Relishing the Ploughman’s Lunch.

Ah, the English countryside with rolling hills of green grasses, wildflowers, and forests; valleys with villages nestled deep within; cattle grazing and sheep blocking the roadways.  Driving into one of these quaint villages, parking outside the pub, walking in and being greeted by the publican and his smiling wife.

“What it’ll be yer having?”, he asked, and you answer with, “A pint of bitter and ploughman’s lunch will do me fine.”  “Right then, let me get to pouring while the wife puts together yer food.  Sit anywhere yer like, oh oy, don’t be minding that body at the far table.  Constable will be coming soon to clean that all up.”

….and welcome to Midsomer, where murder is as frequent as a leaky roof on the local church.

All this past week I have been enjoying another marathon of watching “Midsomer Murders” using a free streaming service, Tubi.  Twenty-three, of its twenty-five, seasons are available, the ads are few, and short in duration.   “Midsomer” began in 1997 and is still as popular in 2025 as when it first began, with DCI Tom Barnaby, or his cousin, DCI John Barnaby, a new DC every few years, and a variety of quirky characters, and villains of child age to senior; vicious, logical, insane or senile following typical motives of greed, lust, envy, and “just for the fun or it”.

One episode is from season 10 called “Sauce for the Goose” which starts with an unusual murder at the world renown Plummers Relish Factory. Tom Barnaby remarks to his wife, Joyce, “My father would put Plummers relish on his sandwiches every day.”  Plummers Piquant Relish was based upon the authentic and world renown English relish, Branston, but could not use the name due to copyright infringement.  When Barnaby read the ingredient label, “scotch bonnet”, a very hot pepper, was named, as this slight change would ensure, again, no copyright infringement of Branston’s.  

What is English relish?  A very flavorful mix of vegetables, apples, dates, raisins, vinegar, spices and flavorings.  It is actually a type of chutney which has its culinary roots in India, but there the product is definitely more on the hotter side of the Scoville scale. 

…and before you have to wonder, yes, we have Branston’s in our pantry, or, once opened, refrigerator, both original and small chunk varieties.  Roy likes to spread it on his sandwiches, both hot and cold, but not on a daily basis as with Tom Barnaby’s father.  Personally, I find the mixture of sweet, salty, tangy and savory to be too strong for my taste buds; while Roy can eat it by the spoonful.

 

The Ploughman's Lunch

Now to the second item which is the Ploughman’s Lunch.  Dating back to 14^th century England, a meal of bread, cheese, onions, sliced meat (if any was to be had) and fruit (apples or wild berries) was simple to gather up into a pouch, and carry out to work.  In the 1950s, the Cheese Bureau created the name, “Ploughman’s Lunch” to get the populace more interested in eating cheese after World War 2.  The Milk Marketing Board began using the name, in the 1960s, to push the idea of a simple, wholesome and delicious meal.  Of course, any pub, worth its salt, would have it on the menu alongside Shepherd’s Pie, Fish and Chips, Bangers and Mash, Toad in the Hole and Steak and Kidney Pie.

Ah, the Charcuterie board, which the French began creating in the 15^th century, but for the rich and royal.  It consisted of a variety of richer and finer cheeses, breads, meats, condiments, fruits, nuts and paired with the finest wines.  It seems to have become all the rage in the USA, since the end of the pandemic, when folks could socialize once more, and actually share foods from the same platter.

But, when it comes to “Who did it first?”, that goes to Italy, when in ancient Rome, the antipasto platter was served at the start of a banquet.  Its main goal was to stimulate the appetite, so the main meal could be eaten with gusto. 

 

Branston Pickle Relish

While Branston’s is available for purchase via Amazon, I was able to find an English food blogger who has a copycat recipe of the product.  The difference is, she does not use all the preservatives needed for the jars to sit on store shelves, or in warehouses, indefinitely.

 

English Pickle Relish

(Culinary Ginger - https://culinaryginger.com/english-pickle-relish/ )

For cube size, original or regular relish uses large dice, while small chunk uses small dice when cutting the fruits and vegetables.

