HUSHPUPPIES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine.
- Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.
HUSH PUPPIES
A fish dinner isn't complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! -Mary McGuire, Graham, NC
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 86mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BEST HUSH PUPPIES
Some years ago, I was a cook on a large cattle ranch. One day, I thought back to the hush puppies I'd had as a child on a southern trip, and I ended up creating my own version of them. They go well as part of an old-fashioned fried chicken dinner with mashed potatoes and gravy, buttermilk biscuits, corn on the cob and watermelon pickles! -Karyl Goodhart, Geraldine, Montana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg, milk and corn; stir just until combined. , In a deep-fat fryer, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 129mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
HUDUTU
This origins of this seafood soup - seared fish, shrimp and conch quickly poached in a simple coconut broth - can be discerned by its elements. It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live. The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
Provided by Francis Lam
Categories soups and stews
Time 1h
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Using a spice grinder, pulverize the oregano, and reserve ½ tablespoon of the powder for the soup. Season the shrimp with ½ teaspoon cumin, 1/3 of the oregano powder, salt to taste and a few pinches of adobo powder, if using. Pound the conch until tender with a mallet or the back of a knife, cut into bite-size pieces and season as you did the shrimp. Pat the snapper dry with paper towels, and season with 1/2 teaspoon cumin, the last third of the oregano powder, salt to taste and a few pinches of adobo powder, if using.
- Heat 1/4 inch of oil in a large frying pan over medium-high heat, until lightly smoking. Carefully place the snapper pieces into the oil, working in batches if necessary. Turn heat up to high, and sear until richly browned, about 3 minutes. Flip and sear the other side, another 3 minutes or so. Remove the fish to a plate.
- Heat 1 tablespoon of oil over medium heat in a large pot. Add the minced garlic, chopped peppers and cilantro and cook, stirring occasionally, until softened, about 5 minutes. Add the coconut milk, 5 cups water, sofrito, the remaining 2 1/2 teaspoons cumin, the reserved 1/2 tablespoon oregano powder and chicken bouillon. Bring this to a simmer over medium-high heat, stirring occasionally to keep the fat from separating. When it comes to a simmer, add the snapper, and turn the heat to high. When the liquid comes to a simmer again, add the shrimp. When it comes to a simmer again, add the conch, if using, and immediately turn off the heat. (The conch will cook quickly in the residual heat of the soup.) Season with salt to taste.
- Divide immediately in shallow bowls to prevent the conch from overcooking, and serve with the machuca, which guests can spoon into their bowls as desired.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 40 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 28 grams, Sodium 969 milligrams, Sugar 0 grams, TransFat 0 grams
HUDSPUD
My mom makes this often, she said one day her and my dad were boiling potatoes and said, why don't we throw some carrots in there? They add a splash of orange color to the potatoes and are delicious. I can't find another hudspud recipe on Google.
Provided by Emily and Her Sweet
Categories Potato
Time 45m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer potatoes, carrots, and red onion in a pot with water, uncovered, until cooked, about 30 minutes. Test with a fork to be sure, it should pierce the potatoes easily.
- Drain and remove to a bowl.
- Add butter or margerine, and a splash of milk--not much, because the carrots will make it watery. Add salt & pepper to taste. Beat with beaters until smooth.
Nutrition Facts : Calories 288, Fat 3.4, SaturatedFat 2, Cholesterol 8.2, Sodium 63.9, Carbohydrate 59.4, Fiber 7.7, Sugar 4.3, Protein 6.9
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