FRIED CORNMEAL MUSH
This is a delicious alternative to pancakes and waffles.

Here's a taste of the Caribbean and the Deep South together for breakfast -- you'll love it.

This is a delicious way to get tofu into the family's diet.  If you don't tell, no one will know!

Amaranth was an Aztec staple grain.  Try it, it's great with flax seed in an easy bread.

A wonderful low salt and low fat substitute for the breakfast staple.

You'll never look at bread the same way after a slice of this loaf!

A Louisiana creole feast at its best.

A wonderful Key West treat. Use clams if you can't get conch.. 

A hot but flavor filled beginning for many Tex-Mex dishes! 

A spicy noodle dish you might buy from a vendor on a by-way in Nanning. 

Fresh hot pepper slices for each meat-ball. WOW. 

We like this chilled as an appetizer the next day. 

It conjures up thoughts of cold winter nights in Petrograd before Nov. 6, 1917 

This melange of flavors will have you crying out: "Laissez les bon temps roulez".

Return to The Culture Tube

This page updated N:ov.  2005

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 SCRAPPLE

 or Pon Haus  (the Pa. Dutch name)

This is a modern version of an old favorite. It is quicker, with less risk

of burning the roux, and just as good in the end.

Making the roux and the "Holy Trinity of Creole Cooking"

In a large microwave safe bowl combine-
1/2 c. flour
1/2 c. canola oil

--mix thoroughly then microwave on high for about 6 min.
--stir and microwave again for up to 30 sec. Check color.
---Repeat until it's the color of a used penny. Some recommend
   draining off any excess oil but I keep it in the mix.

(roux will burn in a microwave but less easily than in a skillet, nevertheless,

if it burns throw it away and start anew.  The burnt taste will not go away.)

add 1 cup of each of the following:

diced celery
chopped yellow onions
chopped bell peppers (any color)
Stir thoroughly

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add
1T. chopped garlic
  with continuous stirring

1 cup of the appropriate broth (see below)
stir until smooth
microwave until the veggies are done.

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PUTTING   IT   TOGETHER

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add with constant stirring

2 qt.. of hearty stock;  chicken if you are using pork or chicken
        fish stock for any type of seafood;  beef for beef.
         (good stock is essential for a good Gumbo)

heat to a slow boil, stirring to prevent sticking and burning

add-- 1 T. tabasco sauce;
1/2 cup chopped fresh parsley;
2 bay  leaves;
1 T. thyme;
6 slices thick sliced bacon(uncooked; chopped)

          1 T.  black pepper (more or less to taste)

add 2 cans of whole stewed tomatoes

1 -  3 T.  Montverde Cajun Spice

add choice of meats or seafood  (1 to 2 lb.)
       chopped/cut into bite sized pieces.
Scallops, oysters and shrimp are a good combo.
Chicken or pork are favorites.
Even beef makes a good gumbo.

simmer until meat is done.

add  1 lb. frozen sliced okra (don't omit okra -- gumbo means OKRA)
continue heating until okra is just tender - don't over cook okra

Remove bay leaves.

Serve over cooked white rice with file^',
hot sauce (Tabasco),
and pepper.
(Never boil gumbo after file^' is added.)

As a main course the GUMBO should be a bit thick.  Serve 1 c. gumbo over
 1 cup rice with a side dish of potato salad, cole slaw or baked potato.

If it is served as a first course soup; thin  gumbo with a little water and add a
few tablespoons rice in a bowl just before serving.

CONCH  CHOWDER

1 qt.  water (use additional 1 C. clam juice for a kick)

1 - 1 1/2 lb. conch meat, chopped fine in processor with steel blade

( or 2 cans of minced clams, do not drain )

2 cans cooked sliced potatoes, drained

1/2 c. cooking sherry (unsalted variety)

5 strips cooked bacon with fat

1 med. onion, chopped

4 stalks celery, chopped

4 Roma tomatoes, chopped

1/2 t thyme

2 bay leaves

1 medium bunch fresh parsley & stems, finely minced

1/4 t black pepper

In a large sauce pan, add all ingredients except potatoes,

sherry and conch. Boil for 15 min. Add potatoes and conch;

continue at slow boil for 10 min.

