Chef On A Shoestring

Marvin Woods
Author
The New Low-Country Cooking
Air date: Nov. 4

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Shrimp Hushpuppies
Country Captain Chicken with Coconut Rice
Bread Pudding

Shrimp Hushpuppies

Ingredients:
1/4 lb. Or 4 size 16/20 shrimp
1 Cup Cornmeal
1/4 Cup Flour
1/2 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Chile Powder
1/4 Teaspoon Cayenne Pepper
1/2 Onion, grated
1 Cup Buttermilk
2 Eggs

Method: Begin by heating the shortening or oil in a deep fryer or a cast-iron skillet over medium heat.

In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, chili powder, and cayenne. Stir in the grated onion. Stir in the buttermilk and eggs until combined. The mixture should have a batter-like consistency.

Dip the shrimp (which should be shelled and de-veined) into the batter. Heat the oil until it registers 375 degrees on a deep-fat thermometer. You can also test the heat by sprinkling a bit of cornmeal into the hot oil to see if it bubbles. Scoop up rounded tablespoons of dough and carefully drop them into the fat (in small batches if necessary). Fry on one side until golden, 2 to 3 minutes. Turn and fry the other side until completely golden. Using a slotted spoon, transfer the cooked hushpuppies to several layers of paper towels to drain. Serve immediately.

Country Captain Chicken with Coconut Rice

Ingredients:
1 Cup Plain Yogurt
1/2 Cup Tomato Paste
1/2 Bunch of Fresh Mint Leaves
2 Cloves Garlic
Juice of 3 Fresh Lemons
1 Teaspoon Curry Powder
1 Teaspoon Chili Powder
1 Teaspoon Ground Turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
One 4 1/2 to 5-pound chicken, cut into pieces, rinsed, and patted dry
1/4 Cup Vegetable oil

Method:
In a large bowl, stir together all of the ingredients except the chicken and the oil. Add the chicken and toss to lightly coat with the marinade. Cover with plastic wrap and refrigerate for at least 12 hours and up to 48 hours.

Oven Fry: Preheat the oven to 350 degrees. Heat the vegetable oil in a large skillet. Remove the chicken from the marinade, letting the excess run back into the bowl. Add the chicken to the skillet skin side down, one piece at a time. Cook for 5 to 7 minutes. Turn the chicken and brown the second side for five minutes. Transfer the chicken to a baking sheet and bake for 12 to 15 minutes or until it is cooked through. The juices run clear when pierced with the tip of a sharp knife.

Coconut Rice:

Ingredients:
1 1/2 Cups Jasmine Rice or Basmati Rice
1 Tablespoon of Vegetable Oil
1 Tablespoon Fresh Ginger (minced), can use dried if needed
1 Cup canned Unsweetened Coconut Milk
1 1/2 Cups Water
1/4 Teaspoon Ground Cinnamon
Pinch of Salt
1 Tablespoon Fresh Coriander (optional)

Method:
Place the rice in a bowl and fill the bowl with cold water. Pour off the water and repeat this procedure three times or until the water runs clear. Drain the rice.

Heat the oil in a medium heavy-bottom saucepan over medium heat. Add the ginger and cook, stirring continuously, for 1 minute. Add the rice and stir. Cook for 3 minutes, stirring continuously. Add the coconut milk, water, cinnamon, salt, and stir. Bring to a boil, then reduce the heat, and simmer until the rice has absorbed all of the liquid, about 10 minutes. Stir frequently to prevent the rice from sticking to the bottom. Cover, reduce the heat to very low, and cook until rice is soft and tender, 10 to 15 minutes more. Transfer to a serving dish or individual plates.

Bread Pudding

Ingredients:
4 Large Eggs
2 Pints Heavy Cream
2 Pints Milk
1 Cup Firmly Packed Light Brown Sugar
1 Tablespoon Vanilla Extract
1 French Baguette (or 10 slices of white bread with crust removed)

Method: Butter or grease the sides of a 9-inch baking dish. Remove the outside crust and cut the bread into quarters. If using a baguette, cut the bread in half, stand it up and cut the outside away. Cut bread into large cubes and place in a bowl. Place egg yolk in a mixing bowl and whisk together. In a medium saucepan combine heavy cream, milk, brown sugar, and vanilla extract. Bring mixture to a boil over medium heat. Remove the pan from heat. Set aside and let cool to 80 degrees (warm to the touch with your finger). Whisk the eggs into the mixture. Pour over the bread and mix together gently so the bread is completely soaked. Place in the greased baking dish. Cover with foil. Place baking dish in another dish and add water to the dish (essentially water bath) until it is halfway up the sides. Place in preheated 350-degree oven. Bake for 40- minutes remove foil and lower oven to 325 and bake for 10 minutes more or until the tip of a knife is stuck in the center and it comes back clean.