J.D.'s Kitchen - October 2003
 
Oatmeal Pancakes Sierra Fritters J.D.'s Give Me The Meat Sauce Howdy, Howdy, Howdy! Along with all of my regular readers, I'd like to welcome all of you folks attending the IBMA World of Bluegrass here in Louisville, Kentucky this year. My column has been a regular feature in "The Breakdown" for 17 years, and it's so good to be able to visit with all of you. I am also one of the directors of California Bluegrass Association and we're really excited to be one of the sponsors of the October 1 luncheon showcase. I hope you enjoy the show as much as we enjoy helping to present it! So, with that said, come on into the kitchen here where its nice and cool, pour yourself a big tall glass of iced tea, (the lemon is in the fridge) pull up a chair and we'll palaver over some recipes for vittles! Come fall and winter, I like to break out what I call my "cold weather" breakfast recipes. Among these are several hot cake recipes made with whole grain flours. One of my very favorites is one that I got off of a package of "Bob's Red Mill," oat flour. This particular brand is put out by the folks at Natural Foods, Inc. of Milwaukie, Oregon and is readily available here on the West Coast. However, any whole grain oat flour will work. This one just happens to be my favorite. (Check 'em out at www.bobsredmill.com.) A big stack of these hotcakes along with some scrambled eggs early in the morning, and you're good to go. Oatmeal Pancakes 1 cup Milk 3/4 cup Quick Cooking Rolled Oats 3/4 cup Bob's Oat Flour 2 TBSP Sugar 2 tsp. Baking Powder 1/2 tsp. Salt 2 beaten Egg Yolks 1 TBSP Cooking Oil 2 Egg Whites Heat milk until hot, stir in oats and let stand for five minutes. Combine remaining dry ingredients in a mixing bowl and add oat/milk mixture. Add egg yolks and oil into the mix. Beat egg whites until stiff peaks form, then fold into batter. Makes 8, 4-inch pancakes. When you set a big stack of these on the breakfast table there's two things that I'll guarantee! There won't be any left, and no one will leave the table hungry! Here's a variation of a recipe I leaned from my mother. As a boy growing up, my mother always had a big vegetable garden and we always had a wide variety of fresh vegetables on our table every day. Mom used to shred zucchini squash and make what she called "fritters" out of 'em. I don't have a garden, but I do have 40 apple trees here on the mountain. I picked a few of the early ripe ones yesterday and had 'em setting on the kitchen counter as I was preparing some squash fritters for supper last night. I love fried apples, so I thought, "Why not mix the two of 'em together?" They came out really good, so here's the recipe for what I call Sierra Fritters. Sierra Fritters 3 medium size, yellow Crookneck squash 2 medium size, Mountain Apples 2 TBSP chopped Onion 1 clove Garlic, minced 1/2 tsp. Kosher Salt Fresh ground Black Pepper to taste 2 Eggs, beaten 4 TBSP Martha White Cornmeal Mix (with Earl Scruggs' picture on the package) Peel and core the apples. Grate them and the squash into a large bowl. Beat the eggs and add with everything else and mix well. Drop by large spoonfuls into a lightly oiled skillet. Flatten out, and cook until lightly browned on both sides. Wow! These are good any time of the day! They're great with eggs and toast for breakfast. For a really special brunch or light supper serve them with Hollandaise sauce. (A word of caution here - don't ever serve them to an itinerant banjo picker or even an unitinerant banjo picker because he'll never leave!) Here's a really versatile pasta sauce that I've been fixing for years. I'll make a big pot full of this and put it up in freezer bags in serving amounts. You'll notice that there's no meat in this sauce and that's on purpose. You can always add cooked beef, chicken, veal, etc., as your little taste buds desire! I call this my "give me the meat sauce." J.D.'s Give Me The Meat Sauce 2 TBSP Olive Oil, virgin or unvirgin, who cares? 2 cloves Garlic, minced 2 TBSP Onion, finely chopped 2 28-oz. cans crushed Tomatoes with juices 1 6-oz. can Tomato paste 2 cups Spring Water (no chlorinated water - yuck!) 2-3 tsp. Kosher salt Fresh ground Black Pepper to taste 1/8 tsp. ground Cinnamon 3 tsp. Sugar Heat the oil in a big, deep skillet or large pot over medium heat. Add onion and garlic and cook until just translucent (about 5 minutes). Add the rest of the ingredients, bring to a boil, reduce to a simmer, cover and cook for about two hours, stirring occasionally, until it reaches the desired thickness. Cook up a big pot full of this and put in the freezer and you've always got the basics needed for supper when you get company. Just add the meat of your choice and pour over fresh cooked pasta or even rice and you've got a meal for a crowd! Well folks, that's it for this month's edition of the Bluegrass Kitchen. I hope all of you folks here at the IBMA doings enjoy your stay at the Galt House. I know I always do! Thank you all for supporting the music we all love. Meet me here by the old cook stove next month and we'll make some more "medicine" over some vittles. Please keep all of our servicemen and women in your prayers and may God grant you all peace and health. Yer friend, J.D. Rhynes
 
Posted By:  Charlene Sims



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