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Recipes
Pannekoekkoek gevulmet sjokolademousse en sjokoladevla
By JimMac, www.rovingculinarian.com
Sjokolademousse Klits eiergele en strooisuiker saam tot lig en romerig
- Sjokolademousse
- 6 eiers, geskei
- 155 g (185 ml) strooisuiker
- 40 ml sterk swart koffie
- 300 g donkersjokolade
- 150 g ongesoute botter, in blokkies gesny
- Sjokoladevla
- 6 eiergele
- 100 g (120 ml) strooisuiker
- 40 g (85 ml) mielieblom
- 500 ml melk
- 100 g donkersjokolade, baie fyn gekap
- Pannekoek-mengsel
- (12 pannekoeke van 24 cm in deursnee)
- 500 g (890 ml) koekmeel
- knippie sout
- 10 ml suiker
- 4 eiers
- 800 ml melk
- 15 ml suurlemoensap
- 15 ml gesmelte botter
- bietjie kakao vir oorsif
Chef Jim's Indiana Corn Pudding
By JimMac, www.rovingculinarian.com
Preheat oven top 350 degrees F
- 1 box Jiffy corn bread mix
- 1 (1 lb) can cream-style corn
- 1 (1 lb) can whole kernel corn, drained
- 1 (8 oz.) container sour cream (1 cup)
- 1/2 cup butter, melted and cooled
- 1/4 cup sugar (optional)
- 2 eggs, beaten
- 1 scallion, chopped (optional)
- paprika or Creole seasoning for sprinkling top
- Optional: add 1/4 cup bacon bits or chopped green chiles (dried in paper towels)
Corn Flakes Over Night Casserole
By JimMac, www.rovingculinarian.com
Note: After you fry your bacon, save 1 Tablespoon of the drippings
- 1/2 cup corn flakes cereal - crunched up
- 8 slices bacon - cooked and crumbled
- 5 large eggs
- 2 and 1/2 cups frozen hash brown potatoes
- 1 and 1/2 cups shredded Swiss cheese
- 1/2 cup cottage cheese
- 1/3 cup milk
- 1 green onion - chopped
- 1 teaspoon pepper
- 4 drops liquid pepper sauce or Tabasco sauce
Bearnaise Sauce
By JimMac, www.rovingculinarian.com
Store the finished sauce covered in the refrigerator
- In a pot, simmer the following until reduced by 2/3:
- 1 stick butter - melt butter slowly on medium low heat
- Put the following in a blender and blend until well mixed
- 3 egg yolks
- Juice of 1/2 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Drizzle hot butter into blender - have blender set on puree
- 2 Tablespoons white wine
- 1 Tablespoon white vinegar
- 1 Tablespoon chopped fresh tarragon
- 1 Tablespoon chopped shallot or onion
- Salt and pepper
- Add reduced mixture to blender and blend until well mixed.
Pig Pickin' Cake
By JimMac, www.rovingculinarian.com
Method: Mix together cake mix, canned oranges with juice, eggs, and oil
- 1 package yellow cake mix
- 1 (11 ounce) can mandarin oranges, juice reserved
- 4 eggs
- 1/4 cup vegetable oil
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (15 ounce) can crushed pineapple, drained
- 1 (3.5 ounce) package instant vanilla pudding mix
Sauerkraut
By JimMac, www.rovingculinarian.com
Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a pot of cold water for 10 t...
- 2 lbs fresh sauerkraut
- 1 T lard (or bacon drippings)
- 1/2 cup finely chopped onions
- 1 T sugar
- 2 cups cold water
- 5 whole juniper berries*, 6 whole black peppercorns, 2 small bay leaves, 1/4 t caraway seeds and 1 whole allspice - wrapped together in cheesecloth or enclosed in a tea ball
- 1/2 lb boneless smoked pork loin or butt or 1/2 pound Canadian bacon in 1 piece
- assorted European sausages
- 1 large raw potato, peeled
- 2 T gin can be used if the juniper berries are not available.
Scallop Fritters
By JimMac, www.rovingculinarian.com
Method: Whisk first 5 ingredients in large bowl to blend
- 1/2 cup all purpose flour
- 1/2 cup semolina flour
- 2 t baking powder
- 3/4 t salt
- 1/2 t ground black pepper
- 2 large eggs
- 1 cup finely diced uncooked sea scallops
- 1/2 cup finely chopped green onions
- 1/4 cup chopped red onion
- 1/4 cup bottled clam juice
- 1/4 cup pilsner beer
- 1-1/2 t finely chopped jalapeño chilies with seeds
- vegetable oil (for frying)
- tartar sauce
- lemon wedges
Amish Wet Bottom Shoe Fly Pie
By JimMac, www.rovingculinarian.com
1 Mix together the flour, brown sugar and shortening
- 1 cup flour
- 2/3 cup brown sugar, firmly packed
- 1 tablespoon vegetable shortening
- 1 egg
- 8 fluid ounces molasses
- 6 fluid ounces boiling water
- 1 teaspoon baking soda
- 1 (9 inch) unbaked pastry shells
Louisiana Shrimp Po Boy Sandwich
By JimMac, www.rovingculinarian.com
A po' boy is a traditional sandwich from Louisiana
- Po' Boys:
- 1 cup mayonnaise
- 5 tablespoons dill pickles. finely chopped
- 3 green onions, finely chopped
- 3 tablespoons fresh squeezed lemon juice
- 2 tablespoons whole grain mustard
- 1 teaspoon fresh dill, chopped or 1/3 teaspoon dried dill
- 1 teaspoon fresh tarragon, chopped or 1/3 teaspoon dried tarragon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Sriracha or Tabasco (or 1/2 teaspoon for less spice)
- 1/2 teaspoon each sea salt and freshly ground black pepper
- 1 1/2 pound large shrimp (16/20 count), peeled and deveined
- 1 1/4 cup flour
- 1 cup yellow cornmeal
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion powder
- 1 teaspoon sea, Kosher or other salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoons cayenne
- 2 eggs
- 4 tablespoons milk
- Peanut or vegetable oil for frying
- 4 crusty French or Italian rolls
- Butter
- 3 cups iceberg lettuce, finely shredded
- 2 firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt
Chef Jim's Hawk Lake Lodge Waldorf Salad
By JimMac, www.rovingculinarian.com
Chocolate chips are a uniquely Hawk Lake Lodge addition
- 3 red apples, cored and diced
- 2 cups halved seedless green grapes
- 1 cup diced celery
- 1 pear, peeled, cored and cubed
- 1/2 cup raisins
- dried cranberries
- 1/2 cup chopped pecans (or walnuts)
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 teaspoons fresh lemon juice
- 1/4 cup chocolate chips (optional)