Tuesday, August 20, 2013

Rosie Makes Moreover Cornbread.

 Rosie doesn't do Leftovers.
Rosie does Moreovers.
Here's what I wrote several years ago:

Nothing goes to waste in the Hawthorne Household.
And I don't refer to the remnants as leftovers.
Immediately after writing the word "leftovers,"
I knew I needed another word
that was more real, more definitive, and positive.
First I thought of the word re-do's.
But that implies it wasn't done right
the first time around
when it certainly was.
Then I considered do-overs.
But, of course,
that, too, has a negative connotation.
I've put a lot of thought into this
trying to come up with just the right word which describes
the process of what I do
in the life chain of the produce and viande
I prepare and serve and consume.

And my word is moreovers.

Think about it:
You've already produced and served
a wonderful, satisfying, convivial repast.
So, what's next?
MORE is next.
When you say "Moreover,"
you're likely going to top what you previously said,
put an exclamation point there,
and/or put it in bold or italics.
So, I have no leftovers.

The other day,
I made cornbread along with some 
seasoned and seared sirloin strips for my Hawthorne Boys.

 I had about 1/4 of the cornbread left,
so I must dress it up in another guise
before my Hawthornelets will eat it again.
I'm making a cornbread salad.
 I keep trying different recipes for cornbread.
This was just the latest.
I put in pockets of Pepper Jack cheese and
roasted red peppers.

The texture after sitting for a day or two
was heavier than when this was fresh.
I attribute that to the flour in the batter.
I'm usually against flour in cornbread.
I tend to be a cornbread purist.

 I cubed my cornbread.
And it probably cubed so neatly
because of the flour in the batter.
 I ended up with a heaping 4 cups of cornbread cubes.
 A homegrown tomato is a thing of beauty.
This one is still warm from the sun.

 Peel, halve, seed, juice, chop, salt and pepper.

 Peel, halve, seed, and ...

  ... dice a cucumber.

 I chopped half of a large red onion.
 And minced a jalapeno.

 Add tomato, cucumber, red onion,
and jalapeno to cornbread.

Now I need a dressing.
And let me digest for a moment.
A proper Southern meal has cornbread.
It's a given.

What does a good Southerner do with leftover cornbread?
Well, you've learned to slice it thinly and sauté it in butter
for a special breakfast treat.
And if you're Real Southern,
then you know to dip cornbread in buttermilk,
give a few grinds of pepper,
and let go at it.

My dressing for the cornbread salad
involves buttermilk tang and black pepper spice.

 Cornbread Dressing
1/3 cup mayo
1/3 cup sour cream
1/3 cup buttermilk
1 TB cider vinegar
1 tsp sugar
freshly ground salt and pepper, to taste

Mix all together.
Tweak as you think needed.
You know...  COOK!

 I have 4 big cups of cornbread salad
and a heaping cup of dressing.

I added maybe 1/2 cup of the dressing to the cornbread mixture.
Toss and mix.

 A few cuttings of scallions from the pot on my deck.

Rosie Note #346:
Buy a few shallow pots and place on deck or whatever,
right outside the kitchen door.
 Add potting soil and compost, fertilizer,
and plant a salad.
Mesclun mix, micro-greens, arugula, herbs.
I have sage, four types of basil, tarragon, marjoram,
scallions, chives, dill, sorrel, and cilantro right outside on the deck.
It's so nice to walk outside and pick a salad.

 Scissor some scallions over the cornbread salad.


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