The Recipe Thread!

[JCHateSteve]

I use a chili powder made with ancho, guajillo, and pasilla chiles having no salt. This allows me to control the amount of salt which I add separately. My rub includes both Hungarian “sweet” and Spanish smoked paprika, cumin, garlic powder, onion powder, black pepper, cardamom, Mexican oregano, and lemon zest. When I add sugar, I use light brown sugar (if I’m going to glaze the ribs to finish them, I may not add brown sugar to the rub).

Note: one variation on the above dropped the chili powder for mortar & pestle crushed dried Scotch bonnet peppers grown by my son-in-law and lime & orange zests. Definitely included the brown sugar in this one. The ribs were a hit, so I may use this again. Might continue tinkering with it.

I generally use smoked paprika. I also use a no salt rub. I sometimes use a dry brine so I don't want salt in the rub on top of that. I tend to prefer dark brown sugar. My current rub has a little bit of ginger and spicy oregano from my herb garden as well. I have not been using lemon zest so that will get added. Still working through the rest.

 

[KoachKrab127]

I love buttermilk pancakes, but I have always been terrible at cooking them. I could never make them fluffy. I have tried several different recipes, watched several instructional videos, but it was always the same. Always too flat and too rubbery. I know not to over-mix. I know to flip when bubbles begin popping. I know to use a non-stick skillet with no butter or oil in the pan. I know the proper ingredients ratios. They still never come out right.

Well, a few weeks ago, I finally found a video that explains really well what you need to do to make fluffy pancakes. Here’s the two game changers:

1) Before adding melted butter to the buttermilk and eggs, make sure the buttermilk and eggs are at room temperature. This way, the butter doesn’t turn back into a solid when mixing.

2) After mixing the wet and dry ingredients, allow the mixture to rest for 30 minutes. This allows the baking powder and baking soda to be fully absorbed, making the batter extremely fluffy. You’ll be amazed at how well this works if you’ve never done it before.

I have now made pancakes 3 times following these instructions, and they have come out perfectly every time. It’s amazing how two simple steps make all the difference. Here’s that video, explaining what to do and not to do when cooking pancakes. It also includes the recipe.

 

[marvin616]

Sopapilla dip

4 oz honey
2 oz butter spread
1/2 tsp cayenne
1/2 tsp coarse salt
1/2 tsp cinnamon

Stir together.
Enjoy with fresh sopapillas

 

[MAD]

Sopapilla dip

4 oz honey
2 oz butter spread
1/2 tsp cayenne
1/2 tsp coarse salt
1/2 tsp cinnamon

Stir together.
Enjoy with fresh sopapillas

Interesting mixing cayenne in something sweet.

 

[Volfan1000]

..............................................OK Volnation.............................................
Post up your favorite recipe here and give us all a taste of where you come from..

Don't be shy and don't leave out any details..
From all day meals to 1/2 hr dinners we want them all!

My favorite breakfast is scrambled eggs and grits.

 

[marvin616]

Interesting mixing cayenne in something sweet.

You got a good sopapilla recipe?

I'm down a deep fried biscuits and gravy rabbit hole. Cook the sopapillas in the sausage and bacon grease, then make the gravy. Green chili powder and cane sugar are the secret ingredients.

 

[MAD]

 

[Volfan1000]

This would be a good thread for The Food Network.

 

[Hunter10139]

You're all going to laugh but nonfat greek yogurt and crystal light is a match made in heaven. It tastes like what I remember kid yogurt tasting like but is high protein and low calories.

 

[tbh]

You're all going to laugh but nonfat greek yogurt and crystal light is a match made in heaven. It tastes like what I remember kid yogurt tasting like but is high protein and low calories.

That sounds intriguing. What's the mix ratio you recommend?

 

[Hunter10139]

That sounds intriguing. What's the mix ratio you recommend?

Roughly 1 serving of 170g of greek yogurt with half a standard sized crystal light pack. You may have to tweak the amount to your liking.

 

[me_grag53]

If you have never tried it, next fish fry try making your batter with dill pickle juice.