Ingredients:

1 cup carrots, peeled and cut into small cubes

1/2 cup rutabaga, peeled and cut into small cubes (turnips or parsnips are good substitutes)

1/2 cup red apples, peeled and cut into small cubes

1 cup dates, chopped

1 cup raisins

1 cup white onions, finely chopped

1 cup dark brown sugar

1 and 3/4 cups malt vinegar

1/4 teaspoon mustard powder

1 teaspoon ground allspice

1 teaspoon Worcestershire sauce

Instructions:

Add all ingredients to a large saucepan (2-quart); bring to a simmer (low heat) and cook for 1 hour until the rutabaga is tender and the liquid is reduced and syrupy, allow to cool.

The blogger’s method of sterilizing jars and lids:  Preheat oven to 225°F.

Wash the jars and lids in hot soapy water and rinse well. Place them on a baking sheet and allow them to dry in the preheated oven for 10 minutes. After 10 minutes, turn off the oven and leave them in there until you are ready to use them.

 Fill the jars with the pickle and seal. Refrigerate for 2 weeks, then the pickle is ready to eat. For long term-preservation, will keep for up to 6 weeks when refrigerated

Yield: 8 - 16-ounce mason jars with a screw top lid.

Mary Cokenour

A Round and Crusty Old Soul.

Many a time I have written about a world renown comfort food called bread.  Every culture, every country, has a version that dates back historically to when grains were grown, ground and used to feed the community.  So, yes, it is a foundation for the continuance of a society, as is water, but why is it so comforting as well?

Scientifically, bread has a high carbohydrate content which contributes to the release of serotonin.  Serotonin is nicknamed the “feel good hormone” due its ability to regulate mood; namely feelings of happiness, well-being, and contentment.  It also promotes relaxation to induce sleepiness; interacts with cortisol and estrogen for hormonal balance, and influences cognitive functions for better learning and memory.

Remember when, at dinner time, a bread basket was always at the table.  Or, a basket of bread, crackers and butter was served at the table in restaurants.  Serotonin signals, to the body, when it is full, and helps to regulate digestion.  If you indulged the contents of that basket, now you know why you never did finish a complete dinner, and no room for dessert.

Serotonin, and the act of eating, is not all that makes bread comforting.   Baking bread can be therapeutic with its repetitive motions (kneading) which can relieve stress. Baking engages multiple senses of sight, smell, and touch. The aroma is associated with familiarity, tradition, gives a sense of security, and makes you feel pretty darned proud of yourself for creating something so tasty.

The focus of this article will be on Irish Soda Bread, but first a little information about round and crusty breads in general.  A "round, crusty bread" refers to a loaf shaped like a ball with a thick, crispy outer crust achieved through high baking temperatures and steam during the initial baking phase. While the crust of the bread has a firm crunch, the interior is an intricate webbing of ingredients that have been interwoven to create a softer and tender texture.

 

Types of rounds are the French Boule, Italian Ciabatta, Egyptian Sourdough (sorry San Francisco, but sourdough bread originated, in Egypt, around 1500 BCE), Irish Soda Bread and Basque (Spain) Sheepherder Bread (see San Juan Record, November 20, 2019, for full article).

…and now to my focus, Irish Soda Bread.

 

Irish soda bread is a quick bread made with baking soda, flour, salt, and buttermilk; no eggs needed. It is a traditional part of Irish cuisine that is often baked in skillets over coals.  Preparation is a one bowl mix, shaping the wet dough into a ball, placed in baking pan, and first baked at a high temperature, then finished off at a lower, yet still high, temperature.  This bread was created out of necessity due to the Irish Potato Famine of the 1800s.  Now here is a very interesting historical tidbit, this bread did not originate in Ireland, but from the Native Americans of the United States of America.  The natives used pearl ash which is a naturally formed “soda” from wood ashes, and acted as the leavening agent.  Their technique and recipe made it back to the Old-World countries, with actual sodium bicarbonate used instead of wood ash.  Sour milk was the liquid ingredient, but was later changed to buttermilk. Buttermilk reacts better with the soda to give an even rise, soft interior texture, and a tangy flavor to the bread.

