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Post by cristina on Nov 29, 2010 2:59:03 GMT
Popping in after 4 days of guests and much food, to report that I finally had biscuits and sausage gravy for breakfast (actually, yesterday). The biscuit recipe that I used this time produced probably the lightest, fluffiest biscuits I have ever tasted. Will definitely make these again. The sausage gravy could have been a bit spicier, though.
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Post by Don Cuevas on Nov 29, 2010 9:11:53 GMT
Tell us about the biscuit recipe, Cristina. I make Angel Biscuits when we have more than the two of us at breakfast. It's a triple leavened, yeast, baking powder and baking soda, in conjunction with buttermilk for the liquid. It's best when the wettish mixed dough is refrigerated 12-36 hours.
When there's only two of us, I make Buttermilk Biscuits, no yeast.
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Post by Don Cuevas on Nov 29, 2010 9:16:28 GMT
About Cornbread Salad. I was rummaging about for breakfast and located these odds and ends and leftovers: a large piece of 3 day old cornbread; 1 older buttermilk biscuit, celery, fresh jalapeño peppers, parsley, cilantro, white onion, a hard cooked egg, a partial container of sour cream, mayo, evap milk. ¡Cornbread Salad! popped into my mind. This used to be served at covered dish dinners and in a few restaurants back where we lived in the Arkansas Ozarks. I never cared much for the stuff, as it was a mashup of miscellaneous stuff with Miracle Whip Salad Dressing. But this morning, I was in control of it. I began by cooking 3 strips of bacon, set aside in paper towelling until cool; coarsely crumbling the cornbread and biscuit into a medium bowl. Then I chopped up "enough" onion, plus celery, 1/4 of a seeded fresh Jalapeño, a tablespoon or two of cilantro, chopped the shelled egg, a dash of salt, a few grinds of black pepper; chopped two Roma type tomatoes, chopped and added the chopped 3 strips of bacon. Then all the sour cream; maybe a half cup; followed by 6-8 tablespoons of real mayo. I tasted it and decided it needed the rest of the jalapeño half, plus enough evap milk to moisten it. That seemed more than acceptable, so I prepared some "Italian Lettuce" leaves, set the Corn Bread Salad on the table, put out the fresh squeezed OJ, and there was breakfast. Here's a link to a recipe that served as initial guidance; never slavishly. ¡Viva the RLF! (Recipe Liberation Front). tinyurl.com/CBSALADThis next version, IMO, is Over The Top. tinyurl.com/2w8xa5a
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Post by bixaorellana on Nov 29, 2010 18:06:52 GMT
Well, it's your kitchen, and you can do what you want in there ...................
Cornbread dressing, yes.
Sliced stale cornbread, rejuvenated by being lightly grilled with butter & perhaps some cheese melted on it, yes.
Cornbread salad ..... um, no.
Actually, I imagine it tasted pretty good, but only because it was overwhelmed with delicious, fat-filled ingredients.
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Post by Don Cuevas on Nov 29, 2010 18:11:21 GMT
That was the first and only cornbread salad I liked. However, I would not make it often. True, fat-filled ingredients made it good plus some good fresh ingredients. It was all gone by nightfall, along with the small amount of leftover potato-pickled herring and beet salad.
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Post by cristina on Nov 29, 2010 20:20:14 GMT
Tell us about the biscuit recipe, Cristina. I make Angel Biscuits when we have more than the two of us at breakfast. It's a triple leavened, yeast, baking powder and baking soda, in conjunction with buttermilk for the liquid. It's best when the wettish mixed dough is refrigerated 12-36 hours. When there's only two of us, I make Buttermilk Biscuits, no yeast. DC, I have never made Angel Biscuits, mostly because I don't usually think that far ahead. I really would like to try making them sometime in the near future. The biscuits that I made were from Rose Levy Beranbaum's Bread Bible and are an adaptation of Shirley Corriher's "Touch of Grace Biscuits." The recipe: Shirley Corriher’s Touch of Grace Biscuits adapted by Rose Levy Beranbaum from The Bread Bible yeilds 9 2-1/2 by 2-inch high biscuits * 1 cup all-purpose flour * 1/2 cup cake flour * 2 teaspoons baking powder * 1-1/4 teaspoon kosher salt * 3 Tablespoons sugar * 3 Tablespoons cold vegetable shortening (I used Crisco) * 1-1/4 liquid cups heavy cream or buttermilk (or a combo) (I used powdered buttermilk plus water) * 1 cup all-purpose flour for coating * 1 Tablespoon butter, melted Lightly grease an 8-inch round cake pan or an 8-inch square pyrex dish. Preheat the oven to 475 degrees and set an oven rack at the middle level. In a medium bowl, whisk together 1 cup of the all-purpose flour with the cake flour, baking powder, salt, and sugar. Add the shortening in 