Friday, October 9, 2020

Sunday Dinner October 11, 2020

 On the Menu


New Orleans Fried Chicken
  5 - 8 Servings


Ingredients
1 fryer chicken cut into 8 pieces or 8 pieces of chicken
Sea salt and pepper to taste 
1½ cups all purpose flour
½ cup corn meal
2 teaspoons sea salt 
½ teaspoon cayenne pepper 
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon Cajun or Creole Seasoning
4 large eggs
3 tablespoons water 
1 cup peanut oil 


Method
Season chicken with salt and pepper cover and refrigerate for 2 hours or overnight.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish. 
Mix together eggs and water in a medium bowl. 
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture. 
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel. 


Succotash
6 – 8 Servings
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1 jalapeno pepper, seeded, diced 
16 ounces frozen lima beans
16 ounces organic frozen corn
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups of water
2 bay leaves
⅓ cup chopped fresh parsley leaves

Method
Heat olive oil in large sauce pan, add the onions, garlic, and jalapeno and saute until onions are translucent. 
Add the lima beans, corn, dried seasonings, tomatoes, water and bay leaves.
Bring to a boil and reduce heat to medium.  Cook uncovered 30 minutes or until beans are tender.
Remove bay leaves and mix in parsley.


 Spanish Rice – Vegan
6 Servings 
Ingredients
2 tablespoons grapeseed oil
½ teaspoon crushed red chili peppers
2 teaspoons ground cumin
1 large onion, diced
1 tablespoon minced garlic
1½ cups basmati rice
2 tablespoons tomato paste
2 Roma tomatoes, diced
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
3 cups water
1 large bay leaf

Method
In a large sauce pan, heat oil, add crushed red chili peppers and saute until peppers turn slightly brown. 
Add ground cumin and saute until the fragrance of the cumin is released.
Add the onion, garlic and saute a few minutes.
Add the rice, mix thoroughly and continue sautéing 3 minutes.
Add tomato paste mix thoroughly add tomatoes, sea salt, granulated, garlic, granulated onion, oregano, water and bay leaf.  Bring pan up to a boil, stir, reduce heat to the lowest setting and cover.
Cook undisturbed 16 minutes.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.
Remove bay leaf and fluff rice before serving.


6 Servings

Ingredients
2 large bunches of broccoli
2 bay leaves
2 tablespoons olive oil
½ teaspoon crushed red chili peppers
6 – 10 garlic cloves, halved
½ - 1 teaspoon sea salt

Method
Cut broccoli into florets, peel and dice the stalk into 1 inch pieces.
Place broccoli into a large pot of water and boil for three minutes.
Remove from heat and drain in a colander.  Discard the bay leaves.
Meanwhile in a large sauce pan heat the oil add the chili peppers and saute until peppers are slightly browned.
Add the garlic and saute until cloves are golden in color about 2 minutes.
Add the drained broccoli, sea salt and mix until broccoli is coated with the oil, and seasoning and the garlic is distributed throughout.
Serve hot.


Skillet Cornbread
8 Servings
Ingredients
¼ cup shortening 
1½   cups yellow cornmeal
½ cup all-purpose flour
¼  - ½  cup sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Method
Preheat oven to 450 degrees F. Add the shortening to a well-seasoned 10-inch cast-iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!





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