Eaten plain, Irish soda bread is just that.  However, warmed up, smeared with butter and drizzled with honey, it becomes a perfect light breakfast, or snack for during the day.  It is best used for sopping up gravy and sauce from various dishes, such as stews, chili, and soups.  We even used it to sop up excess sauce from a stuffed shells meal, delicioso!

So, with St. Patrick’s Day coming soon, perhaps a round, crusty Irish soda bread to go along with the Irish stew, or corned beef and cabbage?

 

Traditional Irish Soda Bread

Ingredients:

3 and ½ cups flour

1 and 1/2 tsp. baking soda

1 tsp. salt

1 and 3/4 cups buttermilk

 

 

 

 

Preparation:

Preheat oven to 450F. 

Combine flour, baking soda and salt in a large mixing bowl.

Gradually add the buttermilk, stirring with rubber spatula.  If dough is too sticky, add a tablespoon of flour.

When dough is still wet, but not sticky, turn out onto a floured workspace. Shape dough into a ball.  Pat the ball in a round loaf to fit into a nonstick 9-inch baking pan. Place dough inside pan, but make sure it does not touch the sides of the pan.  Score an X on top of the loaf, approximately 1/4 inch deep.

   

Bake on center rack of oven for 20 minutes.  Do not remove pan from oven, but turn oven temperature down to 400F.  Bake for an additional 20-30 minutes, until the loaf sounds hollow when tapped.  Cool on wire rack before slicing and serving.

Makes one round loaf.

Mary Cokenour

 

Blast from the Past Cooking Tips and Recipes.

Now and again, I will write about recipes that originate back to the pioneers that followed Brigham Young in their 1847 trek.  Finding recipes that deal with the Hole in the Rock pioneers has been more of a challenge.  So, while attempting to find more recipes associated to San Juan County only, a reference came up about the San Juan Record. 

Now the articles I found did not relate to the pioneers, but was a blast to the past, the 1940s past to be exact.   San Juan Record, May 23, 1940, Page 12 contained two articles; “Hints for the Housewife” and “Additional Recipes”.

Hints for the Housewife

To boil eggs so that whites will be tender, put them over moderate heat in cold water. When they reach boiling point simmer slowly for 15 minutes.

Dishes containing large amounts of milk and eggs, as custard and souffles, should always be set in a pan of water while baking so they will not curdle.

Try baking apples in a double roaster with one cup of water for a half dozen peeled apples. They are much more juicy than when baked in a pan without a cover.

A little lemon juice rubbed well over your hands will help keep them soft and white.

Additional Recipes

 MAGIC FRUITED MACAROONS

2- 3 cup sweetened condensed milk

2 cups shredded coconut

1 cup dates, uncooked prunes, or apricots

Blend sweetened condensed milk and shredded coconut thoroughly.

Add either dates, prunes or apricots which have been finely chopped,

Drop by spoonfuls on buttered baking sheet, about one inch apart.

Bake in moderate oven10 minutes or until a delicate brown.

Remove from pan at once.

Makes about 24.

 

WAFFLE WEDGES

Waffle sandwiches are something different.

Bake four waffles, then spread a thick layer of ham relish, cheese or any other

popular sandwich filling over each,

Stack them, cut them into wedges and serve them for luncheon or supper.

 

LUCKY’S SHAMROCK CANDIES

 ¼ cup condensed mil

½ teaspoon vanilla

Green vegetable coloring

2-3 cups sifted confectioners’ sugar

Blend condensed milk, vanilla and small amount of green vegetable coloring.

Add sifted confectioners’ sugar gradually and continue mixing until smooth and creamy.

Sprinkle waxed paper lightly with confectioners’ sugar.

