Fried Chicken

What with Churches and Popeyes fried chicken a few minutes drive away, it is probably not worth the time, effort and clean up time to make it from scratch but to me, it's nice to know when I have found a recipe that is going to be close to the kind I can buy.  Just to know I can if I have to.  This one is pretty close to as good as you can make at home.  You marinate it in a buttermilk brine for 12 to 24 hours then dip it in a flour and cornstarch breading mixture... I added about a tablespoon or granulated garlic and2 tablespoons of onion powder to the breading recipe.  Then you dip it back into the buttermix and back in the breading mix.  The double dipping combined with the cornstsrch makes a thick crispy coating.  We both like it enough to keep it available. 

Fried Chicken  Chef Billy Parisi

For the Brine:

• 1 cup water
• 3 tablespoons coarse salt
• ½ cup white distilled vinegar
• 1 cup ice
• 6 finely grated cloves of garlic
• 1 quart buttermilk
• 1 tablespoon hot sauce
• 1 whole roasting chicken cut up into parts

For the Breading:

• 3 cups all-purpose flour
• 1 cup cornstarch
•   2 tablespoons paprika
• 1 tablespoon coarse salt
• ½ tablespoon ground black pepper

Miscellaneous Ingredients:

• 4-5 cups oil for frying
• 1 cup rendered bacon fat for frying

INSTRUCTIONS

• • Brine: Add the water, salt, and vinegar to a small size pot and bring it to a boil until the salt has been completely dissolved.
  • Immediately remove the brine from the burner and add in a heaping cup of ice cubes. Pour the mixture into a plastic bag along with the garlic, buttermilk, and hot sauce, and whisk to combine.
  • Add the chicken parts to the plastic bag with the brine in it and submerge. Place in the refrigerator to marinate for at least 12 hours and up to 24 hours.
  • Breading: In a bowl or loaf pan, mix together the flour, cornstarch, paprika, salt, and pepper until combined. Set aside.
  • In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan.
   • Next, add a piece of drained brined chicken to the seasoned flour and coat. Pat off any excess flour and submerge iy into the brine coating it. Remove it again and add it back to the seasoned flour and dredge it completely coating it. Set on a sheet tray lined with parchment paper or a plate. Repeat the process until all the chicken is breaded.
  • Add the oil and bacon fat to a large cast iron skillet and heat to 350°.
  • Cook the chicken in batches in the oil, cooking it for 7-8 minutes per side until crispy golden brown and an internal temperature of 165°.
  • Drain the chicken on a rack over a sheet tray to collect the dripping oil.
  • Serve hot!

NOTES

How to Reheat: Add it to a rack over a sheet tray and cook in the oven at 375° for 12 to 15 minutes or until hot. How to Store: Store the fried chicken, once cooled, in an airtight container and keep it in the refrigerator for up to 4 days. It does not freeze that well because once thawed, the breading can become soggy.

Another excellent option for the brine would be to use leftover pickle juice.

The longer the marinade process, the more flavorful and tender the chicken will be.

Cornstarch swells when being mixed with the hot oil, which makes the little granules of starch separate from each other, which is why it pushes outward from the chicken in layers. During the frying process, these granules lock into place, making the crispy, crunchy outside that is so coveted.

I only season the cornstarch and flour with paprika, salt, and pepper, but you can also add things such as garlic, onion granules, cayenne, and herbs to help enhance the flavor.

The hot sauce in the brine is optional.

Feel free to use whatever pan or pot you have to fry the chicken in.

3 Secrets to Making the Best Fried Chicken

In my opinion, there are 3 secrets to making the best recipe around. While some other techniques can help you achieve good-tasting chicken, these steps are imperative. If you choose to skip any of these steps, I cannot guarantee the outcome.

1. Buttermilk Brining for at least 12 hours will help tenderize and flavor the chicken.
2. Double breading using cornstarch. This will ensure the chicken is extra crispy.
3. Rendered bacon fat incorporated into frying oil will aid in giving it its color as well as flavor.