1-teaspoon-size pieces and, with your fingertips, work the shortening into the flour until pea-size or smaller. Mix in the cream and/or buttermilk. The mixture will be very soft, like mashed potatoes. Allow to sit for 2-3 minutes; it will stiffen slightly. Place 1 cup of all-purpose flour in a small pan. Using a #30 cookie scoop, or a large spoon, scoop out a biscuit-size lump of wet dough (a heaping spoonful) and drop it onto the flour. Sprinkle the top lightly with some of the flour, then pick up the biscuit and shape it into a round, gently shaking off any excess flour. (Hold the biscuit in your left hand, with your fingers partially closed so that thumb and index finger form the letter C; with your right hand, tamp down the top of the dough so that the biscuit is 1 inch high and 2 inches in diameter.) As soon as it is shaped, place the biscuit in the baking pan. Repeat with the remaining dough, placing the biscuits snugly up against each other so that the soft dough rises up instead of spreading sideways. Brush the biscuits with the melted butter and place them in the oven. Immediately raise the heat to 500 degrees and bake for 5 minutes. Lower the heat to 475 degrees and continue baking for 10-15 minutes, until the tops are lightly brown. Allow the biscuits to cool in the pan for 1-2 minutes before unmolding them onto a plate. Split the biscuits in half, preferably using a fork. Note: The original recipe calls for 1 1/2 cups of White Lily self rising flour. White Lily isn't available in this part of the country (although I could order it from King Arthur). The combination of AP and cake flour along with the baking powder had good results.
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Post by bixaorellana on Nov 29, 2010 20:55:30 GMT
Two inches high! I don't know if they're angelic, but they sound heavenly, with more than a touch of grace.
What is "AP" in your last sentence, please -- "all purpose"?
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Post by cristina on Nov 30, 2010 2:07:30 GMT
Two inches high! I don't know if they're angelic, but they sound heavenly, with more than a touch of grace. What is "AP" in your last sentence, please -- "all purpose"? That was me being lazy (actually I was at work and was trying to post quickly). AP= All Purpose.
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Post by Don Cuevas on Nov 30, 2010 10:05:51 GMT
Cristina, that is one heckuva detail oriented recipe. But if it results in great biscuits, then that's good.
It calls for a lot more sugar than I woud use, unless I was making shortcakes, which, after all, are a form of biscuit.
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Post by mickthecactus on Nov 30, 2010 10:17:35 GMT
So many American recipes call for kosher salt. Why?
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Post by bixaorellana on Nov 30, 2010 17:06:48 GMT
I think that's because it's less bitter. I didn't look it up, but off the top of my head I think kosher salt has fewer additives -- nothing to make it iodized or free-flowing.
If I'm not mistaken, sea salt is very similar.
Years ago Mexican salt used to be dirty-looking compared to US salt, because it wasn't as bleached, nor did it have additives. You could definitely taste the difference, too. The Mexican salt had a pure salt taste, whereas its American cousin had a discernible bitterness.
I think you'd have to have a very rarified palate indeed to tell whether a finished stew had kosher or "regular" salt in it.
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Post by Don Cuevas on Dec 1, 2010 13:38:11 GMT
December 1, 2010: Today's breakfast: huevos revueltos con chorizo on white grits. Jugo verde to drink.
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Post by mickthecactus on Dec 1, 2010 13:58:37 GMT
December 1, 2010: Today's breakfast: huevos revueltos con chorizo on white grits. Jugo verde to drink. So that's some sort of eggs with chorizo sausage and a green drink?
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Post by Don Cuevas on Dec 1, 2010 14:02:44 GMT
mick; it's scrambled eggs mixed with precooked, crumbled spicy Mexican sausage. The jugo verde is a combination of citrus juice, such as orange, plus celery, leafy green vegs, eg; spinach, parsley, lettuce, plus nopalitos, or prickly pear cactus pads. I also put in some pineapple and a bit of honey. tinyurl.com/38lbx26
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Post by mickthecactus on Dec 1, 2010 14:41:18 GMT
Thanks Don. My Spanish is slowly improving....
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Post by bixaorellana on Dec 1, 2010 18:18:05 GMT
One of the reasons the cactus pads are frequently included in that drink is because they're supposed to ward off and even treat diabetes. findarticles.com/p/articles/mi_m0826/is_1_21/ai_n8563785/That mixture of yours would definitely start the day off right, DonC. Even I, the breakfast-avoider, am tempted by it.
