Cooking Live Recipes 5/7/25

Smoky Corn Cakes w/ Red peppers, Onions and Chives

 Ingredients

1 TB oil of your choice

1 ear corn kernels

¼ cup chopped sweet onion

1 TB chives

Pinch Hippy Pilgrim Jalapeno Garlic Salt

1 TB roasted red peppers chopped

1 TB of garlic

1 box 8.5 oz box corn muffin mix

1 egg

1/3 cup plus 1 TB buttermilk or plain milk

1 tablespoon Hippy Pilgrim Smokin Hot Honey Rub

½ cup shredded smoked cheese such as Gouda

½ teaspoon of jalapeno garlic salt

2 tablespoons unsalted butter

 

Directions:

Heat pan over medium heat and add oil. When the oil is hot add corn, onions, chives plus garlic salt. Sauté for five minutes and then add the roasted red peppers and garlic and stir. Remove from heat and cool in a medium glass bowl.

Add corn mix through garlic salt to the glass bowl with the cooled vegetables and stir to thoroughly combine.

Add a TB of unsalted butter to the hot pan and drop batter by spoonfuls. When golden brown, flip and brown on the other side until center is cooked.

Serve warm with sour cream mixed with lime zest and juice.

Crispy Panko Crusted Wedge Salad with Herbed Lemon Caper Dressing

 

Panko Topping Ingredients

1 TB oil from a jar of sundried tomatoes

2 TB unsalted butter

1 cup panko breadcrumbs into the pan

1 pinch Hippy Pilgrim garlic salt of choice

1 packed teaspoon fresh garlic chopped

1 packed teaspoon of minced sundried tomato

1 pinch of crushed red pepper (optional)

Once completely browned take off the heat

 Lemon zest (optional)

1 TB chopped chives or parsley

 

Dressing Ingredients

1 cup mayo

1 small piece of shallot

1 clove of garlic

2 TB parmesan cheese

1 TB capers

½ teaspoon Hippy Pilgrim Salt Free Garlic Herb Seasoning

2 TB red wine vinegar

1 tsp Lemon zest

1 TB lemon juice

 

Directions

Split 2-3 heads of romaine in half and arrange on a platter.

Spread the dressing across the tops and sprinkle the crumb mixture on top of the dressing to keep it from spilling.

Serve immediately.