Foodies Across Borders

I love biscuits, but I’m not much of a baker, so we typically don’t enjoy them at home very often. Well, never really. When I saw the following recipe in the November 2008 issue of Bon Appetit, it looked so easy that I just had to try my hand.

I couldn’t believe how simple this recipe is. You just mix a bit, play cookie cutter and sprinkle a bit, then bingo! These biscuits are firm and cakey, without being too crumbly so the biscuity goodness ends up in your mouth and not all over your lap.

Ingredients:

3/4 cup chilled buttermilk
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow corn meal
3 tablespoons sugar
1/2 tablespoon coarsely ground black pepper, plus additional for sprinkling
1/2 cup chilled unsalted butter, cut into 1/2 inch cubes, plus a tablespoon melted butter
Coarse sea salt, we used PC Memories of Sicilia coarse sea salt which has a wonderful spicy hit to it

Recipe after the break
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The March 06 issue of Bon Appetit has tasty looking recipe for Hoisin Marinated pork chops. It’s got lot’s of cool stuff in the marinade like oyster sauce, black bean sauce, garlic, ginger and of course hoisin sauce. One odd ingredient is a whole teaspoon full of red food dye. Throw all this stuff in a giant ziploc with a bunch of pig for 3-5 days & then broil. I may choose to BBQ it, because it’s just that time of year.

Once I finished putting it all together, after noticing it’s wonderful dark red colour, I just couldn’t help but have some fun with the kids. Only the Mini Dude bit. “I’m not eating heart” he announced as I took the bag outside to show it off to the other kids. They aren’t quite so easily fooled.

The marinade tastes great, and later this week I’ll review the finished product and post the recipe.