Learn how to make Ancho Lime Butter, Drunk Chick and Jalapeno Spoonbread from The Rustic.
Ancho Lime Butter
1 stick of butter at room temperature
1 tsp ancho chile powder
1 TBSP minced cilantro
2 tsp fresh squeezed lime juice
Salt to taste
Combine all ingredients in a mixing bowl and whip vigorously with a spoon until all of the ingredients are fully combined.
2 TBSP light brown sugar
2 TBSP kosher salt
1 1/2 TBSP ancho chile powder
1 TBSP hot smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
2 each game hens
2 each 8oz mini beers
Add all dry ingredients in a mixing bowl and stir with a wire whisk to evenly combine. Coat each game hen evenly with the dry rub inside and out, making sure to push rub into any crevices and openings in the hens. Allow the game hens to brine in the refrigerator for 24 hours before cooking.
Pop the top of each beer can and place the game hens aboard. Cook in a 350 degree oven for 40 - 50 minutes, until the hens reach an internal temperature of 165 degrees. Allow to rest for 10 minutes before serving.
3 medium eggs
3/4 cups canola oil
20 oz cream style corn, if you have homemade great, otherwise use canned
7 oz yellow onion
3 oz pickled jalapeno, roughly chopped
7 oz cheddar cheese
15 oz whole milk
6 1/4 oz all purpose flour
6 1/4 oz cornmeal
2 1/2 tsp baking powder
2 tsp kosher salt
In a big mixing bowl combine eggs, oil, cream style corn, onion, jalapeno, cheese, and milk and set aside.
In a separate bowl, using a wire whisk, thoroughly combine the flour, cornmeal, baking powder, and salt.
Mix the wet with the dry to form a batter.
Cook in a large, well buttered pan at 350 degrees for 40 - 50 minutes, until the spoonbread is set, beginning to brown on the top, but still soft on the inside. Serve immediately.