Scribd Logo
Upload

Welcome to Scribd!

  • 109 views

    Jalapeno Cast Iron Cornbread

    Uploaded by

    api-196026825
    This document provides recipes for Jalapeno Cast Iron Cornbread, Sweet Potato Mashers with Roasted Pecans, Shiner and Molasses Glazed Carrots, Ancho Rubbed Turkey Breast, and Chipotle Cranberry Sauce. The cornbread recipe calls for cooking bacon until crispy and then mixing it into a buttermilk and cornmeal batter that is baked in a cast iron skillet. The sweet potato recipe involves steaming and mashing sweet potatoes with butter, cream, salt and pepper and topping with toasted pecans. The glazed carrots are simmered in shiner beer, molasses, brown sugar and butter. The turkey breast is rubbed with ancho chile powder and other spices and slow roasted. Finally, the

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Jalapeno Cast Iron Cornbread

    Uploaded by

    api-196026825
    109 views3 pages
    This document provides recipes for Jalapeno Cast Iron Cornbread, Sweet Potato Mashers with Roasted Pecans, Shiner and Molasses Glazed Carrots, Ancho Rubbed Turkey Breast, and Chipotle Cranberry Sauce. The cornbread recipe calls for cooking bacon until crispy and then mixing it into a buttermilk and cornmeal batter that is baked in a cast iron skillet. The sweet potato recipe involves steaming and mashing sweet potatoes with butter, cream, salt and pepper and topping with toasted pecans. The glazed carrots are simmered in shiner beer, molasses, brown sugar and butter. The turkey breast is rubbed with ancho chile powder and other spices and slow roasted. Finally, the

    Original Title

    Untitled

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides recipes for Jalapeno Cast Iron Cornbread, Sweet Potato Mashers with Roasted Pecans, Shiner and Molasses Glazed Carrots, Ancho Rubbed Turkey Breast, and Chipotle Cranberry Sauce. The cornbread recipe calls for cooking bacon until crispy and then mixing it into a buttermilk and cornmeal batter that is baked in a cast iron skillet. The sweet potato recipe involves steaming and mashing sweet potatoes with butter, cream, salt and pepper and topping with toasted pecans. The glazed carrots are simmered in shiner beer, molasses, brown sugar and butter. The turkey breast is rubbed with ancho chile powder and other spices and slow roasted. Finally, the

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    109 views3 pages

    Jalapeno Cast Iron Cornbread

    Uploaded by

    api-196026825
    This document provides recipes for Jalapeno Cast Iron Cornbread, Sweet Potato Mashers with Roasted Pecans, Shiner and Molasses Glazed Carrots, Ancho Rubbed Turkey Breast, and Chipotle Cranberry Sauce. The cornbread recipe calls for cooking bacon until crispy and then mixing it into a buttermilk and cornmeal batter that is baked in a cast iron skillet. The sweet potato recipe involves steaming and mashing sweet potatoes with butter, cream, salt and pepper and topping with toasted pecans. The glazed carrots are simmered in shiner beer, molasses, brown sugar and butter. The turkey breast is rubbed with ancho chile powder and other spices and slow roasted. Finally, the

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    You are on page 1of 3

    Jalapeno Cast Iron Cornbread

    Serves 4
    5 slices bacon
    2 cup cornmeal
    1 cup butter milk, plus a little more to adjust
    2-4 each fresh jalapenos, sliced inch slices (you can use pickled if you prefer)
    1 cup Jack cheese, shredded
    1 cup all purpose flour
    1 tsp. baking powder
    2 tsp. salt
    2 tsp. brown sugar
    2 large eggs
    2 Tbs. butter or bacon fat, melted
    1. Preheat a 10 inch cast iron skillet on medium heat, and cook the bacon
    until crispy. Set the bacon on a paper towel to drain and reserve the fat.
    Chop the bacon into small pieces like bacon bits.
    2. Combine the cornmeal and buttermilk and allow to stand at room
    temperature for 30 minutes. Stir in the jalapenos and cheese into the
    buttermilk and cornmeal. Sift together the flour, salt and baking powder
    into a mixing bowl. Combine the egg, brown sugar, bacon and melted
    butter to the cornmeal mixture and mix until smooth. Combine the wet
    and dry ingredients and mix until smooth. Adjust consistency with
    buttermilk.
    3. Pour the batter back into the cast iron skillet and bake at 350F for fifteen
    minutes or until set. Check the center with a toothpick or pairing knife.

    Sweet Potato Mashers with Roasted Pecans


    Serves 4
    2 # sweet potato, peeled and cubed
    Water for steaming (If you do not have a double-boiler, you can boil these in
    water but the consistency will change)
    4 oz unsalted butter, cubed and cold
    2 oz cream, hot
    Salt and pepper to taste
    cup pecans, toasted
    1. Add the cubed potatoes to a double boiler and steam until tender. Place
    potatoes in a ricer or food mill and puree. While hot, add the cream,
    butter, salt and pepper and mix thoroughly. Adjust with cream and butter
    to your liking. Keep covered and hot until ready to serve.
    2. In a 350 F oven, toast pecan pieces to a golden brown. This should only
    take 5 to 7 minutes. Set aside to garnish.

    Shiner and Molasses Glazed Carrots


    Serves 4
    2 cups carrots, peeled and cut into inch coins
    2 oz shiner bock
    2 oz chicken stock
    2 tsp molasses
    1 tsp brown sugar
    Pinch salt and pepper
    1 tsp butter, cold
    1. Combine all the ingredients except for the butter in a 10 inch saut and
    bring to a simmer.
    2. Reduce to heat to a slow simmer and cook for about 4 minutes or until the
    carrots and tender and the sauce is reduced to a glaze.
    3. Add the butter and coat evenly. Serve hot.

    Ancho Rubbed Turkey Breast


    cup ancho chile powder
    1 Tb Spanish paprika
    1 Tb dried oregano
    1 tsp cumin powder
    2 Tb kosher salt
    cup orange juice
    1 whole raw turkey breast, skin on
    1. Combine all of the spices, herbs, salt and orange juice in a small mixing
    bowl and mix evenly.
    2. Dry the turkey breast with paper towels. Apply the rub and marinate for at
    least 12 hours in the refrigerator.
    3. Remove the turkey breast from the refrigerator and allow the turkey to rise
    to room temperature. This will take at least 1.5 to 2 hours.
    4. Preheat an oven to 400F.
    5. Cook the turkey breast for 25 minutes at 400F and then reduce the
    temperature to 350F.
    6. Cook the turkey breast until an internal temperature of 158F is reached.
    This could take 1 to 1.5 hours depending on the size of the breast and the
    temperature in your oven.
    7. Remove the turkey and allow the turkey to rest for at least 25 minutes.
    The turkey will continue to rise in temperature to reach 165F as it rests.
    Carve and enjoy!

    Chipotle Cranberry Sauce


    1 cup water
    1 cup sugar
    12 oz frozen cranberries
    1 orange, peeled, de-seeded, and pureed
    1 chipotle pepper in adobo plus 1 tspn adobo sauce
    Juice from lime
    tspn allspice
    Salt to taste
    1. Combine the sugar and water in a sauce pot and place on medium heat to
    dissolve.
    2. Once the syrup is formed, add all of the remainder of ingredients and bring to a
    simmer.
    3. Allow to cook for about 5 7 minutes. Remove and chill.

    You might also like