Finding Comfort in Cornbread Convenience.

 

Deep Fried Chicken Tenderloins with Honey Mustard Sauce, Garlic Baby Potatoes, Sweet Corn Casserole.

Whether seeing recipes online, reading through a myriad of cookbooks, or finding a product at the supermarket, I am always looking for something new to cook or bake.  During the 2024 holiday season, I discovered a new product from frozen food diva, Marie Callender, Sweet Corn Casserole.  The description is, “Indulge in sweet whole corn kernels in a creamy cornmeal batter with a touch of cheese for a quick and convenient casserole with homemade taste you'll want to savor.”  This product can be eaten alone, or as a side dish, with 2-4 servings dependent on how much is spooned out.

At home, the product was prepared according to package directions, using the oven method, as I am not very keen on microwave cooking. Why? Personally, I have found cooked, or “baked”, dishes, have unpredictable results, as the microwave simply does not cook evenly throughout. Anyway, after 20 minutes, I pulled the oven proof dish out, stirred the ingredients and then waited.  What did I get?  Soup, yes, a soupy mixture of very little corn kernels and barely noticeable cornbread around the rim.  What the…?  Read the directions again, and I had done them correctly, but this looked nothing like the photo on the box.  How do I fix this?  I opened and added a can of whole kernel corn, put the dish back in the oven for another 20 minutes, and wallah…sweet corn casserole.  It was tasty, a consistency similar to very firm mashed potatoes, and, of course, now loaded with corn.

Overall, though, I was very disappointed with the experience, and needed to know how to make the dish myself.  First, I found hundreds of references to Paula Dean, as she is the queen of southern cooking, and here is her recipe.

Paula Deen's Corn Casserole

Ingredients:

14.75 oz. creamed corn

15.25 oz. whole kernel sweet corn, drained

8.5 oz. Jiffy corn muffin mix

8 oz. sour cream

1 stick butter, melted

1 cup cheddar cheese, shredded

Instructions:

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.

Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.

Bake uncovered for 45 minutes.

Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.

Let stand for 5 minutes prior to serving.

Servings: 6 (those must be whopping sized servings!)

Reviews varied from worse to best thing ever, so I decided to do a bit more digging about this dish.  Sweet corn casserole is known by a variety of names: corn pone, spoon bread, corn pudding, and hoppy glop.  It originated with the Native Americans of the south who added ash to the cooking process of corn with water.  The ash would soften the corn by breaking down the cellular walls, allowing more water to penetrate. The name “corn pone” likely came from one of these Native words, apan, oppone or supawn which translate to “baked”, since the mixture would be baked on hot coals to form a cake.  As explorers and settlers came to the east coast of the New World, ingredients, such as butter, sugar and flour, were introduced to the mixture.

Being an explorer of foods myself, I eventually came up with a recipe that hit the spots of sweet, tangy and savory.  During these last weeks of frigid weather, a warm bowl heated the hands, while the casserole heated the body from the inside-out.  Since my hubby ended up eating most of this casserole, I would rightly say that I must have done it correctly.

 

Sweet Corn Casserole (I did it my way…. sing it Frankie!)

Ingredients:

2 cups plain cornbread mix

1 (14.75 oz.) can cream style corn

1 (15.25 oz.) can whole kernel corn, drained

½ cup butter, melted

2 Tbsp. honey

1 cup sour cream

1 cup sharp cheddar cheese, shredded

 

Preparation:

Preheat oven to 350F, and butter inside of a 2-quart casserole dish.  Stir together all ingredients and spoon into the dish.  Bake for 45-55 minutes; or until top is golden brown.  If desired, spread more shredded cheese over top and leave dish in oven for two minutes to allow melting.

 

Remove from oven, let rest for five minutes before serving.

Makes 12 servings.

 

 

 

But wait, I found another cornbread convenience trick that surprised even me.  I recently purchased a cornbread from the local market which was simply delicious.  It was moist, did not fall apart when using a fork, honey sweet and one of the best I have ever tried.  Reading the ingredient label, I found “cake mix” as one of the main ingredients.  Huh? Cake Mix?  Yes folks, I have found another baked good that has cake mix as one of its main ingredients.  Researching recipes, several food bloggers stated that this was a trick used by many a restaurant that served cornbread as a side.  Not only does it stretch the recipe, but it makes the cake less dry and crumbly, allowing for softened butter to spread on more easily and smoothly.