Roll fondant out on waxed paper to about ¼ inch thickness.

Cut with sharp shamrock cutter or by a stiff paper pattern.

 

FEATHER CAKE

2 eggs

1 cup sugar

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 tablespoon fat (I used butter)

 

 

 

Light oven and set at 350 degrees F.

Beat eggs until light. Beat in sugar gradually.

Sift dry ingredients and add to above.

Heat milk and fat to a boil in a saucepan and add at once to above mixture (a thin batter).

 

 

 

 

Pour into greased shallow pan. Bake 25 to 30 minutes. 

 

While hot you may spread with broiled frosting recipe and broil.

 

 

 

 

 

 

 

BREAD CRUMB HASH

Bread crumbs well toasted, greatly improve the texture, flavor and appearance of hash.

Use one-part crumbs to two parts boiled and chopped potatoes and whatever leftover meat and gravy you have on hand.

 

As you read the recipes, a few of the directions are vague, but still, they are an interesting look see of what types of dishes were being made by San Juan County housewives.  The Feather Cake was one I decided to try out, but the “broiled frosting recipe” was not included.  Doing a little research, I found it was a simple frosting recipe containing butter, sugar and milk which was poured over the baked cake, then placed under a broiler for 2-3 minutes.  Many other recipes used brown sugar instead of white, and added ingredients like chopped walnuts, pecans or flaked coconut.

Here is an easy recipe, for the broiled frosting, that I decided to use on the Feather Cake; coconut plus nuts, sounded perfect.

 

Broiled Coconut-Nut Frosting

Ingredients:

1⁄4 cup butter, softened

2⁄3 cup brown sugar

1 cup flaked coconut (sweetened or unsweetened, either works)

1⁄2 cup chopped nuts

3 tablespoons milk

¼ tsp. pure vanilla extract

Preparation:

Set your oven to broil.

Mix all ingredients well.  Spread mixture over warm cake.

Place cake approximately 5 inches from flame and broil until topping bubbles and browns slightly.

Broil for 2-3 minutes, but watch to make sure it does not burn.

 

For my baking experience, I used a 9” x 13” baking pan for the “shallow pan” required.  This created a half-inch thick yellow sheet cake.  For the broiler setting, on high, it will take 2-3 minutes; on low, it will take 4-5 minutes, for the frosting to brown and become bubbly.  As the cake cooled, the broiled frosting turned into a crunchy candy-like coating.  Since this is a San Juan County recipe, I did not add any additional flour for high altitude baking.  I sort of presumed it was created in either Monticello (7021’) or Blanding (6099’), and the higher altitude was already accounted for in the recipe. The cake did come out moist, yet fully baked, so it was a good presumption.

So, hope this blast from the past brought back some good memories for many of you.  Or, at least got you interested in trying out some old-time recipes.

Mary Cokenour

 

 

 

National Italian Food Day - February 13, 2025

 “When the moon hits your eye,

Like a big pizza pie, that's amore.

When the world seems to shine,

Like you've had too much wine, that's amore.”

That’s Amore, sung by Dean Martin (sigh, oh Dino!), 1953.

According to another national food holiday calendar, February 7^th is Fettuccine Alfredo Day; 9^th is Pizza Pie Day; 13^th is Tortellini, and Italian Food Day; 18^th is Drink Wine Day.  While I would love to regale you in the art of pizza making once again (yes, I can be quite obsessive about pizza), let’s just focus on Italian food.

In Italy, the most commonly used salad dressing is a simple mixture of extra virgin olive oil, red wine vinegar, salt, and pepper, referred to as "olio e aceto" which translates to "oil and vinegar".  This simplistic dressing is used to compliment the ingredients within the salad itself, so the flavor of each item can actually be tasted.  Typically, fresh herbs such as basil, oregano, rosemary, thyme, and parsley are served, at the table, in small bowls, so they may be added to a salad, if desired.

