Metric Jesters Hoe Cakes Food

CORNMEAL HOECAKES

Steps:

• Preheat the oven to 325°.
• Add the cornmeal to a heatproof medium bowl, preferably one with a spout for pouring; stir in the salt.
• Place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly.
• Remove it from the oven as soon as it begins to deepen in color.
• Pour the boiling water into the warm cornmeal, about ½ cup at a time, being cautious of the hot bowl.
• Stir vigorously, eliminating any lumps; then mix in the milk.
• The batter will resemble a thick gruel; warm a griddle or large heavy skillet over medium heat.
• Add just enough drippings to coat the surface with a thin film.
• Spoon the batter by tablespoonfuls onto the griddle, leaving several inches between the dollops.
• With the back of a spatula, squash the batter down into cakes about 3 inches in diameter (the batter should bubble merrily; if it splatters menacingly, the griddle is too hot; lower the heat before continuing).
• Make as many cakes as you can fit without crowding.
• Cook the cakes until the batter appears quite firm (3-4 minutes); these take a little longer than traditional wheat-flour pancakes).
• Turn carefully and cook cakes on the other side until medium brown and crispy (about 3 minutes).
• Repeat with the remaining batter, adding a bit more water to the batter if it thickens and more fat to the griddle if necessary.
• The cakes are best right from the griddle but you can keep them warm in a low oven on baking sheets while you finish the entire batch; don't stack the cakes until serving time.
• Serve the hoecakes stacked on warm plates, topped with plenty of butter; pass the syrup separately to drizzle lightly over the cakes, if desired.

METRIC JESTER'S QUICK CHICKEN STEW

Steps:

• Chop carrot, celery, mushrooms and onion and stir fry in dutch oven.
• Wash and chop potatoes into bite size pieces.
• Bone and skin chicken, placing bones and skin in large saucepan on high with 4 cups water, tumeric and salt (makes a quick yellow broth).
• Chop chicken in large bite-sized pieces and add to frying veggies.
• When chicken is half cooked, add potatoes and continue to stir fry.
• When chicken is fully cooked, broth should be ready, strain broth into dutch oven retaining one cup to mix with flour.
• Add extra cup of broth mixed with flour to thicken.
• Bring to boil and simmer for 10-15 minutes or until potatoes are tender and broth is thick.

METRIC JESTER'S FAMOUS HOMEMADE BREAD

Steps:

• Dissolve sugar and salt in warm water, then stir in yeast.
• Allow yeast mixture to sit for 5 to 10 min (or until it foams).
• Place flour into mixing bowl, making a hole in the centre.
• Drizzle oil over flour, and then combine yeast and flour mixes.
• Knead on a floured surface until it creates a ball.
• Place in bread pan and allow to rise 2 hours.
• If dough is double in size, preheat oven to 350°F.
• Bake until golden.
• If using a breadmaker, be sure to follow the proper directions for your bread maker, however I suggest you dissolve the sugar and salt in the water first.

HOE CAKES

Steps:

• Preheat a griddle'til a drop of water'dances' when dropped on it.
• Combine the dry ingredients.
• Mix well.
• Add Eggs, Lard, and butter Milk.
• Stir just enough to mix.
• DO NOT OVER STIR, THE CAKES WILL BE TOUGH!
• Cook on a lightly greased griddle.
• 1/4 cup at a time.
• I Have yet to serve these to someone who hasn't asked for the recipe.

METRIC JESTER'S BARLEY STEW

Steps:

• toss beef cubes and muschroom slices with montreal steak spice, then coat with oil.
• Sear beef and mushrooms in dutch oven.
• add onions and stir fry until onions are just starting to get soft.
• add celery, carrots, and potatoes stir and wait 3-5 minutes for food to warm up.
• add beef stock (water) all at once if hot, or slowly if cold.
• add barley and spices and then stir until combined.
• simmer for up to 4 hours, but it's cooked after 1.
• If using a slow cooker: start with the barley and liquid, and then using the same pan, sear beef and add, brown mushrooms and add, fry onions, celery and carrots then add, de-glaze pan and top off with spices. cook for 6 to 8 hours.