November 28, 2009
Posted by Blake Royer, November 27, 2009 at 4:00 PM
[Photograph: Nick Kindelsperger]
You've got a lot of turkey and you don't quite know what to do with it. We've all been there. Lunch today was a turkey sandwich with cranberry sauce smeared on bread with gooey stuffing in between. As good as that tasted, you're ready for something new.
Pot pie is my solution. Chances are you already have some leftover turkey stock, which makes this a very easy-to-put-together meal. With your roux-making skills in top shape from making the gravy, now's the time to act.
I used store-bought pie crust for this, but if you've got the time and energy, homemade is even better (Ina Garten's recipe is rather foolproof). The flavors in this are traditional: celery, onion, and carrots with a little parsley thrown in. Feel free to take it in a new direction with, say, a tablespoon of curry powder. I baked the pies in ramekins to decrease the cooking time (plus they also look cuter that way).
Continue reading »
Posted by Andrea Lynn, November 25, 2009 at 7:50 AM
- makes 10 to 12 servings -
Zest Factor: Hot
Published with permission from Marie Dalby of Chile Pepper magazine.
Author's note: "Packed with habaneros, this bird has a punch you won't soon forget."
Ingredients
For the brine:
2 cups salt
1 cup sugar
10 cloves garlic, peeled
2 tsp coarsely ground pepper
8 habanero chiles
For the turkey:
1 (12 to 15 lb.) turkey
1 onion, cut into quarters
2 habanero chiles
4 tbsp butter, softened and divided, plus extra
freshly ground pepper
3/4 cup chicken broth, divided
Cranberry-Kumquat Chutney (recipe below)
Procedure
1. Make the brine: In a large stockpot with a lid, combine salt and sugar with 2 and 1/2 gallons cold water. Stir to dissolve, and add garlic and pepper. Wearing gloves. slice the habaneros almost into quarters, but leave the stem-end intact. Place habaneros into the brine, and stir.
2. Remove the giblets from the turkey, and refrigerate. Rinse the turkey with cool water, and place it into the brine, making sure the bird is fully submerged. Cover the stockpot with plastic wrap and the lid, and rrefrigerate for 12 to 24 hours.
3. When ready to cook the turkey, preheat oven to 400°. Wearing gloves, take turkey out of the brine, discard brine, and pat dry. Place the reserved giblets in the bottom of a roasting pan, and place the turkey, breast-up on top of the giblets.
Place onion in a bowl. Cut habaneros nearly in quarters, keeping stem end attached, and add to onions. In a small pan, melt 2 tablespoons of the butter, and pour over the onion and habaneros. Wearing gloves, toss mixture gently with your hands. Place inside turkey cavity.
4. Rub the remaining butter all over the outside of the turkey, and sprinkle with pepper. Tie drumsticks together with kitchen twine, and tuck wingtips up and under the wings, so they don't burn. Cover the turkey breast with a buttered sheet of aluminum foil, and place in the oven.
5. Roast for 50 minutes. Meanwhile, heat the broth to just a simmer, and keep warm. After 50 minutes, remove the foil from the breast, and baste with 1/2 cup of the warmed broth.
6. Continue to cook, basting with pan juices every 30 minutes, until a thermometer inserted into the thickest part of the thigh reads about 165°. Baste with the remaining 1/4 cup broth if the pan becomes too dry.
7. The turkey should need 2 and 1/2 to 3 hours total cooking time. If the legs become too brown, cover them with foil while you continue to cook. Remove from the oven, and allow to rest for at least 20 minutes. Carve, and serve with Cranberry-Kumquat Chutney.
Cranberry-Kumquat Chutney
- makes about 2 1/2 cups -
Zest Factor: Hot
Ingredients
1 and 1/2 cups fresh kumquats, washed
1 habanero chile. seeded and minced
1 (16-ounce) can whole cranberry sauce
Salt and freshly ground pepper
Procedure
1. Stem, and slice each kumquat into think rounds, discarding seeds, and place in a small saucepan.
2. Place the saucepan over low heat, and add about 1/4 cup water. Cover, and simmer until rounds start to soften. Uncover, and cook for about 10 minutes, adding a little water if the kumquat mixture becomes too dry.
3. When the mixture is thick and syrupy, stir in the chile, and cook for 1 minute. Add cranberry sauce, stir to combine, and turn off the heat. Season with salt and pepper, place the mixture in a bowl, and allow to cool.