 

I wanted to try this cheesy, pull apart garlic bread made with sourdough discard and thought I'd serve it with steaks but when I went to the store, all the steaks were  $ 25 to $ 35 dollars a pound so decided to do chili rellenos instead.  While the garlic bread was baking I was afraid it would burn because I used the small oven and the bread rose so high it almost touched the flames a the top of the stove and it took 45 minutes to get done instead or the 25-30 minutes the recipe said it would take.  It looks like it turned out OK but it is too hot to take out of the pan right now. We had the chili rellenos with a red salsa and tortillias. 

Sourdough discard pull apart garlic bread

Ingredients

1 cup sourdough discard

3 cups all-purpose flour

1 cup warm water

2 teaspoons instant yeast

1 teaspoon salt

¼ cup sugar

½ cup unsalted butter, melted

4 cloves garlic, minced

¼ cup fresh parsley, chopped

1 cup shredded mozzarella cheese

You can add 2 tablespoons of grated Parmesan for extra flavor or a pinch of red pepper flakes for a hint of spice. Using freshly minced garlic makes a big difference here — the aroma and flavor are stronger and richer than pre-minced varieties. For best results, make sure your discard is room temperature before mixing it into the dough.

Instructions

In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let sit for five minutes, until it proofs— Add flour, salt, and sugar. Stir everything together until it forms a shaggy dough, then transfer it to a lightly floured surface and knead until smooth and elastic. Place the dough in a clean bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about one hour, or until it has doubled in size. While it rises, make the garlic butter by combining melted butter, minced garlic, and chopped parsley in a small bowl. The mixture should smell irresistible — this is what gives your bread its signature flavor.

Once your dough has risen, gently punch it down to release any trapped air bubbles. Roll it out into a large rectangle, about ½-inch thick. Brush the entire surface generously with the garlic butter, making sure it reaches the edges. Sprinkle mozzarella cheese evenly over the top so that every bite will have a gooey, cheesy layer.

Next, cut the dough into small squares or rectangles using a knife or dough cutter. Stack the pieces vertically, one on top of the other, and carefully place

Authentic Mexican Chili Rellenos

"This is an authentic Mexican recipe that has been handed down for generations in my family."

Ingredients

6 fresh Anaheim chile peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

3/4 cup all-purpose flour

Directions

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. 
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. 
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. 
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. 

 

Corned BeefBrisket in the Smoker

 

I have been thinking about doing corned beef in the smoker.  I thought it unlikely that I would find corned beef in a grocery store at this time of year but I did. I did not want to make one from scratch for an experiment that might not turn our well. 

This one turned out OK.  Charlie said it was good.  I believe there might be some improvements the next time... if there will be a next time. Smoked corned beef is very different tasting than when boiled. 

This is the recipe I used for this smoker. It says to use the seasoning packet that comes with the corned beef.  This one didn't have one. I made a rub using 2 tablespoons coarse ground black pepper, 2 teaspoons granulated garlic, 1 teaspoon paprika and 1 teaspoon onion powder.  I used Worcestershire sauce instead of mustard.  The fat cap on this store bought corned beef was a lot thinner than I would have had if I had made it from scratch

Smoking a corned beef brisket perfectly balances a rich, smoky bark with a tender, juicy bite. The secret is a two-step process: smoking it to build flavor, then braising it in liquid to reach a pull-apart tenderness without turning overly salty. 

Prep & Ingredients 

• 1 Corned Beef Brisket (typically 3 to 4 lbs)
• The Seasoning: Coarse ground black pepper, garlic powder, and the spice packet that comes with the beef
• The Binder (Optional): 1 tbsp of yellow mustard, Dijon, or Worcestershire sauce
• The Braise: 1 bottle of dark beer, beef broth, and 1/4 cup chopped onions 
• 1. Desalting 

Because corned beef is heavily salt-cured, soak it in cold water for 2 to 3 hours. Change the water once halfway through. Pat the meat completely dry with paper towels. 

2. Seasoning 

Rub your binder all over the meat. Coat generously with coarse black pepper, garlic powder, and the enclosed seasoning packet (skip any added salt, as the meat retains plenty from the cure). 

