Hush Puppies From The Loveless Cafe Food

LOVELESS CAFE'S HUSH PUPPIES

Steps:

• In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
• In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
• Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately.

HUSH PUPPIES FROM THE LOVELESS CAFE

Steps:

• In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
• Stir in onions.
• Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
• Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375° on a deep-fry thermometer.
• Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes.
• Transfer to a paper-towel-lined plate.
• Serve immediately.

BLUEBERRY MUFFINS FROM THE LOVELESS CAFE

Steps:

• Preheat the oven to 375 degrees.
• Whisk the butter, sugar, salt, eggs, and vanilla together in a bowl.
• Sift the flour and baking powder into the butter mixture. Stir.
• Add the berries to the mix and gently fold a few times.
• Add the buttermilk and mix gently.
• Scoop out the dought into paper-lined muffin pans. Sprinkle with additional sugar if desired, and bake for 20 to 35 minutes, depending on the size of your muffin pans. This will make 12 standard sized muffins or 6 Texas sized muffins.

SOUR SLAW

Steps:

• Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
• Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.

HUSH PUPPIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
• Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

CARROT CAKE FROM CROCODILE CAFE

Steps:

• Sift together flour, baking powder, soda, salt, and cinnamon. Set aside.
• Beat eggs, and then add sugar, oil and vanilla. Beat until fluffy.
• Stir in four mixture, carrots, pineapple, and nuts.
• Bake in three 9-inch prepared cake pans for 45 minutes at 325 degrees. Cool on wire racks. Frost when cold.
• Frosting.
• Cream butter and cream cheese -- Add sugar and vanilla beating until smooth.

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.