Like Crawford, I enjoy cooking. This page has recipes for some of the foods and beverages mentioned in the Needed Killing Series. Check back now and then for new recipes.
Prep time: 5 minutes
Total time: 25 minutes
2 T vegetable oil
1 C yellow cornmeal
1 T all-purpose flour
1½ t baking powder
¼ t baking soda
¼ t salt
1 C buttermilk
1 large egg
Preheat oven to 450°F
Put oil in 8-inch cast iron skillet
Put skillet in oven.
In a medium bowl, combine cornmeal, flour, baking powder, soda, and salt. Make a well in the center.
Use a fork to combine the buttermilk and egg. Add to the dry ingredients, stirring just until moistened. Do not overstir.
Remove skillet from the preheated oven and pour the heated oil into the cornmeal mixture. Mix well.
Pour cornmeal mixture into the skillet and place it back inside the oven.
Bake for 20 minutes or until golden brown.
Check out this recipe and others at Mindful Palate (www.mindfulpalate.com), a marvelous source of delicious recipes (for carnivores, vegetarians, and vegans) and mindfulness techniques.
“Sons of Rest” Beefsteak
(from The Good Cook, Beef and Veal)
The Good Cook series was published in the 1970s by Time-Life Books. All the recipes in the series are reprinted from other cookbooks. The books are no longer in print but can be found online. A post by Elise on the Simply Recipes website has excellent information (in words and pictures) about the cookbooks (www.simplyrecipes.com).
The “Sons of Rest” were hangers-on in 19th-century Tucson gambling saloons. They were given money by saloon owners to play the tables and create a busy, sociable atmosphere.
To serve 1 or 2
1 porterhouse steak, 2 inches (5 cm) thick
2 tbsp. butter, softened (30 ml)
1 to 2 tbsp. prepared mustard, preferably English or Dijon mustard (15 to 30 ml)
salt and pepper
1/2 cup dry sherry (125 ml)
1 1/2 tsp. chopped fresh parsley (7 ml)
Broil the porterhouse steak very rare. Leave it on the broiling rack and quickly cut rather deep diagonal gashes in it about 1 1/2 inches (4 cm) apart. Spread the steak lavishly with softened butter, pressing the butter into the incisions. Then spread the steak with the mustard of your choice. Salt and pepper to taste. Pour the sherry over the steak. Place the steak in a very hot oven, preheated to 450 degrees F (230 degrees C) for 10 to 12 minutes. Transfer the steak to a hot platter and pour the pan juices over it. Garnish with chopped parsley.
James Beard’s American Cookery