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Post by fumobici on Dec 1, 2010 20:19:09 GMT
An Anjou pear, Stilton and cappuccino. How breakfasty! ;D
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Post by Don Cuevas on Dec 3, 2010 10:20:45 GMT
One of the reasons the cactus pads are frequently included in that drink is because they're supposed to ward off and even treat diabetes. findarticles.com/p/articles/mi_m0826/is_1_21/ai_n8563785/That mixture of yours would definitely start the day off right, DonC. Even I, the breakfast-avoider, am tempted by it. Bixa, today, the leftover jugo verde was like a glass of monster snot. But, thinned with a bit of apple juice, it wasn't too bad. I've taken up jugo verde to alleviate my hypoglycemia and to give me pep. Our main bkfst was a concoction of nopales, chile poblano, onion and canned corn (!), topped with melty mozzarella and some fairly characterful queso cotija añejo. On the side, some soupy black beans I'd had in the freezer. I couldn't eat the jumbo cranberry bran muffin until much later.
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Post by Don Cuevas on Dec 3, 2010 12:49:57 GMT
December 3, 2010: Jugo verde, freshly made, but with less nopal and after blending, I realized I forgot the pineapple. Then, a bit later; scrambled eggs with diced potato and chopped onion and tomato, a bit of chopped red jalapeño, and finished with some Tillamook* sharp cheddar cheese.
(Speaking of *Tilly, where has she been lately?)
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Post by Don Cuevas on Dec 5, 2010 15:10:54 GMT
December 5, 2010: early, some otmeal with a thinnish slice of cheddar cheese atop. Later, some reheated stone ground grits with some freshly cooked carnitas. Pickled jalapeños alongside. O.k., but not worth a special detour.
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Post by Deleted on Dec 6, 2010 18:43:50 GMT
I keep eating bowls of flakes that claim to be mostly fiber = no nutritional value.
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Post by Don Cuevas on Dec 12, 2010 15:31:23 GMT
Today, Return of Sons of a Biscuit, with milk gravy with homemade sausage in it. Dessert was a small biscuit with local honey. (It still had bee-ish particles in it.)
Freshly squeezed orange and tangerine juice.
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Post by Don Cuevas on Feb 11, 2011 14:44:27 GMT
What's For Breakfast Revived. I had three of those small, round, calabacitas (zucchini-like squash), some small, tender nopal pads, a couple of Roma tomatoes, some chopped onion, one clove of garlic, chopped, one diced chile serrano; some leftover cooked rice, and some Oaxacan style cheese. Sauteed the onion, garlic, chile, tomatoes in short strips; sliced the calabacitas thinly, salted and peppered. Added a little water, covered and let it steam for a few minutes. Cut the 5-6 small nopales into strips and laid them over all the rest. A light sprinkle of Mexican orégano. Steamed a bit longer to get the nopales cooking. All this over low heat. Added a couple of cups of already cooked (Basmati) rice on top, without mixing it in, steamed some more to heat rice. Sliced up 1/3 cup or so Queso Oaxaca, distributed over the rice, plus a dusting of Green Cylinder Parm style cheese. Covered to let cheese melt. It was good. Nothing specially wondrous, but fine. Calabacitas Nopalitos
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Post by bixaorellana on Feb 19, 2011 16:25:18 GMT
Oooo ~~ I espy an espina on one of your nopales!
You eat such interesting and nutritional breakfasts.
Today, for a change, I'm having something besides coffee for a late breakfast. Even as I type, I'm munching on some lovely little drop biscuits I made with whole wheat flour and garbanzo flour. They're nice & light & crunchy on the outside, plus constitute a whole protein.
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Post by imec on Feb 19, 2011 18:55:38 GMT
An "omelet", some sausage, potatoes and a bit of fruit - oh and an odd cinnamon bread stick. Airplane food.
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Post by mich64 on Feb 19, 2011 20:55:16 GMT
My breakfast was a bannana and some saltine crackers. Not so tasty, but it was a busy morning. There is a nice chicken roasting in the oven for supper however.
Imec, is that plane taking you someplace warm? I hope so. Cheers! Mich
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Post by Don Cuevas on Feb 19, 2011 23:42:26 GMT
February 19, 2011: This a.m.: Basmati rice steamed with Chinese style Lap Cheoung sausages, then drizzled with naturally brewed soy sauce and finished with radish kimchi.
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Post by hwinpp on Feb 28, 2011 10:26:01 GMT
February 19, 2011: This a.m.: Basmati rice steamed with Chinese style Lap Cheoung sausages, then drizzled with naturally brewed soy sauce and finished with radish kimchi. I had the sausages too yesterday, but with jasmine rice. Got a whole kg on Saturday for 5USD
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Post by Don Cuevas on Mar 4, 2011 12:58:19 GMT
"Migas", more or less: torn up tortillas de maíz, sauteed with chopped chile serran, onion, and anomalously, some roated red pepper; then scrambled with eggs. Not bad.
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Post by bixaorellana on Mar 4, 2011 21:38:51 GMT
I miss migas, which were ubiquitous in all the breakfast eateries on the Texas-Mexico border. If you can get your hands on some carne machaca, do make it with that. That was also common in the S.Texas migas, although the stuff is rare and expensive down here.
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