Sparks from the Kitchen

Husband and I have been eating and drinking at Brother Jimmy’s BBQ for years and years. First there was 1 in Manhattan, then 2, then 3, then one at  Yankee Stadium (woot woot go Yankees!) and now there’s one in Puerto Rico (will visit that one in April) and on St. Maarten (will also visit that one in April). We spent countless hours at the bar watching football on chilly fall and winter afternoons, laughing with friends, enjoying each other’s company and Husband and I were introduced to each other at one by a very good friend. In other words-for nearly 13 years it’s held a special place in our hearts.  They serve southern BBQ food. They have skee-ball. They have some drinks served in goldfish bowls.  It’s a happy enough place that people bring their kids for lunch on the weekends and everyone enjoys themselves.

Imagine my surprise when I saw that they have a cookbook out!! I bought it for Husband for Christmas and made one of his favorites, Hush Puppies, for Super Bowl Sunday.  They’re so good. They’re easy to make!  They’re perfect for football or hockey or staying in and reading. And the butter-YUM!!  If you don’t know they’re about the size of golf balls-enough for a few bites.

Hush Puppies

Ingredients

• 2 large eggs
• 1 tbsp baking powder
• 2 cups buttermilk
• 5 tbsp vegetable oil
• 3/4 cup diced Spanish onion
• 2 cups cornmeal
• 2&3/4 cups all purpose flour
• 1/4 cup sugar
• 3/4 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1&1/2 tsp granulated onion
• about 5 cups canola oil for deep frying

Instructions

1. Heat 6 inches of oil to 325F in a heavy-bottomed stock pot. While the oil is heating lightly heat the eggs in a large bowl. Whisk in the baking powder, add the buttermilk and mix well. Add the oil and onion.
2. Im a separate bowl combine the cornmeal, flour, sugar, salt, cayenne and granulated onion. Add the dry ingredinets itno the bowl with the wet ingredients, mix to incorporate but don’t over-mix. Refrigerate until ready to use.
3. Carefully drop round heaping tablespoons of the batter, one at time, into the hot oil being sure not to over-crowd them. Cook until golden brown, 3-5 minutes.
4. Using a spider or metal slotted spoon remove them from th oil to a wire rack to cool.
5. Serve warm with maple butter.

Note: this recipe makes about 24 hush puppies which is a lot as they’re heavy. I made the full amount of batter, cooked half and froze the other half for use later.

Maple Butter

Ingredients

• 1 cup (2 sticks) unsalted butter at room temperature
• 1/4 cup maple syrup

Instructions

1. In a large bowl beat together the butter and maple syrup until incorporated. Set it aside at room temperature. 

Note : the maple butter needs to be at room temperature to serve. You can also feeze it too and it’s great on other things like pancakes, cornbread etc…