Your Recipes for the Week:
Sweet Potato Pone
This is a recipe from a Gullah woman I worked with (she saved my life by throw’en the roots on someone who aimed to do me harm), its damn’ tasty and in the north no one seems to know that there are a lot of things one can do with a good ol' sweet potato.
INGREDIENTS:
2 large sweet potatoes2 eggs, beaten
1/2 cup sugar1 teaspoon nutmeg
2 tablespoons margarine, melted 1/2 teaspoon salt
1 cup dark cane sugar
Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into greased baking dish and cook in slow oven at 300 degrees F until done, about 1 hour.
Pickled Shrimp (pronounced Pick’elt Shrimp)
This appetizer is easy to make and very tasty, adjust to your own tastes, goes well with whisky cocktails and/or strong beers.
To sterilize the jar, place it, along with the lid, in a large pot, cover with water and bring to a rolling boil for 5 minutes. Remove with tongs, and allow to cool without touching the inside of the jar or lid.
1/4 Cup crab boil seasoning
2 1/2 pounds medium (45-60 per pound) shrimp, peeled and deveined
3/4 Cup White wine vinegar, with four tbl. spoons of Tabasco added
6 teaspoons celery seeds
1 teaspoon mustard seed
2 teaspoons salt
1 Cup extra virgin olive oil
1 large onion, thinly sliced
24 Bay leaves
Place crab boil seasoning in cheese cloth. In and tie securely and place inn a large stock pot with 6 cups water. Bring to a vigorous boil; simmer for 5 minutes then add shrimp.
Boil shrimp for 3 minutes and drain.
In a small bowl, whisk together the vinegar, celery seeds, mustard seed, salt, and pepper. Add oil, whisking continuously until well-blended; set aside.
In a clean, sterilized one-quart canning jar, place a layer of about 15 shrimp and top with some of the onion and 4 Bay leaves. Repeat layers of shrimp and layers of onions and Bay leaves until all of the shrimp are used up. Top with the last of the onion and Bay leaves.
Pour the dressing over the contents of the jar, pushing everything down so that the oil and vinegar mixture covers everything. Seal the jar and let marinatein the refrigerator for at least for 24 hours.
When you remove shrimp, use a clean fork and make sure unused shrimp are covered by remaining oil and vinegar mixture. Will keep , refrigerated, for about 2 weeks.
Serve shrimp skewered on toothpicks or with crackers or fried grits cakes.
Benne Wafers
Crackers from South Carolina, crackers get it?
1/2 cup sesame seeds
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
4 tablespoons milk
1 large egg, slightly beaten
Preheat oven to 350 degrees.
Sprinkle sesame seeds in a single layer onto an ungreased baking sheet and toast for 10 minutes. Let cool.
Sift together flour, baking powder and salt. Add butter a small amount at a time and cut into dry ingredients with a pastry cutter until mixture resembles cornmeal.
Add milk a little at a time, then stir until dough comes together. Stir in sesame seeds.
On a lightly floured surface, gently knead dough until dough is no longer sticky. Roll out dough until it is no thicker than the actual sesame seeds. Cut into 2 inch rounds and place on lightly greased baking sheet.
Using a pastry brush, brush each wafer with beaten egg.
Bake until golden brown, about 12 to 15 minutes. Allow to cool and store in an air-tight container.
Makes about 3 dozen.
This is a recipe from a Gullah woman I worked with (she saved my life by throw’en the roots on someone who aimed to do me harm), its damn’ tasty and in the north no one seems to know that there are a lot of things one can do with a good ol' sweet potato.
INGREDIENTS:
2 large sweet potatoes2 eggs, beaten
1/2 cup sugar1 teaspoon nutmeg
2 tablespoons margarine, melted 1/2 teaspoon salt
1 cup dark cane sugar
Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into greased baking dish and cook in slow oven at 300 degrees F until done, about 1 hour.
Pickled Shrimp (pronounced Pick’elt Shrimp)
This appetizer is easy to make and very tasty, adjust to your own tastes, goes well with whisky cocktails and/or strong beers.
To sterilize the jar, place it, along with the lid, in a large pot, cover with water and bring to a rolling boil for 5 minutes. Remove with tongs, and allow to cool without touching the inside of the jar or lid.
1/4 Cup crab boil seasoning
2 1/2 pounds medium (45-60 per pound) shrimp, peeled and deveined
3/4 Cup White wine vinegar, with four tbl. spoons of Tabasco added
6 teaspoons celery seeds
1 teaspoon mustard seed
2 teaspoons salt
1 Cup extra virgin olive oil
1 large onion, thinly sliced
24 Bay leaves
Place crab boil seasoning in cheese cloth. In and tie securely and place inn a large stock pot with 6 cups water. Bring to a vigorous boil; simmer for 5 minutes then add shrimp.
Boil shrimp for 3 minutes and drain.
In a small bowl, whisk together the vinegar, celery seeds, mustard seed, salt, and pepper. Add oil, whisking continuously until well-blended; set aside.
In a clean, sterilized one-quart canning jar, place a layer of about 15 shrimp and top with some of the onion and 4 Bay leaves. Repeat layers of shrimp and layers of onions and Bay leaves until all of the shrimp are used up. Top with the last of the onion and Bay leaves.
Pour the dressing over the contents of the jar, pushing everything down so that the oil and vinegar mixture covers everything. Seal the jar and let marinatein the refrigerator for at least for 24 hours.
When you remove shrimp, use a clean fork and make sure unused shrimp are covered by remaining oil and vinegar mixture. Will keep , refrigerated, for about 2 weeks.
Serve shrimp skewered on toothpicks or with crackers or fried grits cakes.
Benne Wafers
Crackers from South Carolina, crackers get it?
1/2 cup sesame seeds
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
4 tablespoons milk
1 large egg, slightly beaten
Preheat oven to 350 degrees.
Sprinkle sesame seeds in a single layer onto an ungreased baking sheet and toast for 10 minutes. Let cool.
Sift together flour, baking powder and salt. Add butter a small amount at a time and cut into dry ingredients with a pastry cutter until mixture resembles cornmeal.
Add milk a little at a time, then stir until dough comes together. Stir in sesame seeds.
On a lightly floured surface, gently knead dough until dough is no longer sticky. Roll out dough until it is no thicker than the actual sesame seeds. Cut into 2 inch rounds and place on lightly greased baking sheet.
Using a pastry brush, brush each wafer with beaten egg.
Bake until golden brown, about 12 to 15 minutes. Allow to cool and store in an air-tight container.
Makes about 3 dozen.
posted by John Q. Public esq. at 3:55 PM
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