Cornmeal Biscuits

What's more southern than biscuits?

Cornbread?

I grew up eating both.  Biscuits and gravy for breakfast or with our dinner standing in for the usual dinner roll.  Mom always made cornbread when we had stews, or bean soup, or pork chops.  She usually made them in these cute little corn cob shape molds.  Remeber those?  Such fun. 

So why not combine the two great breads into a Cornmeal Biscuit?

This biscuit is light and fluffly like the usual ones however, you still get a slight cornbread texture from the cornmeal, and just a slight corn taste.  These are so delishhhh! 

I saw the recipe in one of my favorite magazines, Southern Living, and new I had to make them.  These are a biscuit that you probably would want to serve with dinner, but hey, you can be adventurous and have them for breakfast too.  Not to sure about the jelly though!

So here's how you make these little babies.

In a large bowl combine your flour and cornmeal.

Add your butter that you have cut up into pieces.  Using a pastry cutter or two forks, cut in the butter into the flour.  NOTE: It is important that you cut the butter into the flour until the butter is really fine.  You don't want large chunks left or else it will seep out of the dough during the baking process. 

Add your buttermilk and mix just until moistened. (ya don't want tough dough!)

Put the dough onto a floured board and knead two or three times.  Roll out in a disc until about 1/2" thick.  Cut biscuits using a 2" cookie cutter.

Place the biscuits on a cookie sheet sprayed with cooking spray.

Bake in a preheated 425 degree oven for about 14 minutes, or until golden brown.

So nice and hot and fluffy! 

Can't wait to eat another one!

Try one...

Cornmeal Biscuits

Ingredients

2 cups self-rising flour
1/4 cup yellow cornmeal
1/2 cup butter, cut up
1 cups buttermilk
1/8 cup milk

Preparation

Preheat oven to 425 degrees.

Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Note: Butter should be really finely crumbled.  Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 2 to 3 times.

Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on a lightly greased cookie sheet. Brush the top of the biscuits with milk.

Bake at 425 degrees for 13 to 15 minutes or until golden brown.

Caprese Salad with a Basil Puree

Farmer's Market Day!

Do you have a special farmer's market that you like?  We seem to have several areas around here that setup farmer's markets on a weekly basis.  One of my favorites is the one in Encino, Ca, but I hear that there is a killer one over in Calabasas.  On my to do list of places to go!

We are lucky to have a large variety of vendors from as local as Oxnard, Ca to all the way from Redlands up north.  They bring such wonderful produce.  Organic and not.  I even spied a fresh herb vendor selling a variety of plants you don't normally see.  Chocolate oregano?  YUM!

So today I happened upon some wonderful organic arugula.  I love the spicy, peppery flavor don't you?

At the next booth I found the most gorgeous little cherry tomatoes.  They are almost all gone for the season, but I managed to get some great, sweet ones, and scooped up the last of some heirloom tomatoes while I was at it.  It's been a nice tomato season around here, and I'm gonna miss it.

So I decided to make a wonderful fresh salad with my bounty.

Off for home I go!

This is a Caprese Salad with a Basil Puree.  Simple to make, with a little extra special touch with the basil puree.  The basil puree is basically fresh basil and olive oil pureed together to make a tasty drizzle that you use over the salad to enhance the flavors.  It is a wonderful thing to have on hand.  You can freeze it in ice cube trays, and later add it to soups, sauces, and salad dressings.  You can drizzle it over grilled meat and vegetables for added flavor as well.  How smart is that!

This is definitely a Fast & Fresh recipe!

Caprese Salad must have 3 ingredients...tomatoes, mozzarella, and basil.  This salad varies dramatically with the use of the ingredients but I think you will find this a simple but rather tasty take on the traditional version.

So no step by steps needed on this one.  The recipe for the salad and the basil puree are below.  Here are some pics to drool over.

 

I hope you try it!  Make sure to leave me a message and let me know if you like it.

