How to make Hushpuppies my dad's way - Curtis Price Sr from Willow Springs, NC
My dad, Curtis Price Sr., who is 78 years old, shows me how he makes his delicious hushpuppies. I can never eat just one, and I can never make them like he does! His are so delicious!!! Watch from beginning to end as he shares his secrets. I love you, daddy! Your daughter, Angela P. Allen (Angela Allen filmed this video of her daddy with his permission on Aug 13, 2017 at he and mom's house in Willow Springs, NC)
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New Orleans Cajun, Justin Wilson - Hush Puppies
New Orleans Cajun Justin Wilson tells a story about Hush Puppies.
Stuffed Hushpuppies | Simple Cooking
We love hushpuppies and Donna takes them to the next level!
Stuffed Hushpuppies
3 cups House-Autry Mills Hush Puppy mix with Onion
1 bunch fresh Leeks, washed and chopped into half moons 1 tablespoon Fresh Ginger, grated
2 tablespoons Fresh Garlic, chopped
1 Vidalia Onion, medium-sized, finely diced
2 cup Heavy Cream
1⁄2 pound Fresh Shrimp, cleaned and peeled
1⁄2 pound Fresh Scallops, cut into quarters
Salt and Pepper to taste
Creole Tomato Sauce
Hushpuppies:
Prepare hushpuppies according to package directions. Pre-heat deep pot halfway filled with oil or a deep-fryer to 350 degrees. With medium ice cream scoop, portion out the hushpuppy mix and fry until golden brown. Allow to cool, and then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides. Set aside.
In a medium sauté pan over medium to high heat, sauté the leeks, ginger, garlic and onion in butter for 10 minutes, being careful not to brown. Add heavy cream and to low and allow the cream to reduce by half. When cream has reduced, add shrimp and scallops and cook until mixture is slightly thickened. Season with salt and pepper to taste, Keep warm.
Stuff the hushpuppies with the shrimp/scallop mixture and bake for 5 minutes in a pre-heated 350 degree oven. Top with your favorite Creole Tomato Sauce.--
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3PM: Carolina Style Hushpuppies
Championed by Meg P. These are a sweeter style of hushpuppy with melted honey butter on top.
Crab Hushpuppies Recipe
1 cup of self rising white cornmeal1/2 cup all-purpose flour1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon of Cajun seasoning 1 small onion, grated 1/4 teaspoon baking powder1/4 teaspoon baking soda1/2 cup finely diced red bell peppers 1 green onion, finely chopped 1 large egg, lightly beaten 1/4 cup buttermilk 1/2 cup beer8 oz of lump crab meatOil for frying
In a large bowl, stir together cornmeal, flour, sugar, salt, cajun seasoning, grated onion, baking powder, baking soda, red pepper and green onions.
Add beaten egg, buttermilk, and beer and stir to mix.
Gently mix in crab meat and let the mixture sit for 15 minutes.
Heat oil to 350 degrees and drop Carter by the tablespoonful into hot oil.
Fry for 2 to 3 minutes. Remove to a paper towel-lined plate. Serve with remoulade sauce.