Tuesday, August 16, 2011

Rosie And Middle Hawthorne Have Lunch.

Middle Hawthorne and I have shared quite a few meals lately since he and Beau got home. Youngest Hawthorne and Daughter Hawthorne have been out of town and Middle Hawthorne has had my full attention in the kitchen. This arrangement appears to agree with him.
For lunch today, we're having my loaded cornbread. And look what else we're having. I found these at Food Lion that morning. Three lamb chops reduced from $4.23 to $2.96. That's down from $7.99/pound to $5.59/pound. These three New York strips were reduced from $10.29/pound to $4.54/pound. Now, let's make cornbread.
Here's everything you need: 3 TB melted, hot Crisco 1 cup yellow cornmeal 1 tsp baking powder 1 tsp freshly ground salt 1 tsp freshly ground pepper 1 TB sugar 1 cup buttermilk 1 can creamed corn 1/2 cup sour cream 2 eggs tomato, sliced assorted peppers, sliced 1 cup grated cheddar cheese 1 cup grated pepper jack cheese 1 tsp cumin 1 tsp oregano 1 tsp red pepper flakes Preheat the oven to 350 degrees. Put the Crisco in an 8 x 8 baking dish and set in the oven. Leave it in the oven to melt while you prepare the cornbread. Whisk cornmeal, baking powder, salt, pepper, and sugar. Pour in buttermilk and whisk in eggs one at a time. Mix in sour cream and creamed corn. Stir in hot oil, mixing well, and immediately pour batter into baking dish. Top with sliced tomatoes, sliced peppers, spices, and grated cheese. Bake at 350 degrees for 60 minutes, or until tester comes out semi-clean. You want a few crumbs on the toothpick. Makes for a moister bread.
Tablespoon of sugar going into the cornmeal. I've never cared for a sweet cornbread before, but I'm trying to switch over. Baby steps. One tablespoon.
Add in salt, pepper, and baking powder.
Make a well and pour in the buttermilk.
Add in eggs, beating after each addition.
Sour cream in.
Can of creamed corn.
Pour in the hot Crisco.
Whenever I make cornbread, I make an adult section and a children's section. For the adults, I sliced my heirloom purple Cherokee tomatoes and added some peppers. Onions would be good here too. Sprinkle on the spices.
Then add the grated cheese.
As much as you like.
I baked this for 60 minutes.
Lucy, Layne, and Laverna Lamb Chops. New York Sue Strip Steak. Always let your meats come to room temperature before cooking them. Don't want to shock the meat. You want your meats relaxed. I seasoned both the lamb and beef with freshly ground Kosher salt and pepper. Sear over medium high heat in cast iron skillet in equal amounts unsalted butter and an oil. I used peanut oil; it has a high smoke point. Three minutes the first side. Two minutes the second side. Do not move the meat for the first three minutes or for the second two minutes. Resist the temptation to poke and prod. If you insist on doing this, you will undoubtedly cause tearing of the meat as you pull it off the pan. So just don't do it. Let the meat sear properly and it will release all by itself.
I got the "adult" section of the cornbread! Rosie Tip #719: For Cornbread MOREOVERS, never, leftovers, cut 1/4 inch thick cornbread slices. Heat butter in skillet and brown cornbread on each side. Perfect for breakfast (Top with sunny-side up egg and salsa.) or for a meal with meat juices to sop up the gravy. Or you could butter the slices and make cornbread toast. So many ideas!
The lamb chops were perfect. My steak could've been a bit rarer. I cooked the chops and strip together. Haven't had red meat in a while, and I just had a hankering for it. I listen to my body. Now I won't have red meat for weeks. I enjoyed my lunch. The best part was that I got to share it with Middle Hawthorne. Good times.

1 comment:

zzzadig said...

Yellow corn meal, tsk, tsk. Ya'll ain't no purist. Bury me with a bag of Martha White self rising white. Not that I would turn this down...