It blew me away, I used paprika, hot red pepper flakes, garlic salt, juice from one lemon/tsp sugar, 1/4 cup chicken stock, olive oil, Italian season, fresh mushroom. orange and green bell peppers, onions, potatoes, and used a generous amount of fresh oregano from my garden with no sausage. I...
I don't know what I was thinking , but with a freezer full of chicken, I forgot about roasting pieces of chicken. I typically roasted the whole chicken. I am sure glad I tried this recipe.
Additional option to this recipe is to add a teaspoon of sugar to each lemon used and don't limit yourself...
Brine smoked chicken, I used mineral oil from the paint section for lighter fluid and it worked perfectly. Now, I can pre arrange my coals on both sides of my grill and light them in place. I used to start a fire in a fire chimney and then transfer them, mineral oil eliminated this step. Takes...
I pickled some hard boil eggs in an adobo sauce, 1/4 cup shoyu, 1/4 cup vinegar, 1/2 cup water, and 1 tsp garlic salt (Larwy's brand). I was surprised how good it tasted the next day. This amount of liquid is enough for a pint Mason jar.
I also discovered that when I hit the hard boiled egg...
I ran across this Italian grand mother. She solved one of the problems I had making pizza in my toaster. Cooking the crust and sauce first took me to another level.............
I put mozzarella cheese on left over fried chicken and cooked it in my micro wave oven. This is the first time I tried this, it takes it up a notch, it taste good with ketchup.
Its kind of easy, I use four eggs to 2 cups of soup stock, and pour it into a bowl. Then I boil a pot of water and turn the heat down to number 3 on my electric stove and place a wire rack in the pot with my egg mixture. Then I cover it and leave a gap on one side of the pot with a fork handle...
I think the key to fried chicken is the frying unit, you need one that can maintain a certain temperature range set at 350, and then work with time. If the juice that leak out is red, you need to re fry it for a few more minutes and adjust the time on the next batch. Its okay to re fry the...
I have been making my dough with just a tsp of salt no sugar lately to 1 cup water, yeast, and 2 cup flour. But no matter how much times I do this I always seem to have to drizzle in some water to get the excess flour around the sides. I try to get the dough to a state where its tacky but...
I am going to fry some chicken drum sticks. For the batter I use 1/2 cup grounded corn meal (corn flour), 1 cup flour, 3 cups water, and 2 teaspoon garlic salt. I season my chicken with a common season salt and let it rest a few hours. Then I flour, batter, flour and fry four drum sticks for 15...
I tried rolling a hot dog, pizza sauce, and mozzarella cheese in pizza dough, but the cheese, sauce, oil and juice from the hot dog leaked out. Next time, I will boil the hot dog to get some of the oil out, and just use cheese. I will serve the pizza sauce on the side as a dip. I think this...
The texture is different from other heritage breeds and it matures about a month earlier. It took 4 months for my other heritage breeds to reach 5 lbs. Its superior because of the texture, but it still taste like chicken.
It was a fresh young Bresse cockerel around 3 months old. The dress weight was exactly 5 lbs. The last time I used a brine, but this time I rubbed it with season salt and let it sit in the ice box for a few days. This is the second time I used this grill, so this time I closed the spacing of the...