We are now entering, sorry to say, blogger’s block.
It has been a while since I have posted an entry and until now I had to force myself to push the power button of the computer. Fortunately enough, my culinary fire hasn’t died out yet and I am pretty sure it won’t. And before I even start typing more rants, I’ll stop myself here and show you how our Gourmet Sunday turned out. This time, I cooked through Massachusetts, USA.
As you may have noticed, I opted to divide the United States into their individual states unlike the other countries. The logic behind that is because food is distinct in each state there not only because of the geography, but also because of the sources of food and the people who inhabited the place. Take Massachusetts for example. Being part of the New England region of the US located at the northeastern corner, according to my research, the New Englanders were able to find a handful of uses for cod, which apparently is in abundance in the area. But, being from the outside, Massachusetts or Boston, being it’s capital city only gives a ring to a certain number of food – Boston Baked Beans and of course, Boston Cream Pie.
I may have not made a Boston cream pie for this Gourmet Sunday but I have made one in my previous post. Here’s what I can say about the food people in Massachusetts grew eating – hearty and tasty. The simple combination of a New England-style barbecue chicken, baked beans and corn bread really does round up a meal. It may be a little sweet for one’s palate thanks to the maple syrup however, it worked really well.
This corn bread recipe hits the mark. It is the recipe we have been looking for in a very long time and finally it came to us. Although I believe there are quite a number of versions for the Boston Baked Beans, I wouldn’t mind making these again.
For the next Gourmet Sunday, check out the menu below:
The corn bread worked well with the baked beans and the chicken barbecue. Make sure to mop up the barbecue sauce with the corn bread because it is really good! It goes really well with rice too! I boiled the beans until soft, much like that of the canned variety so I reduced the baking time to 2 hours. It still came out nice, not mushy.
From unrecalled source
2 cups navy beans
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Soak the beans overnight in cold water. Simmer the beans in the same water until tender, about 1 to 2 hours. Drain and reserve the liquid.
Preheat the oven to 325°F (165°C).
Arrange the beans in a casserole dish by placing a portion of the beans in the bottom, layering with bacon and onions.
In a sauce pan, combine the molasses, salt, pepper, dry mustard, Worcestershire sauce and brown sugar. Bring it to a boil and pour over the beans. Cover with a lid or aluminum foil.
Bake for 3 to 4 hours. Remove the lid halfway and add more liquid if necessary to prevent drying.
From unrecalled source
Serves 6 to 8
1 1/2 cup all-purpose flour
1 cup yellow cornmeal
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
3/4 cup frozen or canned corn kernels
1/4 cup light brown sugar
8 tablespoons butter, melted and cooled
Preheat the oven to 400°F. Coat an 8-inch pan with oil.
Whisk flour, cornmeal, baking powder, baking soda and salt together.
Process buttermilk, corn kernels, brown sugar and eggs in a processor until combined, about 5 seconds.
Fold the wet ingredients into the dry ingredients and then fold in the melted butter just until combined.
Pour into the pan and bake until deep golden brown and test comes out with a few crumbs attached, about 35 minutes.
Cool in the pan for 10 minutes and then unmold to wire rack and cool for another 10 minutes.
New England-Style Chicken Barbecue
Adapted from kclime of food.com
1 whole chicken or 6 chicken leg quarters
1 cup ketchup
1/2 cup maple syrup
2 tablespoons horseradish sauce
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon garlic powder
Preheat oven to 350°F and spray a 9×13 baking pan with cooking spray.
Combine ketchup, maple syrup, horseradish sauce, Worcestershire sauce, chili powder, and garlic powder in a small bowl.
Marinate the chicken for at least 30 minutes in the sauce.
Spoon some sauce into bottom of pan, lay chicken leg quarters in sauce.
Smother with remaining sauce.
Cover with foil and bake for 45-50 minutes, or until internal temperature reaches 160°.