This week of the alphabet challenge consisted of hush puppies and ribs. The term hush puppies come from an old story of soldiers sitting around a campfire. To keep their dogs quiet they fried a little bit of dough as a treat and told the puppies to hush.
Typically hush puppies are served with seafood but when I heard fried cornbread I immediately thought of BBQ. To keep things simple and focus on my H dish, I used store bought premarinated ribs. I recommend making the remoulade sauce in advance, since it tastes better if sits over night.
Hush Puppies:
1 cup cornmeal (see notes)
1 cup all purpose flour
1–2 tablespoons sugar (see notes)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon Cajun or Creole seasoning
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup milk
1/2 tablespoon white vinegar
2 tablespoons vegetable oil
1 large egg
3 tablespoons grated onion
Oil for frying (canola, vegetable or peanut)
Directions:
1. Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper in a large bowl.
2. In a separate medium bowl, add your milk and vinegar; let sit for 5 minutes. Whisk in vegetable oil, egg, and onion. Add wet ingredients to dry ingredients; mix just until incorporated.
3. Heat 1 1/2 inches of oil in a Dutch Oven or heavy skillet to 365 degrees. Using two small spoons, scoop a rounded spoonful onto one spoon and gently push it off with the second spoon. Fry for 3-5 minutes or until golden brown. Drain on paper towels. Serve promptly.
Remoulade Sauce:
1 1/4 cups mayonnaise
1/4 cup Dijon mustard
1 Tbsp sweet paprika
1 to 2 tsp. Creole seasoning, divided
2 tsp. prepared horseradish
1 tsp. dill pickle juice
1 tsp. hot sauce (preferably Tabasco)
1 large clove garlic, minced and smashed
2. The remoulade is better if left in the fridge for a few hours for the flavors to meld.
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