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What is/was for dinner?
- Thread starter Gutwrench
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Aubergine (eggplant) onion and garlic have already been put out beside the sink prior to a spot of chopping, dicing and slicing by the carer; she prepares a lovely dish with aubergine, which I must say I am looking forward to.
A hush puppy is flour and cornmeal, seasoned and fried. It’s commonly served with fried fish.
I used: flour, yellow cornmeal, cayenne, sugar, salt, garlic powder, buttermilk, egg, one small finely chopped(or grated) onion, and 2-3 thinly sliced green onions.
Do bear in mind that not all hush puppies contain flour! Many a Southern recipe is cornmeal only, so they make for a nice gluten free side dish! I actually prefer my cornmeal products (cornbread, hush puppies, Johnny cakes, etc) flour free. The real key is to use a good stone ground white (or yellow, if you lean that way) cornmeal. The mass produced stuff in the stores is right out!
[doublepost=1545153260][/doublepost]Dinner last night was a roasted chicken, (heavily seasoned with Shawarma spices and Himalayan Pink Salt and fresh ground pepper), zucchini baked with olive oil and parmesan, and some gluten free Mac 'n Cheese.
Edit: Forgot to add that we had copious amounts of a really nice tzatziki sauce for dippingthe chicken in. It was really a nice condiment for the shawarma chicken!
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Thank you for the information. This was the first time I made hush puppies so I’m quite the novice. I researched quite a few recipes most contained flour but as you said some did not. Many called for self rising cornmeal which I could not find anywhere in town. Sheesh.
In that I couldn’t find it anywhere that’s my only alternative. Baking powder plus salt. Sounds simple.
Regular cornmeal like Quaker tends to be course ground. I like that sometimes. Otherwise, buying it from the organic section of the market is a good option. It’s usually packaged in bags with windows so you can see and feel the different grinds.
Bob’s Red Mill and Arrowhead Mills are easily found brands here.
Yeah, getting good cornmeal or even flour is difficult in many places. The mass produced stuff is, by and large, crap. I order mine from a mill in Kentucky. The cornmeal and flour and grits I get from them are inexpensive, but they do make some money off of shipping. Well worth it, though. Self rising cornmeal and flours are a Southern kitchen staple for many families. They are easy to work with when you're in a hurry. If you don't use them it's just a matter of adding sifted baking powder and baking soda to the mix. Nothing too difficult. You can try these folks for self rising or just plain cornmeal and flour, (their grits are superb). They use the best grains I have ever tasted! When I lived in their area you could get their stuff everywhere. Nowadays I have to order it. Well, worth it, though! 5 pound bags of stuff last me a while!
http://www.weisenberger.com/
Dinner will be a soothing and warming Spanish dish.
Chorizo, pimentón, potato, onion, garlic, stock, olive oil.
Chorizo, pimentón, potato, onion, garlic, stock, olive oil.
https://en.wikipedia.org/wiki/Zander
https://en.wikipedia.org/wiki/Beignet
Not a special preparation, the fish came from Russia.
Sautéed onions, and garlic, followed by sautéed diced chorizo and potatoes (in that order); then, pimentón was added along with stock. Now, it is bubbling away gently for a further twenty minutes.
Oh you mean the conversion? It's available, but you need to look for a table that says "If you need 1 cup of self-rising, you must use this amount of cornmeal plus this amount of baking powder, plus salt."
Bob's and Arrowhead Mills are my go to brands for ground grains or seeds. Higher quality, fresher, plus the uniformity between the grounds is impressive.
I couldn’t find self rising cornmeal, so my only alternative is making it. Thank you. I did find several links and will try it all again later.
My plan is to make a holiday bread-fritter-thing. It’s been a family tradition for generations. I should have all the ingredients, but need to confirm cardamom seed. The biggest hurdle is finding the molded solid cast iron skillet to make it in. That, I’m afraid may be impossible and they’re very difficult to find in solid cast iron anymore.
Sounds great, the fritter sounds like a similar thing my mom made called loukomades. BTW I have a cast iron wok and it's terrific.
Put in a call to our favorite (and essentially private) restaurant to see what’s on the menu. Seems that lamb curry is what’s for dinner tonight.
They mostly do take out or delivery, except for breakfast, when a few folks eat in. Otherwise, as in Friday night (Date Night for us), we’re the only ones dining in. Hence, our private restaurant. For now, at least.
They mostly do take out or delivery, except for breakfast, when a few folks eat in. Otherwise, as in Friday night (Date Night for us), we’re the only ones dining in. Hence, our private restaurant. For now, at least.