This recipe for BBQ’ed chicken drummers and corn butter feels very southern to me, hence my greeting. It’s also perfect for those lazy, crazy, hazy days of summer, which is what we are experiencing right now in Australia…or are we? More about that later. So, where were we? Oh yeah – Southern, Summer, the classic combination of chicken and corn (second only to that other classic combo of chicken and beer) and only 6 ingredients! This most definitely a winner, winner chicken dinner!
You will notice in the bottom left of the photo below that there is a round crumbed looking object. That was a Cajun tomato. This is the last you ever hear of that. It wasn’t good. I’m only even mentioning it so you don’t wonder what it was. Apart from that the BBQ’ed chicken drummers and corn butter were deliciousness on a plate!
The BBQ drummers for this recipe came from Picnics and Barbecues Chapter of The A-Z of Cooking (1977). The corn butter comes from Food 52. So, gorgeous summer day, perfect weather, not a cloud in the sky was the order of the day. Until about 6:00pm which was just about when we had planned to fire up the barbecue. Then this happened. It went dark and it BUCKETED rain for about the next 15 hours!
We beat a hasty retreat inside and got out the old grill pan.
So, whilst we’re waiting for out drummers to cook, let’s talk about corn butter. You’ll be wondering how something with ONE ingredient can taste so good! I found this recipe in Genius Recipes from Food 52. Here it is for you: One Ingredient Corn Butter
No prizes for guessing what that one ingredient is!
For the remaining five ingredients, here’s the recipe for the chicken:
I had such high hopes for this post. Then they were totally dashed by a twist of fate that…well…I guess if I’d seen it coming it wouldn’t be a twist would it? But I’m jumping ahead of myself. First, I was totally delighted when Greg from Recipes4Rebels asked if I would join in a cookalong for Cowboy Day! This event occurs on the fourth Saturday of July each year and is celebrated all over the world!
Obviously, this is not the fourth Saturday in July, however, as I will be sunning myself on the beach at Sanur in Bali that day, with Greg’s blessing I am posting my ventures into Cowboy Cookin’ early! And it’s a three course meal y’all. (Because 1 that’s how cowboy’s talk and 2 cocktails are a course aren’t they? This one is almost a meal! But again, getting ahead of myself!)
So now onto my foiled grand plans. My idea was that I would find a cocktail called a Bali Cowboy – possibly a more tropical version of this cowboy cocktail and I would make it for my post and then, on the day itself, I would tweet another picture of me in Bali with with my Bali Cowboy and it would in a glass as big as my head and it would be blue and loaded with umbrellas and pineapple wedges and all the other tropical cocktail paraphenalia.
A quick google soon showed me that there is such a thing as a Bali Cowboy. It is NOT a cocktail. Turns out that a Bali Cowboy is a male prostitute who hangs around Kuta Beach willing to sell his services to any rich (ie all) Western women who care to pay for them. So, whilst I’m not 100% ruling out a photo of me with a Bali Cowboy on Cowboy Day, the likelihood of it happening has dropped significantly!
So, new ideas had to be found. Starting with some caviar. Because we’re classy cowboys! It’s Cowboy Caviar of courseWhere has this salad / dip been all my life? If this is what cowboys eat, then I want to be a cowboy. It’s all kinds of beans and corn and tomatoes and avocado . Truly delicious! I loved this!
So, for the second course, I went straight to the top. And by that I mean Mr John Wayne himself.
Turns out The Duke and I share a love of eggs, cheese and chillies. Now, just one thing about the John Wayne casserole…. To my mind, when you combine egg yolks to beaten egg whites with other stuff, in this instance cheese and chilli and you them put that in an oven and cook until it’s all puffed up and golden, that’s not so much a casserole as a soufflé.
You be the judge:
I’ll sit quietly over here and let my case speak for itself.
By the way, cooking this for an hour would be way too much. You are seeing about 35 minutes and I think it was over. I would cook this…half an hour max. Also, the tomato didn’t do much. I would actually leave it out and cook this for 20 minutes total.
The soufflé casserole was good but I think I was so blown away by the Cowboy Caviar that it kind of paled by comparison. I will definitely make it again though!
And now for my grand Cowboy finale, I am turning to to person who started all of this, yep, Greg. This cocktail /dessert is A-MAZING! So, so good. Cowboys and cowgirls, can I present, the Giant Martini!
There is no other word for this but absolutely divine! The giant in the Giant Martini doesn’t refer t to it’s size (but you could scale it up very easily) but to the fact that it was created on the set of Giant by Liz Taylor and Rock Hudson.
Git along little doggie, this cocktail is all mine!
And you too!
Ah yes, Greg’s site on the PC, a cocktail in front of me and The A-Z of Cooking behind it. Just a regular day round these parts!
Many, many thanks to Greg, this was so much fun! Thank you so much for including me! I always say this but you hear so much about the internet being a a horrible vicious place, I am always delighted and totally honoured to make new friends, like Greg, on here.
Ok, I’ve gotta go, 5:30am start tomorrow! But I’m loving and leaving you with some some super rhinestone cowboy singing!
Find out all about the Cowboy Day Cook A Long here. Hopefully my attempts will inspire you to bigger and better things on the day!
