TRADITIONAL JOHNNY CAKES
Traditional Johnny Cakes made with a small handful of ingredients and fried until they're golden brown and delightfully crispy!
Provided by Kimberly Killebrew
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
- Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
- Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.
Nutrition Facts : ServingSize 3 Johnny Cakes, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 4 g
PEEKYTOE CRAB SALAD WITH SPRING VEGETABLES
Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 16
Steps:
- Bring a medium pot of water to a boil; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Place leeks in boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain, pat dry, and set aside. Repeat process with asparagus (cooking about 30 seconds), ramps (cooking about 1 minute), zucchini (cooking about 30 seconds), peas (cooking about 30 seconds), and fava beans (cooking about 1 minute). Peel fava beans and set aside.
- In a medium bowl, mix together crab, mayonnaise, and olive oil. Divide crab mixture evenly between four chilled serving plates, spreading so that it is 1/4-inch high on the plate. Arrange leeks, asparagus, zucchini, peas, fava beans, and fennel on top of crab mixture; garnish with lily bulb petals, radishes, chile, and nasturtium buds. Drizzle with vinaigrette and sprinkle with sea salt; serve immediately.
MAINE PEEKYTOE CRAB CAKES RECIPE
Provided by á-231
Number Of Ingredients 9
Steps:
- Melt butter in skillet over moderate heat Add bread crumbs, salt and pepper, heat till toasted Remove from heat and cool Place crabmeat in large bowl, add lemon juice, toss, mix in sour cream, 1/2 cup flour and bread crumbs Form into patties Coat patty with flour Heat vegetable oil until hot over moderately high heat Add crab cakes and cook until nicely browned, about 2 minutes on each side
JOHNNYCAKES
These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.
Provided by Kevin Ryan
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Yield 10
Number Of Ingredients 5
Steps:
- Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
- Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g
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