Chicken Breasts, Martini style

Petto di Pollo alla Martini  

Morso Restaurant Bar Cafe 420 E. 59th st. NYC

Chicken Breast Martini Style  -  one serving

Kosher salt

1/2 C. green beans (haricot vert)

1/2 C. baby carrots

1 boneless skinless chicken breast pounded out thinly (1/2 breast)

fresh ground black pepper

2-3 T. AP flour

1 lar. egg, beaten

olive oil

1/4 C. grated Parmigiano-Reggiano 

1/2 T. unsalted butter, melted

1/2 T. fresh lemon juice

1/2 C. good quality white wine

Preheat oven to 425º

Bring large pot of salted water to a boil over high heat. Fill a bowl with ice water.  Add the green beans and carrots to the boiling water until they are brightly colored but still crisp, about 3 minutes. Drain and transfer to ice water to stop cooking

Sprinkle salt and pepper on both sides of chicken, dredge in flour. Shake off excess. Dip in egg and then cheese.

Place olive oin in hot skillet and brown the chicken on both sides. Drain on paper towels

In separate skillet, combine wine, butter and lemon juice and bring to a boil. Place browned chicken in the wine mixture, top with carrots and green beans. Bake in oven 6-7 minutes @375º Remove and plate

The differences I make with this recipe: I pound out the breast meat thin so that it cooks all the way through in the skillet by the time it is has browned.  I make green beans like my mom ( Southern style)   and I steam the carrots until they are crispy soft -about three minutes.  The original recipe does not come with noodles or Alfredo sauce.

 

Korean Fried Chicken Wings--- -Sweet Sour & Spicy Version

Sweet, Sour, & Spicy Korean Fried Chicken Wings

Yangnyeom-tongdak 양념통닭.By Maangchi  Updated on March 5th, 2025

  3 to 4 servings

Ingredients 

For 3 to 4 servings

• 2 pounds chicken wings
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup potato starch
• ¼ cup all purpose flour
• ½ teaspoon baking soda
• 2 large eggs ( I used 3 eggs to make the batter a little thinner.)
• 1 tablespoon toasted sesame seeda

For the sauce:

• 2 teaspoons vegetable oil
• 3 garlic cloves, minced & cook in the oil about 30 seconds - see directions below
• ⅓ cup ketchup
• ⅓ cup rice syurp
• ¼ cup gochujang (Korean hot pepper paste)
• 2 teaspoons white vinegar
• 2 teaspoons vegetable oil
• corn (or vegetable) oil for frying

For a side dish, pickled radish, optional

Directions

Start the first fry:

1. Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
2. While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand.
3. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs.
   
4. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.

Make seasoning sauce:

1. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
2. Start the second fry:                                                                            1. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350 º                                                                                2. Fry the chicken one more time ], turning over with tongs for another 12 minutes until very crunchy.                                                             3. Reheat the sauce over medium heat until it is bubbling again.  Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.                                                                                                      Finish and serve:  Garnish with a sprinkle of sesame seeds and transfer to a serving plate.  Garnish with pickled radish

 

Fried Catfish and Hush Puppies

This recipe is an excerpt form How To Make the Very Best Southern Hush Puppies from thekitchn.com.  It has a good explaination and  method for making hush puppies.   https://www.thekitchn.com/hush-puppies-recipe-23048114

James Beard wrote in American Cookery about catfish  A treditional fish in the Middle Wset, catfish is hardly know in the costal regions of the country.. It is tremendoulsy goo if properly done and is superb at fish fries.

Hush Puppies

In a large bowl, whisk together:

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 1 to 1.5 teaspoons salt
• 1/4 to 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (optional)

3. Prepare Wet Ingredients

In a separate bowl, combine:

• 1 large egg
• 3/4 cup buttermilk (or sub with milk + lemon juice)
• 3 tablespoons melted butter (optional, for richer flavor)

4. Mix and Fold

• Add the wet ingredients to the dry mixture and stir with a spatula or wooden spoon until just combined. Do not over-mix; a few lumps are okay.
• Gently fold in 1 small finely chopped or grated onion and any other desired mix-ins.
• Let the batter rest for 10–15 minutes. This rest period helps hydrate the cornmeal and yields fluffier hush puppies.

5. Heat Oil for Frying

• Pour vegetable or peanut oil to a depth of 2–3 inches in your skillet or Dutch oven.
• Heat oil to 350–365°F (175–185°C). Monitor with a thermometer for best results.

6. Fry the Hush Puppies

• Use a tablespoon or cookie scoop to gently drop rounded balls of batter into the hot oil. Do not overcrowd—work in batches.
• Fry for 2–3 minutes, turning occasionally to brown evenly, until golden on all sides.
• Remove with a slotted spoon and transfer to a paper towel-lined plate or a wire rack to drain excess oil.

7. Keep Warm

• If frying in batches, keep hush puppies warm in a 200°F oven on a wire rack set over a baking sheet.

Tips for Perfect Hush Puppies

• Don’t overmix the batter: Overworking can make hush puppies dense. Stir until the ingredients are just combined.
• Rest the batter: Letting it sit for 10–15 minutes hydrates the cornmeal and improves texture.
• Use the right oil temperature: Frying at 350–365°F ensures a crisp exterior while the inside cooks through. Too cold, and they absorb oil; too hot, and they brown too quickly but stay raw inside.
• Flip for even browning: Gently turn hush puppies as they cook for uniform color and crispiness.
• Fry in small batches: Avoid overcrowding, which can cause the oil temperature to drop and yield greasy hush puppies.
• Drain well: Allow excess oil to drain off for the crispiest results.

How to Serve Hush Puppies

Hush puppies are best served piping hot, their crispy crust giving way to an airy, tender core. Here are some classic and creative serving ideas:  with fried catfish, shrimp or chicken.  As a side for BBQ, with dipping sauces or appetizers with pimento cheese, spicy jam, smoked salmon

Flavor Variations

Jalapeño hush puppies: Add finely chopped jalapeños for a gentle heat.

Corn and cheese hush puppies: Fold in sweet corn kernels and shredded sharp cheddar.

Spicy Cajun hush puppies: Up the cayenne and add a dash of Creole seasoning

 Sweet hush puppies: Slightly increase the sugar and serve with honey or sweet butter.

 

Invited family over for BBQ

I invited my family over for BBQ today. There were about 15 people in all. 

The first picture is of Parker House rolls and Sourdough discard Apple Fritter Bread. 

The second picture is a whole brisket. It took a little over 11 hours to smoke it. I got a whole brisket even though we won't eat nearly all of it because I can freeze the remainder, the cost per pound is less that a partial brisket and because it doesn't take less time to smoke a smaller one.

The third is a slab of baby back ribs

Next is the partial brisket cut up with the ribs and also a pork shoulder, smoked and chopped with a bowl of coleslaw for making a sandwich with the two if there are any so inclined to do that. There is also a BBQ chicken. I did the brisket on thursday, the ribs and shoulder roast on Friday and the chicken today.

The last picture is a fruit salad, potato salad and another coleslaw, this one made with a vinegar, oil and sugar based dressing instead of mayonnaise. 

 

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.