7 Simple Ingredients Brisket and Southern Corn Pudding

*** Simple easy brisket recipe that is a real crowd pleaser.





From Denny: Brisket is low in fat, inexpensive to make and a great idea of how to feed a large crowd and keep them happy. Brisket takes to a wide variety of seasonings. You can employ the bold flavors of the Southwest using hot chilies and cumin or you can go more Florida style with citrus and herb combinations. Some people prefer their brisket very simple with flavorful barbecue sauce added when serving.

Remember to marinate the meat to let those seasoning flavors have time to penetrate the meat to give a deeper and fuller flavor. It also helps to break down the meat's natural toughness and makes it more tender in the finished product.

This simple seven ingredient brisket recipe comes from our local newspaper's food editor. She has a knack for developing flavorful recipes using few ingredients and the recipes are simple and easy to do.

Feel free to adjust these seasonings to your personal taste. At our house we like a lot more garlic powder than this recipe provides yet we use low sodium soy sauce whenever regular high salt soy sauce is required. We also use dark brown sugar whenever light brown sugar is one of the ingredients. Onion powder in place of onion salt.

It's up to you how strong a salt flavor you like. I find many Louisiana recipes are far too high in salt and I always modify them to healthier levels. Why wait until you develop a health problem when you can head it off by healthier cooking? Cutting back on salt is really not missed when you step up the other seasonings like garlic and cumin, all strong flavors. Even a blend of your favorite peppercorns adds balance and intrigue to a dish.

Why do all the fuss of boiled corn on the cob this summer when you can do something more flavorful and downright easy? Try out a corn pudding recipe. You can use the traditional canned cream-style corn or try out the frozen version of cream-style corn. The frozen version retains more of the corn's nutrients and fresher flavor.

All this recipe is about is creating a custard to "enrobe" the corn using flour, sugar, eggs and milk. Freshly ground nutmeg is always a wonderful addition to milk products and is used in a light dusting on top of the pudding. There is just something about nutmeg that gives a dish this sense of intense freshness. Go lightly as a lot goes a long way with this strong spice.

When the corn pudding cooks you might notice some extra liquid that looks like it's seeping out or even separating from the custard. It's the corn giving off liquid and sugar so don't scoop it up and throw it out. As the corn pudding cools a bit the liquid volume will calm down and settle back into the dish. You might get some run over but it won't ruin the taste of the dish. This doesn't happen every time but occasionally as you never know the level of sugars and water content in the corn product you are using.

These two recipes are an easy simple weekend dinner or great for a large gathering. Just add a simple green salad and a store bought dessert like a pie, cake or cookies and ice cream to beat the heat!


Sweetened Brisket

From: Julie Kay, food editor @ 2theadvocate

Serves: 8 to 10

Ingredients:

1 (4-lb.) beef brisket
1/2 tsp. garlic powder
1/2 tsp. onion salt
1/2 tsp. black pepper
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 cup brown sugar


Directions:

1. Sprinkle brisket with garlic powder, onion salt and black pepper.

2. Mix Worcestershire and soy sauces together with brown sugar. Pour mixture over brisket. Marinate brisket overnight in refrigerator.

3. Put brisket and marinade into slow cooker. Cook on Low for 8 to 10 hours.

4. Remove meat from cooker; slice and serve. Meat may also be shredded for po-boys.





Southern Corn Pudding aka "Cawn Puddin'"

From: Corinne Cook, food editor @ 2theadvocate

Serves: 8-10

Ingredients:

2 (14.75-oz.) cans cream-style corn or about 3-1/2 cups
1 tbl. sugar
2 tbls. flour
Salt and pepper to taste
4 eggs, well-beaten
2 tbls. butter, melted
2 cups milk
Sprinkle of nutmeg, if desired


Directions:

1. In medium bowl, combine corn, sugar, flour, and salt and pepper to taste.

2. In separate small bowl, combine beaten eggs, melted butter and milk. Stir with whisk until well-blended. Add the milk mixture to the corn mixture.

3. Spoon into 2-1/2-quart dish that has been lightly greased or sprayed with nonstick coating.

4. Very lightly sprinkle nutmeg over the top of the casserole.

5. Bake in preheated 350-degree oven for about 50-60 minutes or until custard is set and top is lightly browned. If it looks like it is getting too brown, loosely cover the top with a piece of foil.



*** Photo by Girl Interrupted Eating @ flickr


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5 Tasty Sweet as Candy Chess Pie Recipes

*** Taste a slice of Heaven of the most divine pie recipes to thrill your sweet tooth!




Lemon Chess Pie Recipe and Photo by little blue hen @ flickr


From Denny: Chess pie is an old time favorite in the South just like apple pie is across the country. This is a simple pie like our great-grandmothers would have made. You still find it in Amish country.