4. Cover with plastic wrap, and refrigerate for at least 2 hours to allow the flavors to blend. Serve chilled or at room temperature with turkey
Posted by Blake Royer, November 24, 2009 at 4:15 PM
[Photograph: Blake Royer]
I admit, considering that two days from now you'll probably be feasting on a whole turkey surrounded by family and friends, that it's possible you're not looking for a turkey recipe for dinner. But I can't help it—turkeys are everywhere this time of year, and using them for all kinds of cooking is very economical. I recently bought one to test recipes for Thanksgiving, and have braised its legs for a dinner party, used a breast to make a fricasee, and simmered the bones to make a rich yellow stock. A turkey will give you meals and leftovers for days.
But more than that, this is a great recipe. Surprisingly great, actually. Turkey is a deceptively rich meat that makes juicy meatballs, here filled with garlic, Parmesan, and parsley. The tomatoes are soft and sweet, broken down slightly in the skillet, and the mozzarella is creamy and melts with the residual heat. If you're had your fill of tryptophan, tuck this one away for late, but don't forget about it—, it's a keeper.
Continue reading »
Posted by Robin Bellinger, November 24, 2009 at 2:45 PM
[Photograph: Robin Bellinger]
Shopping List
Lemon: $0.99
1 head romaine: $1.99
Medium bag Fritos: $2.50
1 1/2 cups cranberries (pro-rated): $1.50
1 apple: $0.56
1 jalapeno: $0.21
Cilantro (pro-rated): $0.25
Pantry items: Olive oil, buttermilk or yogurt, salt, pepper, cooked turkey.
Total cost (for 2-3 portions): $8.00
This week and this week only I am declaring turkey a "pantry item" and plugging it into a salad we used to eat growing up. We would toss lettuce, ground beef, kidney beans, salsa, shredded cheese, and tomatoes together in a pie dish and call it Frito pie. Since this might be confused with traditional Frito pie, a scoop of chili dumped right into a bag of Fritos (ahhhhh!), I suppose we should have called it salade composée avec Fritos; but the gleaming garnish, not the crunchy one, is the true star of cranberry salsa salad.
I have an aunt who would sometimes bring this unusual salsa to Thanksgiving, which was great except that I would inevitably eat too many Fritos before the meal. If you have better self control than I, you might put it out while the turkey is in the oven. Otherwise, save it for day two and introduce it to the bird then.
Continue reading »
Posted by Chichi Wang, November 24, 2009 at 10:00 AM
[Photographs: Chichi Wang]
I have a lot to be thankful for this year. Next to my health and my loved ones, I have my Nasty Bits column. Writing about offal has filled my days with much adventure and the camaraderie of like-minded folks. I've trekked to the bustling communities of Queens and Brooklyn in search of tongues and tails, stomachs and snouts. Each week, friends come to eat the plunder. I like watching as they gnaw on the nubby bits, going that extra step to retrieve the marrow and tendon. And of course, I'm thankful for the community of nasty bits lovers. It gives me a great deal of comfort knowing that as I'm slipping my gizzards into a big pot of fat, maybe, just maybe, someone across the country is doing the same.
Compared to chicken, turkey gizzards are gargantuan. One turkey gizzard fits snugly in the palm of my hand. Around Thanksgiving, most stray gizzards are marshaled into the gravy. But being a nasty bits lover, I'd rather eat the components of giblet gravy than the gravy itself. Turkey necks are meaty and succulent, and the gizzards? While not as gamey as those of duck or goose, the sheer size of a turkey gizzard confers its own culinary benefits.
Without further ado, I present three options for the preparation of turkey gizzards, none of which dismiss this organ to the lowly ranks of gravy-dom.
Continue reading »
Posted by Nick Kindelsperger, November 23, 2009 at 4:00 PM
I was initially attracted to this recipe from Viet World Kitchen because it reminded me an awful lot of the Singaporean dish, Hainanese Chicken Rice. I'm kind of obsessed with that dish but rarely find the time to make it.
This soup wasn't as intense, and there was no spice to speak of, but it still managed to capture the warm embrace of ginger balanced by the acidic dipping sauce. Plus this one is a hell of a lot easier and less time-consuming than Hainanese Chicken Rice.
At first, I found the soup to be a tad underwhelming and bland. There is a definite ginger ring to each sip, but it lacks bite and presence. Fortunately, this can be changed by just chopping up the chicken and adding it to the bowl along with a healthy spoonful of the sauce. This act is totally inauthentic and probably a horrible social faux pas, but it really created something unique and delicious.