More complex dressings such as ranch, bleu cheese and thousand island overwhelm and mask the flavors of meats and vegetables.  So, when ordering salad, at many a restaurant, one option offered, usually, is “oil and vinegar” which comes in separate bottles, and you add as much as you like, plus salt and pepper of course.

At any food store, Italian dressing is always on the shelf, along with the other dressings I have mentioned.  Many years ago, a commercial pushed the use of bottled Italian salad dressing as a marinade; and it was posted on many food sites as well.  Remember the shaker bottle that you added oil, water, vinegar and a packet of dressing mix to; I still have mine and it still comes in handy.  Time to burst a bubble and take a look at what is in a typical brand name Italian salad dressing: VINEGAR, WATER, SOYBEAN OIL, CANOLA OIL, SUGAR, SALT, CONTAINS LESS THAN 2% OF GARLIC*, GARLIC, RED BELL PEPPERS*, ONIONS*, XANTHAN GUM, SPICE, OLEORESIN PAPRIKA, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (TO PROTECT FRESHNESS). *DRIED.   Oh, that looks simply yummy, right?  Not!

Now to compare the bottled brand to homemade.  First ingredient is vinegar, but what type?  I use balsamic which has a deep, rich flavor and scent.  Soybean and canola oils?  This is Italian dressing, so use extra virgin olive oil.  Dried garlic?  Nope, use minced garlic that has been preserved in, what else, olive oil; or mince your own. Where are the herbs?  While I use crushed rosemary, basil, oregano, thyme and parsley; the bottled brand uses...none?   While the manufacturer is using paprika to make the dressing "zesty", use a pinch of crushed red pepper flakes (aka cayenne pepper flakes).  The onions and red bell peppers, oh mine are coming later on darlings, and you will so love it.  Notice the manufacturer uses water; even when using that dressing packet mix, it asks for water.  Well now, how else are you going to rehydrate all those dried ingredients?

Let’s get to a recipe that will be most enjoyable on February 13^th while we all celebrate National Italian Food Day.  Oh wait, the next day is Valentine’s Day; maybe serve it on the 14^th instead, and savor the food, and much amore later on?

 

Italian Dressing Chicken

 

Ingredients:

4 (1/2 lb. each) boneless, skinless chicken breasts halves; or 8 (1/4 lb. each chicken cutlets)

1/2 cup balsamic vinegar

2 cups olive oil

2 Tbsp. dried, crushed Italian herb mixture (basil, rosemary, oregano, thyme and parsley)

2 Tbsp. minced garlic

1/4 tsp. crushed red pepper flakes

1 each medium sized yellow, red and orange bell peppers; seeded and julienned

1 large red onion; peeled and julienned

 

Preparation:

 

If you are purchasing the chicken breasts halves, make sure they are partially frozen before slicing them.  Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb. cutlets.  Place the chicken cutlets into a large plastic, sealable bag.  Chicken cutlets?  Yeah, it is an Italian thing, so just go with the flow.

 

To make the dressing, simply pour the vinegar, oil, herbs, garlic and red pepper flakes into your shaker bottle, or a medium sized bowl; shake the bottle to mix or whisk in the bowl.  Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag.  Work the dressing throughout the chicken, seal the bag and refrigerate for a minimum of two hours, but no more than four hours.

 

Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4-inch lip on all sides).   Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the jellyroll pan.  Repeat with the next 4 pieces; wipe any residue out of the skillet.  Place the pan into the oven and finish cooking the chicken off for seven minutes.

 

Sear Chicken.

 

Finish Cooking Chicken In Oven.

 

Take the reserved 1/4 cup of marinade, place it in the skillet, medium-high heat again; and toss to coat the julienned bell peppers and onions.  This will continue to cook in the skillet during the seven minutes the chicken is finishing up in the oven.  Occasionally move the vegetables around as you are using minced garlic and you do not want to allow it to brown or burn.

