Short’nin’ Bread
All-purpose, graham or whole wheat flour, cinnamon, nutmeg, baking soda, buttermilk, butter, molasses, egg.
Preheat oven to 350 degrees. Oil and flour a 10-inch iron skillet.
Dissolve the baking soda in the buttermilk.
Lightly beat an egg.
Grate cinnamon & nutmeg into flour.
Bring butter and molasses to a boil, stirring continuously. Remove from heat and allow to cool several minutes.
Stir molasses mixture into flour and combine well.
Stir buttermilk into flour and combine well.
Stir egg into flour and combine well.
Turn batter into perpared skillet and bake 25-30 minutes or until a toothpick comes out dry.
Cool and serve.
Rating ♦ ♦ ♦ ♦ ♦ -
Fotch dat dough fum the kitchin-shed—
Rake de coals out hot an’ red—
Putt on de oven an’ putt on de led,—
Mammy’s gwineter cook som short’nin’ bread
“A Short’nin’ Bread Song—Pieced Out”
James Whitcomb Riley, 1849-1916
Adobo de Achiote (Achiote Paste)
Originally a Mayan mixture, achiote paste is responsible for the distinctive red hue of Puerco Pibil and other foods common to the cuisine of the Yucatán Peninsula.
Achiote seeds, whole allspice, black pepper, Mexican oregano, cider vinegar, garlic and Celtic sea salt.
Finely grind the achiote and place into a bowl. Grind the allspice, pepper and oregano and add to the achiote. Add a little cider vinegar to form a damp powder.
Mince garlic then mash with salt. Work the mashed garlic back into the achiote and moisten with orange juice to form a thick paste.
Refrigerate and store up to about 4 months.
A bow-hunting co-worker brought me some South Texas venison yesterday, so I’m thinking of making something along the lines of a Venado en Pipián Rojo (venison with pumpkin seeds and achiote).
