip Cookies w/Peanut Butter and Oats ToTry

Posted on by April 28, 2017

Outrageous Chocolate Chip Cookies

Ingredients
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth.
  3. Stir in the peanut butter, vanilla and egg until well blended.
  4. Combine the flour, baking soda and salt; stir into the batter just until moistened.
  5. Mix in the oats and chocolate chips until evenly distributed.
  6. Drop by tablespoonfuls onto lightly greased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Pop’s Dill Dip ToTry

Posted on by April 27, 2017

By Pop’s at SMF.

A “killer dill dip” he made with his father and sold in their meat market.

1 pt. sour cream
1 pt. mayonnaise
2 tbsp. dill seed
2 tbsp. minced onion
2 tbsp. dried parsley flakes

Mix and let set overnight.
Add chopped dried beef an hour before serving.

We usually hollow out a pumpernickel or pump/rye 2lb. loaf, cutting up what was taken out and filling the cavity with the dip. Once the cut up pieces are gone, break off the ‘bowl’ and eat it too!

This was cut down from a deli recipe we’d sell from the counter by the pound, it was about 200 lbs. a day during the holidays per store!

He offered this to use with Dried Beef.

New Burners for Gas Grill

Posted on by May 8, 2017

4/26/2017 – Ordered two new burners for the gas grill from:

Grill-Parts.com,
26815 Kanis Road
Little Rock, Arkansas, 72223
(501) 821-4050

Product ID   Product Name              Price  Quantity    Total
CIT             Cast iron burner.          $28.22       2         $56.44
Subtotal : $56.44
Shipping : $0.00
Total : $56.44

Additional Information
grill_brand : Cooks Corner
grill_model : CCJ?KW
gas_type : LP (Propane)

Cheese and Eggs Smoked

Posted on by May 8, 2017

4/23/2017 – A cool front blew through last night and we have the last really cool day of spring. When the wind began to blow about 1:30 AM I thought I should try cold smoking the cheese blocks still around and some hard boiled eggs. At 1:30 AM took the cheddar, Monterey Jack and Pepper Jack cheese blocks out of the refer to come to room temp. Also added a small square thin block of Parmigiano rigatoni cut from a piece of rhine. At 4:30 am boiled 5 eggs. Continue reading →