 

 

 

Here comes the real fun for serving this dish; the first choice is a piece of chicken with a side of the peppers and onions; do not forget to serve crusty bread on the side.  Second choice, slice up the chicken into strips, place on a sub roll with peppers and onions for a new take on the old favorite of sausage with peppers and onions.  This is a great substitute for people who do not eat pork or red meat, but do eat poultry.  The chicken itself is so full of flavor from the marinade, fork tender and dripping with juiciness.  The balsamic vinegar truly brings out the sweetness of the bell peppers and red onion, so no need to add any sugar as they do in manufactured bottled dressings.

 

This recipe makes 8 servings, but can be easily cut down for lesser portions, but why would you want to?  Can the chicken be cooked on an outdoor grill?  Of course, but make extra marinade, for basting, as the chicken grills.  So, welcome February, celebrate National Italian Food Day, and enjoy the homemade!

Mary Cokenour

Finding Comfort in Cornbread Convenience.

 

Deep Fried Chicken Tenderloins with Honey Mustard Sauce, Garlic Baby Potatoes, Sweet Corn Casserole.

Whether seeing recipes online, reading through a myriad of cookbooks, or finding a product at the supermarket, I am always looking for something new to cook or bake.  During the 2024 holiday season, I discovered a new product from frozen food diva, Marie Callender, Sweet Corn Casserole.  The description is, “Indulge in sweet whole corn kernels in a creamy cornmeal batter with a touch of cheese for a quick and convenient casserole with homemade taste you'll want to savor.”  This product can be eaten alone, or as a side dish, with 2-4 servings dependent on how much is spooned out.

At home, the product was prepared according to package directions, using the oven method, as I am not very keen on microwave cooking. Why? Personally, I have found cooked, or “baked”, dishes, have unpredictable results, as the microwave simply does not cook evenly throughout. Anyway, after 20 minutes, I pulled the oven proof dish out, stirred the ingredients and then waited.  What did I get?  Soup, yes, a soupy mixture of very little corn kernels and barely noticeable cornbread around the rim.  What the…?  Read the directions again, and I had done them correctly, but this looked nothing like the photo on the box.  How do I fix this?  I opened and added a can of whole kernel corn, put the dish back in the oven for another 20 minutes, and wallah…sweet corn casserole.  It was tasty, a consistency similar to very firm mashed potatoes, and, of course, now loaded with corn.

Overall, though, I was very disappointed with the experience, and needed to know how to make the dish myself.  First, I found hundreds of references to Paula Dean, as she is the queen of southern cooking, and here is her recipe.

Paula Deen's Corn Casserole

Ingredients:

14.75 oz. creamed corn

15.25 oz. whole kernel sweet corn, drained

8.5 oz. Jiffy corn muffin mix

8 oz. sour cream

1 stick butter, melted

1 cup cheddar cheese, shredded

Instructions:

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.

Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.

Bake uncovered for 45 minutes.

Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.

Let stand for 5 minutes prior to serving.

Servings: 6 (those must be whopping sized servings!)

Reviews varied from worse to best thing ever, so I decided to do a bit more digging about this dish.  Sweet corn casserole is known by a variety of names: corn pone, spoon bread, corn pudding, and hoppy glop.  It originated with the Native Americans of the south who added ash to the cooking process of corn with water.  The ash would soften the corn by breaking down the cellular walls, allowing more water to penetrate. The name “corn pone” likely came from one of these Native words, apan, oppone or supawn which translate to “baked”, since the mixture would be baked on hot coals to form a cake.  As explorers and settlers came to the east coast of the New World, ingredients, such as butter, sugar and flour, were introduced to the mixture.

Being an explorer of foods myself, I eventually came up with a recipe that hit the spots of sweet, tangy and savory.  During these last weeks of frigid weather, a warm bowl heated the hands, while the casserole heated the body from the inside-out.  Since my hubby ended up eating most of this casserole, I would rightly say that I must have done it correctly.

 

Sweet Corn Casserole (I did it my way…. sing it Frankie!)

