Austin360 blogs > Out & About > Archives > 2012 > February > 08 > Entry
‘Mississippi Rising’ Dinner for Project Transitions, Part 3
This is the third in a three-part posting on ‘Mississippi Rising’ Dinner for Project Transitions. Chef Bess Giannakakis provided the three recipes below.
1/2 cup wild rice
Water
4 TB butter
1 small carrot (about 1/4 cup) minced
3 stalks (about 1 cup) minced celery
1 medium onion (about one cup) minced
1/3 cup all purpose flour
1/2 cup dry white wine
2 1/2 - 3 cups chicken stock
2 cups half and half cream
1 tsp hot sauce
1/2 chicken bouillon cube or salt
1 TB parsley chopped
2 TB sweet marsala, sherry or port
Chive sprigs
Soak rice in cold water for 10 minutes
Strain water away
Add to a saucepan with 2 cups of water
Simmer for 30-40 minutes until tender but still with ‘some chew’ to it (It does not and should not cook up like rice, it is more like al dente pasta)
Strain water away, rinse and set aside
Cook the other soup ingredients:
Melt butter, over medium heat in pot large enough to accommodate all ingredients
Add carrot, celery and onion and sauté until softened
Stir flour into the butter/vegetable mixture creating a roux and let cook 2-3 minutes
Stir in the wine, let cook for 1 minute
Stir in 2 1/2 cups of chicken stock, let cook until thickened to the consistency of gravy
Stir in the cooked wild rice and cream
Bring to a very light simmer, stirring often
Add hot sauce and bouillon cube or salt, more or less to taste and simmer 20-30 minutes, stirring often
Add remaining chicken stock as needed to thin soup to desired consistency
Stir in parsley and port or sherry and heat through
Garnish with chives and serve
Makes approximately 30 light, small-ish hushpuppies
1 cup cornmeal
1/4 cup all purpose flour
1/4 cup masa flour
1 1/2 tsp salt
pinch black pepper
1 tsp yeast
1 egg
1/3 cup buttermilk
2 TB pepper jack cheese grated
1/2 TB scallions minced
1 tsp fresh cilantro minced
Enough shortening or canola oil to fill a pot to 3” deep
Mix cornmeal, flours, sale, pepper and yeast in a bowl
Mix egg, buttermilk, cheese, scallions and cilantro in another bowl
Slowly pour and fold together wet mix into dry mix until fully incorporated
Cover with plastic wrap and refrigerate at 8 -12 hours
Remove from refrigerator 1 hour before cooking
Bring oil in pot to 350 degrees
Drop batter, approximately a teaspoon full, into oil
Turn and roll around until golden brown
Remove to plate with paper towels for cooling
Serve when cool enough to eat or at room temperature
4 cups buttermilk
1 TB hot sauce
1 tsp salt
1 chicken cut into 8 pieces
4 eggs
2 cups all purpose flour
1/2 TB salt
1/2 TB paprika
1 tsp black pepper
1/2 TB garlic powder
1 tsp smoked paprika
1 tsp dry mustard
1/2 TB chili powder
1/2 cup corn flakes crushed
Enough shortening or canola oil to fill skillet to 1” deep
Mix buttermilk, hot sauce and salt in a large bowl
Submerge chicken pieces
Cover in plastic wrap and refrigerate 6-12 hours
Remove chicken from refrigerator
Mix all dry ingredients and pour onto a sheet-pan
Retain 1/2 the buttermilk, remove chicken and pat dry with paper towels
Add eggs to the retained buttermilk, mixing well
Dredge chicken in dry sheet-pan mixture, shaking off excess
Dip in buttermilk/egg mixture, shaking off excess
Dredge again in dry sheet-pan mixture, shaking off excess
In a large cast iron or heavy skillet heat oil to 350 degrees
Add chicken pieces with space between and fry, turning once, 5-7 minutes per side (thighs and legs will take longer)
Remove to plate with paper towels for draining
Photos to come.
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