Saturday, January 28, 2012

Central North Eastern Southern Fried Chicken

Ingredients
2 -3lbs Unfrozen Chicken parts
4 Cups Butter Milk
4 Tbsp Hot sauce (Franks, Red Hot, or Louisiana Hot work the best)
2 cups four
2 Tbsp corn meal
2 tsp garlic powder
2 tsp paprika
dash of salt and pepper
Peanut Frying oil ( I’d rather use lard but the Mrs. says no)

Directions
Rinse, and pat dry your chicken parts.  Put your chicken in an air tight container, add the butter milk and hot sauce to the chicken.  Mix well, and make sure your chicken is completely covered.  Place in refrigerator over night.   Preheat oil to 360 degrees.  Make sure to use a thermometer.  Remove your chicken from the buttermilk/hot sauce.  In a large bowl mix your flour, corn meal, garlic powder, paprika, salt, and pepper.  Completely coat your chicken parts in the flour mixture. and place gently in preheated fryer.  Fry in the oil until brown, and crisp.  Fry dark meat for 13 minutes, and white meat for 8 minutes.

Saturday, January 21, 2012

Chicken Tikka Masala
















Ingredients

Marinade
1 cup yogurt
1 tablespoon lemon juice
1 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon ginger
2 teaspoons garam masala
2 teaspoons salt
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons garam masala.
1 (8 ounce) can tomato sauce
1 (8 ounce) can diced tomatoes
dash of salt to taste
2 cups heavy cream
1/4 cup chopped fresh cilantro

Directions
  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons garam masala,  cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate over night.
  2. Preheat a pan for high heat. Cast iron perfered.
  3. Lightly oil the pan. Cook until juices run clear, about 5 minutes on each side.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons garam masala, and a dash of salt. Stir in tomato sauce, diced tomatoes, and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

Tuesday, January 17, 2012

Pizza Dough

Ingredients
 2 1/4 teaspoons active dry yeast
 2 teaspoon honey
 1 1/2 cups warm water
 1 teaspoon salt
 2 tablespoons olive oil
 4 cups all-purpose flour

Directions
  1. In a large bowl, dissolve the yeast and honey in the water, and let sit for 10 minutes.
  2. Mix the salt and oil into the yeast solution. Mix in the flour.
  3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball.  Use for your favorite pizza recipe.
  4. Preheat oven to 425 degrees.
  5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Wednesday, January 4, 2012

Smoke house?

I may be taking this to far but I just can't help it.  I'm going to try to build a smoke house this weekend.  I'll document everything with pictures to post later.

Pap Wilson's Polish Sausage



7lbs of fresh pork shoulder ground fine
2Tbs of salt
1tsp of pepper
1Tbs of ground mustard seed
3 toes of garlic minced
natural sausage casings



Mix spices in a bowl with a ¼ cup of boiling water.  Let steep until cool.
Mix spice mixture into ground pork.  Stuff in casings.  To cure the sausage layer in baking pan and place in oven at it’s lowest temp until clear juices cook from sausage.  You can also place in pot of water at 160 degrees for 1 hour.  Make sure it don’t boil or your sausage will get tough.