Here is a basic recipe that can be played with.  Like cornbread with cheddar cheese, honey, or chopped jalapenos?  Add them!  it is your creation, so have fun playing.

 

Cake Mix Cornbread

 

Ingredients:

1 (15.25 oz.) box yellow cake mix (with or without pudding, both work)

1 cup plus 2 Tbsp. cornbread mix

1/2 cup milk

4 large eggs

1/3 cup vegetable oil

1 cup warm water

Preparation:

Preheat oven to 350 F.  Butter, or use butter flavored nonstick spray, in a 9x13 baking pan, or 2-8-inch round baking pans

Whisk cake mix and corn bread mix together in a large bowl to smooth out any lumps.  Add remaining ingredients and whisk well to combine.

Pour into baking pan(s); bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool in pan.  With the round cake pans, there will be 8 servings.  Depending on how the cake, in the 9x13 pan, is cut, there could be up to 15 servings.

Note: If high altitude, check cake mix box for any additions to the cake mix, such as flour.

Mary Cokenour

 

 

 

 

 

Which Side of the Dish is the Side on?

The “side dish”, what does that exactly mean?  After laying out the main meal, then comes the sides, sort of like an after-thought.  Sort of like, “Hey, we have all these extra cans of green beans about to expire, let’s gussy them up and serve them with dinner!”.

Merriam-Webster Dictionary defines the side dish as, “A food served separately along with the main course.”, and all I can think is, “Duh!”  Not a very good definition to truly explain its inclusion to a meal.  In Mexico, meals include beans and rice; in Japan, rice is served with every meal, including breakfast.  These are traditional culinary staples of these cultures, and are meant to enhance the main item of the meal.

In America though, the side dish plays several roles, and the variety has infinite possibilities.  The best way to explain this is by quoting Quora which is a question-answer site that offers up academic and professional information.  However, online users are allowed to post their own comments and “knowledge”, and you have to take these responses with a grain, or huge shaker, of salt.   

Anyway, Quote, “American food often includes side dishes for a few key reasons:

Variety and balance - Side dishes allow for more variety in a meal and help balance out the main dish. They provide complementary flavors, textures, and nutrients.

Portion control - Sides help control portion sizes of the main course. The side dishes can be smaller portions that supplement the larger main dish.

Cultural tradition - Serving multiple dishes together is a longstanding culinary tradition in American cuisine, influenced by the diverse cultural backgrounds of Americans. It allows for sampling of different flavors.

Accommodating preferences - Sides cater to individual preferences and dietary needs. Guests can customize their plate by choosing which sides to include.

Extending a meal - Additional side dishes help stretch a meal and make it more filling and satisfying, especially for larger gatherings or hearty appetites.

So, in summary, the side dish format in American meals provides flexibility, balance, and a more complete dining experience compared to a single main course alone.”

Here is a test for all those home cooks about to put dinner on the table, “What do you typically serve and why?”.  Since the first settlers stepped foot upon Northern America, cooking and eating what they knew was what they strived for.  First, a protein of some type: poultry, meat (beef or pork), seafood; while the British love their bit o’ beef, Italians and Germans like their pork, while Greeks and Spanish favor seafood.  All depends mainly on the region of the country, what was bred, or what was more easily accessible.  Bread is definitely a food item that could be found at every table, used to sop up any lasting gravy or sauce on the plate.  Fresh garden grown vegetables were a treat, and if stored correctly, fed a family throughout the harsh and barren winter months. 

One vegetable that is most versatile is the potato; it can be steamed, boiled, mashed, baked, fried, and roasted. When added to a casserole, or fancied up into a side dish, well, for a good many of us, we are tasting nirvana.  By the way, sweet potatoes are not potatoes, and true yams are not sweet potatoes.  All three are root vegetables, but have different genealogy.   Potatoes come from the nightshade family, and toxic if eaten when they are green in color.  The sweet potato comes from the morning glory family and can be eaten raw. True yams, while they look like sweet potatoes, are darker in color (dark red or brown), less sweet, starchier, drier, and poisonous if eaten raw.