Continue reading »
Posted by Claire Sellers, November 23, 2009 at 12:45 PM
©iStockPhoto/MentalArt
What better recipe to start out with from this week's Good Eats: The Early Years than Alton's roast turkey. He explains every detail, from the brine—a mix of vegetable broth, brown sugar, black peppercorns, allspice berries, and candied ginger—to the roasting.
Continue reading »
Posted by The Serious Eats Team, November 21, 2009 at 12:00 PM
In honor of Thanksgiving, here's a recipe from Burgers Every Way by Emily Haft Bloom that uses the centerpiece poultry: rosemary turkey burgers from the Mustard Seed Cafe in Los Angeles. Bloom explains that the rosemary sourdough bread is what makes this burger special, but you can also use regular sourdough bread spread with a mixture of rosemary and butter. The patties also contain rosemary and use mayonnaise to keep moist.
Continue reading »
Posted by J. Kenji Lopez-Alt, November 20, 2009 at 8:25 AM
Note: Want to read about the creation of this recipe? Check it out here.
- serves 8 to 12 -
For much less ambitious cooks: You can simply follow the roasting and searing instructions using a whole turkey breast, omitting the butterflying and stuffing steps. You will still have extremely moist, flavorful turkey breast meat with crisp skin.
For only slightly less ambitious cooks: You can omit the stuffing, instead just butterflying and rolling the turkey breasts in their own skin. The meat will cook more evenly, and can be seasoned before rolling for better flavor penetration.
Finally, for those ambitious cooks who lack a meat grinder: You can stuff your turkey breasts with pre-ground pork sausage. The results won't be quite as turk-ey, but they will certainly be delicious!
Ingredients
For the Turkey/Sausage:
1 whole turkey, about 15 pounds
3/4 pound boneless pork butt or slab bacon, cut into 1-inch chunks.
2 tablespoons finely minced fresh sage leaves, or 1 teaspoon powdered dried sage
2 cloves garlic, roughly chopped
1 stalk celery, roughly chopped
1 small yellow onion, roughly chopped
1 teaspoon paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
For the Gravy:
2 tablespoons vegetable oil
1 large onion, peeled and roughly chopped
2 large stalks celery, roughly chopped
1 large carrot, peeled and roughly chopped
2 cloves of garlic, peeled and smashed
2 bay leaves
12 black peppercorns
Parsley stems, thyme sprigs, mushroom trimmings (anything you have on hand that would add flavor)
1/4 teaspoon marmite
1 teaspoon soy sauce
3 tablespoons unsalted butter
3 tablespoons flour
Procedure
1. For the sausage: With a sharp boning knife, remove legs and drumsticks from turkey. Peel skin off of legs, the remove meat from bone with boning knife. Trim away any silverskin or connective tissue, then cut meat into one-inch chunks. Toss meat with pork, sage, garlic, celery, onion, paprika, salt, and pepper, and allow to rest in refrigerator, covered, at least one hour, or up to overnight. Pass mixture twice through well-chilled meat grinder fitted with 1/4-inch plate. Place1 teaspoon of sausage on microwave-safe plate and microwave for 15 seconds until cooked through. Taste for seasoning. Add salt and pepper to sausage as necessary, then refrigerate until ready for use.
2. For the turkey: Remove wings from turkey using sharp boning knife and set aside. Carefully separate skin from turkey, working very slowly, and using a knife as necessary to help separation. Cut skin into two large sheets (one from the breasts, and the other form the back). Using back of knife, scrape off any excess fat from inner surface of skin.
3. Preheat oven to 275°F and set oven rack to lower-middle position. Remove turkey breasts from carcass using sharp boning knife. Following the photographs in the article, butterfly one turkey breast into even an even rectangle. Season on both sides with salt and ground black pepper. Spread stuffing mixture in even 1/4-inch layer on top of breasts. Roll breast up, wrap with one piece of skin, and secure with 7 to 10 pieces of butcher's twine at 1-inch intervals, working from the outside in. Repeat with second breast. Season breasts on all sides with salt and ground black pepper.
4. Place turkey ballotines on rack set in rimmed baking sheet and place in oven. Cook until internal temperature reaches 145°F as measured on a thermometer, about 3 to 5 hours, depending on thickness of rolls. Remove from oven and allow to rest in warm place, covered with foil, for at least half an hour, and up to 1 1/2 hours. Remove strings.
