MIX TOGETHER :
1 cup stone ground cornmeal
1 teaspoon double acting baking powder
1/2 teaspoon salt
2 to 3 Tablespoons minced onion
STIR TOGETHER
1 egg
1/2 cup milk
Combine with dry ingredients and form into oblong cakes about 2x4x3/4 inches. Fry in deep fat heated to 370 until golden brown. Drain on paper towels and serve at once
Tuesday, August 14, 2012
Spicy sweet glazed shrimp
vegetable oil for grill
2 Tablespoons spicy chili sauce sauce and honey.
1/3 cup honey
2 pounds extra jumbo shrimp (about 32 total) peeled and deveined tails left on
salt and pepper
The glaze is chili sauce and honey
Heat a grill or grill pan to high.
Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each , threading one skewer through the head of shrimp and 1 through tail end season with salt and pepper..
Grill until begin to turn opaque 2 to 3 minutes. Flip, brush liberally with glaze and cook until opaque throughout 3 to 4 minutes Brush with more glaze and serve
2 Tablespoons spicy chili sauce sauce and honey.
1/3 cup honey
2 pounds extra jumbo shrimp (about 32 total) peeled and deveined tails left on
salt and pepper
The glaze is chili sauce and honey
Heat a grill or grill pan to high.
Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each , threading one skewer through the head of shrimp and 1 through tail end season with salt and pepper..
Grill until begin to turn opaque 2 to 3 minutes. Flip, brush liberally with glaze and cook until opaque throughout 3 to 4 minutes Brush with more glaze and serve
Gluten free zcchini almond cake
Zucchini almond cake
1/2 stick unsalted butter, melted, plus 5 Tablespoons more at room temperature plus more for pan
1 1/2 cups almond flour spooned and leveled
1/4 cup plus 2 Tablespoons potato starch spoond and leveled
1 1/4 teaspoons gluten free baking powder
1/4 teaspoon fine salt
3 large eggs room temperature
1/2 cup packed light brown sugar
4 teaspoons pure vanilla extract, divided
1 cup finely grated zucchini( from one medium zucchini) squeezed of excess liquid
8 ounces cream cheese room temperature
1/3 cup confectioners sugar
Preheat oven to 350F Butter an 8 inch round cake pan (2 inches deep) Line with parchment and butter paper. Whisk together almond flour. potato starch, baking powder and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot , using a mixture , whisk on high until mixture is thick and pale, 7 to 10 minutes.
With a rubber spatula, gently fold in melted butter, flour mixture , 1 Tablespoon vanilla and zucchini. pour into a pan and bake until cake is golden brown and a toothpaste inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in a pan on a wire rack. Invert onto cake platter.
With mixture, beat together room temperature butter, remaining 1 teaspoon vanilla, and cream until fluffy, about 3 minutes. Add confectioner's sugar and beat until combined. sprinkle on top of cake spread on top of cake. This cake can be saved and refrigerator for up to 2 DAYS
1/2 stick unsalted butter, melted, plus 5 Tablespoons more at room temperature plus more for pan
1 1/2 cups almond flour spooned and leveled
1/4 cup plus 2 Tablespoons potato starch spoond and leveled
1 1/4 teaspoons gluten free baking powder
1/4 teaspoon fine salt
3 large eggs room temperature
1/2 cup packed light brown sugar
4 teaspoons pure vanilla extract, divided
1 cup finely grated zucchini( from one medium zucchini) squeezed of excess liquid
8 ounces cream cheese room temperature
1/3 cup confectioners sugar
Preheat oven to 350F Butter an 8 inch round cake pan (2 inches deep) Line with parchment and butter paper. Whisk together almond flour. potato starch, baking powder and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot , using a mixture , whisk on high until mixture is thick and pale, 7 to 10 minutes.
With a rubber spatula, gently fold in melted butter, flour mixture , 1 Tablespoon vanilla and zucchini. pour into a pan and bake until cake is golden brown and a toothpaste inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in a pan on a wire rack. Invert onto cake platter.
With mixture, beat together room temperature butter, remaining 1 teaspoon vanilla, and cream until fluffy, about 3 minutes. Add confectioner's sugar and beat until combined. sprinkle on top of cake spread on top of cake. This cake can be saved and refrigerator for up to 2 DAYS
Better egg bacon and cheese sandwich
2 slices Canadian bacon
2 slices of whole wheat toasted bread
1 large egg plus one large egg white, slightly beaten
salt and pepper
1/2 medium tomato, sliced
1 Tablespoon fresh goat cheese
In a medium non stick skillet, cook Canadian bacon over medium until warmed through, 2 minutes. Transfer bacon to one slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes, Flip and cook 30 seconds. Fold into quarters and place on bacon; top witth tomato and season with salt and pepper. Spread goat cheese on remaining toast and sandwich.
2 slices of whole wheat toasted bread
1 large egg plus one large egg white, slightly beaten
salt and pepper
1/2 medium tomato, sliced
1 Tablespoon fresh goat cheese
In a medium non stick skillet, cook Canadian bacon over medium until warmed through, 2 minutes. Transfer bacon to one slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes, Flip and cook 30 seconds. Fold into quarters and place on bacon; top witth tomato and season with salt and pepper. Spread goat cheese on remaining toast and sandwich.