BEST FRIED CHICKEN
I used all chicken thighs. Alton calls for 1 broiler/fryer chicken, cut into 8 pieces
2 cups low-fat buttermilk. (I used full fat.)
2 Tbsp. Kosher salt
2 Tbsp. sweet Hungarian paprika
2 tsp. garlic powder
1 tsp. cayenne pepper
I added 1 tsp. onion powder
Flour for dredging. (I dredged in flour and Panko bread crumbs combined.)
Vegetable oil for frying. (I used Crisco.)
Place chicken pieces into a plastic container or large glass bowl and cover with buttermilk. Cover and refrigerate 12-24 hours.
|I added a bunch of black pepper and a little oregano to the milk bath.|
Drain chicken in colander. Combine salt, paprika, garlic (and onion if using) powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour (and Panko bread crumbs if using) and shake off excess.
|I served with a big bowl of freshly steamed baby beet greens |
from my friend Steve's beautiful garden in Tumacacori!
BALLYMALOE IRISH CHEDDAR CHEESE CROQUETTES
15 ounces milk
1 small bay leaf
1 sprig thyme
4 parsley stalks
4 oz. butter
4 oz. white flour
2 organic egg yolks
8 oz. mature Cheddar, grated
|I used Kerry gold Reserve which is a rich, nutty and delicious cheddar!|
Salt/freshly ground black pepper
Seasoned flour (with salt/pepper)
Fine dried breadcrumbs for rolling prior to frying.
Put the cold milk into a saucepan with the carrot, onion and herbs and bring slowly to the boil. Simmer for 3-4 minutes. Turn off the heat and allow to infuse for about 10 minutes.
Make the roux: melt 4 oz. butter, add the 4 oz. flour, combine and cook for 2 minutes on a low heat, stirring occasionally.
|Once you add egg yolks and cheese the color becomes a deep golden.|
|The dough is a bit rubbery and has lots of elasticity. |
It's fun to work with.
Drain on kitchen paper and serve hot with a green salad, sweet chili jam, or a good tomato relish chutney. All good suggestions, but I served on their own as an hors d'oeuvre.
Cooked cheese croquettes can be kept warm in an oven for up to 30 minutes. They can also be frozen and reheated in an oven.
On to the most unusual thing I have ever
cooked or cleaned...next to chickens feet!
ROCKY MOUNTAIN OYSTERS...aka BULLS TESTICLES
|These testicles were 'field dressed' meaning cut right in the field.|
They still had lots of grass/hay and organic materials.
I had these delightful bites with our neighbors Brian and Lori so while I fried, Brian made a delicious red wine reduction sauce. This is what I think he used to make the sauce:
RED WINE REDUCTION SAUCE
2 cups good red wine
1 garlic clove, minced
1 shallot, minced
2-3 Tbsp. unsalted butter
Salt/Pepper to taste
Heat the butter in a saucepan until bubbly. Add shallot, garlic and cook until just translucent. Do not brown. Add wine and turn to high heat to reduce by half. Add second tablespoon of butter. Season with salt/pepper. Add more butter to make a richer sauce.
|Here's Brian stirring the reduction. He likes to cook as much as I do!|
|And here he is presenting this lovely appetizer!|
After all those appetizers we still managed a full meal of Duchesse mashed potatoes, the roasted peppers, baby back pork ribs with home-made BBQ sauce, AND braised short ribs (Thank you Trudy for the recipe. I will soon blog that one as it is a keeper!).
Tonight I am making a Citrus Chicken dish with Baby Potatoes and Carrots from Patti's Mexican Table. I'm going to serve with steamed asparagus in butter. The house smells heavenly! And dessert, Mango Ice Cream with warm Mango Sauce.
ALL FOR NOW...GOT TO FINISH DINNER!
PLEASE KEEP HAVING FUN IN YOUR OWN KITCHENS!
|Soon off to Ireland...our house in Spiddal overlooks Galway Bay!|