5. Heat butter and vegetable oil in heavy-bottomed 12-inch skillet or heavy-bottomed roasting pan until foaming subsides. Add turkey rolls and cook until well browned on all surface, about 8 minutes total. Slice, and serve with gravy.
6. For the gravy: While turkey is roasting, roughly chop carcass and wings into 1-inch chunks. Heat vegetable oil in large saucepan or Dutch oven over high-heat until just beginning to smoke. Add turkey carcass and cook, stirring frequently, until well browned on all surfaces, about 10 minutes. Add onions, carrots, and celery, and cook, stirring frequently, until slightly softened, about 5 minutes. bay leaves, peppercorns, and optional aromatics, then fill with room temperature water until just covered. Bring to a boil over high heat, reduce to a simmer, and cook for 2 hours, skimming frequently (reserve fat to add to dressing, if desired).
7.Strain through chinois or fine mesh-strainer lined with cheesecloth. Measure out three cups of stock and and reserve remainder for another use (such as the dressing). Add butter and flour to medium saucepan and cook over medium-low heat, stirring constantly, until light blond in color, about 2 minutes.. Slowly whisk in three cups of reserved stock. Bring to a simmer and cook, stirring occasionally, until slightly thickened. Whisk in marmite and soy sauce. Adjust seasoning to taste with salt and pepper, and serve with sliced turkey.
Posted by Kerry Saretsky, November 19, 2009 at 5:15 PM
[Photographs: Kerry Saretsky]
My love of turkey is only a recent development. And even at that, I only consent to eat it when it's freshly roasted, usually on Thanksgiving. Anything else—turkey sandwiches, turkey soups, turkey whatevers—just aren't going to happen. So I have a high sensitivity to those who want to try something other than turkey for Thanksgiving.
To me, these Quatre Épices Poussins are the perfect holiday bird. Something about Thanksgiving requires a bird, and I feel compelled to uphold that. But sometimes you want something smaller to alleviate leftover overflow in your apartment fridge, or something quick-cooking to disguise the fact that you were actually at work until two hours before your mother-in-law arrived, or something different from what you had last year. Tradition, after all, isn't for everyone. These young chickens are holiday poultry that cook quickly, are perfect for one (you can portion it for an army or a sweet dinner for two), are entirely unique, and have tremendous stage presence.
The stage presence comes from a traditional French spice blend called quatre épices, or four spices. Consisting of cracked black pepper, cinnamon, clove, and nutmeg, the blend is reminiscent of rich medieval dinners, centered around a great long table on which a roasted pig reclines, clenching an apple in its mouth. Highly spiced, and lightly spicy, it is a seasonal je ne sais quoi that makes these little crispy-skinned, succulent game birds special enough, and festive enough, for the holidays.
Continue reading »
Posted by Blake Royer, November 19, 2009 at 4:15 PM
[Photograph: Blake Royer]
Last week, someone sent me a shiitake mushroom farm, which recently started spouting out of all sides in my living room. It's disconcerting and kind of awesome. I was getting ready to prepare a meal when I noticed about 10 of them had reached full size; I already had a turkey breast set aside for dinner, so I started flipping through my cookbooks.
My answer came from The Silver Spoon, which called for stewing the mushrooms with the turkey in a rich liquid of wine and stock (fricassée essentially means poultry in a stewed preparation with creamy sauce). It's a deep-flavored preparation perfect for fall. Though the original recipe calls for porcini, I don't think substituting another was a problem. I was especially intrigued by the way the dish was finished, not with cream, but a couple egg yolks whisked with lemon juice and water. Stirred in off the heat, they thicken the broth so that it coats the dish. Boil some rice and you'll be warmed through.
Continue reading »
Posted by Gracenotes NYC, November 18, 2009 at 9:30 AM
Note: Serious eater Grace Yang, the blogger behind Gracenotes NYC, swears by the spatchcocking method for a perfect Thanksgiving turkey. What is spatchcocking, you say? Grace explains.
[Photographs: Grace Yang]
Thanksgiving is my favorite holiday. But as the host, it can be tough deciding which "fool-proof" method will insure the juiciest, most flavorful turkey.
After doing my research, I'm convinced spatchcocking is the way to go. Say wha? Spatchcocking? It involves butterflying the bird, removing its backbone and breaking the breastbone so it lies flat. The breast meat turns out very tender, the drumsticks are juicy and flavorful, and the entire thing is done in half the time.
