It’s Foodie Friday over at Designs by Gollum where lots of good recipes will be shared. If you’re looking for some new ideas, just click on the link above and you’ll be magically transported:)
Hubby and I are getting back into our routines since the grands have gone home, but I’m afraid that hasn’t involved much cooking on my part lately. We are headed over to Hot Springs tonight to partake of the world’s best barbeque (IMHO) at McClard’s. You may have heard of it since it was/is one of former President Bill Clinton’s favorites.
I promised earlier to share a delicious recipe that I got from Beechwood Grill in Little Rock. They were served as an appetizer, but I have used it as an accompaniment to fried or grilled fish. Either way, they are really good. This recipe makes a bunch, so you will want to invite people over or alter the amounts for what you need. The sauce is good served over grilled meats or with fish tacos. Yum!
Southwest Corn Fritters with Chipotle Lime Dipping Sauce
1 2/3 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon cumin
1 teaspoon red pepper
1 cup buttermilk
1/2 cup whole kernel corn
Combine all dry ingredients in a mixing bowl. Separately beat eggs then add buttermilk and corn. Mix in dry ingredients with the buttermilk mixture. Drop by large teaspoonfuls into 350 degree oil or fryer; roll each fritter over when it becomes a tobacco color. These resemble hushpuppies in size and shape.
Chipotle Lime Dipping Sauce
1 8-ounce can chipotle peppers in Adobo sauce
1 quart mayonnaise (NOT salad dressing)
3 limes, juiced
Puree chipotle peppers and add to mayonnaise and lime juice. Blend well.
Happy Birthday to Perfect Daughter! I love you.
Crock Pot Wednesdays will begin on August 5. I hope you will join us.