Chef Josh Petty
6 c flour
4 c sugar
1 tablespoon baking soda
Mix ingredients by hand with wire whisk.
1 1/2 lb. margarine
1 bag mini marshmallows
9 tablespoons cocoa powder
3 c coke cola
Melt ingredients in microwave, stir until incorporated.
1 tablespoon vanilla extract
1 1/2c buttermilk
Mix ingredients together, add to dry ingredients, then add melted ingredients, mix thoroughly. Pour ingredients into 3 greased and floured bundt pans, bake for 30 to 35 minutes at 350.
9 tablespoons cocoa powder
1 c Coke cola
3/4 lb margarine
3 lb powdered sugar
3 c chopped pecans
Melt cocoa, coke cola and margarine in microwave for one minute, stir thoroughly. In large mixing bowl add powdered sugar and pecans; add melted mixture and cream by hand and mix until smooth. This recipe makes 3 bundt cakes so make one for yourself, a friend or an enemy – it’s so good they will become a friend!
Serves 6 to 8
This is a good appetizer for family get-togethers, watching football or a Sunday funday! Use the freshest oysters and now is the season for these little salty delights. Sesame seeds also know as “Benne” seeds in the Low Country give a nice nutty addition to crispy tempura fried oysters. Enjoy this appetizer with ice cold pilsner or IPA.
2 dozen local oysters, shucked
For tempura batter:
1 cup toasted white sesame seeds
1 cup corn starch
1 cup all purpose flour
3 cups soda water
Put sesame seeds in dry sauté pan over medium heat and move pan around until a light brown color appears on most seeds, make sure you keep pan moving so seeds will not burn, place toasted seeds in a bowl and let cool. Mix dry ingredients in bowl, whisk in soda water slowly, batter should be looser than a pancake batter, you may need to add more soda water if batter is too think. Add cooled sesame seeds and keep batter cold.
1/4 lb smoked bacon, diced
2 T minced garlic
1/2 cup yellow onion, small dice
1/2 cup celery, small dice
1/2 cup green bell pepper, small dice
1/2 lb smoked sausage (kielbasa or andouille)
14 oz. can diced tomato (strained)
1 1/2 cups corn, frozen or fresh 2 T tomato paste
2 cups chicken stock 3/4 cups white wine
2 tsp cayenne pepper Salt and pepper to taste
1/3 cup fresh parsley 1/3 cup chopped scallions
1 T fresh rosemary
1 T fresh thyme
4 cups of all purpose flour (for dredging)
Render bacon in a medium sauce pan, add onions, celery, bell pepper and garlic, sauté until translucent add smoked sausage. Deglaze mixture with white wine and reduce liquid by half, stir in tomato paste,chicken stock and diced tomatoes, simmer for 15 to 20 minutes stirring occasionally. Add corn, cayenne pepper, salt, pepper, fresh thyme and rosemary, simmer for another 10 minutes, should thicken at this point, add parsley and scallions. In a deep frying pan or cast iron pan heat canola or peanut oil to 350 degrees.
Dredge oysters in seasoned flour then each one in tempura batter, drop oysters in oil placing them halfway in and holding for about 5 to seconds and then drop in, this step keeps them from sticking to the bottom, repeat this process in small batches, set aside oysters on a paper towel to drain off excess grease. Oysters will only take about 1-2 minutes. For plating arrange plates or a platter spoon ragout in middle and place oysters in the middle, garnish with scallions, fresh micro greens or parsley.