[CH] Thanks for the Buttermilk Rcts.
Allen L Marshall (crataegus@yhc.edu)
Sat, 7 Mar 1998 19:34:49 -0500
Thanks to everyone who sent me buttermilk recipes. Below are some recipes
that included chiles.
---------- Recipe via Meal-Master (tm) v8.05
Title: Roasted Poblano and Corn Tartar Sauce Categories: Emeril
Yield: 4 servings
1 c Homemade mayonnaise
1 Poblano pepper, roasted,
Peeled, seeded, small diced
1/2 c Sweet corn, blanched
1 ts Minced garlic
1/4 c Buttermilk
Salt and pepper
In a mixing bowl, combine all the ingredients together. Mix until fully
incorporated Season with salt and pepper. Refrigerate the sauce for 1 hour
before using. Spoon the sauce in the center of the plate Lay the crab cake
in the center of the sauce. Garnish the cakes with fried leeks, grated
cheese, green onions, and brunoise peppers
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chipotle Cornbread
Categories: Grillin
Yield: 4 servings
1 c Coarsely ground yellow
Cornmeal
1 c All-purpose flour
2 tb Sugar
1 tb Sugar
1 ts Salt
1 1/2 ts Baking powder
1 lg Egg, lightly beaten
1/2 c Buttermilk
1/2 c Milk
6 tb Unsalted butter, melted
4 Canned chipotles, pureed
Shortening
Preheat the oven to 450 degrees and preheat two 6-inch cast-iron skillets
in the oven for 20 minutes. In a mixing bowl, combine the cornmeal, flour,
sugar, salt, and baking powder. Fold in the egg, buttermilk, milk, butter,
and pureed chipotles. Brush the preheated pans with shortening and
immediately pour in the batter, approximately three-fourths of the way up.
Bake for 25 minutes, or until the cornbread is brown around the edges and
firm. Cut each cornbread into 4 wedges.
Yield: 8 pieces
GRILLIN' AND CHILLIN' SHOW #GR3615
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cayenne Buttermilk Dressing
Categories: Grillin
Yield: 4 servings
2 tb Sour cream
1/2 c Buttermilk
1 ts Minced garlic
1 ts Minced red onion
1 tb Fresh lime juice
1 ts Cayenne
Salt and freshly ground
Pepper
Combine the sour cream, buttermilk, garlic, onion, lime juice, and cayenne.
Add salt and pepper to taste. Mix well. May be prepared 1 day ahead and
refrigerated.
Makes 1/2 cup
GRILLIN' & CHILLIN' SHOW #GR3634
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From: Judy Howle <howle@ebicom.net>
More recipes from MasterCook:
The first one could be made using 1 c. buttermilk and 2 cups milk because I
have used b'milk with Bisquick before. Might be a good idea to put in a
pinch of soda if you do.
* Exported from MasterCook *
Green Chili-Cheese Souffle
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Mexican
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Monterey Jack cheese
3 eggs
4 ounces green chili peppers -- chopped
1 cup buttermilk baking mix
3 cups milk
1 tablespoon black olives -- * chopped
1 tablespoon sun-dried tomatoes -- ** see note
* Optional but highly recommended
** If using oil-packed sun-dried tomatoes, drain, pat dry, and chop. If
using the dry ones, rehydrate in a little hot water for a few minutes,
drain, pat dry and chop.
The directions specify use of a food processor; a blender will work but
processing times must be increased.
1. Preheat oven to 350 degrees. Butter a 1-1/2 quart souffle dish or baking
dish.
2. Fit the shredding disk into the work bowl. Shred cheese. Remove from the
bowl and set aside. Fit the steel knife blade into the bowl. Combine eggs,
chiles, baking mix and milk in bowl. Process until mixed well, 6-8 seconds.
If chiles are whole, process mixture until chiles are chopped into 1/4-inch
pieces, about 15 seconds.
3. Pour mixture into prepared dish. Add shredded cheese and stir gently to
mix well. Bake about 1 hour or until souffle is puffed and dry on top.
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* Exported from MasterCook *
Western Style Jalapeno Cornbread
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:35
Categories : Breads Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar -- optional
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 large eggs -- beaten
1 cup buttermilk
1/3 cup onions -- minced
1 cup creamed corn -- 8 ounce can
2 tablespoons green peppers -- minced
2 tablespoons jalapeno peppers -- chopped
1/2 cup cheddar cheese, shredded
Combine dry ingredients in mixing bowl. In a separate bowl add the beaten
eggs and all the remaining ingredients, blending well. Add the two mixtures
together and stir only until moistened.
Use a heavy cast iron skillet if available; if not, use a 9-inch square
baking dish. Grease the skillet or dish, pour in the mixture and bake in a
preheated 350-degree oven for 30-35 minutes or until golden brown. Cool
slightly and serve immediately.
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--
<mailto:crataegus@yhc.edu>
Allen Marshall