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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Working On A Foundation For The Outdoor Kitchen

 

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It’s a long-drawn-out process but the idea of having an outdoor kitchen is really exciting. The landscaping is done and now we’re starting the foundation for the area where we will be entertaining family and friends.

Laying the stones for the foundation is the hardest part. We’re halfway there and Steve is hard at work. I try to help the best I can but he’s just so much better at this and I only get in the way. I thought I’d show the progression as it happens.

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Skillet Corn Bread.

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I have had quite of few different recipes of corn bread but this one has to be my favorite.  Now this one to me is a true southern corn bread.  You will need a cast iron skillet.  I think a cast iron skillet is one pan everyone should have.  Because it’s so heavy it distributes heat evenly, not only that , you can cook just about anything you want in cast iron.

Ingredients:

1 cups of yellow corn meal( you could substitute with white corn meal)

2 cups of all purpose flour

2 tablespoons of baking powder

1 teaspoon of kosher salt

1/4 of sugar( optional, if you like your corn bread sweet add a little more

1 tablespoon of baking soda

1 large eggs

1/4 of mayo

2 cups of buttermilk

2 cups of whole milk

5 tablespoons of Crisco shortening

Directions:

preheat oven to 450 degrees

First heat up 3 tablespoons of shortening( set aside after it has melted, to cool some what).  In your first bowl put your corn meal, flour.baking powder, and salt whisk together.  In your second bowl put your 2 eggs(whisk), the add your sugar and whisk again until sugar is  is well blended, with the eggs.  Then add your baking soda, milk, and buttermilk.  Mix those together for a minute. Last pour your melted cooled shortening in, and mix together.  One very important tip is, you can mix each bowl separately as much as you want but once you put the dry ingredients into the wet, you do not want to over mix. This will insure that your corn bread will be light and tender. Now put your skillet on med high and get it hot.  Lastly you want to put the remaining two tablespoons of shortening into skillet to melt. That should happen quickly.   Turn down to med heat, pour your batter in and spread it out gently.  Your will see the shortening bubbling around the edges of the pan. Let that go for just about a minute, then put the pan right into the oven.  Cook for about 25-30 minutes, the top should be golden brown.  Take a tooth pick place it Imagein the center, if it comes out clean it is done.

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Toasted, Crafted Grilled Cheese

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Who doesn’t love a great grilled cheese sandwich?  Recently I visited Toasted with my girlfriends and WOW!  Grilled cheese to the 10th power. All their varieties of grilled cheese sandwiches are done by bringing a mix of the traditional but using great ingredients that add a gourmet flare to all their sandwiches.

We had the privilege to have taken a group selfie with owner Jeff, my daughter Melissa, and myself while we were there. For more information about their hours, complete menu, locations, and directions visit www.igettoasted.com.

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Here’s a quick peek at Toasted.

Toasted (1)

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Edible Orlando

Edible Orlando

I was so excited to read that I was mentioned in  Edible Orlando Magazine. This magazine can be found at your Orlando area Whole Foods. It is a great read for all you foodies living in the Orlando area. This magazine is filled with what’s new and hot with the ever-growing culinary scene in Orlando.

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