Okra Cornmeal Cakes

 

Recipe adapted from Basic to Brilliant, Y'all

  

Ingredients

• 2 cups cornmeal
  
• 2 teaspoons baking powder
  
• 1 teaspoon kosher salt
  
• 1 large egg
  
• 2 cups water
  
• 8 ounces okra, sliced ¼ inch thick
  
• 1 jalapeno, cored, seeded, and finely chopped
  
• 1 clove garlic, mashed into a paste
  
• 4 tablespoons canola oil, for frying
  

Directions

1. In a large bowl whisk together the cornmeal, baking powder, and salt. In a liquid measuring cup whisk together the water and egg. Add the wet ingredients to the dry ingredients and whisk until smooth. Stir in the okra, jalapeno, and garlic. The mixture should be wet – add more water if needed.
   
2. Heat the oil in a large cast iron skillet over medium-high heat. Working in batches, drop batter by ¼ cup ladles into the skillet. Cook 2 to 3 minutes per side, or until golden brown. Sprinkle with kosher salt and serve. Yields 12 (3 – inch) cakes.

Happy Birthday Mama ~ Claire’s Dark Chocolate Cake

Recipe adapted from Basic to Brilliant, Y'all

  

Ingredients

• 1 ½ cups unsweetened cocoa powder, plus more for sprinkling the pans
  
• 3 cups all-purpose flour
  
• 3 cups sugar
  
• 1 tablespoon baking soda
  
• 1 ½ teaspoons baking powder
  
• 1 ½ teaspoons kosher salt
  
• ½ teaspoon ground ginger
  
• 3 large eggs
  
• 1 ½ cups warm water
  
• 1 ½ cups buttermilk
  
• ¾ cup canola oil
  
• 1 ½ teaspoons pure vanilla extract
  
• Chocolate Ganache frosting
  
  • 8 ounces semisweet chocolate chips
    
  • 8 ounces bittersweet chocolate chips
    
  • 2 cups heavy cream
    
  • ¾ teaspoon pure vanilla extract
    
  • 1/6 teaspoon kosher salt
    

Directions

1. For the cake: Preheat the oven to 350 degrees. Line 3 – 9 inch round cake pans with parchment paper. Spray with butter flavored cooking spray and dust lightly with cocoa powder.
   
2. In a heavy duty mixer, stir together the cocoa powder, flour, sugar, baking soda, baking powder, kosher salt, and ginger until just combined. Then, with the mixer on the lowest setting, add the eggs, water, buttermilk, canola oil, and vanilla extract. Beat on low speed until the batter is smooth. Divide the batter among the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Allow cakes to cool in pans about 15 minutes. Then move to wire racks and cool completely. Wrap each individual cake layer in saran wrap and chill in the refrigerator overnight.
   
3. For the frosting: Pour the semisweet and bittersweet chocolate chips in a medium sized, heatproof bowl. Heat the heavy cream in a small saucepan over medium heat. Once bubbles begin to form on the side of the pan, off the heat. Stir in the vanilla and salt. Pour the cream mixture on top of the chocolate chips. Let mixture sit for 3 minutes. Then stir the cream and chocolate together until the frosting is completely smooth. Place the frosting in the refrigerator to cool, stirring every 20 minutes, until it reaches a spreadable consistency, about 1 ½ hours.
   
4. Frosting the cake: Unwrap each chilled cake layer. For the bottom cake layers, use 1 cup of frosting per layer. The top layer and sides will require the remaining frosting. Decorate with additional sprinkles or colorful icing if desired. Yields 3 – 9 inch cake layers.

Jalapeno Cheddar Cornbread

Recipe courtesy of Barefoot Contessa At Home

Ingredients

• 3 cups all-purpose flour
  
• 1 cup cornmeal
  
• ¼ cup sugar
  
• 2 tablespoons baking powder
  
• 2 teaspoons kosher salt
  
• 2 cups milk
  
• 3 eggs, lightly beaten
  
• 2 sticks butter, melted
  
• 8 ounces aged extra-sharp Cheddar cheese, grated, divided
  
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish
  
• 3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
  

Directions

1. In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. In a smaller bowl whisk together milk, eggs, and butter. Add the wet ingredients to the dry ingredients. Add 2 cups of cheese, scallions, and jalapeno peppers. Mix until just combined – the batter should be lumpy. Let sit at room temperature for 20 minutes.
   
2. Meanwhile, preheat the oven to 350 degrees. Oil a 9 x 13 x 2-inch baking pan. Pour the batter into the prepared pan and spread into all corners. Sprinkle the top with remaining cheese and additional scallions. Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean. Let cool before cutting. Yields 12 large squares.

Meme’s Green Beans with Potatoes & Ham

 

Recipe adapted from Basic to Brilliant Y'all

Ingredients

• 4 cups water
  
• 1 ham bone
  
• 1 tablespoon canola oil
  
• 3 pounds green beans, stems trimmed
  
• 1 onion, chopped
  
• 3 teaspoons kosher salt
  
• 1 teaspoon black pepper
  
• 2 pounds red potatoes, quartered
  

Directions

1. In a large dutch oven combine the water, ham bone and canola oil. Bring to a boil, cover, and simmer for at least 30 minutes. Add the green beans, onions, salt, and pepper. Simmer for 25 minutes. Add the potatoes and simmer an additional 20 minutes, or until potatoes are fork tender. Remove the ham bone and scrap meat off the bone. Discard the bone and add the meat back to the pot. Stir and adjust for seasoning. Serves 10.

Meme’s Vegetable Soup

 

Recipe adapted from Bon Appétit Y'all

 

Ingredients

• 1 (13 ounce) package smoked sausage, sliced into rounds
  
• 6 cups water
  
• 2 bay leaves
  
• 1 sprig fresh thyme
  
• 2 tablespoons canola oil
  
• 1 Vidalia onion
  
• 3 carrots, chopped
  
• 2 celery stalks, chopped
  
• ½ pound green beans, cut into 1- inch pieces
  
• 2 (14.5 ounce) cans diced tomatoes
  
• 2 (15 ounce) cans baby lima beans, drained and rinsed
  
• 1/3 pound cut okra
  
• 2 red potatoes, chopped
  
• 2 teaspoons kosher salt
  
• ½ teaspoon black pepper
  

Directions

1. Combine the sausage, water, bay leaves, and thyme in a saucepan. Bring to a boil and simmer for 30 minutes uncovered.
   
2. Meanwhile, in a large dutch oven, heat the canola oil over medium-high heat. Add the onion, carrots, celery, green beans, 1 teaspoon kosher salt, and black pepper. Sauté until tender, about 10 minutes. Add the tomatoes, lima beans, okra, red potatoes, and remaining kosher salt. Pour the sausage, water, bay leaves, and thyme from sauce pan into the soup. Stir to combine, cover, and bring to a boil. Reduce heat and simmer for 2 hours.