It’s me Chef Scott from St. Petersburg Florida!
I love Cornbread. And it’s not just because it’s delicious and easy, it’s because you can do anything to it and it will STILL be delicious and easy (just like a close friend of mine, she knows who she is…).
I was with friends this weekend, when the conversation turned to favorite food. My friends are mostly foodies, so it ALWAYS turns to that topic eventually. This night we got onto family stand-bys. Comfort type stuff… the 2 dishes that everyone could agree on were the Bar b que… and mom’s pot roast stew. And they begat the extended Cornbread Convo of 2011.
How do YOU like it?! Like it dense? Or Cakey? Crispy on the outside and a cornmeal tooth? Or like pound cake. You like hidden treasures? Or Smoooth?
No matter how you like your Cornbread, the Magic Bullet is gonna make it better!
This is what we came up with the other night! Thanks John, and Another John, and Susan… it was good wasn’t it?
- Magic Bullet Tall Cup
- Cross Blade
- baking pan (8”or 9” round or square… muffins… loaf, you get the idea)
- a skillet
- a couple of mixing bowls
- various stirring tools.
- 1 Cup All Purpose Flour
- 1 Cup Cornmeal
- 2 TBS Sugar
- 3 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Milk
- ¼ Cup Oil or melted Shortening
- 1 egg
- 1 Yellow Onion
- ½ Red Pepper
- 2 TBS olive oil or Butter!
- 2 tsp sugar
- Salt and Pepper
- 1 Can Corn (about 2 cups. Sub fresh or froze)
- Preheat your oven to 375 degrees. Lightly grease your baking pan
- Peel the onion… and cut the onion and pepper to larger than bites size. Going for something that will fit in the bullet.
- On medium heat on your stove, cook the onion and pepper with the sugar and salt/pepper. You don’t need to stir them too frequently. You are looking for well done edges and caramel colored markings (see the pic)
- When done, remove from pan to the bullet cup. Let cool briefly. Pulse with the cross blade. I eventually took mine almost to smoosh. A friend had said that she likes the flavor but not the texture of peppers OR onions. You can use your own judgment. Set this aside.
- Mix together all of your dry ingredients. Give them a stir with a fork, or whisk to comb
- Stir in the wet ingredients, just until moist throughout.
- Add the Powerful Variant onion/pepper mixture and corn. Fold gently to combine.
- Into the pan! Bake for 18-20 minutes… till a toothpick comes back clean.
- BOOM! So Much Flavor… Serve with Mom’s Pot Roast Stew…. Bar B Q… or justwith a little butter and salt…. or with Greans! Or drizzled with honey!
So Tell me what you think? And tell me how you like YOUR cornbread!!
Until next time…
I send my warmest regards…..
(POST SCRIPT): The picture makes this recipe look short and unimpressive. In the interest of full disclosure, I took nearly 2 cups of the batter for muffins of my own, greedily denying my friends of a Full and Tall loaf. Yours will look better, just sayin’.
It’s me Chef Scott… From St. Petersburg Florida!
The weather has been Crazy! Am I right? Hurricanes and tropical depressions have shrouded our end of summer shenanigans with rain and despair… and in some areas, total grocery store nightmares!
But now that all of that has passed for the moment, I find the Gulf Coast of Florida to be the perfect spot! It was so great out today (my lucky “day off”) that I got a hankerin’ for one of my all time favorite treats… a Thick and Creamy Milkshake. And I wasn’t looking for no Drive Thru style, tastes like plastic fake shake… I wanted the gourmet real deal, so I employed the knowledge of Le Cordon Bleu. (how stuck up is THAT?!) and my Magic Bullet, And I just have one thing to say, Ganache, baby. (pronounce it: gah-nosh)
Ganache is one of those pastry shop basics that is both a go-to stand by, and a Show Stopper all at once. And of course we Bakers would like you to believe that it is not possible for you, a mere mortal to create it. Guess What. Super Easy! And with so many uses (frosting, mousse, milkshakes, by the freekin’ spoonful) you will want to give this a try!
I should warn that the following recipe is Forbidden on Most Dietary Plans (unless you are Miss Piggy, which you’re not.) But with only 1 ride on the carousel, I say live it up!