If desired, lightly thicken with flour-water mixture.

Add sherry. Reduce to simmer for 1 hr.

Allow to age in refrigerator 24 hr.  if possible

Heat (optional- add 1/4 stick butter); remove bay leaves.

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Serve with oyster crackers or slices of rustic bread. 

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This is good any time the sun is shining or when it's dark!

DAN DAN MEIN (CHINESE STREET NOODLES)

Dan means 'shoulder' in Chinese; mein = noodles- therefore

"shoulder noodles". The recipe approximates the dish street vendors

sell in Chinese cities from pots suspended on poles carried across

their shoulders. There are as many varieties as vendors in

China. This recipe recreates the original "fast food."

It certainly pre-dates the Big Mac by several centuries!

Ingredients

 8 oz fresh/dried egg noodles (or use broken lasagna noodles)

1 T. sesame oil

4 to 8 oz chicken breast, skinned and boned or pork thinly sliced

salt to taste

1 Cup each: thinly sliced celery, carrot, water chestnuts,

mushrooms and green peppers

4 large yellow onions coarsely sliced

1 whole bok choy sliced about 1/4", include the younger leaves

2 spring onions chopped (for garnish) /serving

Sauce:

2 T. vegetable oil (or minimum needed to stir fry meat)

2 C. chicken or pork stock, defatted

1 T. sesame paste

1 Thumb sized piece of ginger root (course chunked

to be removed later)

2 T. Bead Sauce

4 T. sesame oil

4 T. chile oil

3 T. light soy sauce

1 t. white vinegar

1/4 t. - 1 T. chile powder

(optional - diced hot peppers; select the heat you prefer.)

 What to do:

Cook the noodles in boiling water until just done.

Drain and rinse in cold water.

Toss them in a bowl with 1 T. sesame oil,

cover and refrigerate if cooking in advance.

In a very hot wok:

Add 2 T. of vegetable oil

- brown the meat - chicken or pork (cut into thin strips),

sauté 1 - 2 minutes or until nearly done.

 Remove and drain the meat.

Reserve the liquid in the wok for the Sauce.

Add the other ingredients except for veggies.

Cook on medium heat for 1 min.

Add the others ingredients -

onions first, mushrooms

last and cook until crisp tender.

Remove ginger and/or chop the chunks in a blender

and add back if desired.

To serve:

Place a serving of noodles in a bowl, add the meat and

a share of the veggies and sauce.

Toss well. Top with chopped green onions for garnish.

 Add sesame oil to your taste.

This dish is worth the time it takes to put it together!

The only version of this recipe that matters is the one

you truly enjoy.

HOT AND SPICY MEAT BALLS

QUICK VERSION

5 lb. prepared meatballs (precooked) [to add later]

approx. 2 qt. KC Masterpiece BBQ (or your favorite type)

 1/2 cup cider vinegar

1 - 5 sliced fresh jalapeno peppers (to taste)

1/2 - 1 t. dried cayenne pepper (to taste)

1/2 - 1 t. fresh ground black pepper (to taste)

(The three pepper combo is the secret)

sauce must cover meatballs in the pan

Cook over low heat for 5 min.

BETTER SAUCE-

To the above sauce, before cooking, add:

2 large onions, chopped fine

2 large garlic cloves, crushed

1 green bell pepper, chopped

1/2 cup cider vinegar

1/4 - 1 cup brown sugar (use 1 cup if you like a sweeter sauce)

HOT SMOKY VARIATION

in above sauces - add 1/2 small can chipotles (available in Mexican

food section; remove stems from chipotles and blend

in processor until almost smooth. Or use 1/2 bottle Buffalo

Chipotles Sauce).

This is not for the weak of spirit and children.

Chipotles are dried, smoked jalapenos-they are HOT.

The remainder of the can of chipotles may be frozen for later use.

This may also be used as a dip for the meatballs.

In a heavy pot or dutch oven cook sauce a minimum of 20 min.

just below a boil. Stir often.

Add the meatballs to the heated sauce.

Add KC Masterpiece to cover meatballs if needed.

