Happy new year, Brew Crew! This edition of “Secrets from the Black Star Kitchen” will disclose the house recipe for black eyed peas—which are instrumental in locking down your good luck for the year. Though, you’re supposed to eat them on New Year’s Day, which has already passed… Regardless, here ya go:
This is a recipe straight from Grandma’s kitchen—the mythological southern grandma that we as Americans share (though some were lucky enough to have the real thing). It’s a simple, cheap, delicious recipe that will allow you to keep cornbread in the house pretty much forever.
Southern Style Cornbread
2 cup Cornmeal
1.5 cup Buttermilk
1.5 tbsp of Baking Powder
.5 tsp Baking Soda
1 tsp Salt
1 Serrano Pepper
.5 cup Sugar
.5 cup Canola Oil
0. Pre-heat the oven to 450°.
1. Combine all dry ingredients.
2. Combine all wet ingredients separately.
3. Preheat the cast iron pan with butter.
4. Combine both wet and dry ingredients until just together—you don’t want to overwork it.
5. Pour mixed ingredients into the hot cast iron pan and bake at 450°f for 20-25 minutes.
And, voilà, the finished product:
Did you know that spicy foods can have a chilling effect on the body? It’s true, and it’s an especially useful effect to induce on a hot day. Spices on the palate can trigger sweat release—one of the body’s messier cooling mechanisms. That’s one of the reasons why equatorial cultures have produced some of the spiciest dishes throughout culinary history.
So it’s with your temperature and health in mind that we share this crazy spicy and delicious wing sauce recipe. Just make sure when you serve the wings at you’re next backyard bbq that none of your friends wipe the sweat off their brow—it’s there for a reason.
Chili Pequin Wing Sauce
Mise en Place:
1/2 C minced onion
2 seeded minced jalapenos
8 cloves of garlic
1/2 C dry chili pequins
1 C packed brown sugar
1 C rice wine vinegar
1/2 C water
1 tbs Worcestershire sauce
1 tbs vegetable oil
1/4 lb of butter (1 stick or 4oz)
1. In a sauce pan saute onion, jalapeno, and garlic in oil until the vegetables soften and start to caramelize.
2. Add brown sugar and dry peppers, simmer until it forms a thick syrup.
3. Next add the vinegar, water, worcestershire sauce and salt, stirring on a low simmer for about 5 minutes.
4. Let the spicy soup cool off heat for another 10 minutes.
5. In a blender, process until sauce is smooth and creamy.
6. Bring the sauce back to the sauce pan on low heat and start to incorporate cold butter, stir in one tsp at a time.
7. Let sauce cool for a few mins before you toss on grilled, smoked or deep fried chicken wings.
8. This recipe will coat about 50 wings and will keep in the fridge for up to a week.