I feel like I have been neglecting the The A-Z of Cooking recently and like a typical errant parent, I’m back and about to smother my booky child with a level of attention bordering on overkill. Otherwise known as posting a few quick items to get us back up to speed.
We’re starting off with a look at F. Which is not neither fish nor fowl or frying or fricasseeing but Frozen Food Shortcuts. Of course. Because that’s the first thing that we need to know about when it comes to the letter F in cooking. All those things I mentioned are just piffle.
And, we’re starting with an item immediately springs to mind when we think of frozen food – salad. Yep. About as obvious as the frozen food short cuts really. You have already seen a glimpse of the frozen food, aka American salad in the post on the Devilled Chicken Skewers. And you know what? It was not nearly as bad as the idea suggests.
The recipe uses frozen corn and green beans. I used fresh green beans because I had them in the house, but the corn was frozen. I am also not overly fond of red pepper so I subbed in some radishes.
I tend to think of potato salad as being the “typical” American salad. Followed by Caesar and Waldorf. I have no idea why this is called American Salad. Maybe the corn?
Overall, this salad was colourful, had lots of crunch and a good mix of tastes and textures. Big tick from me on the American salad! Way to go America! And the A-Z of Cooking for turning something that sounded as if it should be revolting into something I will probably make lots more of. This would be a great salad to take to bbq’s in summer as there is not much to go soggy. No wilting lettuce here. The salad went very nicely with the chicken but, would be awesome with a steak. And for those of you of a non-meat persuasion, this would be super as a filling for a baked potato, with maybe a little cheese sprinkled over the top if you are not vegan.
As a concept, Kelly Brodsky’s Food For Lovers falls on the kooky side of the spectrum. Is this echoed in the food?
Well, sort of…
There are a number of odd recipes. Many of which rely on inappropriate uses of pineapple:
Pineapple isn’t automatically an ingredient I would expect to see in a recipe entitled Braised Wine Steeped Beef. And yet, Kelly Brodsky takes it there.
The stuffing mix for the Veal with Cashew Nut Stuffing recipe on p65, contains bacon, cashew nuts, calves liver and pineapple. If mixing offal and pineapple was a good idea, surely it would be pizza by now.
And if that wasn’t enough, there’s the veal scallopine sandwich:
Ok. Pineapple is the least of the problems in that recipe which actually sounds frighteningly modern. I”m sure something similar is being served in a fast food restaurant somewhere even as I write this.
Monosodium glutamate also features prominently in the recipe ingredients. As does canned asparagus.
However, Food For Lovers also contains a lot of good as well. I marked up over 30 that I would be prepared to make and I have made four, all of which were delicious!
So now, here is my Food For Lovers Three Course Love Feast.
Cucumber Stuffed With Cream Cheese
These were great!
2 large cucumbers, leave the skin on1 cup cream cheese
1 tbsp lemon juice
10 chopped anchovies
1 tbsp chopped chives
Ground black pepper
Scoop out the centres of the cucumbers.
Combine the cream cheese, lemon juice and anchovies and stuff this mixture into the cucumbers.
Place in the fridge for a couple of hours.
Serve sliced very thin sprinkled with the chives and black pepper on crackers or buttered crusty bread.
(Brodsky suggests serving with a dab of mayonnaise, I tried both with and without mayo and preferred it without)
Sautéed Cabbage and Bacon
1/2 head of cabbage
3 bacon rashers, chopped
1 clove or garlic chopped
Dash of lemon juice
Finely shred the cabbage and steep it for 5 minutes in boiling salted water. Whislt this is steeping, sauté the bacon. Add the cabbage and garlic. Sauté Lightly. Sprinkle with a dash of lemon juice and serve.
(Broiled) Chicken With Corn Stuffing
I always thought that broiling was what Americans call grilling. The original recipe for this cooks it in water. Maybe she meant boiled? Either way, I roasted my chicken and it was super!
4 lb chicken
1 1/2 cups dry whole wheat breacrumbs
1 cup whole corn kernels
2 tbsp butter
1 cup chopped celery
1 finely chopped green pepper (I”m not a fan of this, I used a red onion in mine)
1/2 cup chopped mushrooms
I also added a clove of garlic, crushed, 1/2 a chilli and some thmye and sage leaves)
In a large pan, heat the butter and saute the celery, pepper (onion), corn, mushrooms and garlic.
Take off the heat, add the herbs and breadcrumbs, salt and pepper. Moisten with chicken stock. Cool. Then spoon into the chicken.
(I actually prefer to cook my stuffing in a separate dish).
Roast as per your preferred method. If unsure, Jamie Oliver has a solid method.
Gingered Dutch Apple Cake
This was very yummy!
3 tbsp butter
1/2 cup sugar
1 cup sifted self raising flour
1/2 cup milk
1 cup stewed apples
1 tsp cinnamon
dash of lemon juice
2 tbsp brown sugar
1/2 cup chopped walnuts
1/2 cup sultanas
1 tbsp chopped preserved ginger
Cream butter and sugar. Add the egg and beat well. Then stir in the flour a few spoonfuls at a time, alternating with the milk. Pour into an 8 inch tin.
Combine the apples, cinnamon, lemon juice, brown sugar, walnuts, sultanas and ginger. Spoon on top of the cake mixture. Bake in a 190°C oven for around 45 minutes.