Skip The Turkey And Give Thanks With American Diner Food
“I love them. I love the diner vibe. On this day of days for the American turkey, you won’t find a recipe for the bird in Delaney’s book. So, if you’re saving your turkey appetite for December 25th, but would still like to mark Thanksgiving by cooking and eating a US favourite, try one of these three recipes.
This dish is an absolute staple on every diner menu from Cape May, New Jersey, to Fresno, California. It’s also Mrs Delaney’s go-to diner breakfast dish. She doesn’t even bother looking at the menu any more. It’s one of the most popular dishes on a diner’s breakfast menu, and I think it’s because of the contrasts of flavours and textures on the plate.
You start with the soft, fluffy buttermilk pancakes, and then crunch through that crispy bacon, all topped off with that silky maple sauce. Let’s get cooking . Sieve the flour, caster sugar and bicarbonate of soda into a bowl. Separate the eggs: put the whites into another bowl, and add the yolks the flour mixture. Add the buttermilk, milk and melted butter to the flour mix, and mix well. Don’t worry about leaving a few small lumps, this isn’t MasterChef, and it gives the pancakes a nice lift. Whisk the egg whites with the salt until you have stiff peaks.
Gently fold the egg-white mix into the batter. Heat a frying pan and brush with a little oil (I like to use rapeseed oil). Add a ladle of batter to the pan (should be the size of the palm of your hand) and cook until you start to see small bubbles dimple the top of the pancake.
When you see the bubbles, flip. Cook for another 30 seconds, until golden, and then remove the pan from the heat and set aside the pancake. Repeat until all the batter is used. Throw a tea towel over the pancakes to keep them warm. This recipe should get you about 12 in total. Now the bacon: sprinkle the slices with the brown sugar (not too much) before frying, then place them in a hot pan and cook until crispy.
To serve, stack the pancakes (as many as you dare!) and put the crispy bacon on top, drizzle with maple syrup and, for an extra sneaky treat, add a little knob of butter over the top. This recipe has been approved by Mrs Delaney. Who doesn’t like a rack of ribs,
That tender, sweet pork smothered in a tangy barbeque sauce that seems to get better with every bite. Delicious. This a dish that can put a diner on the map. There are of course joints in the US that just do ribs, and nothing else. One place that springs to mind features in my favourite TV show of the past few years, House of Cards. Freddy’s Ribs is the sanctuary that Frank Underwood (played by Kevin Spacey) sneaks into, day or night, to seek some peace and a (paper) plate of Freddy’s world-famous ribs.
To start, let’s make the rub for the ribs. In a large bowl, add the sugar, the paprika, the cumin, the garlic powder and the chilli flakes. Pop the ribs in there and rub the mix all around them, making sure the ribs are fully coated. Ideally, try and let the ribs sit in the rub for a couple of hours before cooking, to let all of the spices work their way into the meat.
Place the ribs on a raised rack and place the rack into a deep baking tray. Pour the Guinness into the tray underneath the ribs and cover the whole thing with tinfoil. Pop this into the oven and cook for 2 hours. This is low and slow cooking at its finest!
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