Fwd: Finishing Pork Butt and Hush Puppies/Paula Deen Recipe
John Douglas
-------- Forwarded Message --------
| Subject: | Finishing Pork Butt and Hush Puppies/Paula Deen Recipe |
|---|---|
| Date: | Mon, 22 Mar 2021 09:25:16 -0500 |
| From: | John Douglas <JohnD...@cox.net> |
| To: | Kevin Cleek <kjc...@earthlink.net> |
Thanks Kevin, I can get GF corn bread and flour. it is amazing the number of GF products today vs what was available when she was first diagnosed with celiac. We first bought two slices of GF bread that was in a plastic carton with a packet to keep out moisture for $5 bucks and it tasted so BAD that she cried thinking this was how it was going to be for now on. She was on a GF/dairy free diet.......try cooking for someone with those restrictions and also having to read every label to see what was in it.
On most products today they are OK, but it is still not as good IMO.
Now, for BBQ, I would say the thing I learned on this list that got has gotten me the most praise in BBQ smoking was adding some apple cider vinegar and red pepper flakes while pulling pork butts. I have had multiple people say it is the best they have ever had and ones son had a BBQ joint. it is just that simple addition that kicks it up a few notches. Be careful though, too much and it just tastes like vinegar........ask me how I know that? :)
John
Kevin Cleek wrote on 3/21/2021 4:10 PM:
I make corn bread that uses one cup each of wheat flour and polenta-grind corn meal. It takes 1 tablespoon for the two cups of grains. You might want to start at about that rate of use. I didn't know the lack of gluten would still allow an all-corn bread. At any rate, I suspect that purchasing ground corn for polenta, which is coarser, might be less likely to be processed with wheat products. Here's a gluten-free all corn recipe that might work, though I haven't tried it. It uses about the same proportion of leavening agents to flours as a normal wheat/corn cornbread recipe. You could take a coarsely-ground polenta corn and mill it to a finer grind in a food processor or mill. https://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread. https://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/
Kevin
On 03/21/2021 1:43 PM, John Douglas wrote:
I would like some help on this one, my wife cannot eat gluten and if cornmeal is processed in a factory with wheat we can't use it. So I don't know whether self rising cornmeal is GF. OK, my question is what and how much " b soda, powder, etc" should I add to make the corn meal self rising. I'm wanting to make some for her.--
TIA,
John
PS: Look at how close Steve's address "@covad.net is to covid.... small world.
Also, anyone know where or what Gary W has been up to?
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-------- Forwarded Message --------
Subject: Re: [bbq] Hush Puppies/Paula Deen Recipe Date: Thu, 20 Feb 2003 11:04:05 -0500 From: Steve <wood...@covad.net> Reply-To: b...@thesmokering.com To: b...@thesmokering.com
Hush Puppies Recipe courtesy Paula Deen 6 cups peanut oil 1 1/2 cups self-rising cornmeal 1/2 cup self-rising flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 small onion, chopped 1 cup buttermilk 1 egg, lightly beaten Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Yield: 35 hush puppies Prep Time: 10 minutes Cook Time: 20 minutes Difficulty: Easy Steve wrote: > Paula Dean made some good lookin hushpuppies on the food channel the > other day. I believe she used self rising flour and self rising > cornmeal. I'll look it up later and post when I get a chance. > > Steve > > Gary Wiviott wrote: > >>OMJ, >> >>Good looking hush puppies, but I hear from Big B Bruce Cook that Big Jim's >>best hush puppie recipe the one with tuna. >> >>Hummmmmmmmmmm, Tuna. I'll post the recipe under separate cover along with >>the hush puppie recipe that I usually make, one by Alex Patout of New >>Orleans fame. >> >>Regards >> >>Smoking in Chicago, >>Gary >> >>From: "James H. Anderson" <ole...@atlantic.net> >> >> >> >>>Everbody, >>>My special recipe for hush puppies wuz requested. Sorry bout that but I >>>ain't got none that be mine. Take heart though, here are the ones >>>requested. Only thing is that they wuz made up by Big Jim -- not Ole >>> >>> >>Jim >> >> >>>but here they is anyhow. >>>OMJ >>> >>> >> >> >> >>---------------------------------------------------------- >>The Smoke Ring BBQ Mailing List >>To unsubscribe, e-mail: bbq-uns...@thesmokering.com >>For additional commands, e-mail: bbq-...@thesmokering.com >>Visit the list member's website: http://www.bbq-porch.org >>Sponsored by The Smoke Ring - http://www.thesmokering.com >> >> >> >> >> > ---------------------------------------------------------- The Smoke Ring BBQ Mailing List To unsubscribe, e-mail: bbq-uns...@thesmokering.com For additional commands, e-mail: bbq-...@thesmokering.com Visit the list member's website: http://www.bbq-porch.org Sponsored by The Smoke Ring - http://www.thesmokering.com
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Best Regards,
John D
Michael Chester
This is a recipe from Len Poli. I haven't tried it but Len's recipes are always very good.
