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Thursday, January 16, 2014

The Waffles House

I love me some waffles and I know you do too. So I found Three of the best ones you can try in your home when you have that waffles attack.I also have a homemade syrup recipe to share with you to pour over your
waffles,pancakes or French toast.


Syrup comes in many thicknesses and flavors. Store bought pancake syrup often has too many preservatives and not enough flavor. I desided one morning to making my own syrup, because I did not wanted to go out to the store ( good reason right) Well making your own syrup from natural ingredients allows you to know exactly what's in it. You can also adjust the intensity of the flavor and the thickness to your preferences and your family liking.

Instructions

Place the brown sugar in the saucepan. Slowly add the water. Stir gently until the sugar is completely dissolved. Place over medium heat and stir frequently.




Add the granulated sugar when the brown sugar mixture is warm but not hot, stirring constantly as it is added. Continue to stir after all of the sugar is added. Make sure there is no sugar on the bottom of the pan that has not dissolved.


Stir in the vanilla and maple extracts when the sugar mixture begins to simmer. Stir gently until the flavors are completely mixed in.


Bring the mixture to a gentle boil and hold it there for 1 to 2 minutes. Reduce heat and simmer the syrup for about 15 minutes. If you cook it longer the syrup will be thicker; if you cook it less it will be thinner.



Remove from heat and serve immediately over pancakes, waffles, or French toast. Store any leftover, cooled syrup in a covered jar, an old syrup bottle that has been cleaned or a mason jar. It will keep for several weeks in the refrigerator.

The First Waffles

Sweet potato waffles  : (adapted from Alton Brown’s recipe)


1 c. sweet potato puree
2 c. flour
1 T baking powder
1/2 tsp. salt
6 egg whites
1 1/2 c. milk
1/4 c. brown sugar
1/4 c. butter melted
1/2 T. orange zest
Whisk together flour, baking powder, and salt in one bowl.

In another bowl, mix the sweet potatoes, milk, brown sugar, butter, and orange zest.  Make a well in the center of the flour mixture and add the wet ingredients until combined.  Beat the egg whites until stiff peaks form. Add the egg whites into the sweet potato mixture a 1/3 at a time. It will be thick! Set up your waffle maker and go!

Next One

Zucchini Waffles : Source: Adapted from The Perfect Pantry. (Fool The Kids With One).



Ingredients

1 large zucchini, ends trimmed
1-1/2 cups white whole wheat flour (or all-purpose unbleached flour)
1 Tbsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1/3 cup sugar
1-1/2 cups milk
2 large eggs
1 tsp. pure vanilla extract

Preheat waffle maker to 400°F.

Grate the zucchini on the large holes of a box grater. Use a strainer or dishtowel to then squeeze some of the moisture out of the zucchini, then set aside.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.

In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the flour mixture), and beat until smooth. Fold in the zucchini and mix well.

Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker (generally about 1/2 cup per waffle), and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.

Serve hot, topped with butter and maple syrup.


Last One

Caramelized Banana Waffles


Slightly adapted from the Brûléed Banana Waffles recipe from the Chobani Vanilla Greek Yogurt container
( I love this one because sometime I don't eat syup).

INGREDIENTS:

2 1/4 cups vanilla Greek yogurt, divided
1/4 cup instant oatmeal
1 cup buttermilk
1/4 cup canola oil
1 large eggs
2/3 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 bananas, halved and chopped
3/4 cup orange juice
1/4 cup toasted, slivered almonds
DIRECTIONS:

Mix 1/4 cup yogurt with oatmeal. Add buttermilk, oil and egg.
Mix flour, cornstarch, baking powder, baking soda and salt. Combine with yogurt mixture. Cook in a greased waffle iron.
Brown bananas in a greased nonstick pan over medium heat for 2 min. Flip, add orange juice, cook 30 seconds.
Serve over waffles with more yogurt and almonds.


Wednesday, January 15, 2014

Lemon Cake

It’s buttery yet lemony, and nearly every granule of sugar has been countered by fresh lemon taste. It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share.


Lemon Cake

Adapted from ‘Barefoot Contessa Parties!’WOW!!! so much love favor you will enjoy like the sun shine.

Yield: 2 loaf cakes (or one bundt)

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.









Monday, January 13, 2014

Blackberries Cobbler

 Black berries are so good just eating by themselves.... but even better in a pie or a juicy cobbler

Let's make a easy cobbler



Ingredients:

6 to 8 cups fresh or frozen blackberries




1 1/2 cups granulated sugar and 1 stick melted butter



Add to the mixture and stir well

1/4 cup corn starch 

2 tablespoons fresh-squeezed lemon juice

1 to 2 tablespoons blackberry liqueur, optional



Adding sugar mixture and blend together and pour in a baking dish




Roll out your pie crust to fix your baking dish....1 box ready made pie crust


Lay on top and brush the crust with egg yolks and bake at 350 until golden brown


If you don't like the seeds just cover the berries with water, boil the berries about 10 mins  on  medium heat.



Take out some of the berries as much at you want. keep the juice and pour the sugar mixture into it then berries juice and pour in a baking dish and cover with crust. you may need a little more corn starch for thickness.( about 1 tablespoon more).


