Culinary Show and Tell
Jimmy Headstream of Sweetwater shares some of his favorite recipes. Cinnamon Roll PancakesIngredients:Pancakes:4 cups all-purpose flour8 teaspoons baking powder2 teaspoons salt4 cups milk4 tablespoons vegetable oil4 large eggs, lightly beatenCinnamon filling:1 cup melted butter1 1/2 cup brown sugar, packed2 tablespoons ground cinnamonCream cheese glaze:1/2 cup butter4 oz. cream cheese1 1/2 cup powdered sugar1 teaspoon vanillaPreparation:Pancakes: Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps. Cinnamon filling: Mix the ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again!) Heat your griddle to 325 degrees (medium to medium-low). You don't want these to cook too quickly. Make desired size pancake on greased griddle and then, using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubbles before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will but the cinnamon. Cream cheese glaze: In a microwave safe bowl, melt the butter and cream cheese, then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. Cajun ShrimpIngredients:1 medium-sized onion1 small red pepper1 celery stalk1 bunch basil1 cup regular long-grain rice1 pound large shrimpsalad oil1/3 cup all-purpose flour1/4 to 1/2 teaspoon ground red pepperPreparation:To shell shrimp quickly, hold curved side up and insert tip of sharp kitchen shears under shell. Snip along back through tail. About 45 minutes before serving, finely chop onion, red pepper, and celery. Chop basil leaves to measure 1 tablespoon; reserve remaining basil for garnish. Prepare rice as label directs. Meanwhile, remove shells from shrimp and rinse under running cold water to remove veins. If you like, cut each shrimp horizontally in half. In heavy 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook shrimp and 1/4 teaspoon salt until shrimp turn pink and are tender, about 2 minutes, stirring frequently. Remove shrimp to bowl. Wipe skillet clean. In skillet, over medium-high heat, into 1/4 cup oil, stir flour; cook, stirring, until dark brown. Stir in vegetables, pepper, 3/4 cup water, and 1/2 teaspoon salt; heat to boiling. Cook over low heat until vegetables are tender. Add shrimp; heat. Makes 4 servings.Shabbat ChallahIngredients:1 tablespoon and 1 1/2 teaspoons active dry yeast2 cups warm water1 tablespoon salt1/4 cup white sugar1/2 cup vegetable oil2 eggs6 cups all-purpose flour1/2 egg 1 tablespoon and 1 1/2 teaspoons water1/4 teaspoon vanilla sugar or vanilla extract2 tablespoons sesame seedsPreparation:In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl and cover with a towel.Punch down the dough and divide into 6 or 8 even pieces, depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish Law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.Preheat the oven to 400 degrees. Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.Bake for 35 to 40 minutes in the preheated oven, until the bread is golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.Long John Silver’s Fish BatterIngredients:3/4 cup flour2 tablespoons cornstarch1/4 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt3/4 cup waterPreparation:Sift dry ingredients. Add water and mix well. Use to coat fish or chicken filets. Cover the fish completely. Deep fry until a nice golden brown.Buttermilk Jalapeno HushpuppiesIngredients:Vegetable oil for frying1 1/2 cup cornmeal1/2 cup unbleached all-purpose flour1 teaspoon kosher salt1/2 teaspoon baking soda1/2 cup onion, chopped1 or 2 jalapeno peppers (approximately 2 tablespoons), seeded and diced1 teaspoon Tabasco pepper sauce2 eggs, slightly beaten3/4 cup buttermilkPreparation:To a small deep-frying pot, add vegetable oil to the depth of approximately four inches and slowly begin heating the oil to 350 degrees. While the oil is heating, add the dry ingredients to a mixing bowl and stir to combine. Add the remaining ingredients and stir to combine. Batter will be thick. Once the oil has reached the proper temperature, working in small batches, gently drop the batter into the oil, one tablespoonful at a time. Fry the hushpuppies until they are golden brown, stirring occasionally, approximately 2-3 minutes. Carefully remove the hushpuppies from the oil with tongs or a slotted metal spoon. Drain on paper towels or in a colander. Serve hot.