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She Crab Spoonbread by Chef JJ Kern

on Thursday, 30 June 2011. Posted in Chef Recipes, Recipes, Eat This! Summer 2011

She Crab Spoonbread by Chef JJ Kern

I wanted to recreate a traditional Charleston staple dish like she crab soup and give it a new forum. In the South we all love and eat cornbread and when there is some left over, spoonbread is made. Like any Southern home, nothing ever goes to waste and so the food from the day before becomes the treats for tomorrow. Spoonbread is something I always looked forward to at my grandmother’s house. These practices cultivated my passion and imagination for creative thinking with food.

  • 1 lb. 8 oz. cornbread
  • 1 t nutmeg
  • 1 T thyme
  • 5 T crab roe
  • ¾ t baking powder
  • ¾ t baking soda
  • 1 T salt
  • 2 T sugar
  • 1 t cayenne pepper

  • 1.5 C cornmeal
  • 4 T butter
  • ½ C heavy cream
  • 4 C buttermilk
  • 3 C chicken stock
  • 1 T Tabasco
  • ½ C sherry
  • 4 each - beaten eggs
  1. Combine first 9 ingredients in large mixing bowl
  2. Have the eggs beaten separately in another bowl
  3. Have the cornmeal in a separate container
  4. All the wet together in saucepot and bring to boil, add cornmeal, whisk constantly until thick and boiling
  5. Mix into dry, add eggs
  6. Put in hotel pan and bake at 350 convection oven until barely baked but does not jiggle
  7. Should be very loose, but not browning.

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