Ingredients:

2 cups plain cornbread mix

1 (14.75 oz.) can cream style corn

1 (15.25 oz.) can whole kernel corn, drained

½ cup butter, melted

2 Tbsp. honey

1 cup sour cream

1 cup sharp cheddar cheese, shredded

 

Preparation:

Preheat oven to 350F, and butter inside of a 2-quart casserole dish.  Stir together all ingredients and spoon into the dish.  Bake for 45-55 minutes; or until top is golden brown.  If desired, spread more shredded cheese over top and leave dish in oven for two minutes to allow melting.

 

Remove from oven, let rest for five minutes before serving.

Makes 12 servings.

 

 

 

But wait, I found another cornbread convenience trick that surprised even me.  I recently purchased a cornbread from the local market which was simply delicious.  It was moist, did not fall apart when using a fork, honey sweet and one of the best I have ever tried.  Reading the ingredient label, I found “cake mix” as one of the main ingredients.  Huh? Cake Mix?  Yes folks, I have found another baked good that has cake mix as one of its main ingredients.  Researching recipes, several food bloggers stated that this was a trick used by many a restaurant that served cornbread as a side.  Not only does it stretch the recipe, but it makes the cake less dry and crumbly, allowing for softened butter to spread on more easily and smoothly.

Here is a basic recipe that can be played with.  Like cornbread with cheddar cheese, honey, or chopped jalapenos?  Add them!  it is your creation, so have fun playing.

 

Cake Mix Cornbread

 

Ingredients:

1 (15.25 oz.) box yellow cake mix (with or without pudding, both work)

1 cup plus 2 Tbsp. cornbread mix

1/2 cup milk

4 large eggs

1/3 cup vegetable oil

1 cup warm water

Preparation:

Preheat oven to 350 F.  Butter, or use butter flavored nonstick spray, in a 9x13 baking pan, or 2-8-inch round baking pans

Whisk cake mix and corn bread mix together in a large bowl to smooth out any lumps.  Add remaining ingredients and whisk well to combine.

Pour into baking pan(s); bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool in pan.  With the round cake pans, there will be 8 servings.  Depending on how the cake, in the 9x13 pan, is cut, there could be up to 15 servings.

Note: If high altitude, check cake mix box for any additions to the cake mix, such as flour.

Mary Cokenour

 

 

 

 

 

Celebrating Korean Cuisine.

According to another “National Food Days” calendar I found, January 13^th is National Korean-American Day.  Which, of course, got me to thinking about my experiences with Korean cuisine, and how few they were.  It was not till the middle to later 2000s that Korean food began to make an appearance in the food truck scene.  Korean “tacos” became all the rage, and suddenly restaurants began opening offering Korean style “barbecue”. 

Korean barbecue is called Bulgogi which translates to “fire meat”, and, originally, it was only a beef dish.  Pork and chicken are now included as folks wanted more of a variety.  The marinade used for beef is also used for pork, and chicken has a more subtle type. Let’s take a step backwards, in time, and see how this recipe originated.

A quote, from an article in Smithsonian Magazine, about Bulgogi, sums up its historical background, “According to the peer-reviewed Korea Journal, the dish’s origins stretch back to the Goguryeo era (37 B.C. to 668 A.D.), the evolution of a kabob-like skewered meat preparation called maekjeok. Over time, maekjeok became seoryamyeok, a brothy dish of marinated beef soaked in cold water, which by the early 20th century gave way to neobiani, a luxurious dish of thinly-sliced, marinated and charbroiled beef favored by Korean royalty.”  In other words, the recipe began with grilling, turned into a sort of soup, and then returned to being grilled.

 

               Kimchi, Savory Korean Pancakes with Grilled Salmon and Chopped Vegetables.

