Louisiana Sweet Potato Pancakes

Ingredients

• 3/4 pound sweet potatoes
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

Directions

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Adipoli Parathas

Ingredients

• For the dough:
• 2 cups whole wheat flour
• 1/4 cup vegetable oil
• 2/3 cup water
•  
• For the filling:
• 1/2 cup vegetable oil
• 1/2 teaspoon mustard seeds
• 1 green chile pepper, chopped
• 1 (1 1/2 inch) piece ginger, grated
• 2 onions, peeled and finely chopped
• 10 fresh curry leaves
• 1/2 teaspoon ground turmeric
• sea salt to taste
• 6 ounces uncooked prawns, peeled and deveined
• 2 eggs, beaten

Directions

1. To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
2. Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
3. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
4. Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
5. Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
6. Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.

Chorizo Hash Browns

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  

• 1 small onion, finely chopped
• 3 scallions, finely chopped
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 2 pound russet (baking) potatoes (about 3)
• 1 1/2 to 2 ounces Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
• 1/4 cup chopped flat-leaf parsley
• 1/8 teaspoon paprika
• 1 tablespoon unsalted butter

Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.

Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.

Monkey Bread

1 cup - Granulated Sugar

1 tablespoon - cinnamon, divided

4 - (7.5 oz) cans refrigerated country biscuits (10 biscuits per can)

1 cup - chopped walnuts, divided

1/2 cup - butter or margarine

1 cup - firmly packed  Light Brown Sugar

Instructions »

Preheat oven to 350° F. Lightly grease a 10-inch fluted tube pan.

In medium bowl, combine sugar and 2 teaspoons cinnamon. Cut biscuits into quarters. Roll each quarter in cinnamon/sugar mixture. Layer half of biscuits and 1/2 cup nuts in prepared pan.

In small saucepan over low heat, combine butter, brown sugar and remaining cinnamon. Cook, stirring constantly, until butter is melted. Pour 1/2 syrup over biscuits in pan. Layer remaining biscuits, nuts and brown sugar syrup in pan.

Bake for 30-35 minutes or until golden brown. Loosen edges of pan and invert onto platter. Serve warm.

Makes 16 serving