Tuesday, March 22, 2011

Burnt Sugar Almonds

We made these and gave some of them away as Christmas presents but mostly we snacked on them all day long and put them out whenever people came over for dinner. They were super easy,really yummy and they are almonds, so good for you, right? We made another batch that had no vanilla and instead of cinnamon they had 3 types of chili powder on them but I liked the sweet ones the best.

1/3 plus 2 Tb water
1 c sugar
1/3 c sugar
1 tsp cinnamon
2 c raw almonds
1 tsp vanilla

Put water, 1 cup of sugar and cinnamon in a Dutch oven and stir. Bring to a boil over medium heat. As soon as it starts to boil add the almonds to the mix, raise the temperature to high and stir CONSTANTLY until the water is boiled away.

The sugar will fry out a little but start to stick to the almonds. Keep stirring them around, so that the almonds don’t burn to the bottom of the pan.

Turn the heat to medium low. Keep stirring until the almonds have an even shiny coat.

Dump in the rest of the sugar. Keep stirring and add the vanilla.

Keep stirring until the almonds are shiny but lumpy. As soon as this happens take them off the heat and spread them out on a sheet of parchment paper as much as you can. While they are cooling keep breaking them apart with your spoon until they are all separated.

Once they are cook store them in a dry closed container or bag.

Wednesday, March 16, 2011

Lemon Cornmeal Cake

Raise your hand if you know what Prince's Hot Chicken is. If you DIDN'T raise your hand you need to come and visit us... like now... so Jeremy can introduce you. What does that have to do with Lemon Cornmeal Cake? Well, I made it for dessert the other day. On a day when we had some friends over for dinner. Pasta, roasted cauliflower, salad, dessert. You would think that would be a filling yummy dinner right? Wrong, not if Prince's is an option. AFTER eating dinner and playing a board game the boys headed out to get some chicken. And when their insides were burning with hot chicken I pulled this dessert out for round two. Apparently it paired beautifully with the belly scorching madness that is Prince's. Here is the recipe. A friend got it from someone's blog and emailed it to me. Sorry I can't link to the original. Enjoy.

1 ½ c flour
1/3 c yellow cornmeal
½ c sugar
¼ c brown sugar
3 tsp baking powder
½ tsp baking soda
½ tsp salt
1 c buttermilk
2 eggs
1 Tb lemon zest
½ c + 1 Tb butter melted and cooled
1 ½ c powdered sugar
3 – 4 Tb lemon juice

Preheat oven to 350. In a 9 or 10 inch cast iron skillet, melt butter over med heat until browned and fragrant. Tilt pan so butter coats pan bottom and sides evenly. Remove butter to a dish to cool.

In a large bowl whisk together flour, cornmeal, sugars, baking powder, baking soda and salt. In a small bowl, whisk together eggs, buttermilk, lemon zest and butter. Add wet ingredients all at once to the dry ingredients and fold together with a spatula until very few lumps remain. Pour into cast iron pan and place in oven.

While the cake bakes whisk together powdered sugar and juice to make glaze.

Bake cake for 30 minutes or until toothpick test comes clean. Remove from oven and let rest 10 minutes. Use a skewer or fork to poke holes all over cake. Pour glaze over cake and spread evenly. Let it rest 30 min before serving.

Monday, March 7, 2011

King Prince

"Wait, is that..."


"Seriously? Two eggs scrambled in chicken schmaltz with the addition of a Prince's Hot Chicken thigh in the heat range of "hot" topped with some Tillamook Vintage White Cheddar all waiting to be wrapped up in a tortilla and scarfed?"


"Did you really do something like this at 5 AM?"


"Was it one of the best all time breakfast creations that you dreamt about late the same night you ate it...two days after a previous late night trip to Prince's?!?"


Friday, March 4, 2011

Chicken & Cheese Enchiladas

This is another easy weeknight dinner. Just make sure you get good corn tortillas. Please don't buy them at your regular grocery store. Find a good international market or grocery store and get fresh tortillas.

2 c shredded cooked chicken
2 – 3 c shredded cheese
½ c sour cream
1 medium onion chopped
Salt & Pepper
1 green pepper, chopped
2/3 c water
1 Tb chili powder
1 ½ tsp chopped oregano
½ tsp cumin
2 green chilis seeded, chopped
1 clove garlic, diced
1 can tomato sauce
10 corn tortillas

Keep out a handful of cheese. Mix chicken, cheese, sour cream, onion, salt and pepper; set aside. Put green pepper, water, chili powder, oregano, cumin, green chilis, garlic and tomato sauce in a sauce pan over high heat. Bring to a boil then reduce heat and simmer for 10 minutes.
Preheat oven to 350. One at a time, dip each tortilla in the enchilada sauce to coat both sides. Spoon about ¼ c of the filling into the tortilla then wrap the tortilla around the filling and place seam side down in a 9 X 13 baking dish. Pour remaining sauce over top and sprinkle with remaining cheese. Bake, uncovered for 20 minutes at 350.