Thursday, January 9, 2014

Deep Fried Chicken


2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture;

2 eggs beaten

1/3 cup water

1 cup hot sauce

Dredging Flour Mixture:

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt

Directions:

For seasoning mixture:

Rinse and pat dry chicken pieces with a paper towel.
In a small bowl, combine 1 1/2 teaspoon salt and 1 1/4 teaspoon black pepper sprinkle chicken on both sides set a side for 10 mins.{ REMEMBER YOU CAN ADD YOUR FAVORITE SPICE AND SEASONING}

For dipping mixture:

in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and add seasoned chicken and squish around to coat thoroughly and refrigerator over night.

After 24 hour let chicken drip on a rack.

Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret  of deep fried chicken don't turn it over).

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.


Tuesday, January 7, 2014

Spicy Beef Bones



Now, I am not a shame saying I can tear up me some good ole neck bones with lots of favor and very tender to the eat. I can pick them up and just love on them until they are all gone from the pot.

Neck bones are a great meat, and the cost is low and can go a long way. If you find them on sale , stock up on them. You can fix them so many ways.


1 large package of beef neck bones or beef




1 medium onion, chopped

1 T seasoning salt and black pepper

Spices ( you can use what you like these are your bones)




    1 teaspoon cayenne pepper

    1 piece cinnamon

    3 dried ancho chillies

    4-5 dried Thai chillies

    3-4 bay leaves

    1 teaspoon (tsp) cumin

    2 mace florets

    1/4 tsp grated nutmeg

    1/4 tsp asafoetida powder

Clean neckbones, removing excess fat, veins and pulpy material. Wash, rinse and place in large pot. Add ingredients and cover with water, adding additional water until neckbones are tender. Let boil down until water is just about boiled out. These neckbones will cause your fingers to be sticky when eating, but you will lick them because it tastes so good.

Saturday, January 4, 2014

Hot Sauce Recipe

Where Did Hot Sauce Originate?

Who does not love hot sauce on Greens and Fried Chicken? Almost everyone does, it is firmly a favorite in many folk diets.Many believe the hot pepper sauce came from parts of Asia like India, while others believe it came Mexico, maybe the Deep South. These areas are greatly famous for their spicy touch on food. The question still retains, where actually was hot chili pepper came from???

Hot chili pepper sauce is said to be Mexico because their cuisine is famous for its bite and spice. A little hot sauce is added in most recipes in their dishes. Certain hot sauces including more flavorsome types such as Chipolata heavy sauces originate from Mexico which give a unique individual flavor.

The evidence to indicate that The Aztecs located in Southern Mexico were using a form of hot chili sauce not for food purposes for some medicines. This means that the modern day hot chili sauce intended for eating was not from Mexico.

Most people believe hot sauces were not only invented but marketed first in India and then became popular all over the world. people just hook on it great taste to foods.People of those areas did not create a unique sauce out of peppers, instead they added peppers into the sauce to add a different meaning to the hot sauce we know and love having today.


Edmund McIllhenny is the person who started the cogs in the hot sauce machine rolling by using his fascination with gardening blooming it seems he went about getting his mitts on some rare pepper seeds to grow on Avery Island near New Orleans. After noticing and enjoy the unique taste from the peppers the prosperity of the Worcestershire Sauce he aimed to make a sauce based on his peppers.

He succeeded in his quest on 1868 and made what can be seen as the best true modern hot sauce which nearly all people still know and love today. Edmund was residing in a town called Tabasco at that time, from where Tabasco Sauce was actually named. It was from the success of Tabasco that lots of other imitators stemming from the Deep South of America started to pop-up including Trappey’s Hot Sauce who had previously been an employee of Edmund.

The spicy taste of hot sauce set on the soulfood table everywhere, and it just good on everything.


Hot Sauce Recipe

1 pound stemmed fresh chiles

jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)    

2 tablespoons kosher salt    

1 1/2 cups distilled white vinegar

(If you want a little soul Add)

4 tablespoon cayenne red pepper

1 tablespoon Garlic Powder

Pulse chiles, cayenne, garlic powder and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

 

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

 

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

 DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.


Friday, January 3, 2014

Lee's & Dee's Barbeque

SOUL FOOD MN | Barbeque

Lee's & Dee's

Express: From the back of a station wagon to a St. Paul institution



Linda Williams (l) and Vickie Nash. Photos by B FRESH Photography and Media.
Lee’s & Dee’s Barbeque Express in St. Paul is a true family operation and is now a second generation business, having been handed over from namesakes Lee and Dee to daughters Linda Williams and Vickie Nash. The original business was born from founder Lee piling coolers of full wings and ribs into the back of his station wagon to feed workers during lunch breaks and bar-goers late at night. Lee and his wife Dee opened their traditional southern restaurant in the Summit-University neighborhood 22 years ago and, it has become a popular spot for people in search of authentic southern food.
While visiting the restaurant during the lunch hour, before the busier dinner rush started, I looked over the whiteboard menu and landed on some dishes I knew I had to try. While the restaurant is known for its barbeque, Lee's & Dee's dishes are definitely soulful. When I asked owner Linda Williams what her definition of soul food was, she replied, greens, pinto beans, and cornbread—in other words, Southern food.

Juicy Ribs
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Lee's and Dee's 

Greens And Cornbread
Lee's and Dee's
©2013 Cheo Smith (text) and Rebecca McDonald (photos)
161 N. Victoria St.
Saint Paul, MN
651-225-9454
Mon-Sat: 11 a.m.-10 p.m.; closed Sunday