eGourmet Recipes

• 1 ½ cups cornmeal
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 (14-ounce) can cream-style corn
• 1 cup sour cream
• 2/3 plus 2 tablespoons cup Kinloch Plantation Pecan Oil
• 2 jalapeno peppers, seeded and chopped (optional)
• ¼ cup roasted pecan pieces
• ½ cup finely chopped onions
• ¼ cup finely chopped red and yellow bell peppers
• 8 ounces grated cheddar cheese
• 4 bacon slices

   

Preheat the oven to 375 degrees. Combine the cornmeal, baking powder, and salt in a large mixing bowl.  Stir to mix.  Add the eggs, corn, sour cream, 2/3 cup of the pecan oil, jalapenos, pecans, onions, bell peppers, and cheddar cheese. Stir to mix well.

 Add the remaining 2 tablespoons pecan oil to a 10-inch ovenproof skillet.  Arrange the bacon slices in the bottom of the skillet and heat over a medium-high heat.  When the bacon just begins to sizzle, pour the cornbread mixture into the skillet and transfer to the oven.

 Bake until golden brown, about 40 minutes.  Remove from the oven and cool for a few minute before cutting into wedges to serve.

Makes 8 servings

2–3 pounds of chicken wings
1 or 2 Tablespoons Mitch’s Oh Yeah! Zesty Spice Blend
1 – 12 oz bottle Louisiana Hot Sauce®
3 or 4 shakes of Tabasco®

Add the Mitch’s Oh Yeah!, hot sauce, and Tabasco® to a large Ziplock® bag or marinader and mix thoroughly. Place the wings in the mixture and coat chicken thoroughly. Marinate up to 24 hours and grill for 30-45 minutes on medium heat, turning frequently. Brush the chicken during the first half of grilling time with marinade. Enjoy!

2   Tablespoons butter
2   teaspoons olive oil
2.5 – 3.5  pound boneless chuck roast
1   Tablespoon Mitch’s Oh Yeah! Original Spice Blend
1/2  teaspoon salt
1/4  teaspoon pepper
2   cups beef broth
1   chopped onion
1  cup red wine
2   garlic cloves
3 – 4  sliced carrots
4   large potatoes sliced in 1 inch pieces

In a pan, with half the butter, lightly brown the chopped onion and garlic, set aside. Rub the salt and pepper over the meat. In a pan over medium high heat, heat the remaining butter and olive oil and brown the meat on each side. Sprinkle Mitch’s Oh Yeah Original Spice Blend over the meat and then carefully add the beef broth, wine and onions. Cover and simmer 1.5 hours, then add vegetables for another 1.5 hours or until roast and vegetables are tender.

4 sweet potatoes

¼ cup Kinloch Plantation Products Pecan Oil

1 or 2 cloves garlic, peeled and cut into slices

Mitch’s Oh Yeah Zesty Seasoning

Preheat oven to 400°.  Wash unpeeled potatoes and dry.  Cut ends off, but do not peel potatoes.  Set aside.  In medium bowl, add Pecan Oil and peeled garlic slices.  Allow the garlic to infuse or sit in the oil for about 10 minutes.  Cut unpeeled potatoes into chunks or ¼” slices.  Remove garlic and toss potatoes in the garlic-pecan oil.  Place in a single layer on baking sheet.  Sprinkle top of potatoes with Cajun seasoning or Herbes de Provence.  Bake @ 400° oven for 15 minutes.  Turn potatoes over, sprinkle other side with seasoning and continue baking for an additional 15 minutes or until tender on the inside.

Serves 10

In a medium saucepan, stir together the peaches, sugar, cinnamon, tapioca, and water. Over medium heat, bring the mixture to a boil, stirring occasionally. Take off heat. Stir in vanilla and blackberries. Pour into a butter 9 X 13 baking dish. Dot with butter. Top with biscuits.

Preheat oven to 375 degrees.

Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form a dough. (Dough will be sticky at first, but it will stiffen slightly as flour absorbs cream.)

Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Place cut biscuits on top of fruit mixture. Stir together yolk and cream and brush on biscuits. Sprinkle sugar generously over biscuits. Bake cobbler in oven about 25-30 minutes until the biscuits are golden, and fruit is bubbly. Cool slightly before serving.