Paula’s Home Cooking. Country Cooking – Southern Sides.
- sour cream
- Cheddar shredded
- garlic
- olive oil
Makes about 2 pints. "You’ll want to prepare these in a stainless steel pot and use stainless steel tongs or a wooden spoon. Aluminum cookware can leave the onions with an off color and deny you the gorgeous hot pink hue that you want. "
- red onions
- white vinegar
- cinnamon stick
- whole cloves
- allspice berries
- small dried chili
- star anise pod
- bay leaves
Fantastic side dish! You can also use canned corn. Serve with Miso Chicken and a bit of rice.
- finely chopped fresh cilantro
- small-diced red bell pepper
- chopped red onion
- shelled edamame
- ears fresh corn
- finely chopped or grated ginger
In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken (see related recipe at right).
- Tbs. sugar
- baking powder
- fine-grind cornmeal
- egg
- buttermilk
- Tbs. canola oil
- abura age
- Japanese short grain rice
- sake
- dashi stock
- medium potatoes
- Tbs. dehydrated wakame
- white miso
The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ellis.
- vegetable oil or butter
- fresh cilantro
- white basmati rice
- Lime
- extra-virgin olive oil
- white wine vinegar
- pearl barley
- kosher salt
- celery salt
- apple cider vinegar
- whole grain mustard
- small head red cabbage
- small head green cabbage
- chopped fresh parsley leaves