Mike
BOUDIN BLANC
Boudin is the French term for the blood sausage, or "pudding,"
made with the blood of the pig. Boudin blanc is a white sausage
made with
pork but no blood. This Louisiana
version adds rice and is even whiter.
Makes 3 sausages, each about 30 inches long.
3 three foot long lengths hog sausage casing
3 lbs boneless lean pork, trimmed of excess fat, cut into 1 1/2
inch
chunks
4 c coarsely chopped onions
1 med. bay leaf, crumbled
6 whole black peppercorns
5 tsp salt
1 c coarsely chopped green pepper
1 c coarsely chopped parsley
1/2 c coarsely chopped green onions
1 tbsp finely chopped garlic
2 1/2 c freshly cooked white rice
1 Tbsp dried sage leaves
2 1/2 tsp cayenne
1/2 tsp freshly ground black pepper
Place the sausage casing in a bowl. Pour in enough warm water
to
cover it and soak for 2 - 3 hours, until it is soft and pliable.
Meanwhile, put the pork in a heavy 4-5 quart casserole and add
enough
water to cover it by 1 inch. Bring to a boil over high heat and
skim off
the foam and scum that rise to the surface. Add 2 cups of onion,
the bay
leaf, peppercorns and 1 tsp salt. Reduce heat to low and simmer,
partially covered, for 1 1/2 hours.
With a slotted spoon, transfer the chunks of pork to a plate.
Put
the pork, the remaining 2 cups of onions, the green pepper,
parsley, green
onions and garlic through the medium blade of a food grinder and
place the
mixture in a deep bowl. Add the rice, sage, cayenne and black
pepper and
the remaining 4 tsp of salt. Knead vigorously with both hands,
then beat
with a wooden spoon until the mixture is smooth and fluffy. Taste
for
seasoning.
To make each sausage, tie a knot 3 inches from one end of a
length of
the casing. Fit the open end over the funnel (or "horn") on the
sausage making attachment of a meat grinder. Then ease the rest
of the
casing onto the funnel, squeezing it up like the folds of an
accordion.
Spoon the meat mixture into the mouth of the grinder and, with a
wooden
pestle, push it through into the casing. As you fill it, the
casing will
inflate and gradually ease away from the funnel in a rope-like
coil.
Fill the casing to within an inch or so of the funnel end but do
not try
to stuff it too tightly, or it may burst. Slip the casing off the
funnel
and knot the open end. You may cook the sausages immediately or
refrigerate them safely for five or six days.
Before cooking a sausage, prick the casing in five or six places
with a
skewer or the point of a small sharp knife. Melt 2 Tbsp of butter
with 1
Tbsp. of oil in a heavy 12 inch skillet set over moderate heat.
When the
foam begins to subside, place the sausage in the skillet, coiling
it in
concentric circles. Turning the sausage with tongs, cook
uncovered for
about10 minutes, or until it is brown on both sides.
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