Now that I have you thinking about side dishes, here is my chance to share a favorite potato recipe with you.  For you, it could be same old-same old, or something completely new, but definitely a plus when added to a meal.

Scalloped vs. Au Gratin potatoes, what is the difference?  They are both baked in casserole dishes, have a creamy sauce and use thinly sliced potatoes.  The sauce for scalloped potatoes can be made with either heavy cream or broth, and there is no topping, on the potatoes, that will bake to a semi-crunchy texture. If anyone has a dairy issue, using broth to create the sauce means this potato side dish can be enjoyed.

Au gratin also has a cream sauce, but with shredded cheese in-between the potato layers.  The topping is either more shredded cheese, or buttered bread crumbs. To balance the taste of the cream sauce with the cheese, use a sharp cheese like Cheddar, white Vermont Cheddar, aged Swiss, or aged goat cheese.

Russet potatoes are typically used for these side dishes, but if potatoes are not your vegetable of choice, try using sliced yellow squash.  Leave the skin on the squash when slicing as it will soften up in the baking process. The thickness, for either vegetable, should be ¼-inch or thinner.  Depending on your knife skills, you can also use a mandoline slicer, or the slicing side of a grater (the openings look like smiles).

 

Au Gratin Potatoes

Ingredients:

3 Tbsp. butter

3 Tbsp. all-purpose flour

1 tsp. salt

¼ tsp. ground black pepper

2 cups heavy cream

2 and ½ cups shredded sharp cheese, divide into 1 cup, 1 cup and ½ cup portions

6 medium potatoes, skinned removed and thinly sliced

1/2 cup diced onion

Optional: ¼ cup crushed, dried parsley – sprinkle over potatoes before adding cheese and topping with sauce.

Preparation:

Preheat oven to 350F, and butter the inside of a 2-quart baking dish.

In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth.  Stir in cream, increase heat to medium and bring to a boil.  Remove from heat; stir in one cup of cheese until melted.  

In the buttered baking dish, begin layering 1/3 potatoes, 1/2 cup cheese, 1/3 potatoes, ½ cup cheese, ending with 1/3 potatoes.  Pour the cheese sauce over top, and work it carefully down among the layers with a fork or spatula.  Cover with aluminum foil and bake one hour. Uncover and sprinkle remaining ½ cup cheese over top. Bake 30 minutes, or until potatoes are tender, and sauce is bubbling and cheese slightly browned.  Let rest about five minutes before serving.

Makes 8 servings.

Beef Wellington with a side of Potatoes Au Gratin.

 

If using yellow squash for this recipe, cut the initial baking time down to a half hour covered, and 15 minutes uncovered.

 

 

 

 

 

 

By the way, next time you decide to make candied sweet potatoes (molasses + brown sugar is way better than using corn syrup), add chopped walnuts to the mix instead of marshmallows.  Sweet potatoes are already naturally sweet, and the taste and texture of the walnuts brings this side dish to a whole new level.

Mary Cokenour

 

 

 

 

 

 

 

 

 

Twice Baked and Smothered.

Potatoes are a versatile root vegetable. They can be eaten alone and in so many ways: mashed, boiled, fried, steamed, baked, au gratin, scalloped...you get the idea. They can also be combined with other vegetables for a medley or with a protein (beef, chicken, pork) in a stew or casserole. Twice baked potatoes usually have some mixture of cheese, maybe a meat, like bacon, even vegetables added.

The difference between twice baked potatoes and potato skins? Twice baked are just that; baked potatoes, insides scooped out, combined with other ingredients, returned to the skins and baked again.  The potatoes used tend to be on the large size, since this is basically a complete meal being created.  Russet potatoes are the best to use as they are low in moisture and high in starch.  This allows for the baked potato to have a fluffy inside, and crispy skin.

Potato skins, on the other hand, are similar as Russets (smaller sized) are still the best to use, and the potatoes are baked, but with a content difference.  Considered a snack or appetizer, the potatoes are halved before baking, hollowed out, ingredients added (usually cheese, bacon and green onions) and then baked before serving.  Add a dollop of sour cream on top, the perfect “finger food”; oh, and the potato centers that were removed probably end up as mashed later on.

