Johnny Jalapenos Cheddar Cakes Food

JOHNNY CAKES WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT

Steps:

• For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.
• For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
• Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
• Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
• Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.

JALAPENO-CHEDDAR JOHNNY CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

JIFFY JALAPENO CORNBREAD

Steps:

• Preheat your oven to 400°F (205°C) and grease or butter a 9-inch square baking pan or a 10-inch cast-iron skillet.
• Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk, sour cream, jalapenos, red bell pepper, melted butter, and optional cheddar cheese. Mix until well combined then transfer into your prepared baking dish or cast-iron skillet.
• Bake at 400°F (205°C) for 30-35 minutes, or until golden on the edges and top and an inserted cake tester or butter knife comes out clean. *If your top is browning too quickly, place a sheet of aluminum foil over the cornbread for the last 10-15 minutes of baking time.

JOHNNY JALAPENO'S RIDE EM COWBOY CORNCAKES

Steps:

• BATTER: Mix all batter ingredients well (you should have about 2 cups).
• Heat griddle to medium and grease lightly (or use spray butter). Pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).
• Top each equally with bacon, jalapenos, and cheddar. When bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), Carefully flip them over and cook the other side (about 1-2 minutes). Do not pat down the pancakes!
• Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.

JOHNNY JALAPENO'S CHEDDAR CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk.
• Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan.
• When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.