This is a sweet pie as Southerners do like sweet desserts. It is so rich and intensely sweet that you might wonder if you are eating candy instead of a slice of pie. So, for the calorie conscious you might want to serve this pie in small servings.

The foundation of this pie is the simplicity of eggs, butter and sugar. From there the variations jump off to tasty delights. The history of the chess pie dates back to when farm wives and busy homemakers had to get a good meal on the table without complication. Early farm wives had to use what they had on hand in quantity and butter and eggs were their products. Over the years, the recipes they created were handed down for generations in the families.

How did the name of chess pie come to be? Food historians like John Egerton, author of "Southern Food," speculates the pie may have derived its name from a similar one that was a British cheese pie. Egerton wonders if the name came from the old pie safe or pie chest in which the pies were stored before today's refrigeration. Maybe it was originally named "chest pie" that over time slid into "chess pie."

From the Louisiana perspective and Southern slang, Jody Harper Waggenspack of Houma, Louisiana, claims the name came from Civil War days. The story goes that whenever someone asked the family cook what kind of pie they were serving the answer was, "It's 'jes' pie" which eventually became spelled as chess pie.

Recipes for this pie generally use one stick of butter, almost two cups of sugar, three eggs and some vinegar as their common ingredients. Remember that baking times and addition of other ingredients can create the difference in how the pies taste and look.

A few pointers for great chess pie:

* Always check your milk products by smelling and tasting to make sure they are not about to turn sour as that will ruin a pie taste and texture.

* Always use pure vanilla extract. Skip the imitation product as it just doesn't work well in most baking goods, especially a pie like this based on a custard filling. Custard fillings have a way of amplifying a flavor so if the taste isn't simply divine, the custard will scream it and ruin all your hard work.

* If you have the problem of your chess pie puffing up too fast and quite high, then your oven temperature may be too high.

* Make sure not to over beat your eggs for the filling. What can happen when you beat too much air into the eggs is that the filling can become grainy and unpleasant in texture.

* To get the best flavor and texture for your chess pie, partially pre-bake your pie shell. The reason for this is that because it is a custard pie you can't cook this pie as long as others like a fruit pie. Usually, for a custard pie it is baked just barely until set in the center but not soupy. As it cools the center will firm up.

*** And be sure to try out this recipe from the photographer of the photo: Lemon Chess Pie Recipe and Photo by little blue hen @ flickr

Enjoy these recipes from many Southern families and handed down for generations to this day.






Homestead Chess Pie

From: “Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich, published by the Harvard Common Press, 2004.

Makes: 1 pie

From Ken: This recipe from the famed Homestead Restaurant in Lexington, Ky., first appeared in the Louisville Courier-Journal. The pie embodies the genius I so appreciate about chess pies: that so few simple ingredients can make such a wonderful pie. I really am crazy about this pie, which can be served warm, at room temperature, or slightly chilled. Note: The recipe calls for a refrigerated unbaked pie shell, but Haedrich says that he often partially prebakes his pie shell. (Directions follow). If the pie shell is partially prebaked, it would not be refrigerated. He uses cider vinegar but believes that white vinegar will probably work, too.


Ingredients:

1 pie shell, refrigerated
3 large eggs
1-1/2 cups sugar
7 tbls. salted or unsalted butter, softened
1 tbl. fine yellow cornmeal
1 tbl. vinegar
1 tsp. vanilla extract


Directions:

1. Place the pie shell in the freezer for 15 minutes. Preheat oven to 350 degrees.

2. In a large bowl, combine all the filling ingredients. Whisk well to mix thoroughly, then pour into the chilled pie shell.

3. Place the pie on the center oven rack and bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Rotate the pie 180 degrees about halfway through the baking, so that the part that faced the back of the oven now faces forward. When done, the top of the pie will be a rich golden brown.

4. Transfer the pie to a wire rack and let cool for at least 30 minutes.


Ken Haedrich’s method of prebaking a pie shell:

1. Freeze the shell first. Then put a sheet of aluminum foil in the inside and fill the pan with pie weights or dried beans.

2. Put the pie shell in a preheated 400-degree oven on the center rack for 15 minutes to set the crust.

3. Without removing the pie, pull out the oven rack and gently lift the aluminum foil sheet and the pie weights. Take a fork and prick the pastry all over the bottom, seven or eight times, moving the fork to make the pricks a little bigger.

4. Lower the temperature to 375 degrees and continue to bake the shell for 10 to 12 minutes for a partially prebaked pie shell or 15 to 17 minutes for a fully prebaked pie shell.

5. Use the back of the spoon to gently press down any part of the shell that has puffed up.





Dussie’s Chess Pie


Makes: 1 pie.

