Tuesday, January 7, 2014

Chili and Sides

Used Cookin Crunk cookbook as inspiration for coleslaw and cornbread
sides to some make do chili. Was missing the poppy seeds for the
coleslaw so used celery seeds and added a bit of celery. For the
cornbread I was missing pickled jalapeños so used some pickled garlic.
Also missing margarine and egg replacer so substituted corn oil. The
cornbread uses whole wheat flour along side the corn meal which was
new to me. I liked the crisp crust created in the cast iron skillet
but was initially off put by the whole wheat density. Matt renamed it
corn crake and I came to love it. (Corn Crake is perhaps the best
restaurant I have ever been to so it is actually a compliment.)

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