August 22nd, 2010 by alice
Tags: Fried, Pickles
INGREDIENTS
- 1egg
- 1cupmilk
- 2tablespoonspickle juice
- 2teaspoonsworcestershire sauce
- 1/4teaspoonground cayenne pepper
- 1/4teaspoongarlic powder
- salt and pepper
- 1 1/2cupsall-purpose flour
- vegetable oil(for frying)
- dill pickles(cut into slices)
DIRECTIONS
- In a shallow bowl, beat together the egg and milk and dill pickle juice.
- Add the Worcestershire sauce, the cayenne, garlic powder, salt and pepper.Stir well and set aside.
- Preheat the oven to 200°.
- In a large saucepan over medium-high heat, pour the oil to a depth of 2 inches and heat to 350° on a deep-fry thermometer.
- A few at a time, dip the pickle slices, first in the egg and milk mixture, and then in the seasoned flour. (If you prefer a thicker coating, double-dip them).
- Drop carefully into the hot oil and,using a slotted spoon move the pickles around to brown evenly,about 1 minute.
- Remove with the slotted spoon to paper towels to drain.Repeat with the remaining pickles, keeping the fried ones warm in the oven until all are ready to serve.
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June 4th, 2010 by alice
Tags: Cabbage, Confit, Fried, Marmalade, Oignonion, Savoy, Stir
INGREDIENTS
- 1/2 freshsavoy cabbage, washed & trimmed
- 2tablespoonsonions, confit or onionmarmalade
- 1ouncebutter
- fresh ground black pepper
DIRECTIONS
- Wash and trim the cabbage, removing the very tough centre heart if necessary.
- Separate the leaves, and shred very finely.
- In a wok or pan, heat up the butter over a high heat, until just melting & bubbling – add the cabbage and stir around thoroughly.
- Lower the heat a bit, and place a lid on the wok/pan.
- Cook for about 2 minutes with the lid on.
- Remove the lid, add the Confit d’Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly – BUT still retains it’s colour & crunch.
- Take off the heat, season well with ground black pepper & serve immediately.
- OPTIONAL:.
- Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d’oignon as above. Butter is not needed for this method.
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March 25th, 2010 by alice
Tags: Chicken, Fried, Philly, South, Style
INGREDIENTS
- 10pieceschickens(your choice)
- 2cupsseasoned bread crumbs
- 1/2cup gratedromano cheese
- 1lblard(or vegetable oil, if you insist)
- 2eggs, beated
DIRECTIONS
- Put lard in skillet and heat.
- Mix bread crumbs and grated Ramano cheese.
- Rinse chicken parts and dip into beated egg.
- Coat chicken pieces in breading.
- Fry until dark brown on each side.
- Serve!
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January 26th, 2010 by alice
Tags: Chicken, Fried, Ginger, Japanese, Karaageion, Relish
INGREDIENTS
- 4chicken legs(drumstick and thigh section)
- 1/2teaspoonsalt(to taste)
-
Marinade
- 1egg
- 1/2teaspoonsalt(to taste)
- black pepper
- 2-3tablespoonssesame oil
- 3-4tablespoonsflour
- 3-4tablespoonscornstarch
- oil(for frying)
-
Vinegar Sauce
- 1tablespoonrice vinegar
- 1tablespoon chineseblack vinegaror balsamic vinegar
- 2tablespoonssugar
- 2tablespoonssoy sauce
- 2tablespoonswater
-
Relish
- 6tablespoons mincedgreen onions
- 2tablespoons mincedginger
- 2tablespoons mincedparsley
DIRECTIONS
- Massaging chicken pieces with salt wash under cold running water and pat dry.
- Cut thigh meat (not skin side)inseveral areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more.
- Make marinade and marinate chicken for 30 minutes.
- While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
- Make relish by combining all relish ingredients and set aside.
- With ample oil in a wok or deep fryer, heat oil to medium. Fry chicken turning them often and adjust heat for even frying.They are done when nicely browned and crunchy, and no longer red in the center.It usually takes about 20-30 minutes.
- Remove and cut in long chunks using a cleaver.Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.
- If using only boneless thigh, cut in half after frying and serve as above.
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September 9th, 2009 by alice
Tags: Blue, Chicken, Cordon, Fried, Tied
INGREDIENTS
- 4boneless skinless chicken breasts
- 8slicessmoked ham
- 8slicesswiss cheese
- 4slicesprovolone cheese
- 1tablespoonflour
- 3eggs, beaten
- 1/16cuppanko, breading
- 1/8cupinstant potato flakes
- 1/4cupextra virgin olive oil
- 1/4cupheavy cream
- 1/4cupDijon mustard
- 1/4cupmayonnaise
- kosher salt
- fresh ground black pepper
DIRECTIONS
- Place Chicken Breasts in-between Clear Plastic Wrap and using a Rolling Pin, Side of a Hammer or a Meat Mallot Pound Chicken Breasts untill they are almost Double in Size,.
- Sprinkle the flour on your clean cutting board and place the Chicken pieces on it.
- Salt and Pepper the Chicken.
- Place 2 pieces of slice ham on the Chicken, top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center.
- Roll up Chicken making sure you tuck in the ends about half way through.
- Use 3 or 4 pieces of butcher string (Cut about 8″ long) tie the rolled up Chicken tight making sure the ends are folded in, You don’t want to loose all that goodness inside.
- Cut off excess string.
- Turn Oven on to 350.
- Heat Olive Oil in a skillet on Med High.
- Mix Panko and Potato Flakes together.
- Roll the Chicken in Flour so there is just a little dusting, Brush off excess, Dip the Chicken in the Egg and then into the Panko Mixture.
- Fry in the Olive Oil untill Golden Brown on all sides, Turning frequently.
- Place the Chicken in the Oven for 50 to 60 Minutes.
- Whisk together the Heavy Cream, Mayo and the Dijon in a Suace pan and heat slowly on Med Low untill sauce is reduced a little and thicker.
- Pull Chicken from the oven and let set for 5 Minutes or so.
- Cut off strings, Cut Chicken in Half and Drizzle Suace over the top.
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