The” baked potato” was not popularized in the United States until 1908, and potatoes in general did not show up in Idaho until the 1800s.  Before colonizing the states, explorers discovered potatoes in South America, brought them back to Europe, and eventually to North America in the 1600s.  In 1908, the building of the Northern Pacific Railway system finally reached Idaho.  Laborers worked long, back breaking hours, and needed foods that would keep them energized for those long hours.  The potato was perfect for this. Easily stored inside a pocket, easily held by hand, and thrown on coals, or wood fires, would cook up quickly; hence the baked potato, in Idaho, was born.

The skin of the potato is called a “jacket” in England, so if you hear the term “jacketed potatoes”, it simply means the skin is left on.  Actually, the skin of the potato contains more nutritional value than the insides.  They are full of potassium, magnesium and fiber.  Balancing out the sodium in your body, with potassium, is necessary to keep healthy blood pressure, and preventing heart attack or stroke. So, when making potatoes in any fashion, make sure to have a good portion of skin included.

I have not tried making twice baked potatoes from scratch before. I have, though, purchased the ones sold in the freezer section of the supermarket, and they are usually pretty disgusting; no matter the brand. The skins are tough and the insides are dry and tasteless. So, challenge accepted and believe this is a prize worthy recipe.

Oh, the reference to “smothered” is simply stating that these potatoes are chock full of additional goodies to make it a definitively complete meal.

 

Twice Baked Smothered Potatoes

Ingredients:

4 large baking potatoes (Russet are best)

2 Tbsp. butter

¼ cup each diced green and red bell peppers, diced onions

1 Tbsp. minced garlic

3 Tbsp. each sour cream and warmed milk

1 cup cheese mixture (equal parts shredded cheddar and Swiss, and crumbled goat cheese)

 ½ tsp. each salt and ground black pepper

¼ cup crumbled bacon

Pinch of ground cayenne pepper

Preparation:

Preheat oven to 450F.  Wash potatoes; make ¼” deep incision down center length of each potato, wrap in aluminum foil and bake in oven for one hour.  Remove potatoes and let cool until they can be easily handled, but are still warm.

While potatoes are cooling, melt butter, on medium heat, in small skillet; sauté bell peppers, onion and garlic until just beginning to soften; set aside.

Cut potatoes in half lengthwise (use ¼” incision as a guide); scoop out insides, but leave a ¼” layer against the skin.  Place potato insides in a large bowl; add in sautéed vegetables and other ingredients.  Mix together thoroughly; mixture will be chunky; if a smoother filling is desired, mash the insides with the sour cream and warmed milk first, then add remaining ingredients.

Fill the potato skins and place in a 3-quart baking dish; place back in 450F oven for 15-20 minutes; until tops are browned.

Makes 8 servings.

 

 

 

Option: To make a satisfying side dish, spoon mixture into buttered 2-quart baking dish, bake as instructed and serve.  The skins?  Well, you could always serve them as an appetizer.

Mary Cokenour

 

 

 

Sorry Knight Rider, This Potato is Not Named After You.

In Germany, David Hasselhoff of "Knight Rider" fame is treated more like a god than just another actor.  However, in Stockholm, Sweden, it is not every restaurant that gets a dish named after it.  The Hasselbacken Hotel (opened in 1748) introduced a new potato dish on its menu in the 1940's, The Hasselback Potato.  While you could say it is just a baked potato, the way it is prepared, and looks, distinguishes it from just any old baked potato.  Slits are cut crosswise along the top, and length, of the potato; careful to leave 1/4 of an inch uncut along the bottom.  A bread crumb topping is loaded on top and pushed slightly into the slits; olive oil and butter gives a slightly naughty decadence to the fanned-out potato.  This type of potato dish is also called in Ireland "Accordion Potatoes" for its resemblance to the musical instrument.  In France, with the addition of Parmesan cheese, it is known as a "Potato Fan".