3. The Smoke 

1. Preheat your smoker (like a Traeger or Pit Boss) to 225°F. Use fruitwoods like apple or cherry for a sweet, subtle smoke, or hickory for a bolder profile.
2. Place the brisket on the grates fat-side up.
3. Smoke until the internal temperature hits around 160°F—this usually takes about 3 hours. 
   4. The Braise
4. Transfer the brisket into a large aluminum foil pan.
5. Pour your dark beer, chopped onions, and a splash of beef broth into the pan (liquid should come about halfway up the sides).
6. Cover the pan tightly with heavy-duty aluminum foil.
7. Return to the smoker and increase the smoker temperature to 275–300°F. Continue cooking for another 2 to 3 hours until the internal temperature reaches 200–205°F, or until the meat is fork-tender. 
   5. Rest & Slice 

Remove from the smoker and let the brisket rest in the covered pan for 15–20 minutes. Slice it thinly against the grain and serve

Lasagna

 

Bechamel sauce for Lasagna

2 cups heavy cream

2 cups chicken stock

           4T butter

           4T flour

           Coarse salt

Melt butter and stir in flour, cook a couple of mintues.  Add chicken stock a littl at a time, then add cream.  Let thicken. Add Wondra if too thin, some more cream or stock if too thick. Let cool to room temperature.

Cheese filling for lasagna

 1 1/3 cups freshly grated Parmesan cheese

 1/4 cup chopped fresh basil leaves, ( used 1/4 C. dried)

 1 package Philadelphia/ mozzarella,

 30 oz Kroger whole milk  ricotta cheese

...............................

 1  package lasagna store bought, cooked according to package directions........ Coarse salt

1 bottle marinara sauce

    Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable about 10 minutes

 

 Preheat oven to 400°. Pour some sauce into a lasagna baking dish  Line bottom with 4 sheets lasagna noodles

Mix together all of the meat sauce with all of the béchamel sauce. Stir in 2/3 of the ricotta mixtureand 2/3 of remaining tomato sauce.  Add half of this mixture to first layer of noodles. Add 2nd layer and rest of the mixture.  Add third layer of noodles and mix together remaining cheese mixture and remaining tomato sauce.  Cover and cook 1 hour, 15 minutes,  raise heat to 450. Uncover, add mozzarella and return to oven for about 15 minutes. Broil if needed at end of that time.

 MEAT FILLING FOR LASAGNA

 1medium onions, finely chopped

 3 cloves cloves garlic, finely chopped

1 1/2 pounds sweet or mild bulk Italian sausage

 1 1/2  pounds ground beef

   3 tablespoons finely chopped fresh flat-leaf parsley

 3 tablespoons finely chopped fresh oregano

   1 1/2 cups freshly grated Pecorino Romano cheese

   Coarse salt and freshly ground pepper

  Olive oil, for frying

Heat oil and add onions, garlic and cook until soft. Add meats and cook until done but not browned.  Remove from heat and set aside. 

Cheese filling for lasagna

 1 1/3 cups freshly grated Parmesan cheese

 1/4 cup chopped fresh basil leaves, ( used 1/4 C. dried)

 1 package Philadelphia/ mozzarella,

 30 oz Kroger whole milk  ricotta cheese

...............................

 1  package lasagna store bought, cooked according to package directions........ Coarse salt

1 bottle marinara sauce

    Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable about 10 minutes

 

 Preheat oven to 400°. Pour some sauce into a lasagna baking dish  Line bottom with 4 sheets lasagna noodles

Mix together all of the meat sauce with all of the béchamel sauce. Stir in 2/3 of the ricotta mixtureand 2/3 of remaining tomato sauce.  Add half of this mixture to first layer of noodles. Add 2nd layer and rest of the mixture.  Add third layer of noodles and mix together remaining cheese mixture and remaining tomato sauce.  Cover and cook 1 hour, 15 minutes,  raise heat to 450. Uncover, add mozzarella and return to oven for about 15 minutes. Broil if needed at end of that time.