Creole Hush Puppy Surf and Turf BBQ

Creole Hush Puppy Surf and Turf BBQ

Creole Hush Puppy Surf and Turf BBQ;

One of the best kitchenman back yard nibbles are my Creole Hush Puppies. I have wowed alot of people with these little pillows of joy. I would fry up big batches for shore lunches and back yard parties. They go so well with any seafood dish or bbq meats poultry of seafood.
They are simple to make and can be made and refrigerated ahead time and will keep for up to a day.
Using the pork belly lard is important and you will recall the tastes it brings out is similar to old school creole flavourings. They used the fat from the cooked chicken skins and from ducks too. Just use good quality no-nitrite bacon or render some pork belly fat which will give you most delicious little puppies.
You will need;
Ingredients.
1 cup organic cornmeal
1/2 cup all-purpose flour
1/2 cup corn flour, available at health food stores
1 tablespoon baking powder
3/4 teaspoon ground red pepper flakes, preferably cayenne or smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves or file gumbo leaves for authentic taste. File Gumbo is also known as Sassafras.
1/4 teaspoon white pepper
1/8 teaspoon freshly dried oregano leaves
Other Ingredients:
1/4 cup green onions, tops only, very finely chopped
1-1/2 teaspoons garlic, minced
2 eggs, beaten
1 cup whole milk
2 Tablespoons pork lard, or unsalted butter, or vegetable shortening, or chicken fat or pork bacon drippings
Coconut oil/ or Lard for deep frying.
Cast Iron Skillet on the BBQ or Fire Log Charcoal makes the best tasting pups.
Preparation;
Combine the cornmeal, flour, corn flour, baking powder, red pepper, salt, black pepper, thyme white pepper, and oregano, in a large bowl, breaking up any lumps.
Stir in the green onions and garlic.
Add the eggs and blend well.
In a small saucepan bring the milk and lard (or other fat) to a boil.
Remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour.
In a large skillet or deep fryer, heat 4 inches of oil or lard to 350 degrees F. Drop the batter by tablespoon into the hot oil. Do not crowd. Chop sticks work great.
Cook until dark golden brown on each side and cooked through, about 1 minute per side.
Drain on clean kitchen towels.

I skewered some shrimp infused in garlic butter lemon sea salt and tabasco sauce. The Canadian small lobster tails were just BBQed in the shell and I chose an angus sirloin and a few lamb chops with simple salt and pepper. Wrapped bakers and a roast BBQed some Spanish onions in the skin. Beer wine and a few cocktails. Backyard Alfresco BBQ is being served. Wish you were here!