From: Jody Harper Waggenspack of Houma, Louisiana. Dussie was her mother and this was her recipe.


Ingredients:

1/4 lb. real butter
1-1/2 cups sugar
2 tbls. mild vinegar
2 tsps. cornmeal
3 whole eggs
1 (9-inch) unbaked deep-dish pie shell


Directions:

1. In a saucepan over low heat, melt the butter slowly. Add sugar. Remove from heat and cool.

2. Add vinegar and cornmeal.

3. Beat the eggs slightly and add to butter mixture.

4. Pour into an unbaked pie shell and bake in a preheated 400-degree oven for 10 minutes. Reduce heat to 275 degrees and continue to bake until filling shakes slightly and is a little brown. Don’t overcook.






Chess Pie

From: Jane Winfree Flowers

Makes: 2 pies or 1 (9 x 13-inch) pie to cut into squares. Recipe is from Jane Winfree Flowers. Her mother, the late Winnie Winfree, got the recipe from the late Mary Lil Ford. “This pie has been such a staple in our home,” Flowers said.

Ingredients:

2 sticks butter
3 cups sugar
1 tbl. flour
2 tbls. white vinegar
1 tbl. water
6 large eggs
1 tbl. vanilla
2 (9-inch) unbaked, deep-dish pie shells or 1 (9x 13-inch pan) with pastry on bottom and sides


Directions:

1. In a saucepan over low heat, melt butter and add sugar, flour, vinegar and water. Cook, stirring constantly, until sugar is somewhat dissolved and not so granular. Cool.

2. Beat eggs well until yellow but not foamy. Combine with cooled butter mixture. Add vanilla and blend well.

3. Pour into two unbaked pie shells or into the (9 x 13-inch) baking dish. Bake in a preheated 425-degree oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 25 to 30 minutes. Cool before cutting.





Sally’s Chess Pie

From: Sally James

Makes: 1 pie. Recipe is from Sally James, given to her by her grandmother, the late Jean Curet.

Ingredients:

3 whole eggs
3/4 stick butter, melted, not hot
1-1/2 cups sugar
1 tsp. vanilla
1 tbl. cornmeal
1 tbl. vinegar
1 (9-inch) unbaked deep-dish pie shell


Directions:

1. Mix eggs, butter, sugar, vanilla, cornmeal and vinegar in the order given. Pour into unbaked pie shell.

2. Bake at 350 degrees for 40-45 minutes until golden brown and set in the middle.



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Popular Kentucky Derby Recipes: Bourbon Ball French Toast, Kentucky Hot Brown

*** Check out 2 popular Kentucky dishes all year long.



Calvin Borel of Louisiana won at Churchill Downs in May 2010 on Super Saver


From Denny: This post was in draft since the end of April when the BP oil spill happened. Since I live in Louisiana I've been trying to keep up on the oil spill news as it happens minute to minute. To say I'm a bit late getting out these recipes is a huge understatement. :) But my relatives in Kentucky tell me these recipes are enjoyed year round as well as featured during the Derby season.

Of course, we in Louisiana were excited that Louisiana jockey Calvin Borel won in May on the horse Super Saver. The Triple Crown would have been great but there's always another horse and another race.

Some people reading this are probably asking, "So, what's a Kentucky Brown?" The simple baked dish was developed by The Brown Hotel and caught on as a favorite ever since, becoming a Derby tradition. It's definitely one of those hearty man-pleaser foods or to dine on at the ski slopes when you are ravenous! Basically, it's a layered open-faced sandwich with turkey, bacon, tomato slices and a three cheese Mornay sauce to smother it Southern style and then baked until the cheese melts. Yeah, it's that good!

Since Bourbon is the whiskey of choice in Kentucky you knew they would come up with a killer bourbon sauce for French Toast. Both of these dishes are calorie city so save up to enjoy them!

Lynn Winter, owner of Lynn's Paradise Café in Louisville, gives a fast-paced funny tutorial of how to create these traditional dishes. Her restaurant is considered artsy, whacky and where Dali meets Southern but the food is awesome.

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Kentucky Hot Brown

From: Lynn Winter, Lynn's Paradise Cafe

Serves: 6 to 8

Ingredients:

• 1 loaf of sourdough bread
• 2.5 pounds of roasted turkey breast
• 4 large tomatoes
• 1 pound of bacon
• 6 salted butter
• 1/4 cup of diced onion
• 1/2 cup of flour
• 1 quart of milk
• 1/2 cup of cream
• 1.25 teaspoons of salt
• 1 bay leaf
• 3 whole cloves
• 1 pinch of cayenne pepper
• Dash of olive oil
• 1/4 cup of sugar
• 1/2 cup Pecorino grated
• 1 cup grated Swiss (Gruyere or cave-aged Emmentaler)
• 1 cup sharp white cheddar cheese


Directions:

For the Mornay sauce:

Make the white roux. In a medium saucepan on low heat place butter and diced onions. Sauté until translucent. Add flour and whisk until smooth. Cook the roux until you get a faint nutty aroma. Do not let brown.

