southern-fried sweet onion rings

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 - 2 quarts frying oil
1 1/2 cups flour
1 1/2 cups finely ground cornmeal
1/2 cup cornstarch
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large vidalia onions - sliced 1/4-inch thick
salt

steps:
1.  heat oil in a large heavy pot.  it should be at least 3 inches deep, but more is better.

2.  in a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne.  in a second bowl, beat egg and buttermilk.  separate onion slices into rings.

3.  working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture.  allow most of the liquid to drip off, then toss again in the flour mixture.  shake off as much flour as possible and place the rings into the hot oil.

4.  fry for 2 - 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.

5.  put the onion rings on a plate or bowl lined with paper towel and salt.  repeat until the onions are done.

- new york times, april 2014

hush puppies with crab and bacon

prep time:  tbd
cook time:  tbd
servings:  3 dozen puppies

ingredients:
2 cups cornmeal
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat
8 pieces well-cooked bacon - chopped fine
salt
pepper

steps:
1.  heat oven to 200 degrees.  cover a baking sheet with a double layer of paper towel.  in a large bowl, combine cornmeal, baking powder and baking soda.

2.  in a small bowl, whisk together eggs, buttermilk and bacon fat.  add to the cornmeal mixture and mix to combine.  stir in crab and bacon and season to taste.  allow to stand for 10 - 15 minutes while oil heats.

3.  in a dutch oven or other large pot, add enough oil to come to a depth of 3 inches.  heat over medium-high heat until oil is 350 - 360 degrees.

4.  form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk).  drop balls into hot oil 5 - 6 at a time and cook until golden brown, 2 - 3 minutes.  as each batch is finished, place on baking sheet and put into the oven to keep warm.  serve accompanied by plenty of room-temperature butter.

- new york times

oven-fried okra

prep time:  tbd
cook time:  30 minutes
servings:  tbd

ingredients:
1 20-ounce bag frozen sliced okra - thawed
1 teaspoon salt + more to taste
1 teaspoon pepper + more to taste
2 cups yellow corn meal

steps:
1.  preheat oven to 475 degrees.  line a baking sheet with aluminum foil and spray generously with cooking spray.  set aside.

2.  spray the inside of a gallon-sized ziploc bag with cooking spray.  add the okra, teaspoon of salt and teaspoon of pepper.  close the bag and shake will to blend.  let bag sit for 10 minutes

3.  add the cornmeal to the bag and shake well to ensure all of the okra is coated.  let sit for 10 minutes, then shake again. 

4.  using a mesh strainer, scoop out okra and shake to remove excess cornmeal.  place okra on baking sheet.

5.  spray the okra generously with cooking spray.  bake for 30 minutes or until golden brown and crunchy.  salt and pepper to taste.

- simple girl, simple pleasures blog

hush puppies

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3/4 cup cornmeal
1/4 cup flour
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg - beaten
1/2 cup buttermilk
1/2 cup corn kernels
1 jalapeno - minced
4 scallions - minced
pepper

steps:
1.  whisk cornmeal, flour, sugar, baking and salt in a bowl.  stir in egg, buttermilk, corn kernels, jalapeno, scallions and pepper to taste. 

2.  deep-fry spoonfuls of the batter in 350 degrees vegetable oil until golden, 2 - 3 minutes.

- food network magazine, april 2011

grilled quail with white polenta

cook time:  tbd
prep time:  tbd
servings:  4

ingredients:
3/4 cup milk
1/2 cup half-and-half
1/4 cup white cornmeal
1 1/2 teaspoons butter
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground nutmeg
4 4-ounce semi-boneless quail
1 1/2 teaspoons minced fresh parsley
cooking spray
4 lemon wedges
fresh parsley sprigs (optional)

steps:
1.  prepare grill. 

2.  bring milk and half-and-half to a simmer over medium-high heat in a small, heavy saucepan.  gradually add 1/4 cup cornmeal, stirring with a whisk.  reduce heat to low, and cook for 5 minutes or until polenta is thick and creamy, stirring occasionally.  stir in butter, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg.  keep warm.

3.  place the quail, breast side down, on a cutting surface.  cut the quail in half lengthwise along backbone, cutting to, but not through, other side.  sprinkle the quail with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and minced parsley.  place the quail on grill rack coated with cooking spray, and grill 6 minutes on each side or until done.  discard skin.

4.  serve the quail with polenta and lemon wedges.  garnish with parley sprigs if desired.

- cooking light, october 2006

polenta

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
6 cups water
2 teaspoons alt
2 cups yellow cornmeal
1/4 cup + 2 teaspoon vegetable oil

steps:
1.  heat 6 cups water and the salt in heave 4-quart dutch oven or saucepan to boiling.  begin whisking water vigorously and add cornmeal in a very thing but steady stream taking care not to let lumps form.  reduce heat to low.  continue cooking polenta uncovered, stirring frequently, until very thick; 40 - 60 minutes

2.  for fried polenta, coat inside of 11 x 7 x 2-inch baking pan with 2 teaspoons of oil.  transfer polenta mixture to baking pan, spread in smooth, even layer.  let stand uncovered at room temperature until completely cooled and very firm; at least 6 hours.

3.  unmold polenta onto cutting boar.  cut polenta crosswise into 1 1/4-inch wide strips.  cut strips crosswise into 2 - 3 inch long pieces.

4.  heat remaining 1/4 cup oil in large heavy skillet over medium-high heat until hot; reduce heat to medium.  fry half the polenta pieces at a time, turning as needed, until golden brown on all sides; 4 - 5 minutes.

- from the worst italian cooking class ever (but the recipes are good)

cornbread dumplings

prep time:  tbd
cook time:  25 - 35 minutes
servings:  tbd

ingredients:
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 tablespoons canola oil
1 or 2 egg whites - slightly beaten

steps:
1.  mix flour, cornmeal, baking powder and salt in a medium bowl.  stir in milk, oil and egg just until moistened.

2.  drop dough by spoonfulls into cooked stew of your choice.  increase heat to high.  cover and cook 25-35 minutes or until toothpick inserted in center of dumplings come out clean.

- submitted by the bacon gnome