Bulgogi Beef, Bulgogi Inside Egg Roll Wraps and Deep Fried, Bulgogi Chicken Lettuce Wraps, 

 

I have tried all three meats, in various forms, which gives a variety of taste, texture and scent.  Beef wrapped in egg roll wrappers and deep fried adds crunch to the tender beef while an explosion of sauce bursts forth.  Thinly sliced pork plus the addition of thinly sliced raw, and crunchy, vegetables, wrapped in lettuce leaves has a fresher flavor combination.  Pieces of marinated and grilled chicken, topped over steamed rice, has more of a comfort food aura surrounding it.  If doing the lettuce wrap sounds enticing, use a type of butter lettuce such as Bibb or Boston.  The leaves are smaller than iceberg or romaine, sweeter in taste and more pliable for wrapping around ingredients.

There are various methods to making Bulgogi:

Grills

Tabletop grill or small barbecue is the traditional method.

Wood chip barbecue grill gives a smokier flavor addition to the meats.

Charcoal grill: The marinade, juices, and fats drip onto the coals, burn, and then come back to “smoke” the meats.

Pans

Cast iron pan: Retains heat well which allows for even cooking and a better sear.

Griddle: Can be used on the stovetop or on a grill

Skillet: Can be used to cook thin slices of meat 

 

Bulgogi Beef and Deep Fried Inside Egg Roll Wrappers

 

Now for the marinades, for beef and pork (using 2 lbs. of meat), the ingredients are:

6 Tbsp. soy sauce (low salt is fine too)  

3 Tbsp. brown sugar

2 Tbsp. Japanese rice wine aka Mirin

1 cup of peeled and diced red apple, Asian pear or pineapple.

¼ cup diced onion

1 Tbsp. minced garlic

1 tsp. minced ginger

1/8 tsp. ground black pepper

 

Bulgogi Chicken Lettuce Wraps

The marinade ingredients for chicken (using 1 lb.) are:

3 Tbsp. soy sauce (low salt is fine too)

1 and ½ Tbsp. brown sugar

1 Tbsp. Japanese rice wine aka Mirin

2 Tbsp. lemon juice

1/2 Tbsp. minced garlic

1 tsp. minced ginger

1 tsp. sesame oil

Pinch of ground black pepper

Preparation is similar for all meats:

Thinly slice beef or pork; cut up, into 1-inch pieces, the chicken; place in sealable container. 

Place all ingredients for marinade into blender and blend until smooth.  Pour over meat in container, mix to coat, seal and refrigerate for four hours.  Remove meat from marinade and grill on medium-high heat.

The excess marinade can be put into a small pan, high heat, and reduce to a thicker sauce for the grilled meat.

 

Kimchi

 

A traditional Korean side dish is Kimchi which is a salted and fermented vegetable, usually Napa cabbage or Koran radish.  The seasonings added are Korean chili powder, spring onions, garlic, ginger, and jeotgal (a salted seafood).  Korean chili powder is called gochutgaru which has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to very hot.  In Northern Korean, kimchi is on the milder side of hot, while in Southern Korean, they like it hot-hot-hot.  Kimchi is eaten on a global scale, and can often be found at Asian restaurants offering a buffet menu.  Kimchi is similar to sauerkraut, since they both are typically made within ceramic containers.  However, the kimchi process is shorter in time and is spicy in nature, while sauerkraut is sour.

 

 

Savory Korean Pancakes with Grilled Salmon and Chopped Vegetables.

Leftover bulgogi, if there is any, and kimchi can be used to make Korean pancakes.  These pancakes are of a more savory nature than the typical breakfast pancake we eat in the USA.

A batter of flour and egg is pan-fried with chopped vegetables, meats and seasonings having been added to the batter, and is similar to a fritter.  The dipping sauce for the pancakes is a combination of soy sauce, Japanese rice wine and red pepper flakes.

Pancake Batter with Added Ingredients

 

Fry One Side.

Flip and Fry Other Side

If you are lucky, and happen to live in an area which has Korean restaurants or food trucks, and stores to buy ingredients, do yourself the favor and try this cuisine.  If not, online shopping will provide the ingredients, and making it at home can be a great experience in learning something new.

Mary Cokenour