Hot Water Hoe Cakes with Jalapeño

We had the first week of our summer vacation this past week. Now, I think we need a vacation to recover from our vacation. We had to do some work on the cabin so we decided to work the first few days and then play. Keep in mind how loosely I use the word “we” — I’m really just in charge of social activities and material acquisition.  I plan on posting some of the projects we Nathan finished later this week. But for now, I’m going to recap some of the food we Nathan made. Again, in this case, I’m just in charge of eating the food which is perfectly fine with me.

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From our garden we brought baby turnips, turnip greens and scallions to mix with red skin potatoes.

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It was all sautéed up in a pan!

We also made a big pot of beans and  some Hot Water Hoe Cakes with Jalapeño.

It seems that  research suggests that “hoe cakes”  get their name from the garden tool. Nathan says he read that settlers used to cook these on the blades of their hoes after a long day working the field.  So that’s how we prepared them of course! Not really. I’m sure our fore-fathers would have used an electric skillet from Target just like us if they had only known how easy it is. We adapted our version from a few online recipes.

  • 1 cup self-rising yellow corn meal
  • 1 teaspoon salt
  • 1 and 3/4 cups boiling water
  • Diced fresh jalapeños
  • oil for frying

Put water on to boil. In a large bowl combine the corn meal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup. Pour the boiling water over the cornmeal, toss in the jalapeños and stir it up. The cornmeal will swell up, absorbing the water, and making a very thick mash.

Heat 1/4 inch oil in skillet over medium high heat. Shape the mash into patties and place into the hot oil. Cook until golden brown, turning once. Drain on paper towels. Serve warm. Makes 4-6 cakes depending on the size.

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Hot Water Hoe Cakes with Jalapeño

And then I went to the farmer’s market and bought some green tomatoes. Fried green tomatoes are my true north. So, take my advice and serve them up this way:

Fry them up quickly after coating them in egg white, self-rising corn meal and some seasoning — we use cajun seasoning sometimes. Fry them until golden brown. Drain them on a paper towel — I’m pretty sure that gets rid of all fat and calories.

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Then, put a squeeze of lemon, fresh garlic,  thyme or other fresh herb of your choice with a small splash of white wine into some Mayonnaise. Brown off a hamburger bun. Put it all together with a slice of red onion and lettuce — and then swoon. It’s the perfect summer sandwich!

We finished up the week with greens and potatoes with baby turnips. Not bad at all for camp food!

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One Comment

  1. Gail Woolsey

    Misti, since all veggies is the new norm. Squash and potatoes and onions pan browned together is good.

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