|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 14 for brine corn
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Boil all together; when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more. Passed down in the family to:
Bring brine to a boil; ... completed gravy. Slice roast and serve with ginger snap gravy and either potato pancakes or fried bread cubes and egg noodles.
1. To cure ... content of the brine. If the ... bread slices and mustard and/or butter. Serve with garlic pickles on the side. Yield: 12 or more servings.
Preheat oven to ... add the creamed corn and the honey; ... the batter into the greased pan and bake for 35 to 40 minutes. Allow to cool before serving.
Mix salt in ... last. Keep covered in a cool place for 21 days, NO LESS. Skim top of brine periodically. After 21 days simmer meat in water for 4 to 5 hours.
Several hours before ... place 1 clove garlic in 1/3 cup liquid corn oil. Prepare Romaine lettuce for 4 liberal portions. Have chilled and broken in bowl.
Shred vegetables in ... and squeeze. Blanch corn and cut off ... other bowl. For brine, put flour ... Simmer 20 minutes. Jar and seal. Process as recommended.
Brine. Mix: Blanch fresh sweet corn. Cut fresh corn off the cob. Pack into containers for freezing. Add 1/3 cup brine to each 1 pint corn.
Fill jar with corn (sweet corn is ... pour into a colander, rinse and let drain. Use butter or bacon drippings and cook frying style for about 20 minutes.
NOTE: Knowing Guy ... hours. Pour off brine and bring to ... water. Add to salt water and put back on meat - weigh down. Keep in cool place 38 to 40 days.
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