Continue heating until meatballs are hot. If sauce thickens

add water 1/4 cup at a time.

Meatballs must be covered with sauce.

Add 1 T. smoke sauce just before serving.

Serve with toothpicks and thin slices of fresh jalapenos, serranos or

(sliced banana peppers for the weak of heart{ and small children})

The proper technique is to spear a slice (or two)  fresh pepper with a toothpick

then, a meatball. Pop the combo into the mouth at once.

Enjoy.

SMOKED SALMON FILLETS AND MUSTARD SAUCE

Prepare this a day or two ahead and serve chilled with rich crackers

(Ritz or the like) and the Mustard Sauce. The smoked fish keeps for at

least a week in the refrigerator in a zip-loc bag (it freezes well).

Select a thick fillet of salmon with skin on one side (about 1 lb.)

2 or more hours prior to smoking soak the hickory chips in water.

Allow the fillet to drain thoroughly on paper towels.

(flesh side down)

Completely moisten the fillet (both sides) with olive oil.

DO NOT salt or pepper the fillet.

In a COLD covered gas grill:

place the salmon near one end, skin side down on the grill rack-

thick end to the middle of the grill.

Place the wet hickory chips at the far opposite end.

Light ONLY the hickory end of the grill.

Set gas on low. Close the lid and allow to smoke for 15 min.

Quickly check fish for doneness. Add a few more chips.

Allow to smoke for another 15 min. or until fish is just opaque in thick area.

Avoid over-cooking the fish. It will continue to cook after taking it off

the grill; it can be "finished off" for a few seconds in a microwave.

The smoking/cooking takes about 20-25 min. in most home gas grills.

 Place the fillet on a platter skin side up. Remove skin and dark fat.

Discard skin & fat.

Enjoy the salmon hot or chill for appetizers later.

Garnish with fresh dill sprigs.

Mustard Sauce:

1/4 cup dijon-style mustard

1/4 cup mayonnaise

1 T. dry dill weed or approx. 1/8 cup chopped fresh dill

mix well; allow flavors to mingle a couple of hours before eating.

10 PEPPER CHILI BASE

 The chili base is great for spooning on baked potatoes, spreading over

nacho chips (with cheese), as a dip or a start for chili con crane.

This is HOT. Be careful first time.

2 lb. ground chuck

1 lb. ground pork

brown and drain, reserve fat and broth

3 med. onions

1 green bell pepper

1 red bell pepper

2 med. sweet banana pepper

2 med. jalapenos, everything but the stem

2 med. serrano peppers

1 small Thai red pepper, no seeds

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above 7 items chopped fine; add to drained ground meat

(look out for the capsaicin on your fingers, knives and the cutting

board. It can burn you the next day.)

1 #10 can crushed tomatoes

1 bottle Gebhart's chili powder (look for this product)

2 T. cumin

1 t. black pepper

1/2 t. crushed cayenne pepper

3 T. Buffalo chipotle sauce

1/2 Datil pepper or habanero, discard seeds and stem end

Add back broth from meat and 1/4 fat.

Add additional water to adjust thickness.

Mix together and simmer for 3-6 hr.

For more heat and smoky flavor add 2-3 additional  T. of chipotle sauce.

SPICY RUSSIAN CABBAGE SOUP

There is a certain "historical nuance" to the coarse textures

in this soup. What would Nicholas II give

for a bowl of this and a loaf of black bread?

6 cups of rich beef broth

1 large head of cabbage, (do not use red cabbage) coarsely chopped

2 large yellow onions, coarsely sliced

1 bell pepper, chopped

1 red pepper, chopped

6 stalks of celery, thinly sliced

2 carrots cut in disks

2 cans  whole tomatoes

1 large can tomato sauce

1/2 t. coarse black pepper

1/4 - 1/2 t. cayenne pepper (adjust to taste)

1 lb. kielbasa ( if you want to limit the salt and fat, par-boil for 15 min, then drain.)

Cut into bite sized chunks.

Add the first 10 items to a large pot.

Cook for 20 min. at a light boil.

Add kielbasa and simmer for an hour or more.

Add cayenne, a little at at time - to taste.

