Metric Jesters Hoe Cakes Recipes

BUTTERMILK HOE CAKES

Steps:

• In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
• Combine the cornmeal, flour, salt and brown sugar in a large bowl. Pour the yeast mixture into dry ingredients. Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture. Mix well with a whisk. Set aside for 10 minutes.
• In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate, then sprinkle lightly with sea salt. Repeat with the remaining batter, adding additional oil and butter per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
• In a small bowl, beat the butter with a hand mixer until light and creamy. Add the salt, cayenne, and molasses and mix well.
• Guy's Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder. Wrap tightly and refrigerate until firm, about 1 hour. Slice into 1/4-inch rounds and serve with Hoe Cakes.

HOE CAKES

Steps:

• Preheat a griddle'til a drop of water'dances' when dropped on it.
• Combine the dry ingredients.
• Mix well.
• Add Eggs, Lard, and butter Milk.
• Stir just enough to mix.
• DO NOT OVER STIR, THE CAKES WILL BE TOUGH!
• Cook on a lightly greased griddle.
• 1/4 cup at a time.
• I Have yet to serve these to someone who hasn't asked for the recipe.

METRIC JESTER'S FUSION STIRFRY

Steps:

• put pot on to boil, and when rolling, add pasta.
• heat up wok or large skillet on medium.
• spin garlic, ginger, and walnuts in magic bullet or blender, us as much or as little water so that you get a thin paste.
• stir in lemon juice, lemon zest, soy sauce, sesame oil, cardamom and coriander and then set aside for later.
• stir-fry vegetables together.
• toss drained pasta with vegetables and sauce mix.
• eat and enjoy.
• NOTE: you could add just about any type of meat or nut to the vegetable stir-fry if you want more protein .

METRIC JESTER'S LEFTOVER TURKEY

Steps:

• blend spices together in a small bowl.
• Put a big pot on medium high heat.
• toast the spice blend and rice together before putting everything into the pot.
• boil (or simmer) until rice is cooked, adding extra water as needed.
• Save the turkey and gravy for last, it's already cooked.

HOE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
• Whisk together the flour and milk in a bowl, to make a thick but still runny batter.
• Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
• Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.

MISS BROWN'S HOECAKES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with a wire rack.
• Whisk the eggs and buttermilk in a medium bowl until beaten and combined. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl.
• Combine the wet ingredients with the dry ingredients. Add a splash of water or an extra splash of buttermilk if it feels too thick. Add 1/4 cup of the vegetable oil and stir until just combined, being careful not to overmix. This is a thick batter.
• Melt equal parts (about 2 tablespoons each) butter and vegetable oil in a large cast-iron skillet or griddle over medium heat. Working in batches, use an ice cream scoop to add small scoops (about 3 tablespoons each) of the batter to the skillet. Cook the hoecakes until bubbles start to appear in the face-up batter, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
• Remove the hoecakes to the wire rack and keep in the oven until they are all finished. Wipe out the skillet in between batches and add more butter and oil before repeating with the remaining batter.
• Serve hot and fresh with butter and maple syrup if desired.

METRIC JESTER'S CRUNCHIE SALAD

Steps:

• Toast almonds and sesame seeds on cookie sheet in 350F oven until brown but not black.
• crunch up the noodles and saute them with butter adding one pkg of soup mix.
• Add the toasted almonds and sesame seeds to the noodles and let it cool.
• Chop the cabbage, rinse and spin.
• chop the scallions and toss with the cabbage.
• For Dressing: Mix all dressing ingredients on low heat to melt sugar and allow to cool (do this ahead).
• just before serving toss everything together, the greens the noodle mixture and the dressing.

METRIC JESTER'S BARLEY STEW

Steps:

• toss beef cubes and muschroom slices with montreal steak spice, then coat with oil.
• Sear beef and mushrooms in dutch oven.
• add onions and stir fry until onions are just starting to get soft.
• add celery, carrots, and potatoes stir and wait 3-5 minutes for food to warm up.
• add beef stock (water) all at once if hot, or slowly if cold.
• add barley and spices and then stir until combined.
• simmer for up to 4 hours, but it's cooked after 1.
• If using a slow cooker: start with the barley and liquid, and then using the same pan, sear beef and add, brown mushrooms and add, fry onions, celery and carrots then add, de-glaze pan and top off with spices. cook for 6 to 8 hours.