Are you ready? Cause this is my Ganache-a-licious Milkshake! Enjoy!
a bowl for ganache
spatula or spoon
Individual Party Mug and Color Cover Ring
Straw (or 2… like you’re gonna share, Ha!)
- 6-8 ounces of Chocolate (use the highest quality that you feel like shelling out for. Grocery store bag o’ chips works great :o)
- 6-8 Ounces Heavy Cream
- 2 Large-ish scoops of your favorite vanilla ice cream
- ½ – ¾ Cups Milk. (whole; 2%; skim; almond etc)
- Secret Weapon Peanut Butter
(a note on the chocolate) I weigh just about every ingredient that I use. It’s just my way. I believe that Bags of Chocolate Chips at the grocery come in 12 ounce… or sometime 16 ounce sizes. I use the measure ”6-8 ounces” to actually mean, “Half of the Bag”. So look at the bag of chocolate chips and use about half of it. That will get you there. Use the same amount of Cream. Ganache is usually 2 ingredients. Cream and chocolate in equal portions.
- Place chocolate in a heat resistant bowl.
- Bring Cream to a boil. Don’t let it boil over.
- Pour boiling cream over chocolate and let rest for about a minute.
- Gently stir with a spatula or large spoon until the thick deep chocolate ganache comes together and is one solid color with no more streaks. Set aside in the refrigerator for 15-20 minutes to cool. If you made ganache yesterday, you can get right on with it now!
- Add 2 scoops of your favorite vanilla ice cream to the Party Mug.
- Add 2 or 3 or more serving spoons of Chocolate Ganache
- Add ½ – ¾ cup milk.
- Add Peanut Butter (optional but… y’know “necessary”)
- Screw on and tighten the cross blade.
- Blend for 10 seconds…
I left you extra ganache to share or not with you’re respective others. Trust me when I say, if they know it’s in the fridge… it won’t be for long!
Let me know what you think… or what crazy Milkshakes You’ve made…
Till next Time…
It’s me Chef Scott from Sunny St. Petersburg Florida!
I am so thankful that we live in the future. Modern developments in Agriculture and Transportation, as well as communication between far away places has made it possible, in the dead of September to find fresh strawberries at my local grocer! These strawberries are well out of season, but are so full and plump and luscious…. that I couldn’t resist!
I’m on my way to a friend’s place this afternoon, and am tasked with “bringing the chips”. Well, I’m not really the type to show up with a bag of mono sodium glutamate coated what have you. No, today my friends are gonna get more than they bargained for… This little appetizer recipe is so easy, and So Delicious! You are about to be Very Popular, friend.
Today we’re going to make the Chips for Dippin’ and we’re going to make a crazy easy Fruit Salsa! Here we go!
- Tall Cup
- Short Cup
- Cross Blade
- Shaker Top
- Cookie Sheet
- Preheat your oven to 350
- Cut the tortillas like a pizza, into 8ths. Lay tortilla pieces on the sheet tray so that they are in a single layer, not overlapping. Set aside.
- In the short cup put the sugar and the cinnamon. Press down and blend for 10 seconds. Replace the blade with the shaker top.
- Using your vegetable spray, lightly mist and spritz the tortilla pieces.
- Sprinkle with the sugar/cinnamon mixture.
- Bake @ 350 until lightly tanned. (check at 10 minutes, and then again every 7-8 minutes until they are done. They will be limp right out of the oven, but will crisp up as they cool. Keep an eye on them.
- 1 Apple (peeled and cut to fit into the Tall Cup)
- 1 Kiwi (peeled and lightly chopped to fit)
- 5-7 Strawberries
- (assorted other favorite fruits)
- Put the peeled apple into the Tall Cup. Attach the cross blade, and pulse 3 or 4 times. The apple is the sturdiest of the fruits… it needs a couple hits on it’s own.
- Add the rest of the fruit. Replace the Cross blade and PULSE ONLY. Again, watch closely. The magic Bullet can render fruit to a smoothie in no time. Make sure you are Pulsing Gently.
- Put the delicious salsa in a fancy dippin bowl and refrigerate.
At Service time, put your chips in a big bowl, or on a serving tray and offer the salsa for dipping. I like to add just a drizzle of honey at the very end just to sweeten things up.
