BLEENIES RECIPES

COAL REGION BLEENIES – A COALCRACKER IN THE KITCHEN

Coal Region Bleenies – A Coalcracker in the Kitchen image

Provided by A Coalcracker in the Kitchen

Number Of Ingredients 7

Ingredients

4 medium peeled potatoes (grate on very fine grater). Russet/baking potatoes are drier than all-purpose white potatoes, meaning less water to remove.
2 eggs
1 medium onion (grated like the potatoes, you want the onion juices, too)
2 or 3 Tablespoons all-purpose. flour or as needed
Salt and pepper to taste (add salt to batter or sprinkle on bleenie surface while hot after frying to help eliminate drawing more water from the potatoes)
Cooking oil for frying
Condiments of your choice: apple sauce, sour cream, etc.

Steps:

Grate the potatoes and squeeze out the excess water either by hand or with a towel or cheesecloth. Work quickly to help avoid browning of the potatoes.
Mix squeezed potatoes, eggs, grated onion and enough flour together to make a "batter" that is thick when dropped into the fry pan. (Too wet causes spattering and pancakes will not crisp and brown properly)
Spoon about 1/4 cup batter per bleenie into the hot oil (don't put too much oil in the pan; just enough to come up over edges of the bleenies as they fry). When they are lightly browned on one side, gently turn bleenies to fry the other side.
Drain on paper towels before serving.
Serve with salt or vinegar. Good with sour cream, applesauce, or pork & beans.

BLINI WITH SMOKED SALMON RECIPE | INA GARTEN | FOOD NETWORK

Blini with Smoked Salmon Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 18 pancakes

Number Of Ingredients 10

Ingredients

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

Steps:

Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

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