Culinary Show and Tell

August 22, 2012

Cinnamon Roll Pancakes by Jimmy Headstream

Jimmy Headstream of Sweetwater shares some of his favorite recipes.

Cinnamon Roll Pancakes
4 cups all-purpose flour
8 teaspoons baking powder
2 teaspoons salt
4 cups milk
4 tablespoons vegetable oil
4 large eggs, lightly beaten
Cinnamon filling:
1 cup melted butter
1 1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
Cream cheese glaze:
1/2 cup butter
4 oz. cream cheese
1 1/2 cup powdered sugar
1 teaspoon vanilla
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 Shrimp
1 medium-sized onion
1 small red pepper
1 celery stalk
1 bunch basil
1 cup regular long-grain rice
1 pound large shrimp
salad oil
1/3 cup all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
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 Challah
1 tablespoon and 1 1/2 teaspoons active dry yeast
2 cups warm water
1 tablespoon salt
1/4 cup white sugar
1/2 cup vegetable oil
2 eggs
6 cups all-purpose flour
1/2 egg
1 tablespoon and 1 1/2 teaspoons water
1/4 teaspoon vanilla sugar or vanilla extract
2 tablespoons sesame seeds
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 Batter
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
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 Hushpuppies
Vegetable oil for frying
1 1/2 cup cornmeal
1/2 cup unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup onion, chopped
1 or 2 jalapeno peppers (approximately 2 tablespoons), seeded and diced
1 teaspoon Tabasco pepper sauce
2 eggs, slightly beaten
3/4 cup buttermilk
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.

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