Johnny cakes and chicken

Chef's Choice

For the Johnny Cakes

For the Johnnycakes

1 cup flour

1/3 tsp. Baking Powder

½ tsp Salt

1 Tbsp. Sugar

1 1/3 c Corn Meal

1 1/3 c freshly shucked corn

1 small Jalapeño, finely diced

1 ½ Tbsp. melted unsalted Butter

11/2 c. Buttermilk

2 Tbsp. Unsalted Butter

Method:

Combine all dry ingredients

Combine eggs and butter, mix into dry ingredients

Whisk in buttermilk until mixture is the consistency of pancake batter

Place a large cast iron skillet over medium high heat. Add the butter, and when melted, pour in the batter, making a 8 in pancake. Cook until small bubbles appear, flip, finish for two minutes. Repeat this process three more times, reserve.

For the Sauce

1 c. your favorite Pimento Cheese

½ c. Heavy Cream

¼ c. finely diced Red Onion

¼ c. slivered Green Onion

1 Tbsp.  Unsalted Butter

Place a small saucepot on the stove. Melt the butter, add the red onion, cook until translucent.  Add the cream, bring to a simmer, whisk in the cheese, add the green onions, reserve.

For the Chicken

1 Chicken, broken down into quarters

1 pkg. Zatarain's Crab Boil

2 Tbsp. Creole Seasoning

Chicken Stock, to cover

Salt, to taste

Season the Chicken quarters with the Creole Season, bake in a 325' oven until done, allow to cool. Remove the skin, and pull the meat into pieces, place in a pot, add the crab boil, and cover with the stock. Simmer for 15 minutes, or until meat is very tender and starts to shred. Reserve.

For the Poached Eggs

2 quarts Water

3 Tbsp. distilled White Vinegar

8 medium eggs

2 Tbsp. Kosher Salt

Place the water, vinegar and salt into a large shallot pot, bring water to a simmer (165-180') carefully crack each egg into the pot, and let cook 3 to 4 minutes, until the whites are cooked but the yolks still soft.. Carefully remove the eggs with a slotted spoon, and be ready to serve.

Noon Cooking - January 20, 2012