Nah, if you're talking great northern, that with the pork is perfect. You probably want to salt to taste after, but let them simmer as is.
Now for me, I reduce ham hocks by half, then make up the other half [precook weight, or a little less] with bacon crisped up beforehand. crumble it up and toss it in. [Reply]
i was thinking bacon too. i've added some fresh garlic chives from the herb box, chili flakes. and i didn't mention, but they are northern white beans.
i've actually got the hocks in the slow cooker on low with the herbs. ill add the beans in about an hour. that will give me 8 hours to slow cook'em. :-) [Reply]
I wish I could make some chili or ham and beans right now. My wife acts like as soon as it is sunny and 65+ outside we can't eat any of that stuff.
As we sit in a climate controlled house, office, car all day. But it's kinda warm outside so she shot down chili as I had suggested.
Had a 6 lb. or so pork butt in the freezer. Made a crockpot Korean bbq recipe I found online. Brined the butt just because. Seared it off nicely. The sauce was about 3/4 cup soy sauce, 3/4 cup brown sugar, about 6 tbsp of minced garlic, 4 tbsp of chili garlic paste, couple of tablespoons of hoisin sauce, three apples and a one inch ginger knob. Wish I had added an onion.
Turned out delicious. Served over some white rice with green onions to garnish. [Reply]
Originally Posted by Baby Lee:
Nah, if you're talking great northern, that with the pork is perfect. You probably want to salt to taste after, but let them simmer as is.
Now for me, I reduce ham hocks by half, then make up the other half [precook weight, or a little less] with bacon crisped up beforehand. crumble it up and toss it in.
Originally Posted by Buehler445:
Holy shit. That sounds amazing.
Bean with bacon was my favorite of the canned soups even when I was a kid. So when I started making my own slow cooked great northerns, it seemed like a no-brainer. Works great. [Reply]
Originally Posted by Buzz:
Creamed corn can be a nice addition too, just say'n.
Ingredients
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Recipe courtesy of Alton Brown
ran it by the wife and she's game to try the creamed corn. surely i could simply put the cup of corn into my recipe, no? :-) [Reply]
i haven't done the sour cream, but muffin tins i do occasionally. my go to lately is sriacha sauce :-)
i think i may have posted the conbread recipe before, not sure:
1 c. flour
1 c. yellow cornmeal
2/3 c. sugar
1 tsp. salt
2 tsp. baking powder
2 eggs
1 cup milk
1/3 c. plus 2 tsp. vegetable oil
1 tsp. vanilla
Preparation:
In a small bowl, soak 1 c. cornmeal in 1 c. milk for 15 minutes without stirring. Preheat oven to 400 degrees. Spray a 9 to 12 inch round pan. In large bowl, combine flour, sugar, salt and baking powder with whisk. Stir in eggs, cornmeal and milk mixture, vegetable oil, and vanilla. Batter will be slightly lumpy, that’s okay. Pour into prepared pan and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of cornbread comes out clean.
so i changed my recipe and morphed it with sour cream, creamed corn and bacon.
cut the flour to half cup, added that half to corn meal. halved the milk and replaced the other with sour cream. added 1 cup of creamed corn. fried up some diced bacon and topped the corn bread before baking.
gotta say, the original recipe is a 10. but with your suggestions...
Spoiler!
it's an easy 9. just the savory overpowered the sweet. i will just add another half teaspoon of vanilla extract. cheers for the idea's. :-)