Serve steaming hot with large chunks of

hearty dark bread and butter.

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Adapted from a recipe by Mary Ann Crantz.  Thanks Mar.

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 Montverde Cajun Spice

This is an old, old recipe - probably dates from 19???? but don't let

its age fool you. It's excellent in gumbo, other creole or cajun dishes

and grilled chicken, pork or fish. You can also use it to spice-up

party-mixes, peanuts and similar items.

Some foolish ones have begged on their knees for this recipe.

1 oz. garlic powder

1 oz. onion powder

1 oz. Gebharts chili powder

1 oz. paprika

1/2 T. black pepper

1/2 T. dry parsley flakes

1/4 T. cumin

1/4 T. oregano

2 T. thyme

1 t. nutmeg

1 t. rosemary

1/2-1 t. cayenne pepper (or more, to taste)

Mix all ingredients in a food processor with steel

blade to pulverize. Dispense into suitable jars.

Keep extras frozen for best flavor protection.

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Adjust according to your taste. Each batch must

be tested because spices are variable. When you find

the right mix - keep it a secret. Use it for your own

purposes and give this recipe to all your friends.

Wait just a damn minute----

Molly McN. loves this!

Homemade Multi-Grain Beer Bread

3 round loaves of about 1 lb. each. In addition, as it bakes it fills the house withan aroma that draws everyone to the kitchen anticipating the finished loaves.

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It's a single rise process in the same pans it will be baked in; it is quick compared  to traditional methods.  It can be adapted for a two-rise process if

a finer texture is preferred. The  course texture to this bread adds to its charm; the one-rise technique shortens the process by an hour or more.

Ingredients:

5-6 C. unbleached bread flour (high gluten content)

2 C. multi-grain cereal mix "wheat-oats-rye-barley-flax" (from a health-food store)

1/2 C. instant oats (typical Quaker style)

4 T. sugar

2 cans (12 oz) full-bodied beer

2 T salt or salt substitute

1/4 C. canola oil

3 pkgs. quick rise yeast.

Procedure:

Grease three round stainless steel bowls (1 1/2 qt. size) with butter or Pam.

Set aside.

Set oven to its lowest setting - place a 2 qt. bowl filled with hot water in the oven.

In a 2 qt. microwave safe bowl  add half of the sugar

1 can beer  (water can be substituted)

mix to dissolve the sugar and microwave until just warm

add sufficient beer from the second can to cool it down

add

2 pkgs. dry yeast - stir well; set aside to proof

In a mixing bowl of electric mixer with dough hook

add:

2 cups bread flour

2 cups cereal mix

1/2 C. instant oats

1 pkg. yeast

remainder of the sugar

salt

mix with the batter blade for 3 min. on medium speed

add proofed yeast-beer-sugar mix (should be very frothy)

continue to mix at medium speed

add the canola oil

mix for another 3 min.

---switch to the dough hook

add 2 cups bread flour

add remainder of the second can of beer

knead on low speed,

adding additional flour until the dough rolls in the mixer bowl.

turn dough out of bowl unto a lightly floured surface;

knead for 2 - 3 min. adding flour to 'kill' any stickiness.

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roll dough into a long form about the diameter of your forearm.

cut into thirds.

Vigorously knead each into a ball about 5" in diameter.

Do not permit any noticeable seams in the ball.

Place each into the greased stainless bowls mentioned above;

spray entire ball with Pam or smear with butter or oil.

loosely cover bowls with aluminum foil &

place in warm oven to rise for about 1 hr.

oven temperature must be less than 120 F.

after 1 hr or so, the raised dough should extend about 1" above rims of the bowl-

With the container of water still in the oven, turn heat up

 to 400 F.  When the oven is at 400 F.  carefully

remove the aluminum foil.

Turn oven back to 375 F. and bake 20 min.

(re-cover with foil if the tops become too brown.)

Bread is fully baked when interior temperature is 190 F.

Bake for an additional 10 min.  if necessary.

Remove from pans and cool on racks. 

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Slice and butter - enjoy with a hearty beef barley soup,

Spicy Russian Cabbage Soup or whatever.

Freeze extra loaves.