While the typical turkey-roasting (for a 10- to 12-pound bird) can last about three hours, this shaves off at least half of that. Last weekend, I tested this approach and the turkey came out beautifully. Check it out, after the jump.
Continue reading »
Posted by Joshua Bousel, November 13, 2009 at 7:30 PM
Note: Each week Joshua Bousel of The Meatwave drops by with a recipe. Fire it up, Joshua!
[Photograph: Joshua Bousel ]
Thanksgiving is my time for turkey experimentation, from roasting to smoking to frying, I've done it all with the comfort of knowing that no matter what comes out, it's pretty certain my family will eat it. I've come up with some excellent birds this way, but during the "off-season," I keep coming back to a recipe for an apple-brined, smoked turkey that continues to be my favorite of them all.
A 24-hour brine of salt, brown sugar, apple juice, oranges, ginger, cloves, bay leaves and garlic imparts a subtle, yet complex, flavor that's hard to put your finger on, but is insanely delicious. This comes out just fine-and-dandy in the oven, but take the bird to a 350°F smoker and add some applewood and you're talking a masterpiece. Not only are you rewarded with a picture-perfect mahogany skin, but the wood adds a smokey sweetness that will make you question why anyone would ever have turkey any other way.
Continue reading »
Posted by Erin Zimmer, November 13, 2009 at 11:55 AM
Unfortunately stuffing isn't that photogenic. [Photographs: Erin Zimmer]
- serves 6 -
Published with permission from Frédéric Morin, chef at Joe Beef restaurant in Montreal.
Ingredients
For the turkey:
1 fresh turkey (about 14 pounds, halved, bone-in)
1 can of cola
1/4 cup Montreal steak spice (here is CHOW's recipe)
For the stuffing:
1.5 pounds pork sausage, removed from casings
2 eggs
1 bagel, medium dice and soaked for 5 minutes in one cup of milk
3 small dill pickles, finely chopped
1 medium yellow onion, finely chopped
0.5 pound smoked meat, chopped
1 teaspoon ground ginger
Salt and pepper
For the glaze:
1/4 cup maple syrup
Procedure
1. Preheat oven to 325° F
2. In a roasting pan, place the halved turkey in the center, and pour over with enough cola to moisten the entire bird. Generously season on all sides with the Montreal steak spice. Place the turkey in the oven, uncovered, and roast for one hour.
3. Meanwhile, prepare the stuffing. In a large bowl, combine all stuffing ingredients by hand. Divide the meat mixture into 4 equal portions and loosely shape into loaves. Place the loaves on a baking tray and set aside in the fridge.
4. After turkey has cooked for an hour, arrange the loaves around the turkey and continue to cook until the thermometer indicates 180° F in the thickest part of the leg (about one hour). Add water to the bottom of the roasting pan as needed to keep from drying out and burning.
5. Remove from the oven, and drizzle the maple syrup over the stuffing. Serve with cranberry sauce. Chef Frédéric Morin also suggests serving it with a nice gravy or sauce with yellow mustard, a cherry cola, and with some mashed potatoes.
Posted by J. Kenji Lopez-Alt, November 13, 2009 at 9:30 AM
Note: Want to read about the creation of this recipe? Check it out here.
- makes four 5-ounce burgers -
Although packaged turkey meat will work, for best results, grind your own meat in a meat grinder. Marmite or Vegemite can be found in the international aisle of most supermarkets.
Ingredients
1 small eggplant, about 6-8 ounces
1 teaspoon olive oil
Salt
Freshly ground black pepper
1 teaspoon soy sauce
1 anchovy filet, mashed to a paste (or 1 teaspoon anchovy paste)
1/4 teaspoon marmite
1 pound boneless, skinless turkey thighs, cut into 1-inch cubes.
Procedure
1. Preheat oven to 400°F and set wrack to upper-middle position. Rub eggplant with olive oil until coated. Season with salt and pepper. Wrap with aluminum foil and set on rimmed baking sheet. Roast until completely tender, turning once, about 30 minutes. Allow to cool slightly, remove from foil, and scrape flesh away from skin. Chop flesh until fine purée is formed. There should be about 4-6 ounces of purée.
2. Combine soy sauce, anchovy, and marmite in small bowl with back of fork until homogenous and marmite is completely dissolved and anchovies are smooth. Toss meat with anchovy/soy/marmite mixture until thoroughly coated (if using pre-ground turkey, mix together by hand until homogeneous). Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
3. Pass meat through grinder. Combine with eggplant purée. Form into four patties. At this point, follow your favorite burger recipe to cook the patties, making sure to cook them to at least 145°F.