As with so many Magic Bullet recipes, this one is just a springboard for your own imagination. I’ve substituted in or added outright, pineapple; peaches; grapes; blueberries… I have added a tiny bit of orange zest, and even a shot of Grand Marniere. It really depends a lot on what I have handy.
The salsa also adds a delicious difference to angel food or pound cake with a dollop of whipped cream! And a fantastic topping on a banana split or sundae, right?!
The whole sweet appetizer can be brought together in just under 30 minutes. And THAT makes it a winner in my “easily impress your friends” cook book….
Tell me what you think! Or how YOU could change it up!
Until next time…
I send my warmest regards,
It’s Me Chef Scott from Sunny St. Petersburg Florida!
Living in this community has given me a new perspective on whoelsome good food and a bounty of fresh veggies! There are farmers markets on just about every corner, and the produce is terrific! We all know that the less processed food is, the better it is for us. Although I love cakes and cookies… I know it’s not the best diet… so I try to even it out where I can.
Today I’ve got something that you can feel good about, and later this week we’ll get into the bad stuff, but for now…
Hey, I LOVE salad! And it’s a good thing too, because 2 salads a day can make a huge difference if you are concerned about weight and health issues. It’s just plain good science. I was enjoying my salad-y goodness with a glop of my favorite Honey Mustard one day, when a friend commented on the ingredients in my bottled dressing. I had forgotten that I still had to watch out for Canola Oil and High Fructose Corn Syrup… and polydi-googly-whatsits in my yummy dressing. Not much help to eat the greens and cover them up with who knows what… so I decided to try this, a raw (or nearly raw) dressing!
Raw Garlic Vinaigrette. This is a thick dressing with a tasty green/yellow color. It is primarily raw, and the finished product is smooth with a heavy garlic flavor and a tangy punch. Very easy to modify to your own taste.
Magic Bullet Tall Cup and Cross Blade
- 5 Cloves Garlic
- 1 TBS Honey (or agave nectar or brown sugar)
- ½ Cup Bragg Organic Apple Cider Vinegar (or any salad vinegar… rice, champagne, wine, your fave!)
- ½ tsp Salt
- ½ tsp Pepper
- 1 Cup Extra Virgin Olive Oil
- Chuck all of the ingredients except the olive oil into your Tall Cup and blend for 10-20 seconds, until it looks pretty smooth. Take a quick taste before you add the oil. Make any adjustments to your personal taste… sweeter?… more pepper?.. etc. (Tip: add salt a little bit at a time to tame the vinegar’s bite)
- Add the olive oil all at once and return the Cross Blade. Blend for 20-30 seconds. You will see the color lighten. The dressing will also look thicker in the Bullet Cup when it is done.
- Chill It and Serve It!
If you like a vinaigrette dressing you will love this raw take. The thing I like most is the versatility of this recipe… pick your favorite vinegar; add lemon zest, or lemon juice; a couple torn basil leaves; some dried spices from your pantry… the list goes on and on. This is a Great Base!
My next post will be a little party appetizer that I am known for making and eating ALL by myself… it’s perfect to impress friends… or to just treat yourself right!
Sending my Warmest Regards,
It’s me Chef Scott… From St. Petersburg Florida!
I have spent a good amount of time honing my craft as a pastry chef. Then a friend turned me on to a little tool called the Magic Bullet! I filmed a video and was actually selected as one of the Top 3 Competitors in the Kitchen Magician Contest earlier this summer! Up until that moment I’d never won anything in my life! What a Weekend?! The Cars! The Stars!! The new Friends!!
When I got back to the beach, I started learning how the Magic Bullet was not only great for everything from chopped nuts to smoothies, but it was becoming an indispensable tool in my production!
You know what makes a great chef? The Big Hat… but with the right tools, a chef can even chuck his hat! I’m going to show you how the bullet has helped me be a better person… well, maybe not a better person, but the same old guy who eats better and does less dishes…
So C’mon, we’ll learn together just you and me. My background is in a pastry kitchen, but I’ve got some ideas and recipes that travel over to the dark side… thats real food. If the Bullet can make me a better Cook, then it can make you one too…
oh, and we’ll get to the baking. Don’t you worry… “ez-as-pie” Pie Dough is gonna change your attitude!
Ready? I’ll check in this week! First up is something thats really tasty, and will make you feel great about yourself… and it’s not a cupcake…
I send my warmest regards,