Posted on July 16, 2013 by The Southern Lady
Today, July 16, is National Corn Fritter Day. I have revised and am reposting this recipe for corn fritters. Southerners know how to eat and these little fellers will just melt in your mouth water. If you’ve never had a corn fritter you are missin’ out on some good southern eatin! Serve them for breakfast, lunch or dinner. We had them this morning for breakfast with honey and sausage. YUMMY!
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 (1 lb.) can cream style corn
1 egg, slightly beaten
1/2 to 1 cup canola oil
Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat. Drop batter by larg spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters
Note: If you want to make these using frozen corn, fresh corn or canned whole corn. I use about 1 1/2 cups corn or one 14.5 ounce can whole kernel corn and 3/4 cup buttermilk in the batter.
These are wonderful served with butter and maple syrup, honey, or sorghum on top.
Kids love them. Enjoy!
Filed under: Breakfast Foods, Fried Foods | Tagged: Breakfast, brunch, cooking, Corn, corn fritters, dinner, easy recipes, food, fritters, National Corn Fritter Day, recipes, Southern, southern lady | 29 Comments »
Posted on May 3, 2013 by The Southern Lady
The Brown Hotel in Louisville, Kentucky is famous for its legendary hot brown. A Louisville tradition with worldwide appeal it has been featured in Southern Living Magazine, The Los Angeles Times, NBC’s Today Show, The Wall Street Journal, as well as being included as a regular entry in many of the finest cookbooks. The recipe below is taken from the Brown Hotel’s website and is the recipe for the famous original hotbrown. You can read about this recipe and the hotel here: http://www.brownhotel.com/dining-hot-brown.htm.
The Legendary Hot Brown Recipe
Ingredients (Makes Two Hot Browns):
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 16 oz. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
- Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Each year when it comes time for The Kentucky Derby this recipe always comes to mind as one of Kentucky’s originals.
Note: I cut the recipe for the Mornay sauce in half and have plenty of sauce for 4 hot browns. I use 1 ounce of real butter or about 2 tablespoons, 1/4 cup all purpose flour, 1 pint of heavy cream and 1/4 cup cheese. I like a lot of pepper in the sauce, too. You can use however much roasted turkey you want on each hot brown. If you don’t have individual baking dishes that can go under the broiler, a metal pie pan works great or you can put several in a large baking dish and put under the broiler at one time. Some recipes add sliced ham along with the turkey. I have made these using fresh grated parmesan cheese, too, and regular sliced tomatoes.
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Filed under: Kentucky Hot Brown | Tagged: Brown Hotel, brunch, dinner, easy recipes, Entertaining, food, Holidays, Hot Brown, Kentucky, Kentucky Derby, Legendary, recipes, Southern, southern lady, Tomatoes | 19 Comments »
Posted on April 18, 2013 by The Southern Lady
Pea Salad is one of my favorites. I love trying new ways to make it and using different ingredients each time. This salad is great served on lettuce leaves or just served as a side dish to any meal. I can make a meal of just the salad.
1 (16 ounce) package frozen sweet peas, thawed and uncooked (I have used canned peas, too)
2 eggs, hard boiled and chopped
4 to 6 slices of bacon, cooked crisp and crumbled or 1 cup ham, cooked and chopped, optional
1/2 cup chopped green onion (could use regular onion)
1 cup shredded cheddar cheese (can use any kind of cheese)
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon celery seeds or 1/2 cup celery, chopped
1/2 cup mayonnaise
1/2 cup sour cream
Combine uncooked, thawed peas, (I just thaw the peas in the microwave and drain) eggs, bacon or ham or both, onion, cheese, pepper, salt, garlic powder, celery seeds or celery and cayenne in a salad bowl. Mix in the mayonnaise and sour cream. Place in refrigerator for a couple of hours. Makes 6 to 8 servings. Enjoy.
Note: You can also add tomatoes, green pepper, dill or sweet pickles, pimentos or water chestnuts to this salad. This is one you can use your own imagination and make it to your liking. We like the recipe above but I add both the bacon and ham to my salad.
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Filed under: Southern Pea Salad | Tagged: Bacon, brunch, cheddar, dinner, Entertaining, food, ham, Holidays, mayonnaise, Onions, peas, pickles, pimentos, salad, shredded cheese, sour cream, Southern, southern lady, Southern Pea Salad, Tomatoes, Water chestnuts | 17 Comments »