Posted by Robin Bellinger, November 10, 2009 at 3:45 PM
[Photograph: Robin Bellinger]
This is about as fast as dinner gets at my house. That isn't saying much, but an hour from start to finish for meat-starch-veg is nothing to sniff at, especially when the cook can put her feet up (or fold laundry—or amuse the baby) for a good chunk of that time.
I usually make this with thighs only but this time bought the whole legs to save money. In the past I have tried this rub-and-roast with skinless pieces, and it seemed to work just as well.
Continue reading »
Posted by Chichi Wang, October 16, 2009 at 2:45 PM
"Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup."
[Photographs: Chichi Wang]
Call it Myanmar; call it Burma. Nomenclature aside, relatively little is known about the cuisine of a country that's larger than both Thailand and Vietnam. Most of the stories we hear pertain to Myanmar's unstable political history—of British colonization, of despotic military rule under the guise of socialism. Political turmoil takes the front page, yet little is said about Burmese-style biryanis with mutton and pickled mango, cold rice dishes flavored with papaya and tamarind, and curries that incorporate garam masala as well as fish sauce and lemongrass.
The cooking tradition of Myanmar reflects its geographical location: poised between India to the west and Thailand to the east, China looms in the northwest region. Burmese cuisine reflects the influence of its neighbors, giving new meaning to the term "Asian fusion." Featured this week: Burmese Chicken-Coconut Soup, simmered with caramelized onions and plenty of turmeric and paprika. Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup.
Continue reading »
Posted by Erin Zimmer, October 14, 2009 at 12:55 PM
Ingredients
For the buttermilk brine:
1 to 1/2 pound chicken, cut into 8 pieces
1/2 cup kosher salt
1/2 gallon water
1 quart buttermilk
For the "dredge":
3 cups of White Lilly Self-Rising Flour
1 cup of pulverized corn flakes
1 tablespoon of black pepper
1 teaspoon of hot red pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
Procedure
1. Dissolve the kosher salt in water, and submerge chicken pieces and brine overnight or at least 4 hours in refrigerator. Remove from brine and soak in buttermilk, overnight or at least 4 hours.
2. Place dry ingredients in bowl and mix and sift ingredients well, remember to that self-rising flour has salt, so "do not add salt."
3. Remove chicken from refrigerator add 6 beaten eggs to the chicken buttermilk mixture. My friend Paula Deen, loves to add hot sauce to her wet mixture, which adds more spiciness to the chicken.
4. In a fry pan, about 8 inches in depth, pour about 3 inches of good peanut oil, grape seed oil, or canola oil. Using a thermometer, heat oil to 335 °F.
5. Starting with dark meat, thighs and drumsticks, remove and shake excess buttermilk egg mixture off, coat in dredge. You can also dip twice for a thicker crust.
6. Carefully add to hot oil, and not overcrowding, add pieces and cook 8 minutes per side or until brown.
7. Remove from skillet, place on sheet pans, with racks, so chicken will be crispy on all sides. I like to do this because it enables you to get the frying done sooner, and all you have to do is finish in oven at 300°F for about 15 to 20 minutes until done. The chicken's center must be 160 °F.
Posted by Erin Zimmer, October 14, 2009 at 12:50 PM
- serves 4 -
Adapted from The Lady & Sons Savannah Country Cookbook.
Ingredients
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
For the house seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Procedure
1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
2. Heat the oil to 350°F in a deep pot. Do not fill the pot more than 1/2 full with oil.
3. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
4. Mix ingredients together and store in an airtight container for up to 6 months.
Posted by Tara Mataraza Desmond, October 13, 2009 at 12:10 PM
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.
I can skip the usual preface observing the seasonal bounty, endless variety, and countless purposes of apples, because that propaganda is well-covered by all food publications this time of year already. This recipe, though, suggests grilling apples, which may be a less common approach to cooking our fall favorite. And if nothing else, it certainly makes an argument for extending grilling season way into autumn, because it's definitely more pleasant to stand around a red hot grill when it's 50 degrees out, than when it's 90 degrees, no?
I prefer crisp, sweet and tart apples for this recipe and for munching in general, but feel free to experiment with your own preferred and/or local varieties. The salad is full of texture, easy on the meat, and light without lacking any flavor- particularly with a generous drizzle of the cider maple vinaigrette.
Continue reading »