The recipe I made, and will give instruction for, is the original recipe from the Hasselbacken Hotel.  A medium sized, oval shaped, baking potato is best for this unique side dish. The larger sized is best if serving this potato dish as a meal in itself.  Small potatoes, such as Fingerlings, do not fare well during the cutting and baking processes.  Originally, the topping was simply dried bread crumbs, salt, ground black pepper and butter; olive oil was a cooking medium.  Of course, nowadays, the addition of cheeses, herbs, vegetables and/or bacon can give this potato dish a whole new swing.  If using cheese, it is best to use a grated texture from a hard rind type of cheese such as Parmigiano-Reggiano or Parmesan mixed into the dried bread crumbs. A quickly melting cheese such as Cheddar or Swiss could be used, but in the final 15 minutes of the baking process; however, the chance of covering up the "fan" effect is very possible.

For the addition of bacon, slice bacon strips into one-inch pieces, freeze them solid and then insert into the cuts randomly; about 5-6 pieces per potato.  As the potatoes bake, the bacon fat will melt to give the potato extra fluffiness and deep bacon flavoring.  Chopped fresh herbs and/or petite diced vegetables such as green onion or mushrooms need to be mixed in melted butter, spooned over the potatoes and baked during the final 15 minutes.  You want these items to warm up, but not be thoroughly roasted into obscurity.  The olive oil that sits in the bottom of the baking dish will give the potato a golden browned, crusty bottom to sit upon...sort of like getting a baked and fried potato at the same time.

Imagine, for the coming holiday meals, instead of plain potatoes, serving up these fancy baked potatoes.  Your family and guests will be impressed!

 

The Hasselback Potato

 Ingredients:

4 Tbsp. olive oil

2 long baking potatoes (about 6 oz. each)

1/4 cup plain dried bread crumbs

1/4 tsp. salt

1/8 tsp. ground black pepper

4 Tbsp. melted butter

Preparation:

 

Peel each potato; cut a 1/4-inch slice from one long side of the potato.  This will allow it to lay flat and not roll during the cutting or baking processes.  Place a clean rubber band around the potato, ¼-inch up from the flat bottom, to use as a guide.  With a sharp knife, make 1/8-inch slices crosswise along the entire length of the potato being careful not to go past the rubber band.  Remove the rubber band and immerse the potatoes in cold water for 5 minutes; slightly move the slices apart, but be careful not to break them.  Immersing in water will also help to remove extra starch from the potatoes and keep them from turning brown.

 

Preheat oven to 450F; coat bottom of small baking dish (large enough to accommodate both potatoes, but leave room between each) with olive oil.

In a small bowl, mix together the bread crumbs, salt, black pepper and one tablespoon of butter.  Remove potatoes from water, pat dry and brush with a half tablespoon of butter; press the bread crumb mixture onto each potato; use the dull side of a knife to slightly press a little mixture into some of the potato slits.  Place potatoes into the baking dish, cover with aluminum foil and bake for 50 minutes.  Remove the foil, drizzle a tablespoon of the remaining butter over each potato; bake for an additional 15 minutes.

 

 

 

 

 

Makes two servings.

So instead of a plain baked potato, try something a little fancier...a Hasselhoff; oops, sorry; a Hasselback Potato.  Enjoy!

Mary Cokenour

Canyon Smokehouse Serves Utah Style Barbecue.

Canyon Smokehouse

281 Main Street

Bluff, UT, 84512

Phone: (435) 269-0400

Website: canyonsmokehouse.com

Hour of Operation:

Thurs – Mon: 2 to 9pm

Tues & Wed: Closed

 

What happens when you take one culinary school trained chef, add fifteen years of experience, and a graduating thesis centered on smoking and barbecue?  The answer to all this can be found at the newest of Bluff’s restaurants, Canyon Smokehouse.  The chef is Jacob Nelson, born on the west coast, schooled on the east coast, and traveler of barbecue joints throughout the USA.  Now another question is, how did he end up in Bluff, Utah, on his quest to create great barbecue?   That is where his wife, Erin, takes the stage as director.  Originally from Colorado, she moved to Bluff in 2019, and met future husband, Jacob, online (yes, online relationships do work out!).  She convinced him to move back to Bluff, with her, as business potential was full of positive vibes there.  

