Round Two Vintage: The Hubs Hub

This page is all about my husband and the incredible stuff he does with a skillet...or grill...or oven...you get the point. Tom is an amazing chef, making up his own ideas as he goes and sometimes following a recipe. Whether it be steak or Schlotzsky's style bread, he's got the art of food down pat...and that comes with amazing benefits for me...and a few unnecessary pounds! Here, I will post the random things he decides to make on any given day along with the recipes.

December 2, 2010

Jalapeno Cheddar Corn Fritters

This recipe is from Paula Dean. We added cheddar cheese and pickled jalapenos to her recipe and they were amazing! We tried using fresh jalapenos the next time but they didn't turn out as good. pickled's the way to go!

Here's what you'll need:

1 1/4 cus self-rising cornmeal mix

1 1/4 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 cup milk

2 large eggs, slightly beaten

1/4 cup (1/2 stick) butter, melted

1 (15.25 ounce) can corn, drained

Vegetable oil, for frying

1/4 cup diced pickled jalapenos

lots of shredded cheddar cheese

Directions

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches into a pot or you can use a deep-fryer. Drop mixture by tablespoons into hot oil. Cook 1 minute, turn, then an additional minute. You may need to add more time if it's not cooked all the way through.

Take out of oil and set on paper towel.

mmmmm....

Enjoy!

photo taken by Jason Kindig, Dallas Photographer

October 31, 2010

Spiced Pumpkin Seeds

recipe via all recipes

Make sure you have the following ingredients:

2 Cups pumpkin seeds (you'll need to use a larger pumpkin than shown)

2 TBS butter, melted

1/4 tsp salt

1/8 tsp garlic salt

2 TBS worchestershire sauce (we substituted with low sodium soy sauce)

parmesan cheese to taste

Step 1: Gut your pumpkin

Step 2:

Seperate the seeds from the pumpkin.

Step 3:

Feed pumpkin to your dog. Pumpkin is extremely beneficial for dogs. Don't believe me? Check out this D Mag article. Kevin Swenke (featured in the article) is Tom's old next door neighbor.

Step 4:

Mix all your ingredients (except parmesan cheese) along with the

pumpkin seeds in a bowl

Step 5:

Pour contents on cookie sheet and spread them out evenly.

Step 6:

Bake at 275 for 52 minutes.

Step 7:

Take out and sprinkle parmesan cheese over it. Bake for additional 8 minutes.

Mmmmm...a perfect salty snack. they go perfectly with a

nice cold beer or a diet dr. pepper..... Enjoy!

October 29, 2010

HOMEMADE BAGELS

recipe via hubpages.com

Better than Einstein's and made with love by The Hubs...These homemade bagels are to die for! especially with cream cheese (and a cup of coffee, of course).

Here's what you'll need...

4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.

Step 1:

Mix all the ingredients in a bowl. The dough should feel stiff, but add the extra water if it's really stiff.

Step 2:

Plop the dough down onto the counter or a thin cutting board, and knead for about ten minutes, or until the dough is uniform and smooth.

Step 3:

Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Step 4:

Pre heat your oven to 425.

Step 5:

Now, take each of the dough balls roll them into a little snake. When the snake is longer than the width of your two hands, wrap it around one hand so the overlapping ends are together at your palm. Now squeeze your palm, squishing the ends together and forming a continuous circle.

(I didn't get pictures of steps 1-5 ...sorry!) your bagels-to-be

should look something like this:

These ended up being a little bigger than your average bagel and

looked more like rings but whatevs, they tasted better than your average bagel!

Step 6:

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large cookie sheet.

Step 7:

After 20 miutes, your bagels will start to look puffy. Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for one minute and then place them on your cookie sheet. Repeat until all the bagels are boiled.