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Betony’s Custard Filled Blue Cornbread

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This recipe has become a 4th of July tradition at our house. It is rich and satisfying. The blue cornmeal has a slightly more delicate texture than the yellow and just elevates it to the next level. And, its patriotic…

INGREDIENTS

  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour
  • 3/4 cup blue cornmeal (yellow is fine too if you can’t find blue)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 2 cups whole milk
  • 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
  • 1 cup fresh or thawed frozen corn kernels
  • 1 cup heavy cream

DIRECTIONS

  1. Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.

  2. Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.

  3. Transfer batter to heated pan. Pour cream into center of batter; do not stir – this part will seem a little weird, but just trust me, its glorious and works. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.

Recipe adapted from Martha Stewart

Spicy Glazed Chicken Skewers Recipe – BBQ

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There are really three High Holy Days of Barbecue. Labor Day and Memorial Day are the “lesser” encounters of the grill; a wondrous pair of Mondays we all look forward to honoring. The grandest and holiest of them all is, however, July the 4th. It seems absolutely appropriate that the culmination of pride for my country is best celebrated with fire and delicious meats. The corn, biscuits, chicken and steak are the best fair our great country has to offer. I will showcase my nationalism this year, same as years past by setting this good table.

May your charcoal be hot and your propane plentiful.

-Tim

You can’t go wrong with these Spicy Glazed Chicken Skewers. They always turn out amazing. The yogurt dipping sauce is the perfect cooling complement to the kick from the chicken.

Spicy Glazed Chicken Skewers

Adapted from Bon Appetit, July 2013

INGREDIENTS

1/2 cup (packed) light brown sugar

1/2 cup unseasoned rice vinegar

1/3 cup hot chili paste (such as sambal oelek)

1/4 cup fish sauce (such as nam pla or nuoc nam)

1/4 cup Sriracha (or less if avoiding spice)

2 teaspoon finely grated peeled ginger

1 1/2 pounds skinless, boneless chicken thighs trimmed of fat

       cut into 1 1/2-inch–2-inch pieces

8 bamboo skewers soaked in water at least 1 hour (or metal if you have them)

PREPARATION

Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. Serve with garlic yogurt sauce.

(Original Recipe – http://www.bonappetit.com/recipe/sambal-chicken-skewers)

Garlic Yogurt Sauce

Just trust me on the anchovy and mayonnaise. It won’t be what you expect. 

Whisk one finely grated garlic clove, 1/2 finely chopped anchovy fillet, 1/2 cup mayonnaise, 1/2 cup plain

whole-milk yogurt, and 1 tablespoon fresh lemon juice in a medium bowl; season with kosher salt and coarsely ground black pepper and more lemon juice, if desired. Cover and chill.