Caprese Salad with a Basil Puree

serves 1

1 1/2 c. arugula, washed
8 whole cherry tomatoes
6  bocconcini - tiny mozzarella balls
2 T basil puree (see recipe below)
3 T balsamic vinaigrette
crostini, optional

Wash and dry your arugula.  Place it on your serving plate.  Place the cherry tomatoes and the mozzarella balls around the salad.  Drizzle the basil puree over the salad.  Drizzle with balsamic vinaigrette.  Enjoy with some toasty crostini.

Basil Puree

1 c loosely packed fresh basil leaves
1/4 c olive oil

Process basil leaves and olive oil in a food processor or blender until basil is finely chopped. Use immediately.

To freeze:  spoon mixture into ice-cube trays, and freeze. Store frozen cubes in freezer bags up to 6 months.

Steaks Topped with a Sweet and Spicy Salad

Are you more of a chicken eater or a beef eater?

I grew up in a meat and potatoes household, but these days I eat chicken most days.  Every now and then I break down and pull out the BEEF.  YUM,  love me some beef.  Always will.  It really is my favorite thing.  Steak. Yup. Steak.

But I'm particular about my beef and like to choose lean cuts of meat.  Sorry, but Rib Eyes and Tri Tip aren't my thing.  Every time I bite in to either of these I get fat in my mouth. YUK! Sorry, but I hate that.  My favorite is Filet Mignon.  LOVE IT!

MGG is a big fish eater.  Steak is a rarity for him but he does love it too.  Since we don't eat beef that often when I'm cooking steak, it better be good!  I'm mean if you going to all the trouble of getting a good cut, checking the marbling etc.etc...you want it to come out juicy and tasty!

So let's make some healthy steak, along with a healthy salad.  Sounds good huh?
So how about putting the salad on top of the steak?  The presentation is nice, and some of the dressing runs down on the the steak giving it some good flavor.  Sounds like a good way to eat your beef and vegetables without much hassle.

I found this recipe of Rachael Ray's and gave it a little tweak.  It came out moist, juicy, and tasty just as promised.  This recipe is really all about the dressing.  Sweet and spicy.  It totally makes this dish.  Make sure...make sure to get some on the steak, it's really the only flavoring for the steak.  Also, make sure to keep any leftovers in a small jar...it's that good!

So here's how you do it.  

You will want to take some restaurant cut sirloins (lean meat) and let them sit out on the counter to take off the chill.  In the meantime you can heat the grill pan and make the dressing.

In a small bowl add minced garlic, ketchup, Dijon mustard, Worcestershire sauce, balsamic vinegar, and white wine vinegar.  

Pour extra virgin olive oil into the bowl and whisk until emulsified.

love these cute jars!

Salt and pepper your steaks and drizzle with some olive oil on both sides.  Place in the hot grill pan.  Cook on each side about 6 min for medium, less for rare.

While this was cooking I chopped my lettuce and sliced my tomato.

Remove from pan and let rest 5 minutes before slicing.

Slice steaks against the grain and on an angle to create nice long strips.

Place strips on each plate.  Top with lettuce and tomato.  Drizzle with dressing, making sure to get some on the steak as well.

Serve and enjoy!  A healthy dinner in no time at all.

Steaks Topped with a Sweet and Spicy Salad

Recipe adapted from Rachael Ray

Serves:4 servings

Ingredients:

• 4 sirloin steaks, restaurant cut
• Extra virgin olive oil, for drizzling, plus 1/3 cup
• Salt and black pepper
• 1 small clove garlic, finely chopped
• 2 tablespoons ketchup
• 2 tablespoons grainy Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon white wine vinegar
• 1 large heart romaine, chopped
• 1 tomato, cut into slices

Directions:

Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to medium high.

In a small bowl combine the garlic, ketchup, mustard, Worcestershire sauce, and vinegar.  Whisk in 1/3 cup of olive oil.   Season with salt and pepper.

Drizzle steaks with olive oil and season with salt and pepper.  Place in a hot grill pan. Cook the steaks about 6 minutes on each side for medium.  You can do less time for rare.  Remove the steaks to a cutting board and let rest about 5 minutes before slicing. (I chopped my lettuce and tomato while the steak was cooking.)

Slice the steaks on an angle, against the grain.  Arrange on serving plates.  Top with the lettuce and tomatoes.  Drizzle on the dressing.