Below are recipes from the January cooking demonstration at Schnucks, hosted by Tom Harte and Georganne Syler.
Jalepeno Cheddar Cornbread Ebelskivers
(adapted from theothersideoffifty.com)
¾ c. flour ½ tsp salt
¾ c. yellow cornmeal 1 and ¼ c. buttermilk
1 TB brown sugar 2 eggs
½ tsp. baking powder 3 TB melted butter
½ tsp. baking soda 1-2 jalapeno peppers
½ tsp. cayenne pepper 2 oz. white cheddar
½ tsp. black pepper
Whisk together flour, cornmeal, sugar, baking powder and soda, cayenne and black pepper, and salt. Combine buttermilk, eggs, and melted butter. Add wet ingredients to dry and stir to combine. Seed and dice jalapenos and add to batter. Heat ebelskiver pan over medium heat and brush well with melted butter. Add a scant tablespoon of batter to each well. Cut cheese into small cubes and place one cube over each, then cover with additional batter taking care not to overfill. Cook 2-3 minutes until ebelskivers start to pull away from the sides of their wells and have browned on the bottoms. Gently flip each ebelskiver and finish cooking, about 2 minutes more.
Tri-Color Salami Salad
(adapted from Sunset Magazine)
2 TB oil ½ tsp. sugar
6 oz. sliced dry salami 2 cups cauliflower
3 TB lemon juice 2 red bell peppers
2 cloves minced garlic 1 lb. curly endive
1 tsp. chopped basil
Heat oil in skillet over medium-high heat. Cut salami into strips, add to skillet, and cook until edges are slightly browned. Add lemon juice, garlic, basil, and sugar and stir to combine. Bring to a boil over high heat. Thinly slice cauliflower and cut bell peppers into ¼-inch strips and add to skillet, cooking for one minute. Add endive, turn off heat, and lift and turn greens and vegetables until endive is coated with dressing.
Paella
(adapted from Gourmet Magazine)
4-6 links Italian sausage 1 cup white wine
1 jar roasted red peppers 2 c. canned tomatoes
1 onion, cut into wedges 3 c. water
1 TB olive oil 2 c. frozen peas
1 and ½ c. Arborio rice 1 lb. shrimp
Remove sausage from casings and add to skillet along with onions and oil. Cook over moderately high heat until sausage is browned and onions are translucent. Add rice and sauté, stirring one minute. Stir in roasted peppers, wine, tomatoes, and water and bring to a boil, stirring to loosen any browned bits on the bottom of the pan. Transfer skillet to a 400 degree oven and bake, uncovered, 15 minutes. Stir in peas and place shrimp atop paella and continue to bake until shrimp are opaque and most liquid is absorbed, about 10 minutes. Season with smoked paprika.
Gooey Chocolate Skillet Cake
(adapted from Willow Bird Baking)
For Cake
1 c. flour 2 TB cocoa
½ tsp. baking soda ½ c. water
1 c. sugar ¼ c. buttermilk
dash salt 1 egg
½ stick butter ½ tsp. vanilla
¼ c. vegetable oil
Whisk together flour, soda, sugar, and salt and set aside. In 10-inch skillet bring butter, oil, cocoa, and water to a boil. Remove from heat and whisk in dry ingredients. Mix in buttermilk, egg, and vanilla and bake at 350 degrees for 15-20 minutes until just barely done.
For Frosting
1/2 stick butter ½ c. chopped pecans
2 TB cocoa 2 c. powdered sugar
3-4 TB milk ½ tsp. vanilla
Bring butter, cocoa, and milk to a boil. Off heat add sugar, nuts, and vanilla, stirring to combine. Spread over warm cake. Serve cake with ice cream, caramel sauce, and whipped cream.