For the sauce, combine milk, cream, salt and cayenne pepper in a separate saucepan. Tie a bay leaf and cloves in a cheesecloth ball or tea ball. Heat to simmer.

Pour in the roux while whisking continuously until the roux begins to thicken. Remove sack or tea ball. When thickened, add 1/4 cup Pecorino, 1/2 cup of Swiss and 1/2 cup of sharp white cheddar cheese. Whisk until cheese is thoroughly incorporated.

For the roasted sweet tomato slices:

Brush four large firm ripe tomatoes with olive oil. With tongs, hold the tomatoes over flame or roast in oven. When slight color appears, toss in to bowl with 1/4 cup white sugar. Core then slice.

For the Kentucky hot brown:

Cook bacon and set to the side. In a flat-bottomed ovenproof bowl, place one slice of sourdough bread, top with a touch of Mornay Sauce, 6 ounces of turkey breast, sliced roasted tomatoes, two slices of bacon and cover with 4 to 6 ounces of Mornay Sauce. Sprinkle reserved Pecorino and sharp cheddar cheese.

Place in oven on 375 degrees for six to 10 minutes or until the cheese starts to brown.

Garnish with sweet dried tomato slices and tomato confetti.





Bourbon Ball French Toast

From: Lynn Winter, Lynn's Paradise Cafe

Serves: 6

Ingredients:

• 7/12 cup Kentucky Bourbon
• 2 cups half and half
• 2 quarts heavy cream
• 1 cup whipping cream
• 1.25 cups milk
• 1/8 cup water
• 6 eggs
• 3 egg whites
• 4 large egg yolks
• 3 cups sugar
• 4 teaspoons cornstarch
• 2 teaspoons vanilla extract (homemade is best)
• 1.25 teaspoons ground nutmeg
• 3/4 teaspoon ground allspice
• 3.25 teaspoons cinnamon
• 2.125 teaspoon kosher salt
• 1/2 teaspoon cream of tartar
• 1 loaf of cinnamon swirl bread
• 6 cups pecans or pecan pieces
• 1 pint fresh sliced strawberries
• Dark chocolate syrup
• Butter or oil for frying
• Dashes of powdered sugar


Directions:

For the French toast batter:

Beat the three egg whites with nutmeg, 1 tablespoon of cinnamon and 1/8 teaspoon of salt in a medium sized bowl. Whisk in the milk. Set aside.

For the Kentucky Bourbon whipped cream:

Whip heavy cream in chilled mixer until soft peaks form. Add powdered sugar and fold in 1/4 cup of Kentucky Bourbon.

For the sugar spiced pecans:

Beat three egg whites with water until well combined. Add 1.5 cups of sugar, 1 tablespoon cinnamon, 2 teaspoons kosher salt, 3/4 teaspoon ground allspice and 3/4-teaspoon ground nutmeg nutmeg to egg mixture and mix well.

Add six cups of pecans to wet mixture and toss and stir to coat. Transfer to full-size sheet tray covered with non-stick spray. Bake at 300 degrees for 10 minutes

Stir bringing the outside edges of the pecans to the center. Cook for 21 minutes, stirring and rotating at seven-minute intervals. Place on a speed rack to cool. Store in an air tight container.

For the Bourbon vanilla custard:

Heat half & half and 1 cup whipping cream in small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.

Meanwhile, whisk four large egg yolks, 1/2 cup sugar, and 4 teaspoons cornstarch in a stainless steel bowl for about two minutes or until mixture thickens and lightens in color.

Slowly pour hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over medium heat. Stir constantly until the mixture reaches 170 degrees. Remove from heat and stir in the 2 teaspoons of vanilla extract and 1/3 cup of Kentucky Bourbon.

Serve immediately or hold over a hot water bath.

For the French toast:

Slice the cinnamon swirl bread into 18 thick slices. Soak the slices in the batter for about three minutes, turning to coat evenly on both sides.

Heat butter or oil in a sauté pan over medium high heat. Lift the bread from the batter, draining slightly and place it in the hot pan. Add only enough to fit easily in the pan. Sauté on both sides until golden brown.

Place three slices on each plate. Drizzle with warm Bourbon vanilla custard.

Garnish with chocolate syrup and Kentucky Bourbon whipped cream. Sprinkle with sliced strawberries and 1 cup of the toasted sugared pecan halves.


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