Finding a location, the site of the former San Juan Kitchen, was available; working with the landlord, and much help from Elaine Gizler of San Juan County Economic Development & Visitor Services, got the ball rolling strong.  Redecorating was not a prime issue, as the restaurant already had an open-air seating plan, plus a good view of the kitchen prep area as well.

 

 

 

Opening on March 25, 2023, the menu, unfortunately, had to be quickly revised due to a delay, of delivery, of an important piece of equipment.  What to serve that would not openly compete with the established restaurants in town?  Being able to work under pressure, a limited time menu of Mexican cuisine was the answer.  However, once that equipment arrived, barbecue was a go!  April became the grand opening of “Utah Style Barbecue”, and now you are all wondering whatever could that entail. 

Barbecue lovers know their barbecue; the wood used for smoking, the perfect temperatures and timing; the quality of homemade rubs and sauces.  Whether in Texas, St. Louis, the Carolinas, or many another Southern state, styles and tastes differed.  Now as I mentioned before, Jacob did his thesis on this culinary genre, but he wanted more, he wanted to create!  The emphasis of the food served is: Cooked low and slow, and once ordered, get the food out to the customers Fast and Fresh!  Portions served are on the generous side, so make sure to come hungry.  Then again, enjoying the leftovers, the next day, is a pretty sweet deal too.

So, the food at Canyon Smokehouse is a mixture of barbecue styles and tastes, all geared to make each diner’s tastebuds sing their own song.  Sweet maple to tangy vinegar, smoky richness to “holy smokes, someone get me a fire extinguisher!”.  Brisket, ribs, chicken, pork and sausage are the main meats, but hush now vegetarians, there are items on the menu just for you.  Sides galore can be as is, or are added to meats to create their own main dish.  Desserts, Kid’s menu, a variety of beers and microbrews, and non-alcoholic beverages as well. 

Curious meter going up?  How about a few descriptions to get those mouth juices flowing?  Now please be aware that the evaluations are based on the taste testing of four individuals, who happen to love barbecue.  The brisket is so tender, you could eat it with a spoon (as one friend described it).  Whether eaten alone, or in a sandwich, you simply cannot get enough of this full flavor meat; it is craveable.  The pork ribs, at first, fall off the bones, but then there is that little bit that sticks.  Oh heck yeah, you want to gnaw those bones clean!  The chicken is tender and juicy, only getting moister closer to the bone, but it is thoroughly cooked throughout. 

 

BBQ Sandwich with Fries

The Single

Sausage Combo

The Double

Beef Brisket and Pork Ribs

Side dishes ordered and passed around for taste testing were the brisket baked beans, cornbread and French fries.  Brisket baked beans was a thick mixture of baked, with a slight firmness to, beans, and chunks of luscious brisket mixed in, plus a tangy taste of barbecue sauce.   The cornbread’s flavor was more savory than sweet; tasting more of corn and cornmeal; dense, yet crumbly; we knew this was homemade immediately!  The French fries, only one of a couple of items purchased frozen, were crispy on the outside, but delectably creamy on the inside; did not need ketchup, nor any other condiment to enhance them.

 

Brisket Baked Beans

Dessert was either a homemade chocolate chip cookie bar, or a chocolate chip ice cream sandwich.  Either choice was a perfect finale for the meal we all enjoyed immensely.

As I mentioned, only a couple of items are purchased frozen; all other menu items, including sauces made-in-house.  Canyon Smokehouse has four sauces to choose from: House (smoky and rich), Maple (sweet), Carolina (tangy and vinegar sharp), and Mango Habanero (a kick that will wake you from death).

Dining is eat-in, or take-out; large parties or bus groups can be accommodated (please call and make arrangements); and plans are in the works to create an outdoor dining area.

 

The Menu

Overall, our party of four had the most fun, not just laughing, but sharing the food, and enjoying the friendly, welcoming atmosphere.  That attests to the personalities of both Jacob and Erin Nelson; a very happy couple, full of excitement, energy, the love of good food, and the enjoyment of offering it to the public.  Get down to Bluff and get some Utah style barbecue in your bellies, now!

Mary Cokenour