by Chris Bevauns
Old Fashioned Fried Chicken
1 3-lb. fryer
1 tbsp. salt
1 tbsp. black pepper
2 eggs (beaten)
1 cup buttermilk (I used soy milk I soured with a little vinegar)
2 cups flour
1 tsp. paprika
1/4 tsp. ground thyme
1/2 tsp. granulated garlic
Crisco Shortening
Cut chicken in eight pieces. Season well with salt and pepper.
Set aside. Mix eggs and milk, Pour mixture over chicken and let it
marinate for 2-8 hours in the fridge.
In a heavy paper bag, mix flour, paprika, ground thyme, and
granulated garlic. Place chicken in bag with flour mixture.
Shake until chicken is well coated.
Heat oil in a cast iron fryer — oil should reach 350°F.
Place chicken in hot oil. Fry, turning as chicken browns.
Heavy parts such as breast, thighs, and legs will take
15 to 20 minutes, wings about 10 to 15 minutes.
Drain chicken on paper towels.
Clam, Chard and Bacon Pizza
- 1 1-pound store-bought pizza dough (I buy a large unbaked pizza crust from Papa Murpheys)
- 1 10-ounce can whole baby clams
- 3 slices thick-cut bacon cut into 1/2"-wide pieces
- 3 garlic cloves, thinly sliced
- 2 tablespoons minced shallot
- 1 1-pound bunch Swiss chard, center stalks removed, leaves torn
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter, cut into 1/2" cubes
- 1 tablespoon white wine vinegar
- 1 tablespoon good-quality extra-virgin olive oil
- 1/2 cup finely grated Parmesan
Asian Meatballs with Peanut Sauce
Ingredients
For the peanut sauce:
- 1 tbsp vegetable oil
- 1 tsp Thai red curry paste
- 2 tbsp crunchy peanut butter
- 1 tbsp light brown sugar
- 1 tbsp fresh lemon juice
- 1 cup well-stirred canned coconut milk
For the meatballs:
- 1 lb ground sirloin or pork, or a combination of both
- 1 tbsp chopped cilantro
- 1 tbsp Thai red curry paste
- 1 tbsp fresh lemon juice
- 1 tbsp Thai fish sauce
- 1 tsp minced tender lemongrass
- 1 large egg
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- Rice flour, for dusting
- Vegetable oil, for deep-frying
Directions
1. To make the peanut sauce, heat the vegetable oil in a small saucepan over medium heat. Add the curry paste and cook for 30 seconds, until fragrant. Stir in the peanut butter, brown sugar, and lemon juice, then gradually stir in the coconut milk. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, or until thickened. If it becomes too thick, stir in a little water. Keep warm.
2. For the meatballs, combine the ground beef, cilantro, curry paste, lemon juice, fish sauce, lemongrass, egg, and garlic, and season with salt and pepper. Roll the mixture into small balls about the size of a walnut. Dust each meatball with the rice flour.
3. Heat enough oil to come halfway up the sides of a large frying pan
and heat over high heat until the oil shimmers. In batches, fry the
meatballs for about 3 minutes, until browned and cooked through. Using a
slotted spoon, transfer to paper towels to drain. Serve hot, with the
warm peanut sauce.
Tuna Steaks and Couscous Patties with Mango Salsa
You wanna know what is great together! Try a tuna steak and couscous patties with
mango salsa. Click below for recipes.
Mango Chutney
Couscous Cakes
Cioppino
New Years Cioppino
3/4-Cup Butter
1 medium sweet yellow onion, Chopped
2 Cloves Garlic, Minced
1 cup fresh parsley, chopped
2- 14-ounce cans chopped stewed tomatoes
3 cups chicken stock
1/2-teaspoon thyme
1/2-teaspoon oregano, chopped
2 bay leaves
1-tablespoon basil chopped
1-1/2 cups white zinfandel wine
1-12 pounds large shrimp peeled and devained
1-1/2 pounds bay scallops
18 small clams (or mussels)
1-1/2 pounds crabmeat
1-1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot; add onions, garlic and parsley.
Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot. Add chicken stock, thyme, oregano, bay leaves, basil and wine. Mix well. Cover and simmer 20 minutes. Add to the pot the shrimp, scallops, clams, crabmeat and fish. Stir and bring to boil. Cover and simmer until clams open. (approx. 6 Minutes)
Serves 10
Dairy Free Cheesecake II
15 graham crackers, crushed
2 tablespoons butter, melted
4 8oz pkgs TOFUTTI Cream Cheese,softened
1 1/2 C sugar
¾ cups soy milk
4 eggs
1 cup TOUFUTTI Sour Cream
1 tablespoon vanilla
¼ cup flour
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with
melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Honey Glazed Ham
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In a glass bowl, in the microwave, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
Beef O'Bradys (Cedar Rapids)
Cedar Rapids, Iowa
http://sites.google.com/site/crbeefsobradys/
I don't usually review or even walk into chain restaurants but I hadn't heard anything about Beef O'Bradys and felt I should check it out. Irish themed restaurants scare me as they are usually tacky places with bad food and crappy service. This place was no exception. The dining room was busy on Friday night with mostly football shirt wearing families dotted with screaming children. I could tell the guests did not have discerning tastes in either food or attire.
I am already bored with writing this review so I will get to the food. We ordered greasy onion rings with a disgusting bright orange dipping sauce that tasted like shrimp cocktail sauce, Chicken Caesar Salad and a Reuben. The salad was boring and the sweet salad dressing gross. The Ruben was nothing to write home about, dull and lifeless. Our sever seemed really out of it. She was either stoned or stone deaf and communication was questionable. There is no decent beer on tap, so don't try to drink there.
Yawn,this place sucks and I will not be back.
I award Beef O'Bradys
Citrus Salad with Mint Sugar
Just choose a variety of citrus fruits that you like and look good at the store. Cut citrus supremes using this instructional video as your guide!
http://www.stellaculinary.com/podcasts/video/how-slice-citrus-supremes
Citrus Salad with Mint Sugar Recipe:
- 7 each of grapefruits, navel oranges, tangerines, and clementines
- 2 lemons
- 2 limes
- 2 tablespoons grand Marnier (optional)
- 1/4 cup sugar
- 2 tablespoons chopped fresh mint
- 8 kumquats,thinly sliced (optional)
Combine sugar and mint in a small food processor. Pulse until mint is finely chopped. Transfer fruit to a large bowl, scatter kumquat slices over, if using, and sprinkle salad with 2 Tbsp. mint sugar. Serve remaining mint sugar alongside.
Dairy Free Cheesecake
2 8oz pkgs TOFUTTI Better Than Cream Cheese, softened
½ C sugar
½ tsp vanilla
4 oz egg whites
1 9”Graham cracker crust
Mix TOFUTTI Better Than Cream Cheese, sugar, and vanilla at medium
speed with electric mixer until well blended. Add egg whites; mix until
blended.
Pour into crust.
Bake at 350° for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight. Top with fruit of your choice.