So, a while back kleinbl00 made some spaghetti sauce according to some pretty loose directions I laid out in another thread. He was kind enough to pass on the following recipes. Now, the only KKK I'm a fan of is the Katipunan but I am a sucker for cornbread and beans.
- Kleinbl00 Klan Kornbread
Preheat oven to 400F
1 C cornmeal (the real stuff, chunky and grainy)
1/2 C flour (any)
1 t. salt
1 t. sugar
3 t. baking powder (also known as 1T but why dirty more than 1 measuring spoon)
1C milk
1 egg
~3T bacon fat
Heat cast-iron skillet over stove. Melt bacon grease in it.
Combine dry ingredients.
Coat bottom and sides of skillet with bacon grease. Dump excess into dry ingredients.
Add milk & egg, mix with a fork. Don't worry about small lumps.
Pour batter into skillet, 3/4" or so deep, 3/4" or so freeboard.
Bake 12-15min.
Klan Kleinbl00 blacK bean(K)s
1 bag black beans
5-8 c chicken or turkey stock (one of those frozen ziploc bags from the last time you rendered a carcass)
shit tons of cumen
shit tons of paprika
a bay leaf
marjoram
good handful of salt
shit tons of ground pepper
Less of that red chile powder you got from the Homeland than you think because holy fuck is it hot
Other spices that seem like a good idea
OPTIONAL BUT PREFERRED: 1 ham hock, smoked vertebra, random salt pork chunk, leftover chicken wing, some bacon, whatever
Throw in pressure cooker. Heat until it locks. Let it rock for like 30-40 minutes. Eat crunchier than that shit you get in a can.
VARIATION: Kleinbl00 Klan KPinto KBeans
Substitute shit tons of oregano for the paprika.
I followed the directions pretty closely, but as I was working with beans and cornmeal, there's not a whole lot to see. I didn't use a pressure cooker, since I don't know where it is at the moment and didn't want to clean it up before using it, so instead I just used a regular old pot.
Also, I didn't have any stock on hand so I used the store bought stuff. The thing is, I forgot to check if it was the low sodium kind (which I think you should always try to use and then season as necessary). As a result, my beans were saltier than I would have liked, but I was able to fix that with lemon juice and a little bit of maple syrup. Good beans!
The cornbread turned out really good too and I'll definitely be making more of this. However, it should be noted that this cornbread is not the overly sweet and moist (not that this is at all dry) and corny kind of cornbread that most people seem to be after. No, this is real cornbread. If you did want it a bit sweeter, you could probably add a little molasses to it and it would add a bit more complexity to the flavor and help it brown a bit.
